Type what you have

Ingredients

• ✓ pork tenderloin
• water
• salt
• white sugar
• maple syrup
• garlic powder
• pink salt

Instructions

1. 1 Mix water, kosher salt, sugar, maple syrup, garlic powder, and curing salt until dissolved.
2. 2 Place the pork loin in a large bag or food-safe container large enough to completely submerge it in the curing brine. Add brine and refrigerate for at least 3 days.
3. 3 Remove pork from brine and pat dry with paper towels; discard brine.
4. 4 Preheat a smoker to 180 degrees F (82 degrees C) according to manufacturer's instructions.
5. 5 Place pork onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke until pork is slightly pink in the center, about 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let cool before slicing.

By Mike E

Ingredients

• ✓ pork tenderloin
• olive oil
• garlic
• cilantro
• olive oil
• red wine vinegar
• port wine
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Heat 2 tablespoons olive oil in a large heavy skillet over high heat. Saute pork until evenly browned, and fully cooked. Transfer to a bowl, and sprinkle with cilantro and garlic; keep warm.
2. 2 In a small bowl, combine 3 tablespoons olive oil, vinegar and port. Season with salt, black pepper, and cayenne. Whisk until consistency is creamy. Stir into cooked pork, and serve immediately.

By Marlies Monika

Ingredients

• ✓ pork tenderloin
• margarine
• onion
• red bell pepper
• garlic
• paprika
• caraway seed
• marjoram
• water
• tomato paste
• beef bouillon
• sauerkraut

Instructions

1. 1 Heat the margarine in a skillet over medium heat, and saute the onion, red bell pepper, and garlic until tender. Season with paprika, caraway seed, and marjoram. Place pork strips into the skillet, and cook 5 minutes, until lightly browned. Stir in water and tomato paste, and sprinkle in the bouillon. Continue cooking 10 minutes.
2. 2 Mix sauerkraut into the skillet, and continue cooking 10 minutes, until pork is done and sauerkraut is heated through.

By michellew

Ingredients

• ✓ pork tenderloin
• greek seasoning
• pepperoncini pepper

Instructions

1. 1 Place pork tenderloin in a slow cooker; generously season with Greek seasoning. Pour pepperoncini with juice over pork.
2. 2 Cover slow cooker. Cook on High for 4 hours.
3. 3 Shred pork using 2 forks. Cook 10 to 15 minutes more.

By 6ela

Ingredients

• ✓ pork tenderloin
• olive oil
• garlic
• rosemary

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Rub the roast OR tenderloin liberally with olive oil, then spread the garlic over it. Place it in a 10x15 inch roasting pan and sprinkle with the rosemary.
3. 3 Bake at 375 degrees F (190 degrees C) for 2 hours, or until the internal temperature of the pork reaches 145 degrees F (63 degrees C).

By Stacy B.

Ingredients

• ✓ pork tenderloin
• root beer
• barbecue sauce
• hamburger bun

Instructions

1. 1 Gather the ingredients.
2. 2 Place pork tenderloin in a slow cooker; pour root beer over top.
3. 3 Cover and cook on Low until pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to the individual slow cooker.
4. 4 Drain well. Stir in barbecue sauce.
5. 5 Pile pulled pork onto hamburger buns.
6. 6 Serve and enjoy!

By Livie's Mommy

Ingredients

• ✓ pork tenderloin
• garlic salt
• black pepper
• butter
• apple
• white sugar

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Generously season pork tenderloin with garlic salt and pepper.
3. 3 Cook pork on the preheated grill, turning twice on each side, until no longer pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from grill and cover with aluminum foil; let rest for 5 minutes. Slice pork and place on a serving platter.
4. 4 Melt butter in a skillet over medium heat; add apples. Cover skillet and cook for 5 minutes. Stir apples and sprinkle with sugar; reduce heat to low. Cover skillet and cook apples for 5 more minutes. Remove cover; cook and stir until apples are lightly browned, 2 to 3 more minutes. Spoon apples over sliced pork.

By Alyssa Long

Ingredients

• ✓ pork tenderloin
• garlic
• potato
• carrot
• chicken bouillon
• water

Instructions

1. 1 Place pork in the slow cooker and sprinkle with garlic. Arrange potatoes, carrots, and bouillon cubes around pork. Add water.
2. 2 Cover and cook on Low until pork is slightly pink in the center and potatoes are tender, about 4 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Jenifer Heintskill Kusak

Ingredients

• ✓ pork tenderloin
• olive oil
• all-purpose flour
• salad dressing
• honey
• onion soup mix

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat the olive oil in a large skillet over medium-high heat. Coat the pork tenderloin with flour, and brown in the hot skillet on all sides. Transfer to a casserole dish. In a medium bowl, mix together the salad dressing, honey and onion soup mix. Slather the tenderloin with this mixture.
3. 3 Cover the dish, and bake for 1 1/2 hours in the preheated oven. Pork should be fork tender.

