PORK TENDERLOIN RECIPE | ALLRECIPES
Here's a great recipe for a pork tenderloin marinated overnight and smothered in a warm apple jelly.
Provided by Cookinkim
Categories Pork Tenderloin
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours 0 minutes
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Rub meat with the mustard powder and thyme to taste. Place in a nonreactive dish and add 1/2 cup sherry, 1/2 cup soy sauce, the garlic and the ginger. Coat the loin well, cover and refrigerate overnight.
- Preheat oven to 325 degrees F (165 degrees C).
- Bake in the preheated oven for 25 minutes per pound, or until the internal temperature reaches 145 degrees F (63 degrees C). Baste the pork occasionally while cooking.
- Meanwhile, heat the apple jelly in a small saucepan over medium heat. Add 2 tablespoons sherry and 1 tablespoon soy sauce, stir well, reduce heat to low and let simmer. Pour over the tenderloin when it's done.
Nutrition Facts : Calories 367 calories, CarbohydrateContent 30.7 g, CholesterolContent 122.8 mg, FatContent 6.7 g, FiberContent 0.3 g, ProteinContent 40.7 g, SaturatedFatContent 2.2 g, SodiumContent 1453.6 mg, SugarContent 26.3 g
STUFFED PORK TENDERLOIN RECIPE | ALLRECIPES
I came up with this spinach and mushroom stuffed pork tenderloin one day when looking for something new to do with pork tenderloin. This dish is very easy to make and assemble and is so pretty to serve to family and guests. I like to serve this with a nice salad and roasted potatoes.
Provided by ciaofraz
Categories Pork Tenderloin
Total Time 1 hours 0 minutes
Prep Time 25 minutes
Cook Time 35 minutes
Yield 5 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 1 teaspoon olive oil in a skillet over medium heat; cook and stir mushrooms, shallot, thyme, garlic powder, sage, black pepper, and salt in the hot oil until liquid has evaporated and mushrooms and shallots are softened, 5 to 10 minutes. Add parsley; cook and stir for 1 minute. Mix in spinach; cook and stir until spinach is wilted, about 5 minutes. Stir in mustard. Remove from heat.
- Place pork tenderloin on a work surface; lay prosciutto atop tenderloin. Spread mushroom-spinach mixture over prosciutto, leaving 1/2-inch border on all sides. Tightly roll tenderloin around the filling and tie together with kitchen string to keep closed.
- Heat 2 tablespoons olive oil in a large skillet over medium heat; place rolled tenderloin in the hot oil. Sear until all sides are golden brown, about 10 minutes. Transfer seared tenderloin to a 9x13-inch casserole dish.
- Bake in the preheated oven until pork is no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
Nutrition Facts : Calories 295.6 calories, CarbohydrateContent 4.2 g, CholesterolContent 88.7 mg, FatContent 16.2 g, FiberContent 1 g, ProteinContent 32.1 g, SaturatedFatContent 4.1 g, SodiumContent 439.6 mg, SugarContent 1.1 g
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