Pork Tenderloin Recipes - Re-Posted

[Linda]

These are recipes that were accidently deleted recently.

[Linda]

CHINESE B B Q PORK

3 lb. pork tenderloin
1/4 c. sherry
1/2 tsp. salt
Pepper
1 clove garlic, crushed
1/2 tsp. ginger
1/2 c. soy sauce
1/4 c. sugar
1 tsp. salt
1 tsp. food flavoring

Marinate 2 hours. Turn and baste a few times. Bake at 375 degrees on rack for 1 hour, basting several times. Cool and slice thin. Serve with side dish of ketchup, hot mustard, sesame seeds to dip tenderloin in.

[Linda]

CREAMED GREEN BEANS AND PORK TENDERLOIN

1 smoked pork tenderloin (1 - 1 1/2 lbs.)
1 lg. onion, diced
2 ribs celery
1 sm. bunch parsley, tied
3 lg. carrots, sliced
2 bay leaf
6 c. fresh green beans, stems removed
Salt & pepper to taste
1 pt. sour cream
5-6 qt. water
2 med. potato, peeled & cubed

Place smoked tenderloin, onion, celery, parsley, bay leaf in 8 quart stockpot. Add 5-6 quarts of water or 3/4 pot. Simmer for about 2 hours or until tenderloin is fork tender. Remove tenderloin to platter. Remove celery, parsley, bay leaf and discard. Save cooking liquid. To liquid in pot, add beans, potato and carrot. Cook until fork tender. Skim any visible fat from surface. With potato masher, mash green beans/potato/carrot to a coarse puree. Cube tenderloin and return to pot. Add sour cream and salt and pepper to taste. Heat gently, if necessary but do not boil.

[Linda]

MEDALLIONS OF PORK WITH FRESH APRICOTS AND MINT GLAZE

18 (1 1/2 oz.) pork tenderloin medallions, skinned and fat removed
9 ripe apricots
1 tbsp. fresh copped rosemary
6 oz. whipping cream
3 egg yolks
1 oz. mint jelly
10 mint leaves--chopped

Flatten medallions slightly and season with salt, pepper and rosemary. Put apricots into boiling water for 15 seconds, then into ice water. Peel the apricots, cut in half and discard the seed. Mix the egg yolk with the mint jelly and chopped mint leaves. Add just a touch of salt and pepper. Whip heavy cream until it peaks and fold in egg yolk mixture. Keep refrigerated until needed. Saute pork medallions over high heat until cooked to desired doneness. Place apricots in saute' pan and cook until heated through. Place three medallions of pork on each plate and top with apricot halves. Cover apricots with mint sauce and place under broiler until just browned. Fresh peaches cut down to size or slices of papaya may also be used. Note: pork tenderloin can be substituted with any other meat or poultry.

[Linda]

RASPBERRY VINEGAR PORK CHOPS

1 tbsp. butter or margarine
1 tbsp. olive oil or vegetable oil
3 lb. pork tenderloin
1/2 c. raspberry vinegar, divided
3 garlic cloves, sliced thin
2 tomatoes, seeded & chopped
1 tsp. dried sage or thyme
Tarragon or basil
1 tbsp. fresh or dried parsley
Salt & pepper to taste
Fresh raspberries to garnish when available
1/2 c. chicken stock

Melt butter in skillet. Add oil. Brown the pork on each side over high heat. Pour off oil; reduce heat to medium low. Add 2 tablespoons vinegar and garlic. Cover. Simmer for 10 minutes. Remove pork to heated container, cover to keep warm. Add remaining vinegar. Stir up browned bits from bottom. Raise heat and boil until until vinegar is reduced to thick glaze. Add the tomatoes, sage, parsley and chicken stock. Boil until liquid is reduced to half. Strain sauce. Season with salt and pepper. Spoon over chops. Garnish with fresh berries and sage.