By Rachel

Ingredients

• ✓ pork tenderloin
• bread crumb
• olive oil

Instructions

1. 1 Gather the ingredients. Preheat oven to 425 degrees F (220 degrees C).
2. 2 Mix bread crumbs and olive oil in bowl to reach consistency that would be moist enough to stick to the meat when pressed.
3. 3 Place pork on a shallow cooking sheet. Press the crumb mixture onto all sides of the meat until there is no pink showing, usually 1/4 inch thick.
4. 4 Bake for at least 35 minutes until a meat thermometer reads 165 degrees F (75 degrees C) or until there is no pink when the pork is cut.
5. 5 Let the pork rest for 10 minutes, then cut into 1/2 inch slices.

By Susan Burget

Ingredients

• ✓ pork tenderloin
• olive oil
• garlic
• thyme
• rosemary
• salt
• black pepper

Instructions

1. 1 Cut a horizontal slit in pork tenderloin, leaving the halves attached. Rub tenderloin with olive oil.
2. 2 Insert garlic into the slit and onto the fatty part of the pork. Press thyme and rosemary into the slit. Sprinkle tenderloin with salt and pepper.
3. 3 Preheat an outdoor grill for medium-high heat.
4. 4 Lightly oil the grill grate. Place pork on the grill. Cook approximately 1 hour, turning every 15 minutes, to a minimum internal temperature of 145 degrees F (63 degrees C).

By Party Chef

Ingredients

• ✓ pork tenderloin
• sparkling apple cider
• brown sugar
• cinnamon
• honey barbecue sauce

Instructions

1. 1 Place pork into a slow cooker; pour cider over top to cover. Stir brown sugar and cinnamon into cider until combined, making sure flavorings not on sides of the slow cooker.
2. 2 Cover and cook on Low until pork shreds easily, 7 to 12 hours.
3. 3 Carefully transfer pork to a bowl, being careful it doesn't fall apart in cider. Shred using 2 forks; stir in barbecue sauce. Discard slow cooker cooking liquid.

By Allrecipes Member

Ingredients

• ✓ pork tenderloin
• soy sauce
• bourbon
• brown sugar
• garlic

Instructions

1. 1 Mix together soy sauce, bourbon, brown sugar, and garlic. Pour over pork, cover, and refrigerate at least 2 hours, turning occasionally.
2. 2 Preheat oven to 325 degrees F (165 degrees C). Remove pork from marinade, and place on rack of shallow roasting pan.
3. 3 Bake for 45 minutes or until a meat thermometer registers 145 degrees F (63 degrees C).

By Debbie

Ingredients

• ✓ pork tenderloin
• salt
• black pepper
• garlic powder
• onion
• celery
• red wine
• brown gravy mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all.
3. 3 Bake in the preheated oven for 45 minutes.
4. 4 When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.

By Kathleen White

Ingredients

• ✓ pork tenderloin
• soy sauce
• brown sugar
• plum jam
• black cherry soda

Instructions

1. 1 In a small sauce pan, mix together soy sauce, brown sugar, and jam over low heat until sugar has dissolved. Reserve 1/4 cup of sauce for basting the tenderloin while grilling. Combine remaining sauce with soda in a large plastic resealable bag; place meat in bag, and seal. Marinate in the refrigerator for at least 4 hours, or overnight.
2. 2 Preheat grill for medium heat.
3. 3 Lightly oil preheated grill, and discard marinade. Cook tenderloin for 15 to 20 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).
4. 4 Remove meat from grill, and allow to rest for 5 minutes before slicing into 1/4 inch thick medallions.

By Kris Schultz

Ingredients

• ✓ pork tenderloin
• brown sugar
• garlic powder
• salt
• red pepper flakes
• barbecue sauce

Instructions

1. 1 Mix sugar, garlic powder, salt, and red pepper flakes together in a bowl. Rub mixture over all sides of pork tenderloin. Let sit at room temperature for about 30 minutes before grilling.
2. 2 Preheat an outdoor grill for low heat and lightly oil the grate.
3. 3 Place pork on the grill and cook low and slow, turning every 10 minutes, until all sides have been cooked, about 30 minutes. Brush with barbecue sauce and repeat every 10 minutes, for about 30 minutes more. Pork is ready when slightly pink in the center and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 1 hour total cooking time.
4. 4 Remove pork from grill and let sit an additional 5 minutes.

