Michelemarie
Executive Chef
Pork tenderloin is one of my favorite types of meat - I have several recipes - these are my favorites:
Pork Tenderloin with Creamy Herb Sauce
1 T vegetable oil
2 c baby carrots
1-1/2 lbs pork tenderloin medallions
2-1/2 T flour
1 T dried basil
1 T dried parsley
1/2 t ground black pepper
2 T beef bouillon
2-2/3 c light cream (heavy works fine)
1 c dry white wine (yummy, the rest is for you
Heat oil in skillet over medium, cook carrots in oil 5 minutes, stir often.
Add pork, cook until lightly brown, remove only pork and keep warm.
Combine flour, basil, parsley, pepper and bouillon - wisk in a little cream - add to the skillet. Wisk in the rest of the cream, stirring til thick.
Stir in wine, add pork back in, reduce heat to low, cover for 20 minutes, stir every once in a while.
I serve this over pasta - my family loves it.
Tangy Pork Tenderloin
2 pork tenderloins (1 lb each)
2/3 c honey
1/2 dijon mustard
1/4-1/2 t chili powder
1/4 t salt (I omit)
Combine ingredients - set aside 2/3 cup
Marinate tenderloins in the rest of the marinade in the fridge for at least 4 hrs
Grill, covered, over indirect medium heat for 8 minutes a side or in the oven at 350 - I cook to 165 - let sit for 20 minutes and slice - heat remaining sauce and pour over - very good grilled or done in the oven!
Pork Tenderloin with Creamy Herb Sauce
1 T vegetable oil
2 c baby carrots
1-1/2 lbs pork tenderloin medallions
2-1/2 T flour
1 T dried basil
1 T dried parsley
1/2 t ground black pepper
2 T beef bouillon
2-2/3 c light cream (heavy works fine)
1 c dry white wine (yummy, the rest is for you
Heat oil in skillet over medium, cook carrots in oil 5 minutes, stir often.
Add pork, cook until lightly brown, remove only pork and keep warm.
Combine flour, basil, parsley, pepper and bouillon - wisk in a little cream - add to the skillet. Wisk in the rest of the cream, stirring til thick.
Stir in wine, add pork back in, reduce heat to low, cover for 20 minutes, stir every once in a while.
I serve this over pasta - my family loves it.
Tangy Pork Tenderloin
2 pork tenderloins (1 lb each)
2/3 c honey
1/2 dijon mustard
1/4-1/2 t chili powder
1/4 t salt (I omit)
Combine ingredients - set aside 2/3 cup
Marinate tenderloins in the rest of the marinade in the fridge for at least 4 hrs
Grill, covered, over indirect medium heat for 8 minutes a side or in the oven at 350 - I cook to 165 - let sit for 20 minutes and slice - heat remaining sauce and pour over - very good grilled or done in the oven!