Pork Tenderloin Recipes

Basic Pork Tenderloin Recipe Serves 2 to 4 guests for dinner or will produce at least 30 appetizers. Roasting at a lower oven temperature (NEVER roast meat below 200°F) will result in meat that is more flavorful and moist. It will take longer to cook but the results will be worth the wait. 1 1-pound pork tenderloin 1-2 tablespoons olive oil or vegetable oil 2 garlic cloves, finely chopped Kosher salt and ground black pepper Heat oven to 325°F.   Mix oil and garlic.  Rub over tenderloin with hands.  Place in shallow roasting pan.  Roast uncovered about 20-30 minutes or until an internal temperature of 155° is reached Sprinkle with salt and black pepper while meat is still hot.  Slice and serve as suggested above or with any of these sauces   Barbecued Pork Tenderloin Prepare Basic Pork Tenderloin recipe.  Lower oven to 300°F.  Do not sprinkle with salt. After slicing, layer pork onto a sheet of foil and place in a baking pan.  Drizzle with your favorite barbecue sauce and any pan juices.  Bake about 5 minutes longer.  Alternatively, lower oven to 200°F and keep barbecued pork warm for up to 30 minutes.  Serve hot or warm in decorative serving platter.   Serve with Black Bean-Tomato Relish   Pepper-Crusted Pork Tenderloin  Serves 2 to 4 guests for dinner or will produce at least 30 appetizers You may also follow the Simple Pork Tenderloin recipe  1 1½-pound pork tenderloin or 3 to 4 6-ounce cuts 3-4 tablespoons peppercorns. Use one or combination of black, pink or green peppercorns, cracked 3 tablespoons olive oil Salt to taste Delicious served with a sweet chutney Pineapple Raisin Chutney  Sweet Apple Chutney  Heat oven to 325°F.  Spread the cracked peppercorns on a board and press the pork firmly into the peppercorns until they adhere on all sides.   Heat the oil in a large ovenproof skillet over medium-high heat.  Add the pork tenderloins and brown for 2-3 minutes per side.  Transfer the skillet to the oven and bake for about 12-18 minutes or until an internal temperature of 155° is reached.   Sprinkle with salt and black pepper while meat is still hot.   Slice meat into 1/4 to 1-inch slices and serve with chutney and bread or as suggested above ---- Sauces and Relishes The chutney will keep up to 2 weeks, covered and refrigerated Pineapple Raisin Chutney Recipe Makes about 2 1/2 cups 2 tablespoons  vegetable oil 1/2 cup red onions, diced 3 tablespoons fresh ginger, minced 1 garlic clove, minced 1 fresh, mild chile, seeded and minced 1 small red pepper, diced 1/4 teaspoon chili powder 1/2 teaspoon ground turmeric 4 tablespoons sugar 5 tablespoons white vinegar 1/4 cup unsweetened pineapple juice 2 tablespoons lime juice 2 cups diced fresh pineapple.  See Note 1/4 cup golden raisins Salt to taste Heat oil in a medium saucepan over medium heat.  Add the onion and cook, about 3 minutes.  Add the ginger, garlic, chili, red pepper, chile powder and turmeric and cook, stirring , about 2 minutes. Add the sugar, vinegar, pineapple juice, lime juice, pineapple, and raisins.  Bring to a simmer over low heat and cook, stirring, until the chutney has thickened and all the ingredients are soft, about 12 minutes.  Add the salt.   Cool and let stand for at least 4 hours before using.   Note: You can use an equal amount of crushed canned pineapple (preferably "light" or "packed in natural juices".  Drain well and use juice for the 1/4 cup pineapple juice in the recipe.  If canned pineapple is sweetened reduce the 4 tablespoons sugar by about half.  --- The chutney will keep up to 1 month covered and refrigerated Sweet Apple Chutney Makes about 1 cup 3 medium green apples, peeled, cored, halved and thinly sliced (about 4 cups) 2 tablespoons chopped onion 2 tablespoons dark brown sugar 1 tablespoon grated fresh ginger 1/4 teaspoon ground cinnamon 2 teaspoons vinegar Combine all the ingredients in a nonreactive 2-quart saucepan.  Simmer uncovered over very low heat, stirring occasionally, until soft, about 35 minutes.  Add a splash of water if apples become too dry.  Remove from the heat and let cool.  Serve at room temperature --- Black Bean-Tomato Relish Makes about 2 cups 1 medium tomato, peeled and finely chopped (about 1 cup) 1/4 cup thinly sliced green onions 1 teaspoon chopped fresh oregano or 1/2 teaspoon dried oregano 1/2 teaspoon ground cumin Salt and black pepper to taste Hot red pepper to taste 1 16-ounce can black beans, rinsed and well-drained  In a medium saucepan, heat all of the ingredients, stirring occasionally, until hot.  Add salt, black pepper and red pepper to taste.  Serve hot or warm