Pork roast tenderloin 2.88 lbs. need best recipe?

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peterhlounsbury@yahoo.comPork roast tenderloin 2.88 lbs. need best recipe?
HERBED PORK TENDERLOIN WITH OVEN


ROASTED POTATOES





1/3 c. olive oil


2 garlic cloves, minced


2 tsp. dried rosemary leaves, crushed


2 tsp. dried thyme leaves, crushed


1/2 tsp. salt


1/4 tsp. pepper


2 whole pork tenderloins (3/4 to 1 lb. each)


2 1/2 lbs. new potatoes, quartered





Heat oven to 375 degrees. Stir oil, garlic and seasonings; coat meat with 3 tablespoons of seasoning mixture. Place in large roasting pan. Toss potatoes with remaining seasoning mixture; arrange around meat in pan.


Roast 35 to 40 minutes or until meat thermometer registers 155 degrees and juices run clear, stirring potatoes after 20 minutes. Broil on top rack of oven 5 minutes to brown. Let stand 5 minutes before slicing. Serves 8.





PAN-ROASTED PORK TENDERLOIN WITH CORN


RISOTTO





3 tbsp. olive oil


2 tbsp. chopped fresh basil


2 lg. garlic cloves, minced


4 (8 oz.) pork tenderloin pieces


1 tbsp. olive oil


Corn Risotto





Combine first 3 ingredients. Coat pork with basil mixture. Season generously with pepper. Cover and chill 4 hours.


Preheat oven to 350 degrees. Heat oil in heavy, large oven proof skillet over medium high heat. Season pork with salt. Add pork to skillet and brown on all sides, about 8 minutes. Transfer skillet to oven and roast pork until thermometer inserted into centers registers 150 degrees, about 10 minutes. Transfer pork to work surface and let rest 10 minutes. Slice pork. Serve with Corn Risotto. 4 servings.





SZECHUAN PORK AND BROCCOLI





1 lb. fresh lean pork roast or tenderloin


6 to 8 green onions


1 green or red sweet pepper


1 1/2 c. fresh broccoli flowerets


1 onion


12 to 15 pea pods


3 tbsp. vegetable oil





Sauce: 2 slices fresh ginger, chopped 1/4 tsp. crushed red pepper flakes 2 tbsp. hot water 2 tsp. sugar 6 tbsp. catsup 1/4 c. soy sauce


Partially freeze pork; cut into narrow strips. Cut vegetables into bite size pieces and set aside. Combine sauce ingredients and set aside. In wok or skillet, heat oil over medium high heat. Stir fry pork in oil until browned. Remove from wok and keep warm. Add more oil if necessary and stir fry vegetables until tender/crisp. Add pork and sauce mix. Cook until thickened. Serve with boiled rice. If I'm in a hurry, I substitute hot and spice Maggie Gins stir-fry sauce to taste instead of making my own. I also often add fresh mushrooms. You can substitute 1/2 cup Hoisin sauce for the 6 tablespoons catsup and 1/4 cup soy sauce.Pork roast tenderloin 2.88 lbs. need best recipe?
Follow the link. Way more recipes than any 500 people could want..
grill it, add salt and pepper, enjoy
Marinate the pork in olive oil, dry oregano, salt, pepper, ground fennel, fresh thyme, and fresh rosemary about two hours and roast it.
www.chef2chef.com
After you brown it, put it in your roasting pan; surround it with potatoes, carrots, onions and garlic. Roast as usual.


OR


Brown it, put on a bed of sauerkraut in a casserole dish. Pour in 1 cup water, and sprinkle the top with brown sugar.
make a marinade out of 1/4 cup lime juice 1/2 cup orange juice 1/4 cup red wine 1 tablespoon oregano 1 table soon cumin 1 teaspoon marjoram 1 teaspoon thyme 1/2 teaspoon coriander 4 cloves garlic mashed. use fresh juice or at least not made from condensed juice. its very caribbean.
PORK TENDERLOIN WITH MAPLE GLAZE


Maple syrup brings sweetness and warm color to the pork. Wild rice pilaf, brussels sprouts and a Gew眉rztraminer would be nice accompaniments.


2 12- to 14-ounce pork tenderloins


2 teaspoons crumbled dried sage leaves


1 tablespoon butter


6 tablespoons pure maple syrup


6 tablespoons apple cider vinegar


2 teaspoons Dijon mustard














Rub pork tenderloins all over with crumbled dried sage; sprinkle with salt and pepper. Melt butter in large nonstick skillet over medium-high heat until hot and bubbling. Add pork tenderloins and cook until brown on all sides, turning occasionally, about 6 minutes. Reduce heat to medium-low, cover and cook until thermometer inserted into pork registers 150掳F, turning occasionally, about 10 minutes longer. Transfer pork to platter; cover to keep warm.


Whisk 5 tablespoons maple syrup, 4 tablespoons apple cider vinegar and Dijon mustard in small bowl to blend. Set aside. Add remaining 2 tablespoons vinegar to skillet and bring to boil, scraping up any browned bits. Reduce heat to medium-low. Return pork and any accumulated juices to skillet; add maple syrup mixture and turn pork in glaze just until coated, about 2 minutes. Remove from heat. Transfer pork to cutting board. Cut pork into 1/2-inch-thick slices. Stir remaining 1 tablespoon maple syrup into glaze. Season glaze to taste with salt and pepper.





Arrange pork slices on plates. Spoon glaze over pork and serve.





Makes 6 servings.
I didn't have much time the other day, and made on in the crockpot. I seasoned it with pepper and seasalt, then put in the crockpot with 2 cans of tomatoes with green chili's (like rotel), chopped onions, and bell peppers, and a packets of Fajita seasoning. Then I covered it with chicken brother. Cooked on low for about 8 hours.





Pork tenderloin is also very good injected with apple cider vinegar, can also be stuffed with apples, and seasoned to taste. Then roasted.
Slice it approx 1/2'; thick, marinate with seasoned salt, brown it and put in oven with small amt. of water at approx. 250 degrees for 5 hrs. cover with pork gravy and serve. Yummy