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Pork Tenderloin in Pan Sauce without stems

Found 9 recipes

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Pork Tenderloin With Gorgonzola Sauce

1/4 cup Dijon mustard 1 tablespoon olive oil 1 tablespoon dried thyme 2 3/4 lbs pork tenderloin 1 For the pork: Orl a large rimmed baking sheet. Whisk the[...]

Source: food.com
Pork Tenderloin Medallions With Chinese Ginger[...]

1/2 teaspoon salt 1/2 teaspoon five-spice powder 1/2 teaspoon fresh ground black pepper 1 (1 lb) pork tenderloin, trimmed and cut crosswise into 1/2-inch[...]

Source: food.com

Pork Tenderloin and Pasta in Tomato and Red[...]

3 -4 tablespoons butter 3 tablespoons oil 2 cups sliced mushrooms 2 medium onions , chopped 1 tablespoon fresh garlic , chopped 2 small red bell peppers ,[...]

Source: food.com
Pork Tenderloin Sandwiches with Bourbon Sauce

2 (3/4 lb) pork tenderloin 3 cloves garlic , slivered 1/3 cup peanut oil 1/4 cup Bourbon 1 tablespoon Worcestershire sauce 1 tablespoon dried rosemary 1[...]

Source: food.com
Pork Tenderloin Medallions in a Sherry Mushroom[...]

1 pork tenderloin (cut into 3/4-inch medallions) 2 -3 tablespoons oil (any vegetable oil is fine) 1 medium onion , finely chopped 2 cups sliced fresh[...]

Source: food.com
Pork Tenderloin With Riesling Cream Sauce

2 (1 1/2 lb) pork tenderloin, trimmed, about 1-1 . 5 lb each 4 slices pancetta or 4 slices bacon , chopped 1 medium shallot , minced 1 garlic clove , smashed[...]

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 Medallions With Marsala Sauce[...]

salt 1 lb pappardelle pasta or 1 lb fettuccine 2 pork tenderloin, trimmed (1 1/2-1 3/4 lb, total wt.) black pepper 1/2 cup all-purpose flour 2 tablespoons[...]

Source: food.com
Pork Tenderloin in Pan Sauce

1/2 cup olive oil 1/3 cup soy sauce 1/4 cup red wine vinegar 1 lemon, juice of 2 tablespoons Worcestershire sauce 2 tablespoons fresh parsley , finely chopped[...]

Source: food.com

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