[Linda]

PORK AND MUSHROOM CASSEROLE

1 lb. pork tenderloin
3 slices bacon
1/3 c. diced onion
1/2 c. canned mushrooms
1 tsp. salt
1/8 tsp. pepper
1 egg, beaten
1 c. sifted crumbs
1/4 c. mushroom liquid

Dice bacon and fry in skillet. Remove bacon and brown onion and mushrooms in drippings. Remove and combine with bacon. Cut pork into pieces 1/2 inch thick. Season dip in egg and crumbs. Brown in remaining bacon drippings. Fill a 1 quart casserole with alternate layers of meat and vegetables. Add mushroom liquid. Cover. Bake in moderate oven (350 degrees) 1 hour. May be prepared ahead of time. Serves 4.

[Linda]

PORK TENDERLOIN CASSEROLE

2 lbs. pork tenderloin, cut bite-size pieces
3 sm. onions, cut up fine
Sm. green pepper, cut into pieces

Make an 8-ounce bag medium noodles according to directions. Put in layers in casserole. Over this pour 2 cans tomato soup and 1 cup water. Sprinkle over top with Parmesan cheese. Cover tightly. Bake 2 hours at 350 degrees.
Serves 6-8.

[Linda]

PORK AND APPLE CASSEROLE

2 1/4 lbs. pork tenderloin, well trimmed and cubed
1/4 c. flour
1/2 tsp. salt
1 tsp. paprika
6 tbsp. butter
1 onion, thinly sliced
1 c. beef bouillon
1/2 c. Madeira
2 firm apples, cut in small pieces

Dredge pork in flour other than above. Heat 4 tablespoons butter and brown pork. Place in 2-quart casserole and place apples over meat. Add remaining butter to fry pan and saute onion. Sprinkle flour, salt and paprika over onion and cook for 2 minutes. Add bouillon and Madeira and bring to a boil. Cook and stir until thickened. Pour over meat and apples. Bake, covered, for 2 1/2 to 3 hours at 250 degrees.

[Linda]

SAUERKRAUT CASSEROLE

1 lg. can sauerkraut, drained
! 2 lb tenderloin
2 cans cream of mushroom soup
1 1/2 c. water
1 1/2 pkg. onion soup mix
1 pkg. kulski noodles

Cook noodles, drain. Brown the meat, remove meat from pan, pour soup and water into pork drippings. Mix kraut with noodles, add meat then liquid. Bake at 325 degrees for 45 to 60 minutes or until the meat is tender.

[Linda]

PORK TENDERLOIN CASSEROLE

1 lb. pork tenderloin, sliced 1/2" thick
4 slices bacon, cut in sm. pieces
2 c. thinly sliced onions
1/2 lb. fresh (or 4 oz. can) sliced mushrooms
2 tbsp. butter
Salt & pepper to taste
Garlic powder to taste
1/2 c. meat or vegetable stock (or 1/2 c. water plus 1 bouillon cube)
1 or 2 eggs, slightly beaten with 2 tablespoons water
Bread crumbs
1/4 tsp. oregano

Season sliced meat with salt, pepper and garlic. Cover with bread crumbs; dip into egg water mixture, then cover again with bread crumbs. Refrigerate for about 20 minutes, turning twice. Brown slices in 1/4 cup hot Crisco. Saute mushrooms in 2 tablespoons butter. Fry bacon crisp; drain well. Add onions to bacon drippings, saute 7 or 8 minutes. Combine onions, bacon drippings and sauteed mushrooms. Season with salt and pepper (and oregano, if desired). Spread over meat. Pour about 1/2 cup stock over vegetables. Cover casserole with foil; bake at 325 degrees for 40 minutes or until meat is tender. If casserole is put together ahead of time and refrigerated, adjust baking time.

[Linda]

TENDERLOIN NOODLE CASSEROLE

6 oz. (about 3 c.) noodles
6 (1/2 inch thick) slices pork tenderloin
3 tbsp. melted butter
3 tbsp. flour
3/4 tsp. salt and pepper
1 c. milk
3/4 c. crumbled blue cheese (3 oz.)
3 tbsp. green pepper
3 tbsp. pimento

Cook noodles in salted boiling water. Rinse and drain. Slowly brown pork tenderloins on both sides. Season.

