Kitchen

[Amy2010]

Prepare it "Rosa di Parma" style:

Butterfly, stuff, roll & tie.

http://www.eatingwell.com/recipes/pork_tenderloin_rosa_di_parma.html

http://relish.com/recipes/rosa-di-parma-filled-beef-tenderloin/

[stilltamn8r]

It seems like whenever people say "pork tenderloin" there is always confusion with "pork loin", which are much larger than atypical very lean 1lb tenderloin and require a different cooking method.......

[goodstuff]

On 5/21/2014 depglass said:

What's a good flavoring agent for a marinade or rub? I prefer pork loin over pork tenderloin, but they always turn out kind of blah.

I love pork tenderloin grilled outdoors with just salt, pepper, and a little garlic powder. Or you can use a bottled, prepared teriyaki sauce. Pork is also good "sweet and fruity"; you could try mixing a little orange marmalade, dijon mustard, and soy sauce and spooning some of this over the pork for just the last few minutes of grilling. You can grill a whole pork loin too if you cook it slowly over low heat or cut it into serving-size pieces before grilling.

A favorite winter recipe is a whole pork loin cooked in the slow cooker. Sear the loin on all sides in a little oil, then put it in your slow cooker with a package of dry onion soup mix and a can of whole-berry cranberry sauce sprinkled/spread over it. Add about a half-cup of water and simmer till tender -- low or high heat, depending on how long you have to cook it. Very, very tasty and very, very EASY!

[JustJules]

Roasted with carrots, parsnips and onions. Pork has never been my favorite, but I made it for my daddy and enjoyed it. The recipe Gloria posted looks delicious!!!

[Fabilola]

Make sure you buy the tenderloin, not the loin. They are quite petite. Roll them in Herbs de Provence and roast in oven, 425 for 15-20 minutes. Recipe is from Pioneer Woman's blog.

[Local]

On 5/27/2014 stilltamn8r said: It seems like whenever people say "pork tenderloin" there is always confusion with "pork loin", which are much larger than atypical very lean 1lb tenderloin and require a different cooking method.......

Bit my tongue yesterday when I read this topic. That always does seem to happen, doesn't it? (but did copy some of them for the loin)