Pork Tenderloin Rounds Recipes

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

Ingredients

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

Ingredients

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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