Sweet Pork Tenderloin Recipes

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SWEET AND SOUR PORK TENDERLOIN



Sweet and Sour Pork Tenderloin image

I thoroughly enjoyed this plate of florescent food, and if you're a fan of the Chinese take-out version, I believe you will enjoy this too.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Chinese

Time 55m

Yield 4

Number Of Ingredients 14

1 (1 1/4 pound) pork tenderloin, trimmed of silver skin
salt and ground black pepper
⅓ cup ketchup
⅓ cup seasoned rice vinegar
1 (8 ounce) can pineapple chunks, drained with juice reserved
2 tablespoons brown sugar
4 cloves garlic, minced
2 teaspoons hot chili sauce (such as Sriracha®)
1 teaspoon soy sauce
1 pinch red pepper flakes
1 tablespoon vegetable oil
1 teaspoon butter
¼ cup chopped green onion (white part only)
2 tablespoons chopped green onion tops

Steps:

  • Cut tenderloin into 4 pieces. Arrange in a single layer between two sheets of plastic wrap and pound with a meat mallet until each is about 1-inch thick. Generously season with salt and black pepper.
  • Whisk ketchup, rice vinegar, reserved pineapple juice, brown sugar, garlic, hot chili sauce, soy sauce, and red pepper flakes in a bowl. Set aside.
  • Heat vegetable oil in a skillet over high heat. Place pork in pan; reduce heat to medium. Cook until browned on both sides and cooked through, 5 to 6 minutes per side. Transfer to a plate.
  • Return skillet to medium heat. Stir butter into hot pan. When butter melts and starts to brown, stir in pineapple chunks. Cook, stirring, until pineapple is golden brown, 3 to 4 minutes.
  • Stir in ketchup mixture and 1/4 cup green onion (white parts). Reduce heat to low and simmer until garlic and onion have softened, 5 minutes.
  • Return pork to skillet; cook, stirring, until pork is heated through. Garnish with 2 tablespoons green onion tops.

Nutrition Facts : Calories 297.1 calories, Carbohydrate 22.7 g, Cholesterol 81.6 mg, Fat 11.4 g, Fiber 1 g, Protein 26.2 g, SaturatedFat 3.7 g, Sodium 515.2 mg, Sugar 19.5 g

THE BEST GARLIC BAKED PORK TENDERLOIN RECIPE EVER



The Best Garlic Baked Pork Tenderloin Recipe Ever image

The Best Garlic Baked Pork Tenderloin recipe - delicious easy melt in your mouth tender pork tenderloin baked to perfection in a buttery garlic sauce.

Provided by Courtney O'Dell

Categories     Main Dishes

Time 35m

Number Of Ingredients 11

2 tbsp extra virgin olive oil
1 tbsp celtic sea salt and fresh cracked pepper
2 lb pork tenderloin, optional: pre-marinate pork before cooking
4 tbsp butter, sliced into 4-6 pats
2 tbsp diced garlic
1 tsp dried basil*
1 tsp dried oregano*
1 tsp dried thyme*
1 tsp dried parsley*
1/2 tsp dried sage*
*OR 2 tbsp Italian Herb Seasoning Blend

Steps:

  • Preheat oven to 350 degrees.
  • Line baking sheet with aluminum foil.
  • In a small bowl, combine garlic, basil, oregano, thyme, parsley, and sage. Set aside.
  • Generously season meat with salt and pepper.
  • In a large pan, heat oil until shimmery.
  • Add to pan, and cook on all sides until dark golden brown.
  • Transfer to baking sheet.
  • Generously coat with herb mix.
  • Place pats of butter on top of the pork.
  • Wrap in foil, bake until meat is 145 degrees internally at the widest, thickest part of the tenderloin (about 25 minutes.)
  • When pork has come to temperature, remove and let rest, tented with foil, for at least five minutes to lock in juices.
  • Slice against the grain and serve immediately.
  • To store leftovers, place in an airtight container and keep in refrigerator for up to three days.
  • To freeze leftovers, place in a plastic bag or wrap in plastic wrap and keep in freezer for up to three months.
  • To reheat, let thaw naturally in the refrigerator overnight, and bake at 350, wrapped in foil, until piping hot when ready to serve.

Nutrition Facts : Calories 279 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 107 milligrams cholesterol, Fat 15 grams fat, Fiber 0 grams fiber, Protein 33 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 3 oz, Sodium 438 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

SWEET PORK TENDERLOIN



Sweet Pork Tenderloin image

My friend, Jennifer, made this for me while I was recuperating from the birth of my second daughter. It was so delicious (and SO EASY)that I just HAD to have the recipe! Thanks, J-Lo! I have also made this with Hormel tenderloins and cut in half (lengthwise)

Provided by Rhonda in Texas

Categories     Pork

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 5

2 lbs pork tenderloin
1/2 lb bacon, sliced thin
1 large onion, sliced thin
1/4 cup soy sauce
12 -16 ounces apricot preserves

Steps:

  • Wrap tenderloin in bacon.
  • Place onions in bottom of 9x13" casserole dish.
  • Lay tenderloins on top of onions.
  • Mix soy sauce and apricot preserves and pour on top of wrapped tenderloins.
  • Bake at 350 for 45-60 minutes.
  • Place sliced tenderloin on top of rice and garnish with onions. Serve with white rice.

