COOK 2.5 LB PORK TENDERLOIN RECIPES

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PULLED PORK TENDERLOIN - JUST A PINCH RECIPES



Pulled Pork Tenderloin - Just A Pinch Recipes image

I found this recipe online. I normally make pulled pork with a pork shoulder roast but I had tenderloin in the freezer that I needed to cook. It turned out very moist and flavorful. This makes a whole lot. The picture shows just half of what it makes.

Provided by Amanda Michelle @JUPITER1

Categories     Other Main Dishes

Prep Time 15 minutes

Cook Time 2 hours 30 minutes

Number Of Ingredients 7

3 pound(s) pork tenderloin
2/3 cup(s) water
1 cup(s) apple cider vinegar
1/2 tablespoon(s) red pepper flakes
2 tablespoon(s) brown sugar
- salt and pepper
- paprika

Steps:

  • Preheat oven to 275 F. Place both tenderloins in 9x13 glass dish. Rub salt, pepper, and paprika all over each tenderloin.
  • Combine apple cider vinegar, water, red pepper flakes, and brown sugar in small sauce pan. Bring to a boil and then turn down to low and simmer for 10-15 minutes. Baste tenderloins with mixture.
  • Cover dish holding the tenderloin tightly with foil and cook in the oven for 2.5-3 hrs or until meat falls apart easily using a fork. Baste with vinegar mix every 30 minutes during cooking.
  • Shred with forks and serve immediately on honey hamburger buns with BBQ sauce. Enjoy!

PORK TENDERLOIN WITH MUSHROOM PAN SAUCE RECIPE …



Pork Tenderloin With Mushroom Pan Sauce Recipe  … image

This dish comes together very quickly. The sauce is so scrumptious! Serve it with something like rice or mashed potatoes so as not to leave a drop behind.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 14

1 lb pork tenderloin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
2 large shallots, finely chopped
8 ounces cremini mushrooms, sliced
1/4 teaspoon dried thyme
1 pinch salt
1 pinch ground black pepper
1/4 cup white wine
1 cup chicken broth
1 tablespoon butter, softened
1 tablespoon all-purpose flour
3 tablespoons fresh parsley, chopped

Steps:

  • Sprinkle the pork with salt and pepper.
  • In a skillet, heat 1 tablespoons of the oil over medium-high heat; brown the pork all over.
  • Transfer to a foil-lined baking sheet; roast in a 400 degree F oven until the juices run clear when the pork is pierced, about 18 minutes.
  • Transfer to a cutting board and tent with foil; let stand for 5 minutes before slicing.
  • Meanwhile, in the same skillet, heat the remaining oil over medium-high heat.
  • Saute the shallots until softened, about 3 minutes.
  • Add the mushrooms, thyme, salt and pepper; saute until the mushrooms are golden, about 6 minutes.
  • Add the wine and cook until evaporated, stirring and scraping up any brown bits.
  • Add the broth and cook for 5 minutes.
  • Mix the butter with the flour and add to the sauce along with the parsley.
  • Simmer, stirring, until thickened.
  • Stir any juices from the pork into the sauce.
  • Serve with the pork.

Nutrition Facts : Calories 353.9, FatContent 14.9, SaturatedFatContent 4.4, CholesterolContent 89.7, SodiumContent 486.7, CarbohydrateContent 19.7, FiberContent 2.5, SugarContent 6.4, ProteinContent 36.8

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