BLUE CHEESE SAUCE
Melt butter and flour. Stir in milk. Cook until thick. Season. Add crumbled blue cheese. Combine noodles, sauce, and green pepper, and pimento. Place in 6 x 10 x 1 1/2 inch baking dish. Arrange meat on top. Bake 30 minutes in 350 degree oven. Makes 6 servings

[Linda]

BAVARIAN KRAUT CASSEROLE

1/4 c. margarine
1 c. chopped onion
1 1/2 lbs. pork tenderloin, cut in 1 inch cubes
1 (16 oz.) can sauerkraut
1/4 tsp. nutmeg
1 c. sour cream

Preheat oven to 325 degrees. Melt margarine in skillet over medium heat. Add onion and cook until tender. Remove onions; add pork and brown well. Combine onions, pork, and sauerkraut in 1 1/2 quart casserole. Cover and bake for one hour. When ready to serve, blend in sour cream and nutmeg. Makes 4-6 servings.

[Linda]

PORK TENDERLOIN CASSEROLE

2 lbs. pork tenderloin, sliced
Salt and pepper
4 slices bacon, cooked crisp
1/2 c. chopped onions
1 sm. can sliced mushrooms, drained
1 1/2 c. sour cream
1 c. grated cheddar cheese

Brown pork slices, each side. Lay in a casserole. Sprinkle with salt and pepper. Crumble bacon and add it with onions to pork. Sprinkle mushrooms on top of mix. Pour sour cream over all. Sprinkle cheese to cover. Bake for 35-40 minutes at 350 degrees.

[Linda]

ORIENTAL PORK

1 lb. pork tenderloin, cubed & fat trimmed
1 beaten egg
1/4 c. cornstarch
1/4 c. plain flour
1 1/4 c. chicken broth
1/2 tsp. salt
Oil to fry pork
Sweet & sour sauce
Rice, per pkg. directions
1 green pepper
1/2 c. carrot
1 clove garlic
2 tbsp. oil
1/2 c. sugar
1/3 c. red wine vinegar
2 tsp. soy sauce
2 tbsp. cornstarch

Combine egg, 1/4 cup chicken broth, 1/4 cup cornstarch, flour, 1/2 teaspoon salt. Beat until smooth. Dip pork into egg batter and fry in oil until brown. Drain. Cook in skillet the pepper, carrot, garlic in 2 tablespoons of oil. Stir in 1 cup broth, sugar, vinegar and soy sauce. Bring to a boil, boil 1 minute. Blend 1/4 cup water into cornstarch, then stir into skillet. Cook and stir until thick and bubbly. Stir in pork. Serve over rice with sweet and sour sauce.

[Linda]

FRENCH CANADIAN FILLET DE PORC AUX CHAMPIGNONS

1 pork tenderloin
1 clove garlic
Paprika
2 tbsp. butter
1/2 tsp. marjoram or savory
1/2 c. cream
1 c. sliced mushrooms
3 tbsp. white wine
Salt and pepper
2 tbsp. flour

Rub pork with garlic. Dust heavily with paprika and brown in butter. Add mushrooms and coat well with butter. Then add wine, salt, pepper and seasonings. Cover and gently simmer 40 minutes or until tender. Mix flour with cream. Add to sauce in pan after removing cooked tenderloin. Cook a few minutes. Serve with tenderloin.

[Linda]

SWEET AND SOUR PORK

1 lb. pork tenderloin or boneless pork butt

MARINADE
1 tbsp. soy sauce
1/2 tsp. sugar
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 tsp. cornstarch
2 tbsp. peanut or corn oil
1 clove garlic, thinly sliced
1 green pepper, cored, seeded & cut into 1/2" cubes
1 peeled carrot, cut into julienne strips
4 tbsp. cider vinegar
4 tbsp. sugar
2 tbsp. tomato catsup
1 tbsp. soy sauce
1/2 c. chicken broth

BATTER:
1/2 c. flour
2 tbsp. cornstarch
1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. sugar
1/2 c. cold water
2 c. peanut or corn oil
1 tbsp. cornstarch combined with 3 tbsp. water

