Deviled Pork Tenderloins Recipes

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"DEVILED" PORK CHOPS

Categories     Salad     Pork     Side

Yield makes 4 servings

Number Of Ingredients 5



Steps:

  • Put a large skillet, preferably nonstick, over medium-high heat. Sprinkle the chops with salt and pepper and smear them all over with mustard. Add the oil to the pan and, when it is hot, the chops.
  • Cook for about 3 minutes per side, or until nicely browned, then lower the heat and continue to cook, turning occasionally, until cooked through, another 10 minutes or so.
  • Transfer the chops to a plate and add 1/2 cup water (or stock) to the skillet. Cook, stirring, until the water has incorporated any solids in the pan. When there are only a couple of tablespoons of liquid left, spoon it over the chops, garnish, and serve.

4 pork chops, each 6 to 8 ounces
Salt and black pepper to taste
2 tablespoons or more Dijon mustard
3 tablespoons extra virgin olive oil
Chopped fresh parsley leaves for garnish

DEVILED PORK TENDERLOINS

The Government of Alberta distributed this recipe (among others) at a conference I attended in Calgary some years ago. It is Mmmm, Mmmm Good, and is wonderful company fare. I find that the sauce tends to thicken quite a bit while baking, so I usually add a bit more water during the process. I would also recommend doubling the sauce (amounts given are from the original recipe). Twice-baked potatoes and seasoned fresh green beans make it a truly outstanding meal (along with fresh dinner rolls, of course). Hope you enjoy it.

Provided by Gwen35

Categories     Pork

Time 1h

Yield 4-5 serving(s)

Number Of Ingredients 8



Deviled Pork Tenderloins image

Steps:

  • Preheat oven to 325°F.
  • In a blender, combine garlic, onion, brown sugar, ketchup, lemon juice, mustard and Worcestershire sauce.
  • Blend on high speed till smooth; set aside.
  • In a frying pan, over medium-high heat, quickly brown tenderloins in a bit of oil.
  • Place in a 3-quart baking pan and spoon sauce over meat.
  • Bake for 45 to 60 minutes, basting occasionally. (To save a mess in your oven, tent your baking pan very loosely with foil.).
  • To serve, cut in 1/2" slices (on the diagonal) and either drizzle sauce over the top or serve in a separate dish.

Nutrition Facts : Calories 281.5, Fat 6.9, SaturatedFat 2.3, Cholesterol 123.1, Sodium 448.4, Carbohydrate 13.7, Fiber 0.5, Sugar 11.4, Protein 39.9

2 (3/4 lb) pork tenderloin
1 -2 garlic clove, finely chopped (optional)
1/2 cup onion, finely chopped
1 tablespoon brown sugar
1/2 cup ketchup
2 tablespoons lemon juice
1/2 teaspoon dry mustard (or more, to taste)
1 teaspoon Worcestershire sauce

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