By picky_eaters_mom

Ingredients

• ✓ pork tenderloin
• chili powder
• salt
• ginger
• thyme
• black pepper

Instructions

1. 1 In a small bowl, mix together chili powder, salt, ginger, thyme, and black pepper. Rub spice mix into pork tenderloins. Place meat in a baking dish, cover, and refrigerator for 2 to 3 hours.
2. 2 Preheat the grill to medium heat.
3. 3 Brush oil onto grill grate, and arrange meat on grill. Cook for 30 minutes, or to desired doneness, turning to cook evenly.

By SRYAN1

Ingredients

• ✓ pork tenderloin
• garlic powder
• salt
• black pepper
• barbecue sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat an outdoor grill for medium, indirect heat and lightly oil the grate.
3. 3 Season pork tenderloins with garlic powder, salt, and pepper. Place 1/2 of the BBQ sauce into a small bowl for basting; set aside remaining BBQ sauce for serving.
4. 4 Cook pork on the preheated grill over indirect heat for 30 minutes.
5. 5 Brush pork with BBQ sauce, turn, and brush again, using all sauce in the small bowl. Continue cooking until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 15 more minutes. Let pork rest for 10 minutes.
6. 6 Slice pork and serve with reserved BBQ sauce.

By Cathy Christensen

Ingredients

• ✓ pork tenderloin
• soy sauce
• sesame oil
• worcestershire sauce
• green onion
• garlic
• brown sugar
• chile paste
• pepper

Instructions

1. 1 Place pork tenderloin in a shallow dish.
2. 2 Pour soy sauce, sesame oil, and Worcestershire sauce into a medium bowl. Whisk in green onions, garlic, brown sugar, chile paste, and pepper until combined. Pour sauce over tenderloin, turning meat a few times to coat. Cover the dish and marinate in the refrigerator for 8 hours to overnight.
3. 3 Preheat the oven to 450 degrees F (230 degrees C).
4. 4 Transfer pork tenderloin with marinade into an aluminum foil-lined baking pan.
5. 5 Roast in the preheated oven until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 25 to 30 minutes. Allow to stand 5 to 10 minutes before carving.

By ONOLICIOUS10

Ingredients

• ✓ pork tenderloin
• vegetable oil
• sauerkraut
• water
• apple juice
• fennel seed
• red potato

Instructions

1. 1 Heat oil in a pressure cooker over medium heat; brown pork tenderloins in the hot oil, about 5 minutes per side. Distribute sauerkraut around the pieces of pork and pour in water and apple juice; sprinkle with fennel seeds.
2. 2 Cover pressure cooker and bring to full pressure; cook for 15 minutes. Remove from heat and release the pressure according to manufacturer's instructions. Place potatoes into the cooker, reseal, and bring back up to full pressure over medium heat; cook at full pressure for 5 more minutes. Remove from heat, release pressure, and serve.

By BGILL

Ingredients

• ✓ pork tenderloin
• onion
• red bell pepper
• black bean
• salsa
• chicken broth
• oregano
• cumin
• chili powder

Instructions

1. 1 Combine pork tenderloin, onion, red pepper, black beans, salsa, chicken broth, oregano, cumin, and chili powder in a slow cooker. Set to Low and cook for 8 to 10 hours.
2. 2 Break up pieces of cooked pork to thicken the chili before serving.

By Sally Renz Cummings

Ingredients

• ✓ pork tenderloin
• pepper-type soda
• barbecue sauce
• hamburger bun
• coleslaw

Instructions

1. 1 Combine soda and 1/2 cup barbeque sauce in a multi-functional pressure cooker (such as Instant Pot). Add pork tenderloin. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
3. 3 Remove pork loin and drain liquid from the pot. Shred pork using 2 forks. Return to the pot and mix in remaining 1 1/2 cups barbeque sauce.
4. 4 Serve on hamburger buns and top with coleslaw.

By Hollie Mae

Ingredients

• ✓ pork tenderloin
• salt
• black pepper
• garlic
• olive oil
• tomato
• roasted red pepper
• parsley
• thyme
• bay leaf

Instructions

1. 1 Season pork with salt and pepper. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add garlic and olive oil; cook for 3 minutes. Add pork and cook until browned, about 2 minutes on each side. Add tomatoes, peppers, parsley, thyme leaves, and bay leaves; close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Discard bay leaves, and shred pork with 2 forks.

