This is delish. I've been known to cheat (if I'm short of time) and not marinate it but just eyeball the ingredients together for the sauce and pour over a plain tender either roasted whole or sliced and sauteed!

PORK TENDERLOIN WITH PAN SAUCE

1⁄2 cups olive oil

1⁄3 cup soy sauce

1⁄4 cup red wine vinegar

Juice of 1 lemon

1-2 tbsp Worcestershire sauce

1-2 tbsp fresh parsley, finely chopped

2 tsp dry mustard

Freshly cracked black pepper, to taste

4 cloves garlic, peeled and minced

1 - 1-lb. pork tenderloin

Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours.

Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.

Pan Sauce:

Pan scrapings from pork tenderloin

1/2 cup of chicken broth

2-3 tbsp of pork marinade (thoroughly mixed)

1-2 tsp butter

Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.

I have a new favorite way and it's quick and fabulous!

Make a slurry of brown sugar (I use dark), dijon mustard and and some sherry. Paint the entire pork tenderloin with this. You can do this the night before, or if you're like me, perhaps an hour before!

Pre-heat the oven to 400°.

Using a cast iron skillet, put the meat in the skillet on high heat and brown it on all sides - takes about 8-10 minutes to do this, tops.

Then put the skillet in the oven for about 15 minutes. The meat should be slightly pink when it is removed.

Remove the meat from the pan and allow it to sit. Add either dry vermouth or water to the skillet and get up all the little caramelized bits in the pan. It makes the most delicious sauce for the meat!

Serve with a bit of sauce over the sliced tenderloin. Save any juice left over. When I use the leftover tenderloin, I remove it from the oven a couple of hours before serving, allowing it to come to room temp. Then I heat the sauce and put it over the meat - no dried out re-heated meat.

I cannot tell you how good and how easy this is!

This is pretty yummy....It's for the crock pot.

2 pound pork tenderloin

1 envelope dry onion soup mix

1 cup water

3/4 cup red wine

3 Tablespoons minced garlic

3 Tablespoons soy sauce

Black pepper to taste

Place tenderloin in crockpot with the contents of the soup packet. Pour water, wine, and soy sauce over top. Turning to coat. Spread garlic over the top, sprinkle with pepper. Cover and cook on low for 6 hours.

I like to do medallions.

Maple Chili Glazed Pork Medallions

1/2 teaspoon chili powder

1/2 teaspoon salt

1 teaspoon ground chipotle powder

pork tenderloin, cut into 1-inch medallions

2 tablespoons olive oil

1/2 cup apple cider

1 Tablespoon maple syrup

1 teaspoon rice wine vinegar

Mix chili powder, salt, and chipotle in a small bowl. Sprinkle over both sides of pork.

Heat oil in large skillet over medium high heat. Add the pork and cook for 2 minutes per side. Set aside.

Add cider, syrup and vinegar to skillet. Bring to a boil, scraping up any browned bits. Reduce the heat to medium and cook until the sauce is reduced to a thick glaze. Return pork to pan for a minute. Serve the pork drizzled with the glaze.

__________________________________________________

Pork Medallions with Cider Sauce

pork tenderloin cut into medallions

salt & pepper

1 Tb. olive oil

2 Tb. butter

2 large shallots, finely minced

1/3 cup Calvados or Cognac

1/3 cup apple cider (or 1 Tb. boiled cider)

1/2 teaspoon fresh thyme leaves

1/3 cup heavy cream

Heat oil and 1 Tb. butter in large skillet. Sauté the medallions for 2 minutes on each side. Set aside. Add remaining tablespoon of butter to skillet and sauté shallots until soft and translucent, about 3 minutes. Remove the pan from the heat and add the Calvados. Return the pan to the stove, raise the heat to medium high, and boil until the Calvados is almost gone, 1-2 minutes. Add the cider and thyme, simmer until the liquid is reduced by about half. Add the cream and cook over very low heat until the sauce is golden and coats the back of a spoon. Return the pork for a minute then serve topped with the sauce.

Boiled cider: https://www.kingarthurflour.com/shop/items/boiled-cider-1-pint

_________________________________________________

This is also very good!

Pork Medallions in Mushroom Marsala Sauce

Copied from another thread back in 2013:

I concocted the following mixture a few
years ago. The recipe gives proportions rather than amounts so you can
make as much or as little as you like.

Cuban Spice Rub:
1 paprika
2 ground red pepper
2 cumin
3 onion powder
3 garlic powder
2 black pepper
1 oregano (dried)
1 basil (dried)
2 parsley (dried)

I also make a Madeira-Apricot sauce that goes wonderfully with pork.

