HOW TO PREP 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!

30 MINUTE ROASTED PORK TENDERLOIN - INSPIRED TASTE



30 Minute Roasted Pork Tenderloin - Inspired Taste image

For the best, juiciest pork tenderloin, sear the pork on all sides in a skillet before finishing in the oven. The spice blend you use is up to you; we love using a spicy steak spice blend or fresh herbs like rosemary and thyme. We love to serve this pork over polenta or mashed potatoes.

Provided by Adam and Joanne Gallagher

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield Makes approximately 6 servings

Number Of Ingredients 6

2 (1 to 1 1/2-pound) pork tenderloins (also called pork fillet)
Salt and fresh ground black pepper
2 tablespoons canola or vegetable oil
1 to 2 tablespoons seasoning blend/rub of your choice, fresh or dried
3/4 cup wine, broth, apple cider or a combination
1 tablespoon unsalted butter

Steps:

  • Heat oven to 425 degrees F. Trim each tenderloin of any silver skin (this can be tough when cooked. Use a small sharp knife and slide the blade under and outward to remove it). Pat pork dry with paper towels. Then generously season with salt and pepper.
  • Heat a tablespoon of oil in a large cast-iron skillet or heavy-bottomed oven-safe frying pan over medium heat. Add the pork tenderloins and cook, occasionally turning, until browned all over, about 2 minutes per side. Scatter the seasoning blend or herbs over the pork.
  • Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F.
  • Transfer pork to a large plate and cover with aluminum foil. Let rest about 10 minutes. While pork is resting, place the skillet back over medium heat. Add the apple cider and simmer until reduced by half. Add butter then serve drizzled over pork.

Nutrition Facts : ServingSize 1/6 of the recipe, Calories 265, ProteinContent 34 g, CarbohydrateContent 4 g, FiberContent 0 g, SugarContent 3 g, FatContent 12 g, SaturatedFatContent 4 g, CholesterolContent 101 mg

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See details


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See details


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I put my tenderloin on the grill, using the offset method of cooking (using the burners on one side of the grill, and placing the tenderloin on the other to avoid burning). I carefully brought the grill temperature up to 400, and grilled for about 1.5 hours to reach the recommended temperature of the pork.
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Mar 13, 2019 · When roasting pork tenderloin, the oven should be set to a high temperature—between 425-450 degrees—and the pork should be placed in a shallow, uncovered pan. This high heat will guarantee a flavorful, caramelized surface and a fully cooked interior. Depending on the size of your tenderloin, roast the pork …
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See details


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Dec 08, 2021 · This pork tenderloin with a savory-sweet mustard glaze makes an elegant weeknight dinner or centerpiece roast. Adapted from cookbook author and food columnist Marian Burros’ 5-star Mustard-Glazed Pork Tenderloin, first published in The New York Times in 1989, this marinated and sear-roasted pork tenderloin …
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See details


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Dec 08, 2021 · When I buy pork tenderloin it almost always comes with two pieces. When I made this recipe I cooked one piece at a time. Each piece of pork weighed exactly 1.25 pounds, for a combined 2.5 pounds pork tenderloin…
From airfryingfoodie.com
See details


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