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Photo by Chef V

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada
Chef V is looking for: (6 recommendations)
Happy Friday!~ So im going to be buying a pork tenderloin tomorrow and would like to cook it on sunday. I have NEVER made one before(i dont eat pork too much). I was planning on just baking it in the oven and serving it with potatoes and some veggies. Does anyone have any good basic recipe for pork tenderloin..even on what temp i should cook it for and for how long? Thanks all :)

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Last updated: Feb. 1, 2013 6:42 pm
Posted: Feb. 1, 2013 4:11 pm
Commented by: Linda (LMT)
Feb. 1, 2013 4:17 pm
No recipe but what I do is rinse it off and dry with paper towel. Rub a light coating of dijon mustard on it and sprinkle with salt, pepper and thyme. Bake at 375 till it reaches an internal temp of 160. Slice and serve. I usually cut up root vegetables into bite size pieces (carrot, potato, celery, onion) toss lightly in olive oil and season with salt and roast them along side of the pork in the same pan.
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Photo of: Mexican Style Shredded Pork

Mexican Style Shredded Pork

Submitted by: TORA.V 
Home Town: Edmonton, Alberta, Canada
Living In: Sugar Land, Texas, USA
This is an amazing shredded pork recipe similar to what you would eat in a rice bowl (or in an enchilada) at a Mexican restaurant. It is easy to prepare and simmers in a slow cooker all day, ready to enjoy when you arrive home. I serve it over rice (laced with lime juice and fresh cilantro), Cheddar cheese, salsa, guacamole, and a dollop of sour cream. Amazing! 
Recommended by: Nadine
Feb. 1, 2013 4:20 pm
This might work
Feb. 1, 2013 4:34 pm
This is a great recipe I got from Weight Watcher: Loin of Pork with Cherries; 1/2 c dried cherries, 3 tbsp bread crumbs, 4 tsp chopped fresh thyme; 1/2 c no-sugar added cherry perserves; 1 (1 1/2 lb) pork loin roast. Preheat oven to 400. place rack in roasting pan and spray with non-stick spray. To make stuffing place cherries in a small bowl and added boiling water. after 10 mintues drain and return to bowl and stir in bread crumbs, thyme and 1/4 c of the preserves. Cut the pork in 1/2 length wise. Open like a book and turn the pork upside down between two sheets of waxed paper. With a malet or rolling pin gently pound the meat until 1/2 inch thick. Remove wax paper and sprinkle with 3/4 tsp salt and 1/4 tsp pepper. Turn meat over and spoon the stuffing down the centre line. Roll the pork over filling and roll up to enclose and securty in 3 to 4 places with string. Place pork on rack and rost 45 minutes. Brush with 1 tbsp of preserves and rost 5 minutes. Repeat brushing and roasting 3 more time with remaining 3 tbsp of preserves. Continue cooking until pork registers 160 F.
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Photo of: Easy Marinated Pork Tenderloin

Easy Marinated Pork Tenderloin

Submitted by: Lori 
Make this easy marinade from ingredients you have around the house. 
Recommended by: Indiana Peggy
Feb. 1, 2013 4:26 pm
This is a good recipe with easy to follow baking instructions no matter what you put on the meat. You could just season with salt pepper garlic and your veggies if you want. There are many recipes here on AR for various marinades and rubs and glazes. Just depends on what you like. Keep in mind, the baking time here is for a small two pound piece of meat, so adjust accordingly. Check often. You could cut the meat into smaller portions if you are pressed for time.
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Photo of: Pork Medallions with Balsamic Vinegar and Capers

Pork Medallions with Balsamic Vinegar and Capers

Submitted by: Marianne 
These braised pork tenderloin medallions will impress dinner guests, and are ready in just 25 minutes.  
Recommended by: Maggi
Feb. 1, 2013 4:44 pm
This is very good - from our own Marianne.
Feb. 1, 2013 5:28 pm
Linda (LMT)
Feb. 1, 2013 6:42 pm
Ooooh this looks good. Saved!
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Photo of: Sheila's Grilled Pork Tenderloin

Sheila's Grilled Pork Tenderloin

Submitted by: sooz_stuff 
Living In: Avon, Ohio, USA
A sweet, savory, and slightly salty marinade with soy sauce, honey, and dry mustard flavors chunks of grilled pork tenderloin. 
Recommended by: Marianne
Feb. 1, 2013 5:28 pm
If you can't grill, you could certainly use this and just bake at 400 until thermometer reads 165--about half an hour. It was very yummy!
Feb. 1, 2013 5:29 pm
160 degrees.
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Photo of: Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

Submitted by: National Pork Board 
Prepare the dry rub in advance and store in a cool dry place in an airtight container. The apricot glaze can also be made ahead of time and refrigerated until you are ready to use it. 
Recommended by: Bibi
Feb. 1, 2013 5:44 pm
I think I read a while back that the recommended internal temperature for cooked pork had been lowered to 145. I've usually done this recipe in the oven, but it would be good on the grill, too!
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