Nothing Left In The Kitchen Tenderloins Recipes

Steps:

• Preheat the oven to 475 degrees F.
• Brush the tenderloins with the olive oil and then roll in the crushed peppercorns. Place the meat on a roasting pan and roast for 20 to 25 minutes. Let rest for at least 5 minutes before thinly slicing.
• Serve with dinner rolls, grainy mustard and horseradish sauce.

Steps:

• In heavy sauce pan, saute onion and garlic in oil and butter until softened.
• Add wine, chicken bouillon and tomato sauce, bring to a boil.
• Cook uncovered at a low-boil for about 10 minutes. Add more wine or water if sauce is too thick.
• Slice tenderloin into 1/2" slices and place in sauce. (I flipped them right away so sauce was on top and bottom.).
• Cover pan and cook until pork is heated through, which shouldn't take more than 3-4 minutes.
• Serve over wild rice.

Steps:

• Cut the tenderloins in half.
• Use a meat tenderizing hammer to flatten each half into thin tenderloins.
• The thinner the better.
• Whisk the eggs in a medium sized mixing bowl.
• Crush the 2 packages of saltine crackers (you may need more as time goes on) in another medium sized mixing bowl.
• They should be crushed into a fine almost powder.
• Dip the tenderloins into the eggs, then into the crushed saltines.
• The tenderloin should be completely covered in egg and saltines.
• Fill an open skillet (electric skillet is preferred, but a skillet on the stove will work too) with enough oil so that it is half way up the tenderloins when they are placed in the skillet.
• Preheat the skillet to 325-350°F.
• Fry each tenderloin (both sides) until golden brown.
• Serve on large buns or plain.
• They are GREAT with sweet onions and ketchup.

Steps:

• Whisk together the orange juice, soy sauce, hot pepper sauce, cilantro, garlic, brown sugar, peanut butter, and ginger root in a bowl. Lie the tenderloins in a glass baking dish; pour the orange juice mixture over the tenderloins. Marinate in refrigerator at least 1 hour and up to 8 hours or overnight.
• Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Transfer the tenderloins to the foil-lined baking sheet, reserving the marinade.
• Cook until the pork is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• While the pork cooks, combine the reserve marinade and chicken stock in a saucepan. Bring to a boil. Allow to boil 2 minutes; reduce heat to low and simmer 5 to 7 minutes. Cut the tenderloins into 1/4-inch slices; spoon the sauce over the sliced pork to serve.