Pork Tenderloin Grand Marnier Recipes

GRECIAN PORK TENDERLOIN

Steps:

• Place lime juice, olive oil, garlic, salt, and oregano in a large resealable plastic bag. Shake sealed bag until ingredients are well mixed. Taste the marinade for tartness. If too tart, add a little more oil. Not enough zing, add more lime. The garlic and salt flavors should also be up front, yet not overpowering. Place tenderloins in the bag, seal, and turn to coat. Marinate in the refrigerator for 2 to 5 hours.
• Preheat grill for medium heat.
• Lightly oil the grill grate, and discard marinade. Grill tenderloins for 20 to 30 minutes, turning once, or to desired doneness.

PORK LOIN ROAST WITH ORANGE AND GRAND MARNIER

Steps:

• Preheat oven to 300 degrees.
• Place roast in ungreased baking (roasting) pan, 9x11x2 or larger.
• Make enough slits in roast to accommodate number of orange slices.
• Push orange slices into slits.
• Pour defrosted orange juice over roast.
• Add water and mix well with orange juice in bottom of pan.
• Sprinkle roast with cloves.
• Bake at 300 degrees for approximately 2 hours, or until internal temperature is at 155 degrees.
• Baste with sauces every 30 minutes.
• Add water to sauce as necessary to prevent total evaporation.
• Remove roast from oven and place roast on serving platter.
• Reduce oven temperature to 200 degrees.
• Place roast back in oven.
• Place roasting pan (with sauces) on burner over medium high heat.
• Add heavy whipping cream (you may wish to add more Grand Marnier at this time for taste).
• Cook (stirring gently) until slightly thickened (you want a sauce not a gravy).
• Lower heat to simmer.
• Remove roast from oven and slice in 1/2 inch slices.
• Pour sauce into gravy boat and serve.

PORK TENDERLOIN GRAND MARNIER

Steps:

• Cut tenderloin into slices about 2" thick and pound to flatten into cutlets.
• Or save yourself the work and have your butcher do this for you.
• Mix the beaten egg and sour cream.
• Dip cutlets in the egg mixture and then the seasoned bread crumbs.
• Fry in hot oil/butter just a few minutes per side.
• Lay in bottom of casserole dish and cover with mushrooms.
• Blend the sauce ingredients and simmer for about 25 minutes.
• Pour over pork and mushrooms.
• Bake 40 minutes at 400 degrees.

GRAND PORK TENDERLOIN

Steps:

• Salt Tenderloins and place in Large Ziplock plastic bag. Chop Garlic and Onion and place in mixing bowl. Add Olive Oil (Extra Light Only), Grand Marnier and wine and mix. Pour mixture over Tenderloins and place ziplock bag in the Refrigerator for at least 4 hours but overnight would be better. Set gas grill to medium high. Remove Tenderloins from marinade and remove and onions or garlic that may be on the meat. Place on grill and cook turning frequently for about 17 minutes. ( Each grill differs but until the meat is pink inside). While meat is grilling bring marinade to a full boil in heavy pot and reduce by half. Add cream and and cook until thick. Add Butter in the end making sauce glossy and rich. Let your meat rest for at least 20 minutes. Slice and add sauce on each plate. YUMMY!

ELEGANT PORK TENDERLOIN

Steps:

• In a medium skillet, cook bacon until it just begins to brown; drain and set aside. Cut pork into 1-1/2-in slices; flatten slightly. Sprinkle with paprika, pepper and salt if desired. , Place pork in an ungreased 8-in. square baking dish. Sprinkle with bacon. bake, uncovered, at 350° for 25-30 minutes or until pork juices run clear. Pour cream over the top; bake, uncovered, 5-10 minutes longer or until the cream is slightly thickened.

SPICED PORK TENDERLOIN

Steps:

• Combine salt, garlic, white pepper, thyme and allspice in small bowl. Rub salt mixture into pork. Wrap pork tenderloin in plastic wrap and refrigerate 4 hours or overnight.
• Preheat oven to 325°F. heat oil in heavy large ovenproof skillet over medium-high heat. Add pork and cook until brown on all sides, turning occasionally, about 7 minutes. Place skillet with pork in oven and bake to desired doneness, about 30 minutes for medium. Transfer pork tenderloin to platter. Cover with foil and keep warm.
• Add milk and brandy to same skillet. Bring to boil over high heat. Continue boiling until liquid is reduced to 1/4 cup, scraping up any browned bits on bottom of pan, about 8 minutes. Slice pork and serve immediately with sauce.