Easy Juicy Pork Tenderloin Recipes

EASY AND ELEGANT PORK TENDERLOIN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix bread crumbs and olive oil in bowl to reach consistency that would be moist enough to stick to the meat when pressed. Place pork on a shallow cooking sheet. Press the crumb mixture onto all sides of the meat until there is no pink showing, usually 1/4 inch thick.
• Bake for at least 35 minutes until a meat thermometer reads 165 degrees F (75 degrees C) or until there is no pink when the pork is cut. Let the pork rest for 10 minutes, then cut into 1/2 inch slices.

JUICIEST BAKED PORK TENDERLOIN

Steps:

• Preheat your oven to 400 degrees. Dry the pork tenderloins well with paper towels.
• Mix the paprika, onion powder, garlic powder, oregano, salt, and pepper together in a small bowl. Rub this spice mix over all sides of the pork.
• Heat the oil in a large frying pan over medium-high heat. Add the pork, working in 2 batches if your pan is not big enough to fit both tenderloins without them touching. Sear the pork on all sides until it is brown, about 6 minutes total. Take the pan off the heat.
• Move the pork to a baking dish. If the spices left in the pan are black, wipe them away with a paper towel. Return the pan to the heat and add the beef broth. Scrape the bottom of the pan to remove any stuck-on bits then boil for 1 minute until it reduces to about ¼ cup. Pour this sauce over the pork.
• Pour the apple cider vinegar over the pork then dot the top with the butter. Cover the baking dish with foil.
• Bake the pork for 20-25 minutes, or until it reaches an internal temperature of 145 degrees. Let the pork rest for 5 minutes before slicing into 1/4 inch thick rounds. Serve with a little minced parsley, for color.

EASY JUICY PORK TENDERLOIN

Steps:

• Dissolve 1/2 cup salt and sugar with water in large bowl.
• Submerge pork, cover with plastic wrap and refrigerate for 1 hour.
• Mix remaining ingredients in a teacup and let sit at room temperature.
• I've substituted Italian seasoning for the herbs and it works very well.
• Rinse roast under cold water and pat dry with paper towels.
• Rub herb mixture over entire pork loin.
• Place in loaf pan and cook at 325F for 90 minutes.
• Tent pork and let rest for 10 minutes.
• Slice and serve with stuffing or mashed potatoes and gravy.

JUICY PORK TENDERLOIN

Steps:

• Mix all (except cornstarch) ingredients and rub mixture into loins.
• Refrigerate 2-4 hours or overnight.
• Place on rack in pan and roast at 350 for 35 to 45 mins or until juices run clear.
• let stand 10 mins then slice into medallions.
• pour pan juices into sauce pan and add cornstarch.
• cook sauce for one minute more till thick.
• Watch pan juices as it cooks as sometimes I add a little water as it cooks for more sauce.

TASTY TENDER PORK TENDERLOIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Trim any excess fat from pork and pat dry with a paper towel. Season with salt and pepper. Dust with flour, shaking off any excess.
• In a large skillet, heat 1 to 2 tablespoons of vegetable oil over medium-high heat. Sear the pork in the oil, rotating to brown evenly all sides. Transfer to a baking dish just large enough to fit the tenderloin.
• In a bowl, stir together the Russian-style salad dressing, honey, and onion soup mix. Pour evenly over the tenderloin, rolling the meat to coat on all sides. Cover with aluminum foil.
• Bake, covered, in the preheated oven for 30 minutes, basting with glaze every 10 minutes. Remove foil and continue baking another 30 minutes, or until pork is no longer pink in the center.