Lisa, There is a wonderful recipe for Jagerschnitzel in Allrecipes.com. It has great revues. I'd link you up to it if I knew how.

Thanks, Shirley. I just realized I put the wrong name on the pork. these are pork tenderloins.
Lisa

Here's a good one:

INGREDIENTS:

* 1/4 cup Kentucky Bourbon
* 1/4 cup light soy sauce
* 1/4 cup packed brown sugar
* 2 large cloves garlic, chopped
* 1/4 cup Dijon mustard
* 1/2 teaspoon ground ginger, or 1 teaspoon finely minced fresh ginger
* 2 teaspoons Worcestershire sauce
* 1/4 cup vegetable oil
* dash hot sauce
* 2 pork tenderloins, about 1 1/2 to 2 pounds

PREPARATION:

In blender or food processor, combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce, hot sauce, and oil; pulse until smooth. Place tenderloin and marinade in a food storage bag; refrigerator for 4 hours or overnight. Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165 internally and is no longer pink in the center. Baste occasionally while cooking. Slice in 1/2-inch thick slices to serve.

Serves 6.

Source: Diana Rattray,Your Guide to Southern U.S. Cuisine.
Type of Prep : Broil, Grill
Cuisine : Southern, U.S. Regional

******************************************

And here another good one......:

And here it is served on the plate.

Text from Delia Online:

'This is what I'd call a five-star supper dish for two people, with the added bonus that it only takes about 20 minutes to prepare from start to finish. Serve it with plain boiled basmati rice and a salad of tossed green leaves.'

Serves 2
Ingredients

12 oz (350 g) pork tenderloin
1 level teaspoon mustard powder
1 heaped teaspoon grain mustard
1 heaped teaspoon Dijon mustard
4 oz (110 g) small open-cap mushrooms
7 fl oz (200 ml) crème fraîche
1 dessertspoon groundnut oil
½ oz (10 g) butter
1 small onion, peeled, halved and thinly sliced
3 fl oz (75 ml) dry white wine
salt and freshly milled black pepper

You will also need a 9 inch (23 cm) solid frying pan.

First of all prepare the pork by trimming it and cutting it into strips 3 inches (7.5 cm) long and ¼ inch (5 mm) wide. Then prepare the mushrooms by slicing them through the stalk into thin slices.

Now, in a small bowl, mix together the three mustards with the crème fraîche and, when you're ready to cook the pork, take the frying pan and heat the oil and butter together over a medium heat. Add the onion slices and fry them gently for about 2-3 minutes until they're soft.

Using a draining spoon, remove the onions to a plate, turn the heat up under the pan to its highest setting and, when it's smoking hot, add the strips of pork and fry them quickly, keeping them on the move all the time so they cook evenly, without burning. Then add the mushrooms and toss these around to cook very briefly until their juices start to run. After that, return the onion slices to the pan and stir them in. Season well with salt and pepper, then add the wine and let it bubble and reduce slightly before adding the crème fraîche. Now stir the whole lot together and let the sauce bubble and reduce to half its original volume. Serve immediately spooned over rice.

This recipe is taken from Delia SmithÂs Winter Collection.

SharonCb

Lisa, welcome back!

This is my favorite pork recipe, from Cooking Light.

Ingredients

3 cups water
3 cups apple cider
1/4 cup kosher salt
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 bay leaf
1 (2-pound) boneless pork loin, trimmed
2 cups apple cider
Cooking spray
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh sage
1/8 teaspoon freshly ground black pepper

Preparation
Combine the first 6 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat; cool. Pour brine into a 2-gallon zip-top plastic bag. Add pork; seal. Refrigerate 8 hours or overnight, turning bag occasionally.
Preheat oven to 350°.

Bring 2 cups cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened and reduced to 1/4 cup (about 15 minutes). Set aside.

Remove pork from bag; discard brine. Place pork on rack of a broiler pan coated with cooking spray. Lightly coat pork with cooking spray. Combine rosemary, sage, and black pepper; sprinkle evenly over pork. Bake at 350° for 1 hour or until thermometer registers 155°, basting twice with cider reduction during final 20 minutes of cooking. Remove from oven; baste with remaining cider reduction. Let stand 10 minutes before slicing.

Yield
8 servings (serving size: about 3 ounces pork)

Nutritional Information
CALORIES 200(30% from fat); FAT 6.6g (sat 2.2g,mono 3g,poly 0.7g); PROTEIN 24.4g; CHOLESTEROL 67mg; CALCIUM 25mg; SODIUM 419mg; FIBER 0.3g; IRON 1.1mg; CARBOHYDRATE 9.2g

Annie

I made this for the first time recently. Definately a keeper!!

