Savory Pork Tenderloin Recipes

SAVORY PORK LOIN ROAST

Steps:

• Preheat oven to 350°. In a small bowl, combine soy sauce, garlic, herbs and mustard; rub over roast. Place on a rack in a shallow roasting pan. Pour water into the pan. , Bake, uncovered, until a thermometer inserted in pork reads 145°, 70-90 minutes. Remove roast from oven; tent with foil. Let stand 15 minutes before slicing. , Meanwhile, in a large saucepan, saute onions in butter until tender. Combine gravy mix and broth until smooth; stir into pan. Bring to a boil. Reduce heat; cook and stir until thickened. Stir in sour cream and horseradish; heat through (do not boil). Serve with pork.

SIMPLE SAVORY PORK ROAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large, resealable plastic bag, mix rosemary, garlic salt, thyme, and pepper. Place pork roast in the bag, seal, and toss until thoroughly coated with the garlic salt mixture. Transfer to a medium baking dish.
• Cook pork roast 1 hour in the preheated oven, or to an internal temperature of 145 degrees F (63 degrees C).

SAVORY PORK LOIN

Steps:

• Preheat oven to 325 degrees.
• Mix together the first 4 ingredients (sage, salt, pepper garlic powder) and rub on pork loin or pork chops.
• Roast uncovered for approximately 20 minutes per pound of Pork Loin(cooking time will vary depending on the cut of pork that you use).
• Next, mix the remaining ingredients in a sauce pan and bring to a boil until thickened. (Note: You may also choose to make extra sauce as this sauce is VERY good!).
• Baste the pork with some of the glaze and let cook until the glaze has coated the surface nicely.
• Finally, plate the cut pork loin/pork chops and use remaining glaze to pour over the top and serve.

SAVORY PUFF PASTRY WRAPPED PORK TENDERLOIN

Steps:

• I seasoned with salt and pepper and quickly browned all sides of the tenderloin for a total of about 10 mins, remove and let cool.
• Melt butter over medium heat and add apples, onions and garlic. Saute until tender, about another 10 mins, remove from heat and let cool.
• Finely chop the package of herbs, add as much or as little as you prefer.
• Add to the cooling apple mixture.
• Prepare the stuffing according to the box and let cool.
• Roll out the pastry on a floured surface to the size of your tenderloin with extra room on the sides to be able to fold and tuck pastry inches ( I tried to get mine to be 'rectangular' shape but ended up with something that looked more like an ameba lol).
• Cut the tenderloin in half, lengthwise. (This is because a tenderloin is usually fatter at one end.).
• Take one part of the tenderloin and flip it so that one fat end is meeting up with a skinny end, and place in the middle of the pastry. (I left mine a little 'butterflied').
• Top the tenderloin with the stuffing followed by the apple mixture and then if so desired the cheese of your choice.
• Then just gently roll the tenderloin in the pastry, tucking in the ends while you roll.
• Brush with a beaten egg with water all over the top and sides.
• Place seam side down on a baking sheet.
• Bake at 375 for 30-40 mins, or until golden brown.
• Let cool for 10 mins and serve, ENJOY.
• Note: I used one square of puff pastry per tenderloin, I had to make 2 to feed everyone :) But the mixtures will fill both tenderloins, so there is no need to double up.