SWEET AND SOUR PORK TENDERLOIN



Sweet and Sour Pork Tenderloin image

Provided by Food Network

Time 4h15m

Yield 12 servings

Number Of Ingredients 10

3 pounds pork tenderloin, silver skins removed
1 teaspoon olive oil
1 teaspoon salt
1 teaspoon freshly ground pepper
1 20 oz. can pineapple chunks in juice, drained, juice reserved, pineapple set aside
1/2 cup brown sugar, packed
2 tablespoons soy sauce
3 tablespoons tomato paste
1 tablespoon cornstarch
2 tablespoons fresh parsley, minced

Steps:

  • 1. Season tenderloins with salt and pepper.
  • 2. Heat oil in large skillet over medium-high heat and brown tenderloins on all sides. Place in crock.
  • 3. In small bowl, whisk together pineapple juice, brown sugar, soy sauce, tomato paste and cornstarch. Pour over pork tenderloin. 4. Cover and cook on HIGH for 4 hours or LOW for 6 hours or until internal temperature reaches at least 160 degrees Fahrenheit for medium doneness.
  • 5. Remove cover and stir in pineapple chunks.
  • 6. Cover and cook on HIGH for 15-30 minutes until pineapple is heated through.
  • 7. Slice pork and serve with sauce and pineapple.
  • 8. Garnish with minced parsley.
  • 9. Serve over hot, cooked rice if desired.

PORK TENDERLOIN WITH SWEET AND TANGY SAUCE



Pork Tenderloin With Sweet and Tangy Sauce image

Make and share this Pork Tenderloin With Sweet and Tangy Sauce recipe from Food.com.

Provided by Oolala

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup ketchup
1/4 cup brown sugar
1 tablespoon soy sauce, low sodium
1/2 teaspoon fresh gingerroot, grated
1 garlic clove, chopped
1/8 teaspoon dry mustard
1 lb pork tenderloin

Steps:

  • Preheat grill to medium.
  • In a small saucepan stir together the ketchup, brown sugar, soy sauce, gingerroot, garlic and dry mustard; bring to a boil.
  • Set aside a 1/4 cup of the sauce in the refrigerator.
  • Prepare grill for indirect cooking.
  • Cook tenderloin, covered for 20 minutes; brush with the sauce.
  • Grill 15-20 minutes more or until meat thermometer reaches 160 degrees F. Slice and serve with reserved sauce.

SWEET AND SASSY PORK TENDERLOIN



Sweet and Sassy Pork Tenderloin image

This recipe was given to me by my sister-in-law, Mary Lynn. Excellent!

Provided by GOLDIE6175

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 45m

Yield 3

Number Of Ingredients 11

1 (1 1/2 pound) pork tenderloin
1 tablespoon olive oil for brushing
ground black pepper to taste
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon minced onion
1 clove garlic, minced
1 teaspoon crushed red pepper flakes
1 teaspoon prepared horseradish

Steps:

  • Preheat an outdoor grill for medium-high heat. Cut tenderloin into 9 slices and brush with olive oil. Season to taste with freshly ground black pepper.
  • Place the meat onto preheated grill. Grill until no longer pink in the center, 3 to 4 minutes per side. When finished, place pork on a plate, and allow to rest for 5 minutes.
  • While pork is cooking, stir together sugar, Worcestershire sauce, vinegar, Dijon mustard, onion, garlic, red pepper flakes, and horseradish in a small saucepan. Bring to a simmer over medium heat, and stir until smooth. Pour sauce over sliced tenderloin to serve.

Nutrition Facts : Calories 365.1 calories, Carbohydrate 13.3 g, Cholesterol 126.6 mg, Fat 15.6 g, Fiber 0.5 g, Protein 40.5 g, SaturatedFat 4.6 g, Sodium 275.4 mg, Sugar 9.7 g

TROPICAL SWEET AND SPICY PORK TENDERLOIN



Tropical Sweet and Spicy Pork Tenderloin image

When we crave something sweet and spicy, pork tenderloin cooked with chipotle, barbecue sauce and pineapple really delivers. -Cynthia Gerken, Naples, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1 pork tenderloin (1 pound), cut into 1-in. cubes
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 medium onion, chopped
1 medium green pepper, chopped
3 garlic cloves, minced
1 cup chicken stock
1 can (20 ounces) pineapple tidbits, drained
1 cup honey barbecue sauce
1/2 cup packed brown sugar
2 finely chopped chipotle peppers plus 2 teaspoons adobo sauce
2 tablespoons reduced-sodium soy sauce
Hot cooked rice

Steps:

  • Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat. Add pork; cook until browned, 4-6 minutes. Remove., In same skillet, cook onion and pepper until softened, 2-4 minutes. Add garlic; cook 1 minute. Return pork to pan; stir in chicken stock. Cook, covered, until pork is tender, about 5 minutes., Stir in next 5 ingredients; simmer, uncovered, until sauce is thickened, about 5 minutes. Serve with rice.

Nutrition Facts : Calories 539 calories, Fat 11g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 1374mg sodium, Carbohydrate 82g carbohydrate (72g sugars, Fiber 2g fiber), Protein 25g protein.

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