Pork Tenderloin with Dijon Cream
Serves: 2

Prep time: 15 min
Cook time: 15 min
1# pork tenderloin, cut into 2" slices
Seasoned flour
2 Tbl. butter, divided
2 tsp. canola or olive oil
2 green onions, thinly sliced (coin shape), white and green parts separated
1/3 cup white wine or dry vermouth
1/2 cup heavy cream
1 tsp. Dijon mustard (or more to taste)
salt and pepper to taste

Preheat oven to low, about 170 degrees F
Lightly pound pork medallions to 1" thick.
Melt 1 tablespoon of butter and 2 tsp. oil over medium high heat.
Dredge pork in seasoned flour. Add pork slices all at once to pan and saute 2 minutes per side.
Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.)
Add the remaining 1 tablespoon butter to pan.
Add white part of onion, saute for 1 minute.
Add wine or vermouth, simmer until syrupy and reduced to about 3 tablespoons.
Add cream, simmer 2 - 3 minutes until thickened.*
Stir in Dijon, add salt and pepper to taste.
Return pork to pan to coat with sauce. Serve over rice or pasta, garnishing with the green part of the onion.
*If sauce ends up too thick for your liking, add a little water or milk, but no more than 1/4 cup. You can double the sauce ingredients so there is enough to pour over rice.

Some of my favorites:

Pork Tenderloin
with Parmesan Wine Crust
from the Inn and Spa at Cedar Falls, Logan, Ohio

Ingredients
Six 1/4-inch thick slices pork tenderloin
Flour
Pepper
4 Tablespoons softened butter
2 Tablespoons minced shallots
1/2 cup white wine
2 Tablespoons grated Parmesan cheese
2 Tablespoons bread crumbs
Pound pork slices until thin and lightly dust with flour and pepper. Sauté in 2 Tablespoons butter over moderately high heat quickly, one minuter per side. Place in baking dish. Add shallots to pan, sauté until soft. Add wine and deglaze pan, and add to baking dish.
Mix Parmesan, remaining butter, and bread crumbs. Remove and make into a "log" roll (about the size of tenderloins). Cut into slices, top each tenderloin with a slice. Pour wine into baking pan. Bake at 375 degrees Fahrenheit for 10 to 15 minutes.
Serves: 2

I didn't make the Applesauce with the one below.

Lemon Salt Marinated Pork Tenderloin
Recipe courtesy Michael Chiarello
6 lemons
1 1/2 tablespoons salt
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
2 pork tenderloins (about 1 1/2 pounds total)
Honey Roasted Applesauce, recipe follows
Preheat oven to 425 degrees F.

Finely zest the lemons.
Using a mortar and pestle, work the salt and lemon zest together. Add a few turns of black pepper and 1 tablespoon of olive oil. Stir to blend. Rub the lemon salt mixture all over the pork.
In a large saute pan heat the remaining 1 tablespoon of olive oil until hot but not smoking, add tenderloins to pan and sear on all sides, about 5 minutes total. (If you have a small pan, sear 1 tenderloin at a time.) Move pan with pork to the oven and cook until a meat thermometer reads 155 degrees F, about 6 to 8 minutes.
Remove pork from the pan and let rest on a cutting board for about 5 minutes. Slice the tenderloins against the grain on a diagonal bias, fan out on a plate, and serve with Honey Roasted Applesauce.
Honey Roasted Applesauce:
6 apples, Gravenstein or McIntosh
2 tablespoons sweet butter
2 tablespoons fresh lemon juice
1/2 teaspoon finely ground sea salt, preferably gray salt
1/3 cup honey
Preheat oven to 425 degrees F.
Peel the apples with a vegetable peeler, remove the core and cut into 1-inch chunks.
Heat a medium saute pan on medium-high heat with the butter in it. When the butter begins to brown add the lemon juice and cook for 30 seconds. Stir in the apples and salt. Saute for 3 to 4 minutes until the edges just begin to color. Add the honey and put in oven for about 15 to 20 minutes until the apples are soft and lightly caramelized.
Mash with a fork for a chunky version, or put in food processor for a smoother sauce. Serve warm, room temperature or cold.
Yield: 4 to 6 servings
Cook's Notes: Most applesauce recipes call for cooking the apples on the stovetop from start to finish. I prefer to start them on the stovetop and then finish them in a hot oven. The oven heat concentrates their flavors by drying and caramelizing them slightly. Although I have suggested a couple of apple varieties, you can use what good cooking apples are available in your area.

The link below is to a recipe for delicious pork chops. I have sliced a pork tenderloin and used this recipe for them also and they are equally as good.

