What's the best way to cook pork tenderloin?

Any ideas will be greatly appreciated.


Asked by mom_wrhsc at 12:42 PM on Mar. 4, 2009 in Food & Drink

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Answers (6)
  • I'm doing one tonight, in fact. I stab the loin with a sharp knife and slide slices of garlic into the holes. Then rub the whole thing down with olive oil, and sprinkle it with kosher salt and pepper to taste. Place it on a rack in a large pan, and pour a generous amount of white wine into the bottom of the pan. Bake at 375. After about a half hour, check the wine - you may need to add more. The wine shouldn't touch the meat, it should just sit below it so it evaporates up into the meat, if that makes sense.

    Answer by BlueFrogMama at 12:51 PM on Mar. 4, 2009

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  • My favorite way is to carmelize onion and put it over and bake it. Go on Allrecipes.com and get the carmelized onion pork tenderloin receipe. Or any recipe using cinnamon apples.

    Answer by pattigioeli at 12:45 PM on Mar. 4, 2009

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  • peel off silverskin and slice into medallions , slightly flatten and pan fry. do not over cook!!! great with mustard sauces!!!

    Answer by chefjen at 12:50 PM on Mar. 4, 2009

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  • I do pork tenderloin two ways...when I'm dieting I butterfly it and use a pork rub that is sweet and spicy at the same time...and then grill it on the Foreman grill and serve with salad. When I'm not dieting, I throw it in the crock pot with a can of cream of (whatever I have on hand) soup, onion soup mix, fresh mushrooms and onion... after its cooked I thicken gravy with cornstarch and serve over rice.

    Answer by gramsmom at 12:51 PM on Mar. 4, 2009

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  • http://www.recipesource.com/cgi-bin/search.cgi?search_string=pork+Tenderloin&any=off

    here is a link to many ways of cooking it!

    Answer by chefjen at 12:52 PM on Mar. 4, 2009

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  • Try this one time and you will be a convert. It keeps all of the delicate tenderness of the tenderloin and keeps it so moist and it's so easy it's not even funny!

    Neopolitan Pork Tenderloin (from H.E.B. Grocery Stores "cooking connection")

    1 jar of spaghetti sauce
    2 lbs pork tenderloin
    1/2 cup olive oil (I've used less, but at least 1/4 cup)
    8oz white button mushrooms
    1 large onion, sliced
    1 green pepper, cut into eighths
    4oz crumbled gorgonzola cheese
    salt & peppa

    Brown pork in oil over high heat on both sides. Transfer to a large saucepan. Sauté mushrooms and peppers in the same oil until soft, add the jar of sauce and simmer for 5 minutes. Pour sauce over the tenderloin. Season with S&P, cover pan and cook slowly over low heat 'til the pork and veggies are tender, about 30 minutes. Sprinkle with cheese and serve.

    It's also easy to make this in ONE pan by just moving the pork to a p

    Answer by Avarah at 1:00 PM on Mar. 4, 2009

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