Cut the pork into 1" cubes. Blanch in 1 quart boiling water for 2 minutes; drain and run under cold water. Drain again and dry well. Combine the marinade ingredients, add the pork and set aside. In a saucepan heat the peanut oil. Add the garlic, green pepper and carrot and stir fry for 2 minutes. Remove and set aside near the cooking area. Add the vinegar, sugar, catsup, soy sauce and chicken broth to the same cooking pan. Stir to dissolve and set on burner to be heated later. Combine the batter ingredients. Use a wire whisk to mix the batter until smooth. Heat a wok or frying pan. Add the oil and heat to about 365 degrees. When heating, take about 1 tablespoon warm oil from the wok and add to the batter. Mix well. Mix the marinated pork again, drain and add to the batter. With a spoon, drop half of the coated pork cubes, 1 by 1, into the hot oil and fry for 4 to 5 minutes. The pork cubes should be crisp and brown. Fry the rest of the batter dipped pork. Keep warm. Bring the sauce to a boil while stirring. Add the cornstarch and water mixture and stir until the sauce clears and thickens. Add the cooked vegetables. Mix to blend. Serve over the fried pork. Serves 8.

[Linda]

PORK LOIN

2 tbsp. olive oil
1 lb. Spanish olives, sliced
2 sweet red peppers, cored, seeded & sliced
2 tbsp. all-purpose flour
1 (12 oz.) pkg. fresh mushrooms, sliced
1 c. reduced sodium chicken broth
3 tbsp. tomato paste
2 tbsp. dry sherry
2 tbsp. paprika
2 tsp. salt
1/2 tsp. leaf thyme, crumbled
1/8 tsp. ground hot red pepper
1 lbs. pork tenderloin, trimmed
1 c. low-fat plain yogurt
Wide egg noodles (optional)

Heat 1 tablespoon oil in large skillet. Add onion and pepper. Cook stirring occasionally 8 minutes or until tender. Remove to bowl. Stir flour into skillet; cook, whisking constantly, 2 to 3 minutes. Stir in mushrooms, broth, tomato paste, sherry, paprika, salt, thyme, hot pepper and onion mixture. Cover; simmer for 5 minutes. Meanwhile, slice pork lengthwise in half; slice crosswise in 1/4 inch thick strips. Add to skillet; cook uncovered 5 minutes or until no longer pink in center. Remove from heat; let stand 10 to 15 minutes. Stir in yogurt until blended and smooth. Spoon over egg noodles and garnish with parsley, if you wish.

[Linda]

STIR - FRIED PORK

1 lb. pork tenderloin
1/2 c. unsweetened orange juice
3 tbsp. reduced-sodium soy sauce
1 tbsp. dry white wine
1 1/2 tbsp. cornstarch
1/8 tsp. pepper
1 tbsp. cooking oil
1 c. thinly sliced onion
2 med. zucchini, sliced
1 med. red bell pepper, cut in 1/4 inch slices
2 c. unsweetened pineapple chunks, drained

Slice pork diagonally across grain into 1/4 inch strips. Combine orange juice, soy sauce, wine, cornstarch and pepper. Prepare vegetables. Coat heavy skillet or wok with cooking spray; heat to medium high. Add pork; stir-fry 3 to 5 minutes. Remove pork. Add oil to skillet and heat. Add onion, zucchini and red pepper. Stir- fry 4 minutes. Return pork to skillet. Pour orange juice mixture over, stirring well. Cover and simmer 2 or 3 minutes. Add pineapple, stir well. 4 servings. Per serving: 252 calories, 55 mg. cholesterol, 483 mg. sodium

[Linda]

BAKED PORK TENDERLOIN

1 lb. pork tenderloin, trimmed of visible fat & cut crosswise in 4 pieces
1/4 c. plain nonfat yogurt
1/4 c. pkgd. seasoned bread crumbs

Heat oven to 350 degrees. Line a cookie sheet with foil. Lightly coat with vegetable cooking spray. Dip pork in yogurt (spread with fingers or spatula), then in crumbs to coat. Arrange on prepared cookie sheet. Bake 40 minutes or until pork is tender when pierced and crumbs look dry and lightly browned. Makes 4 servings. Per serving: 219 calories, 35 grams. protein, 6 grams carbohydrates, 5 grams fat, 105 mg. cholesterol, 132 mg. sodium.