Ingredients:
1 jar Polaner All-Fruit Apricot preserves
4 oz apple sauce
1/2 cup medium-dry Madeira
1 medium onion chopped
2 tbsp butter

Cook onions in butter until they are translucent, then add the
Madiera, the apricot preserves, and the apple sauce and heat it until it
is thoroughly bubbling. Pour into bowl and allow to cool to room temp.

The above two can be used together to make a delicious Pork Tenderloin:

Cuban Pork Tenderloin

1 Pork Tenderloin
2 Tbsp Cuban Spice Rub (see above)
1 Tbsp oil

Preheat oven to 425 deg F
Trim fat and silver membrane from tenderloin, and pat dry with paper towel.
Rub spice mixture evenly all over the tenderloin.
Preheat oil in large pan over high heat.
Lightly sear tenderloin on all sides.
Remove tenderloin from pan, place in baking pan, place in oven for 15 minutes.

When tenderloin reaches 140 deg F remove it from oven and let it rest
for 5-10 minutes, during which time the temperature should rise to 145
to 150 deg F.

Slice 1/4" - 3/8" thick and server with Madeira-Apricot sauce on the side.

Thank you everyone!!!

All these recipes are making my mouth water. I have a roast beef in the oven, but now I want a pork tenderloin.

You all know Sue doesn't *cook*, so this is fast and easy. I just drizzle the pork with red wine -- sweet vermouth will do in a pinch -- then salt and add More Garlic Than You Think You Need. Hot oven for 20 minutes or until center is pink.

I'm sure all of the above are delicious, but I wouldn't invest so much time on something already very tender.

Bacon Wrapped Stuffed Pork Tenderloin

We make this often. It's to die for delicious!

Debby, we love bacon-wrapped and stuffed with jalapeño & cream cheese bought at a local market. I've never bothered to make it myself. Sometimes it's nice to have a "cheat" meal.

I usually do medallions too. They need to be seared on all six sides for two minutes. I remove them from the pan, let the pan cool a few minutes, then pour in about a half cup of red wine, a tablespoon of red wine vinegar, and a couple of heaping tablespoons of cherry jam. Warm through until jam melts.

Dry rub "chops" with rosemary, thyme, salt, and pepper. Pan saute them in olive oil over medium heat. Set aside chops. Add cut up shallots (or green onions, something mild) to pan and cook for a couple of minutes. Deglaze with balsalmic vinegar and let it bubble a bit. Add chicken broth and let it reduce by half (about five minutes). Pull the sauce off the burner and finish with a pat of butter. Add chops back. This also works well with lamb chops.

Socks, I have made a black cherries and pork tenderloin recipe that was easy and very good. Google the recipe--there are a lot to choose from.

Crock pot.

One large can sauerkraut.

I jar Chilli sauce

I CAN CRANBERRIES

Mix it all together. Pour over a pork loin, Slow cook five or more hours.

DELISH. Mashed potatoes are the perfect accompaniment.

I've been using Wendy's recipe for 15 years now!

https://www.gardenweb.com/discussions/2571574/recipe-does-weed30

I love a tamarind marinated tenderloin and use Paula Deen's recipe. It's wonderful.

Tamarind Marinated Pork Tenderloin

• 1 pork tenderloin
• 1/2 cup soy sauce
• 2 oranges
• 1 lime
• 1/2 cup ground tamarind concentrate
• 1 tablespoon dijon mustard
• 1 teaspoon ginger
• 1 clove garlic
• 1 tablespoon scallions

Place the pork tenderloin in a plastic, sealable bag. Squeeze juice
of oranges and lime into measuring cup. Combine remaining marinade
ingredients in measuring cup and stir to combine. Pour over the
tenderloin and seal bag. Marinate overnight in the refrigerator.

Preheat an outdoor grill or preheat oven to 350 °F.

Remove pork tenderloin from marinade and pat dry. Brush olive oil
onto grill and over meat for extra flavor. Reserve marinade. Grill
tenderloin about 35 minutes to 40 minutes over medium heat. Or roast for
45 minutes. Allow meat to sit about 10 minutes before cutting into two
inch serving pieces.

While meat is grilling, bring reserve marinade to a boil in a small
saucepan, them lower the heat and gently simmer until it is reduced to
about 2 tablespoons. Stir occasionally. Drizzle a small amount of
marinade over each piece of meat.

Was searching for new ideas for the tenderloins I found in the freezer. Thanks, everyone!

Just added ingredients to the grocery list for this one:

This is also very good!

Pork Medallions in Mushroom Marsala Sauce

Recently I roasted a pork loin with salt and pepper, and then around 30 minutes before it was done I cut it in slices almost all the way through but left enough uncut so it would hold its shape and then drizzled it including the inside part of the slices with garlic parmesan wing sauce, cooked another 30 minutes, let rest, and then served and spooned wing sauce drippings over it.