By Fioa

Ingredients

• ✓ pork tenderloin
• honey
• soy sauce
• sesame oil
• balsamic vinegar
• brown sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Place pork tenderloins into a roasting pan.
3. 3 Stir honey, soy sauce, sesame oil, vinegar, and brown sugar together in a bowl until well blended.
4. 4 Roast tenderloins in the preheated oven for 15 minutes.
5. 5 Reduce the temperature to 350 degrees F (175 degrees C), and baste tenderloins with honey sauce.
6. 6 Continue to roast, basting a few more times with remaining sauce, until pork is slightly pink in the center, about 45 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By SAHMCOOK

Ingredients

• ✓ pork tenderloin
• soy sauce
• sugar
• sugar substitute
• sesame oil
• peanut butter
• garlic
• curry powder
• ginger
• salt

Instructions

1. 1 Place pork in a large resealable plastic bag. Mix together soy sauce, sugar, sesame oil, peanut butter, garlic, curry powder, ginger, and salt in a bowl until smooth. Pour marinade over tenderloins, press air out of bag, seal, and refrigerate overnight.
2. 2 Preheat an outdoor grill for high heat.
3. 3 Use a paper towel to pat any excess marinade from the pork; allow to sit at room temperature while the grill is heating. Lightly oil grill grate. Cook pork 3 minutes on each side (on all four sides) for a total of 12 to 15 minutes. The pork will be done when it is no longer pink inside and has reached an internal temperature of 145 degrees F (65 degrees C). Remove from the grill and cover meat loosely with a foil tent. Let rest 5 minutes before serving.

By DIANA F

Ingredients

• ✓ pork tenderloin
• brown sugar
• dijon mustard
• ginger root
• pineapple
• red bell pepper
• jalapeno pepper
• green onion
• cilantro
• brown sugar

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a shallow roasting pan with aluminum foil.
2. 2 Place pork in roasting pan. Combine 3 tablespoons brown sugar, mustard, and ginger in bowl; spread over pork.
3. 3 Bake in preheated oven until juices run clear and a meat thermometer reads 160 degrees F (71 degrees C), about 35 to 40 minutes. Let stand 10 minutes before slicing.
4. 4 Combine pineapple, peppers, green onions, cilantro, and 1 tablespoon brown sugar in a bowl. Serve with pork.

By zorra65

Ingredients

• ✓ pork tenderloin
• all-purpose flour
• salt
• black pepper
• vegetable oil
• onion
• mushroom
• beer
• onion soup mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pour flour onto a work surface. Rinse pork tenderloins, pat dry, and then dredge in flour. Shake off excess flour and season with salt and pepper; some flour may remain.
3. 3 Heat oil in a large skillet over medium heat. Add pork to the hot oil and cook until well-browned, 2 to 3 minutes per side. Transfer to a medium baking dish leaving any oil and drippings in the skillet.
4. 4 Add onion to the pan drippings and cook over medium-low heat for 5 minutes. Add mushrooms and saute until onion is translucent and cooked, about 5 minutes. Pour the onion-mushroom mixture over the pork.
5. 5 Whisk beer and soup mix together in a bowl until well blended. Pour beer mixture into the baking dish, making sure that it both covers and surrounds the pork, mushrooms, and onions. Cover tightly with aluminum foil.
6. 6 Bake in the preheated oven until pork is slightly pink in the center and gravy is bubbling, about 1 hour. Remove from the oven and set aside, still covered, to allow it to cook a little bit longer outside of the oven, about 10 minutes longer. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Michelle McCormick

Ingredients

• ✓ pork tenderloin
• rice bread crumb
• olive oil
• oregano
• basil
• rosemary
• garlic powder

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2. 2 Mix bread crumbs, olive oil, oregano, basil, rosemary, and garlic powder in a resealable plastic bag. Add pork tenderloin, seal bag, and shake until pork is coated. Place coated pork on the prepared baking sheet.
3. 3 Bake in the preheated oven until pork is cooked through, about 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let pork rest for 10 minutes before cutting into 1/2-inch thick slices.

By Jansafire

Ingredients

• ✓ pork tenderloin
• garlic
• salt
• olive oil
• black peppercorn
• red bell pepper
• white wine
• lemon

Instructions

1. 1 With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl.
2. 2 With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator.
3. 3 Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
4. 4 Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C).
5. 5 Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.

By Stuart Miller

Ingredients

• ✓ pork tenderloin
• salt
• black pepper
• sage
• prosciutto
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Lightly season pork with salt and black pepper. Arrange about 6 sage leaves over tenderloin. Wrap prosciutto around tenderloin and sage, overlapping prosciutto slightly; wrap in plastic wrap and refrigerate to allow prosciutto to set on pork tenderloin, 5 to 10 minutes. Remove plastic wrap.
3. 3 Heat olive oil in a skillet over medium heat. Fry wrapped tenderloin in the hot oil until prosciutto is crispy and lightly browned on all sides, 8 to 10 minutes. Transfer wrapped tenderloin to a baking dish, reserving oil in the skillet.
4. 4 Bake tenderloin in the preheated oven until pork is cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
5. 5 Heat reserved oil in the skillet over medium heat; fry remaining sage leaves until crispy, adding more oil as needed, about 5 minutes.
6. 6 Slice tenderloin and serve with crispy sage leaves.

By hello angie