[Linda]

PORK TENDERLOIN WITH MUSTARD MARINADE

1/4 c. coarse mustard
2 tsp. curry
2 cloves garlic, minced
1/4 tsp. cinnamon
1 pork tenderloin, approximately 1 3/4 pound trimmed of fat

Combine first 4 ingredients. Coat the tenderloin with mixture. Cover and refrigerate overnight. Wrap in foil and bake at 350 degrees for 1 to 1 1/4 hours (internal temperature 170 degrees). Let stand 10 minutes before serving. Serves 8. 122 calories. 3 grams fat.

[Linda]

PORK WITH PEAS AND ONIONS

1/3 c. apple juice, no sugar added
2 tbsp. apple cider vinegar
1/8 tsp. each thyme leaves, salt and pepper
7 oz. pork tenderloin, cut into 8 equal slices
1 tsp. vegetable oil
1 c. frozen pearl onions
1/2 c. frozen peas
1 tsp. cornstrch

In medium glass or stainless steel mixing bowl combine juice, vinegar, thyme, salt and pepper; add pork and turn to coat. Cover and refrigerate for at least 20 minutes or up to 2 hours. Preheat broiler. Arrange pork on rack in broiling pan, reserving marinade. Broil 4 inches from heat source, turning once, until thoroughly cooked, 2 minutes on each side. While pork is broiling, prepare onion mixture, in 10 inch nonstick skillet, heat oil; add onions and peas and cook over high heat, stirring frequently, until heated through, about 5 minutes. Add cornstarch to reserved marinade mixture, stirring to dissolve cornstarch; add to onion mixture in skillet and cook, stirring constantly, until mixture comes to a boil and is thickened, about 1 minute. Serve pork topped with onion mixture.

[Linda]

SOUTHWESTERN STIR-FRY

1 lb. pork tenderloin
2 tbsp. dry sherry
2 tbsp. cornstarch
1 tsp. ground cumin
1 clove garlic, finely chopped
1/2 tsp. seasoned salt
1 tbsp. vegetable oil
1 med. onion, thinly sliced
1 med. green bell pepper, cut into strips
12 cherry tomatoes, halved
Warm flour tortillas and green chili salsa for serving

Cut pork tenderloin lengthwise into quarters. Cut each quarter into 1/4 inch thick slices. Combine sherry, cornstarch, cumin, garlic and seasoned salt in medium bowl. Add pork slices; stir to coat. Heat oil in large, heavy skillet over medium-high heat. Add pork mixture; stir-fry 3 to 4 minutes. Stir in onion, pepper and tomatoes. Reduce heat to low; cover and simmer 3 to 4 minutes. Serve hot with tortillas and salsa. Makes 5 servings.

[Linda]

HONEY TENDERLOIN

1 whole pork tenderloin, about 1 lb.
4 tbsp. honey
2 tbsp. cider vinegar
2 tbsp. brown sugar
1 tbsp. Dijon mustard
1/2 tsp. paprika

Preheat oven to 375 degrees. Combine all ingredients but meat; coat tenderloin well with sauce. Roast for 20-30 minutes, basting occasionally, until meat thermometer registers 155-160 degrees. Slice thinly to serve. 4 servings.

[Linda]

TENDERLOINS IN CREAM

6 pork tenderloin patties or pork cutlets
3 tbsp. all-purpose flour
2 to 3 tbsp. shortening
3/4 c. light cream

Sprinkle meat with flour; season. In large skillet, brown meat in hot shortening. Add cream, cover; simmer 40 minutes or until tender. Trim with parsley. Serves 6.

[Linda]

HONEY SESAME TENDERLOIN

1/2 c. soy sauce
2 garlic cloves, minced
1 tbsp. grated fresh ginger or 1 tsp. dry ginger
1 lb. whole pork tenderloin
1/4 c. honey
2 tbsp. brown sugar
4 tbsp. sesame seeds
1 tbsp. sesame oil

Combine soy sauce, garlic, ginger and sesame oil. Place tenderloin in a heavy plastic bag, pour soy mixture over. Let marinate 2 hours at room temperature, or overnight in the refrigerator. Remove pork from marinade, pat dry. Mix together honey and brown sugar in a shallow plate. Place sesame seeds on a separate shallow plate. Roll pork in honey mixture, coating well, then roll in sesame seeds. Roast pork in a shallow pan in a 375 degree oven for 20 to 30 minutes, until meat thermometer registers 160. Remove to a heated serving platter; slice thinly to serve. Serves four.

