Sundaysupperporktenderloin Recipes

Steps:

• Place roast on a greased rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 hours. In a skillet, saute the onion, celery and garlic in oil until tender. Stir in the remaining ingredients., Spoon 1 cup sauce over roast. Bake 45-55 minutes longer or until a thermometer reads 145°. Let stand for 10-15 minutes before slicing. Serve with the remaining sauce.

Steps:

• Trim most of the visible fat from the tenderloin.
• In a large oven proof skillet heat oil over medium high heat.
• Sprinkle the garlic powder, salt and pepper evenly over the tenderloin.
• Add to the oil and brown on each side about 3 minutes or until golden brown.
• Remove the skillet from the heat.
• Remove the tenderloin and set aside.
• Drain the oil leaving the browned pieces.
• Return the tenderloin to the skillet.
• Add the sliced onion to the skillet layering some on the top of the tenderloin.
• Mix the French Onion Soup Mix with water. Pour over the tenderloin and add the bay leaf.
• Cover and cook for about an hour or until the internal temp reaches 160 degrees.
• Check the last 15 minutes or so and add a little extra water if needed.

Steps:

• Preheat oven to 325°. Place vegetables on bottom of a shallow roasting pan. Mix 2 tablespoons flour, bay leaf, thyme, and 1 teaspoon each salt and pepper; rub over roast. Place roast on top of vegetables, fat side up. Add 2 cups water to pan., Roast, uncovered, 1-1/2 hours. Sprinkle brown sugar over roast. Roast 15-20 minutes longer or until a thermometer reads 140°. (Temperature of roast will continue to rise another 5-10° upon standing.), Remove roast to a platter. Tent with foil; let stand 15 minutes before slicing., Strain drippings from roasting pan into a measuring cup; skim fat. Add enough water to the drippings to measure 1-1/2 cups., In a small saucepan over medium heat, whisk remaining flour and 1/3 cup water until smooth. Gradually whisk in drippings mixture and remaining salt and pepper. Bring to a boil over medium-high heat, stirring constantly; cook and stir 2 minutes or until thickened. Serve roast with gravy. Freeze option: Freeze cooled sliced pork and gravy in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.