Pork Tenderloin Rounds Recipes

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JUICIEST BAKED PORK TENDERLOIN



Juiciest Baked Pork Tenderloin image

This is the juiciest baked pork tenderloin recipe ever. It's coated in an easy spice rub, quickly browned in a pan which creates a lovely crust, then baked in a simple pan sauce to keep it incredibly tender, juicy, and delicious. The melt-in-your-mouth tender pork tastes amazing as leftovers, too!

Provided by Kristen Stevens

Categories     Dinner

Time 30m

Number Of Ingredients 9

2 pork tenderloins (about 1 lb each)
1 tablespoon paprika
2 teaspoons EACH: onion powder and garlic powder
1 teaspoon EACH: oregano, salt, and pepper
1 tablespoon cooking oil
½ cup beef broth
1 tablespoon apple cider vinegar
1 tablespoon butter (can sub ghee for dairy-free)
Minced parsley (to serve)

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.

Nutrition Facts : ServingSize 5 slices or ⅙ of the recipe, Calories 227 kcal, Sugar 1 g, Sodium 559 mg, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Carbohydrate 1 g, Fiber 1 g, Protein 32 g, Cholesterol 103 mg, UnsaturatedFat 5 g

PORK TENDERLOIN ROUNDS



Pork Tenderloin Rounds image

Make and share this Pork Tenderloin Rounds recipe from Food.com.

Provided by Barb in WNY

Categories     Pork

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 7

12 slices bacon
1 lb pork tenderloin
12 large mushrooms, caps removed
10 1/2 ounces beef broth
1 garlic clove, crushed
1/4 cup water
2 tablespoons flour

Steps:

  • Heat oven to 350°F.
  • Cook bacon until limp; drain.
  • Cut pork tenderloin into 12 pieces; flatten to 1/2- inch thickness.
  • Wrap 1 slice bacon around each pork piece; fasten with wooden picks.
  • Place pork pieces in ungreased jelly-roll pan, 15 1/2 X 10 1/2 X 1- inch.
  • Place 1 mushroom cap on each pork piece.
  • Chop stems; reserve.
  • Mix broth and garlic; pour on pork.
  • Bake uncover 45 minutes, spoon broth mixture over pork every 15 minutes.
  • Shake water and flour in a covered container; pour into 1 quart saucepan.
  • Add enough water to broth to measure 1 cup; stir into flour mixture.
  • Heat over low heat, stirring constantly until smooth and bubbly.
  • Stir in reserved mushroom, heat.
  • Serve with pork.

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