Easy Pork Tenderloin Recipes Oven

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix bread crumbs and olive oil in bowl to reach consistency that would be moist enough to stick to the meat when pressed. Place pork on a shallow cooking sheet. Press the crumb mixture onto all sides of the meat until there is no pink showing, usually 1/4 inch thick.
• Bake for at least 35 minutes until a meat thermometer reads 165 degrees F (75 degrees C) or until there is no pink when the pork is cut. Let the pork rest for 10 minutes, then cut into 1/2 inch slices.

Steps:

• Preheat the oven to 400 degrees F.
• Season the pork with the salt and pepper. Heat the olive oil in an ovenproof skillet over high heat and sear the pork on all sides. Place the skillet into the oven and roast the pork for 8 to 10 minutes. Let the meat rest for 5 minutes before cutting. Slicing on a diagonal, cut each tenderloin into 4 or 5 pieces.
• In a medium pot heat the oil over medium heat and add the shallots and garlic, cook until soft, but not browned. Add the brown sugar, balsamic, red wine, apple cider, green peppercorns, bay leaf, tomatoes, red peppers, parsley, and soy sauce. Simmer until reduced by 1/2.
• Strain the sauce and add the bourbon. Serve warm over sliced pork tenderloin or chops.
• In a large pot heat the olive oil over medium-high heat and saute the onions until soft. Add the cinnamon, cloves, and cumin and cook for 30 seconds. Mix in the cabbage and saute for 5 minutes, until wilted. Add the cider, sugar, and vinegar. Cover and braise over low heat until the cabbage is tender, about 20 minutes. Serve warm.

Steps:

• Preheat oven to 325 degrees F.
• Baste the tenderloin in olive oil and generously rub with the Cajun rub. Bake for about 30 to 40 minutes. Remove the tenderloin from oven, split in half and stuff with a layer of spinach, sun-dried tomatoes and shredded jalapeno jack cheese. Grill stuffed tenderloin for 20 to 30 minutes. Slice and serve immediately.

Steps:

• Preheat the oven to 450 degrees F.
• In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
• In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.

Steps:

• Rinse both Tenderloins and with a very sharp knife remove most of the membrane from the outside. Hold the Tenderloin on end and slice down the middle but not all the way through. Fold open the loins and cover with sheet of waxed paper. Pound them a little thinner with a meat mallet or roll out with rolling pin. Set loins aside.
• In frying pan melt butter or margarine over medium heat. Add cut up sausage (hot or mild) and saute for about 5 minutes. Add onions and peppers and saute for another 5 minutes.
• Add contents of paxo box to pan with 1 cup of boiling water and combine. It will get sticky that's what we want. Remove from heat.
• On a large cutting board or clean counter lay out 18 inch lengths of cooking twine vertically about 2 inches apart for the length of the tenderloin. Place one tenderloin on the cooking twine. Place stuffing mixture on tenderloin in mound along the middle of loin not flat. Place second loin on top of stuffing and tie the strings starting in the middle. Fold the edges of the top loin inside the edge of the bottom loin before binding with twine.
• Lay enough bacon strips vertically on the counter or cutting board for the length of the loin. Place stuffed loin on top of bacon and fold bacon over top securing with tooth picks.
• Place loin on rack in backing pan with 1/2 cup water on bottom. Cover with aluminum foil and bake for 1 1/4 hours at 350 degrees. Remove pan from oven and remove foil. Place pan back in oven under broiler and watch until bacon gets a little more crispy.
• For main course serve with mashed tatoes, turkey gravy and veges. Enjoy!

Steps:

• Whisk together the olive oil, soy sauce, garlic, mustard, salt, and pepper in a bowl. Place the pork loin in a large resealable plastic bag and pour in the marinade. Marinate in the refrigerator at least 1 hour before cooking.
• Preheat an oven to 350 degrees F (175 degrees C).
• Transfer the pork loin to a baking dish; pour marinade over the pork.
• Cook in the preheated oven until the pork is no longer pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• NOTE: The success of this cooking method will depend upon how accurate the temperature of your oven is and how well your oven retains heat. Adjust cooking time +/- according to your individual oven.
• NOTICE: If you have a very old oven that is not well insulated, this recipe may not work for you, as heat retention/residual heat is important to the success of this recipe.
• Determine the EXACT weight of roast from the meat wrapper. Weight will determine how long to cook the roast.
• Preheat oven to 500 degrees. Remove tenderloin from refrigerator. Season meat as desired. Place seasoned meat in an uncovered roasting pan on a shelf in the bottom 1/3 of your oven.
• Bake EXACTLY 5 1/2 minutes PER POUND. Adjust +/- according to your oven's accuracy and heat retention. NOTE:.
• IF YOU HAVE AN OVEN PROBE OR THERMOMETER THAT HAS A WIRE THAT GOES THROUGH THE SIDE OF THE OVEN DOOR, BY ALL MEANS USE IT AND SET THE TEMPERATURE ALARM FOR 140 DEGREES. REMOVE MEAT FROM OVEN WHEN ALARM ALERT GOES OFF (probably before an hour has expired).
• Turn oven OFF and DO NOT open oven door for 45 to 1 hour, OR sooner IF you are using a probe thermometer and it alerts that internal meat temp is at 140 degrees. Remove pork from oven, lightly cover with foil, and let rest 5-10 minutes to redistribute internal juices. Roast should be done, very slightly pink in the center, and very moist.
• After resting 10 minutes, the roast should reach a safe 145-150 degrees.
• NOTE:******* For anyone questioning this method of cooking, it really does reach the proper internal temperature on a thermometer. According to Sara Moulton on FoodTV, trichinosos is killed at 138 degrees, and 145 is a safe temperature for pork, although the USDA recommends 160 degrees (meat will be much drier). If the center of the meat is not a little pink, it is overcooked!
• VARIATION: To make Roasted Veggies along with the tenderloin, peel carrots and potatoes, and cut into about 1-inch cubes. Season as desired and drizzle with a little oil. Add vegetables to pan around (but NOT touching) pork tenderloin. Cook tenderloin as instructed above. The roasted potatoes and carrots should be done when the roast is done. You may need to adjust the size of the potatoes and carrots depending upon the weight of your tenderloin and how long you cook it.

Steps:

• In a large ziploc bag, combine soy sauce, sugar and ketchup. Add tenderloin. Seal bag and turn to coat. Marinate at least over night, preferrably longer though.
• Preheat oven to 425 (I used the grill instead).
• Place pork in 13 x 9 greased baking dish. (I put the remaining marinade in a saucepan, brought to a boil and added some cornstarch to thicken it.) I served the sauce on top of the pork.
• Bake, uncovered, at 425 for 35-40 minutes OR until meat thermometer reads 160. Let rest for 5 minutes before slicing.

Steps:

• Wash and pat dry the tenderloin.
• Lay it out on a cutting board and pierce all over with fork.
• Drizzle a little olive oil onto the tenderloin and rub it into the surface.
• Sprinkle, a little at a time, the seasoning mixture onto the tenderloin.
• Use a basting brush to coat all surfaces of the tenderloin, making somewhat of a paste.
• Add more olive oil as needed.
• Place in the provided bag and secure the end.
• Pierce the bag in order to allow steam to escape.
• Bake at 375 degrees for 45 minutes or until pork is cooked through.