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Pork Tenderloin without flour phyllo apples

Found 9 recipes

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Pork Tenderloin With Blackberry Mustard Sauce

1 1/2 teaspoons minced thyme , divided 1/2 teaspoon ground pepper 1/4 teaspoon salt 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 2 garlic cloves[...]

Source: food.com
Pork Tenderloin With Spicy Apricot Glaze

1 (1 lb) pork tenderloin, trimmed 1 garlic clove , sliced into 6 thin pieces 1/2 cup apricot preserves (preferably with whole fruit) 1/2 medium lemon, juice[...]

Source: food.com

Pork Tenderloin With Shallot Cider Sauce

1 (1 lb) pork tenderloin 1 tablespoon olive oil 1 garlic clove , minced 1 teaspoon salt 1/2 teaspoon pepper 1/3 cup shallot , finely chopped 1 1/2 cups apple[...]

Source: food.com
Pork Tenderloin W/ Honey and Sesame Seed and[...]

1/2 cup soy sauce 1 tablespoon sesame oil 2 teaspoons teriyaki sauce 1 teaspoon ground ginger 2 garlic cloves , minced 1 lb pork tenderloin 1/4 cup honey 2[...]

Source: food.com
Pork Tenderloin in a Sweet Citrus Sauce

1 cup orange juice 1/4 cup lime juice 4 tablespoons apple cider vinegar 1 cup piloncillo, grated (or brown sugar) 5 teaspoons garlic cloves , minced 1/2[...]

Source: food.com
Pork Tenderloin With Shallot Cider Sauce

1 (1 lb) pork tenderloin, trimmed 1 tablespoon olive oil 1 garlic clove , minced 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper cooking spray 1[...]

Source: food.com
Pork Tenderloin With Spicy Apricot Glaze

1 (1 lb) pork tenderloin, trimmed 1 garlic clove , sliced into 6 thin pieces 1/2 cup apricot preserves (preferably with whole fruit) 1/2 medium lemon, juice[...]

Source: food.com
Pork Tenderloin With Shallot Cider Sauce

1 (1 lb) pork tenderloin, trimmed 1 tablespoon olive oil 1 garlic clove , minced 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper cooking spray 1[...]

Source: food.com
Pork Tenderloin With Shallot Cider Sauce

1 (1 lb) pork tenderloin 1 tablespoon olive oil 1 garlic clove , minced 1 teaspoon salt 1/2 teaspoon pepper 1/3 cup shallot , finely chopped 1 1/2 cups apple[...]

Source: food.com

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