Garlic Pork Tenderloin Recipes

Steps:

• Combine the garlic, zest, juice, oregano and oil in blender and blend until smooth. Put the pork in a baking dish, add the marinade and turn to coat. Cover and refrigerate for at least 1 hour and up to 4 hours.
• Heat a grill to high. Remove the pork from marinade and season with salt and pepper, to taste. Grill until golden brown on all sides and cooked to medium doneness. Brush the radicchio and tomatoes with oil and grill until lightly charred. Remove the pork from the grill to a cutting board and loosely tent with foil. Let rest 10 minutes before slicing. Remove the radicchio and tomatoes from grill and set aside to cool slightly.
• Whisk together vinegar, mustard, anchovy paste and a touch of honey in a medium bowl. Slowly whisk in the olive oil until emulsified. Add the radicchio, tomatoes, arugula, cucumber, olives, and capers and toss to combine. Transfer to a platter and top with feta and pork slices. Garnish with fresh oregano and serve.

Steps:

• Combine mustard, sesame oil, garlic, pepper, and maple syrup. Place pork in a shallow dish and coat thoroughly with marinade. Cover, then chill in the refrigerator at least eight hours, or overnight.
• Preheat grill for medium-low heat.
• Remove pork from marinade, and set aside. Transfer remaining marinade to a small saucepan, and cook on the stove over medium-low heat for 5 minutes.
• Brush grate with oil, and place meat on grate. Grill pork, basting with reserved marinade, for approximately 15 to 25 minutes, or until interior is no longer pink. Avoid using high temperatures as marinade will burn.

Steps:

• Cut a horizontal slit in the pork tenderloin, leaving the halves attached. Rub tenderloin with olive oil.
• Insert garlic into the slit and on onto the fatty part of pork. Press thyme and rosemary into slit. Sprinkle tenderloin with salt and pepper.
• Preheat an outdoor grill for medium-high heat.
• Lightly oil the grill grate. Place pork on grill. Cook approximately 1 hour, turning every 15 minutes, to a minimum internal temperature of 145 degrees F (63 degrees C).

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rub salt and pepper over all sides of pork tenderloins; nestle tenderloins next to each other in a 9x13-inch baking dish.
• Melt butter in a saucepan over medium heat; add garlic and mushrooms. Bring to a boil, reduce heat to medium-low, and simmer, stirring frequently, until sauce is fragrant, about 5 minutes. Stir vinegar into mushroom sauce. Pour mushroom sauce over tenderloins, letting sauce seep between the two tenderloins.
• Bake in the preheated oven until tenderloins are lightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer tenderloins to a serving dish.
• Drain the drippings, including mushrooms, from the baking dish into a measuring cup, scraping the bottom to get all the brown bits. Remove 1/4 cup of the fat from the mixture and pour into a saucepan. Add enough chicken broth to the drippings to make 2 cups; whisk flour into drippings until incorporated. Stir broth-drippings mixture into the saucepan with fat over medium heat until thickened, about 5 minutes; season with salt and pepper.
• Slice tenderloins into medallions and top with half the gravy. Pour the remaining gravy into a gravy boat for serving.

Steps:

• In a shallow dish or heavy-duty zip-lock plastic bag, add the first 5 ingredients; stir to combine.
• Remove 1/2 cup soy sauce mixture and set aside.
• Prick pork several times with a fork; place in remaining soy sauce mixture.
• Cover or seal; chill for 1 hour.
• Remove pork and throw away marinade.
• Grill pork over medium heat, covered, for 11-13 minutes on each side or until a meat thermometer registers 160°, basting with reserved soy sauce mixture.

Steps:

• Heat oven to 350°F.
• Melt butter in roasting pan and sauté onion.
• Combine remaining ingredients in a small bowl.
• Rub over loin.
• Place loin on onions in roasting pan.
• Roast until center reaches 160°F.
• Serve.

Steps:

• Preheat oven to 350 degrees.
• Melt the butter and oil in a large, oven safe pan with a lid.
• Season the pork by rubbing it with the lemon pepper and half of the garlic and then rolling it in flour.
• Brown the pork on all sides over medium heat; this should take roughly 10 minutes. Remove the pork to a plate.
• Add the onions and mushrooms to the pan and brown for 5 minutes, then add tomatoes and stir to coat everything. Add the remaining garlic and the chicken stock. Stir well and then place the pork on top.
• Cover the pan and return to the oven for 45 - 60 minutes until the pork is done.
• Remove the pork from the pan, and add the cream to lightly thicken the sauce.
• Let the pork rest for approx 7 minutes, then slice and serve atop rice or noodles and pour some sauce over the top of the pork.

Steps:

• Put all ingredients except pork in a blender or food processeor with salt and pepper to taste.
• Blend.
• Put the pork in a sealable plastic bag and pour the marinade over it.
• Put in the refrigerator for 1-2 days, turning occassionally.
• Let pork stand at room temperature about 30 minutes before cooking.
• Cook over prepared grill turning every 5 minutes until it registers 160 on a meat thermometer (about 15-20 minutes).
• Let stand 5 minutes before slicing.

Steps:

• trim any fat from tenderloin.
• cut lengthwise almost all the way thru (butterfly), open like a book.
• in a bowl, combine mustard, oil, vinegar, sugar, sesame oil, salt, pepper, garlic.
• place tenderloin in marinade; let stand for 10 min and up to 4 hours if you are making ahead.
• Grill in skillet or BBQ for about 10 minutes or until done.
• Let stand for 5 minutes before cutting diagonally before serving.

Steps:

• Preheat the oven to 350 degrees F. Line a large baking pan with aluminum foil. Grease the foil with oil or cooking spray.
• Place the tenderloins in the center of the prepared pan and set aside.
• Combine the 1/2 cup oil with the vinegar, honey, garlic, onion, rosemary, salt and pepper in a large bowl. Whisk to combine. Reserve 2/3 cup of the marinade in a small saucepan. Stir the potatoes and carrots into the large bowl. Toss to combine.
• Drizzle 1/3 cup of the reserved marinade over the pork, coating all the sides. Set the remaining 1/3 cup marinade aside to serve as a sauce. Scatter the potatoes and carrots evenly around the pork. Roast in the oven until the pork reaches an internal temperature of 145 degrees F, about 50 minutes. Let the pork rest for 5 to 10 minutes before slicing.
• While the pork is resting, heat the remaining marinade in the small saucepan.
• Slice the pork and drizzle with the warm marinade.

Steps:

• In a resealable plastic bag, combine the oil, lemon juice, zest, garlic, oregano, salt and pepper; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. Grill, covered, over medium heat for about 13-14 minutes on each side or until juices run clear and a thermometer reads 160°. Let stand for 5 minutes before slicing.