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The absolute best pork ever! Delish in the crock pot, oven or tagine! Add potatoes, carrots, etc! The sauce is amazing!
PorkTenderloin w PanSauce 1⁄2c OliveOil 1⁄3c SoySauce 1⁄4c RedWineVinegar Juice 1 lemon 1-2tbsp Worcestershire 1-2tbsp fresh parsley,fine chop 2tsp DryMustard Fresh blk pepper,to taste 4cloves garlic,peel-mince 1 1-lb. Pork Tenderloin(SilverSkin removed) Combine all marinade ingredients-reserve 2-3 Tbsp. Place tenderloin w marinade in Ziplock bag-marinate for 3-4 hrs. PHoven 350 degrees.Sear ea side of tenderloin med/high for 2-3min.Cook in oven 30-40min to 160 degrees.Rest at least 5min
Grilled Balsamic-Garlic Crusted Pork Tenderloin by Kitchen Confidante. One of my favorite cuts of meat is the pork tenderloin. I love how versatile it is and how it takes well to various types of preparation and cooking methods. In some ways, it’s better than a pork chop, which can be tricky for many cooks – one false move and you can end up with dry, chewy chops, and a table of sad eaters.
Pork Tenderloin w/ Pan Sauce and roasted brussels sprouts. I love brussel sprouts!! Very simple....preheat oven to 400 degrees , toss the brussel sprouts with a little olive oil, salt and pepper. Roast for 12-15 minutes, toss halfway through...yum!!