SOUVLAKI !!!!!
Lou

Thanks, everybody. I will be printing these out to try.
Lisa

Hi Lisa good to see you back.

This recipe from Stacy is really good.

Another great way to cook it is to make it like a Piccata. I've included Ann's recipe for Veal Piccata just substitute the pork for the veal . You can omit the capers or peppercorns if you think the kids may not like them.

Lori's pork in mushroom sauce is another great dish.

A favourite in our house is to marinate it whole in a mixture of soy sauce, honey and minced garlic for a few hours and then bake in the oven being careful not to overcook, It doesn't take long, maybe 20 minutes or so. I cook to about 145.

Pork Medallions With Olive caper Sauce Stacy

1 Lb pork tenderloin trimmed
1/2 Tsp salt 1/2 Tsp black pepper
1/4 Cup all-purpose flour
1 Tbl olive oil divided
1/2 Cup dry white wine
1/2 Cup chicken broth
1/2 Cup coarsely pitted
Chopped kalamata olives
2 Tbl capers
2 Tbl fresh flat leaf
Chopped parsley

Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap, and pound to ¼ inch thickness using a meat mallet or rolling pin. Sprinkle both sides of pork with salt and pepper. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a shallow bowl. Dredge pork in flour, turning to coat; shake off excess flour.
Heat 1 ½ tsp olive oil in a nonstick skillet over med-high heat. Add half of pork, and cook for 2 min on each side or until pork is done.

Remove pork from pan and keep warm. Repeat procedure with remaining olive oil and pork.
Return pork to pan. Add wine and broth, bring to a boil.

Stir in olives and capers; cook 4 min. Sprinkle with parsley.~
4 servings (2 pork medallions and 2 tbsp sauce each)~

*****AccuChef Import File (C)SIVART Software http://www.AccuChef.com
Veal Piccata (Ann T)

veal scallopini pounded thin
flour seasoned with salt and pepper
olive oil
garlic
1 Cup chicken broth
lemon zest
juice of one lemon
Capers or Green Peppercorns
1/4 Cupfresh chopped parsley

Bring Chicken broth to a boil and add peppercorns if using. Allow to sit for 10 or 15 minutes to soften.
Heat oil in Skillet.
Dip veal into seasoned flour and saute one or two at a time, quickly on each side. Remove from pan. If the drippings in the pan are too brown, clean out pan before continuing.
Heat tablespoon butter and add minced garlic, saute for 30 seconds, do not brown. Add chicken broth with peppercorns and simmer until reduced. Add lemon zest and lemon
juice. Place the meat back into pan and simmer until reheated.~If using capers instead of peppercorns, add now.
Sprinkle with fresh chopped parsley
Serve with either a side of pasta or with potatoes and vegetables

Pork Tenderloin With Mushroom Sauce (Lori)

My notes: I have made with a selection of mushrooms and with just plain white mushrooms. I usually don't add the porcinis

1 pork tenderloin cut into medallions and pounded flat
1 Clove of garlic made into a paste
fresh bread crumbs
1/2 Cup freshly grated parmesan cheese
flour seasoned with salt and pepper
1 or 2 eggs beaten with a bit of water
Oil

Sauce
1 ounce dried Porcini Mushrooms
20 brown/crimini mushrooms sliced
3 Tbl olive oil
2 to 3 shallots finely chopped
1 Clove of garlic
1 Tsp fresh minced thyme
1 1/2 Cup cream
1 Cup of chicken broth
1/2 Cup parmesan cheese
salt and pepper to taste

Rub the minced garlic over the surface of the pork tenderloin.

Dip each piece of meat into the flour, then the egg and then the fresh bread crumbs. Pat to make sure that crumbs adhere.~
Heat oil in large frying pan and saute the breaded pork until golden on one side, turn and cook until done on the other.~
Drain on paper towels and place in low oven (250F) to keep warm while you continue cooking the remaining pork.

Reconstitute the porcini mushrooms with one cup of boiling chicken broth.

Heat olive oil in frying pan and saute shallots until tender. Do not brown.
Add sliced mushrooms and cook until tender. Add minced garlic and chopped porcini mushrooms. Add the chicken broth that the mushrooms soaked in and simmer until the broth has been reduced to 1 or 2 tablespoons. Add thyme, cream and parmesan cheese. Cook for a few minutes to reduce and thicken and serve over pasta of your choice topped with more parmesan cheese.

Lori

Those recipes sound great. I made a very simple recipe with cream sauce today, but I still have quite a few in the freezer. I will be trying all of these out in the coming months.
Now to get my printer busy!
Lisa