[Linda]

WHOLE BAKED TENDERLOIN

Pork tenderloin (2 to 3 lb.), salt and pepper to taste
1/2 c. Log Cabin syrup
1/2 c. catsup
1/4 c. water
1/4 tsp. garlic
1/2 tsp. Worcestershire sauce

Blend syrup, catsup, water, garlic, and Worcestershire sauce by hand. Flour and brown meat. Salt and pepper. Put meat in foil, pour sauce over meat. Bake for 2 hours at 350 degrees.

[Linda]

SKILLET SWEET PORK TENDERLOIN AND CABBAGE

1 lb. pork tenderloin slices
2 tbsp. cooking oil
1 c. tomato juice
2 tbsp. soy sauce
1/2 - 1 tsp. salt
3-5 c. coarsely cut cabbage
1 onion, chopped
2 tbsp. vinegar
1 tbsp. sugar
1/4 tsp. pepper

Trim excess fat from chops. Brown in large skillet in a small amount of oil. Combine and add remaining ingredients except cabbage. Cover and cook at high heat until steaming freely. Lower heat and simmer 30 minutes or until chops are tender. Add cabbage; cover and cook 10 minutes longer. Remove chops and toss cabbage in sauce. Serves 6.

[Linda]

KOREAN KABOBS

1 (1 lb.) pork tenderloin
1/2 c. unsweetened pineapple juice
1/4 c. soy sauce
1/4 c. chopped onion
1 tbsp. brown sugar
4 tsp. sesame seed
1 clove of garlic, minced
1/8 tsp. pepper
Green pepper chunks
Pineapple slices, cut in thirds
1 tsp. cornstarch

Cut tenderloin into 1/3 inch slices. Combine next 7 ingredients for marinade. Add pork slices; marinate, covered, for two hours or up to 2 days in refrigerator. Thread pork on 4 skewers alternately with green pepper chunks and pineapple pieces. Dissolve cornstarch in 2 tablespoons water; thicken marinade with cornstarch mixture. Grill kabobs over charcoal fire, turning and brushing with thickened marinade. Yield: 4 servings.

[Linda]

HONEY - MUSTARD TENDERLOIN

1 whole pork tenderloin, about 1 lb.
4 tbsp. honey
2 tbsp. cider vinegar
2 tbsp. brown sugar
1 tbsp. Dijon-style mustard
1/2 tsp. paprika

Preheat oven to 350 degrees. Combine all ingredients except pork tenderloin. Coat tenderloin well with sauce. Roast at 375 degrees for 20 to 30 minutes, basting occasionally until meat thermometer registers 160 degrees. Slice thinly to serve.

[Linda]

PORKS AND APPLES WITH STUFFING

3 lb. pork tenderloin
2 tbsp. cooking oil
2 (20 oz.) cans pie-sliced apples, drained
1/2 c. packed brown sugar
6 c. herb-seasoned stuffing mix
1/2 c. chopped celery
1/4 c. melted butter or margarine
3 tbsp. instant minced onion
1 tsp. salt
1/2 tsp. ground sage
2 c. beef broth

Cut the pork tenderloin into 12 slices and flatten each slice. Sprinkle meat slices with a little salt and pepper. In a skillet, brown meat well on both sides in hot cooking oil. Divide the pork slices between two 12 x 7 1/2 x 2 inch baking dishes. Combine apples and brown sugar. Spoon over tenderloin slices. Combine stuffing mix, celery, melted butter or margarine, onion, salt and sage; toss with beef broth until moistened. Press stuffing into 1/2 cup measure; unmold a stuffing mound onto each tenderloin slice. Bake, uncovered, at 375 degrees until pork is done, about 1 hour. Garnish with parsley and poached fresh apple slices, if desired. Makes 2 casserole, 6 servings each.

TO FREEZE: Omit baking casseroles, wrap securely and freeze. Bake frozen casseroles, covered; at 400 degrees until pork is done, about 1 1/4 hours.