Any good recipes for a boneless pork tenderloin?

I was thinking of cutting it into medallions and then using a glaze of some sort with marsala wine. Maybe add some garlic, rosemary, honey, olive oil, and some mustard for the glaze?

10 Answers

  • 1 decade ago
    Favorite Answer

    Sounds great!!! go for it and serve with dark green leafy with c toms and cucs with green goddess dressing!!!

    should be a terrific dinner!!

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  • 4 years ago


    Source(s): Delicious Paleo Recipes Cookbook :
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  • Anonymous
    1 decade ago

    Snowboarders Pork Tenderloin

    Contributed By: Diane Mott Davidson


    2 1/2 pounds Pork tenderloin ( 2 tenderloins)

    1/2 c. Dijon-style mustard

    1 tablespoon Pressed garlic ( 4 large or 6 small cloves)

    1/4 cup Best-quality dry red wine

    1/4 cup Extra-virgin olive oil

    1 tablespoon Dried thyme, crushed

    1/2 Bay leaf

    1/4 teaspoon Freshly ground black pepper

    1/2 teaspoon Granulated sugar


    Trim fat and "silver skin" from tenderloins. Rinse, pat dry, and set aside.

    Place all the other ingredients in a glass pan and whisk together well. Place tenderloins in the pan, turn them to cover with the marinade, cover the pan with plastic wrap, and place in the refrigerator for 6 hours or overnight.

    Thirty minutes before you plan to roast the pork, remove the tenderloins from the refrigerator to come to room temperature.

    Preheat oven to 400 degrees. Use a roasting pan with a rack; line the bottom of the pan with foil and place the tenderloins on the rack.

    Roast the tenderloins until an instant-read thermometer inserted in the center registers 140F---about 20 to 25 minutes. Do not overcook the pork: the center should still be pink when served. Remove from the oven and slice.

    Makes 10 servings

    Source(s): Dianne Mott Davidson is an author...this came from one of her books. I can't remember the title.
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  • 1 decade ago


    8 lb pork tenderloin (boneless)

    1 1/3 cup soy sauce

    2/3 cup oriental toasted sesame oil

    4 minced garlic cloves (large)

    1 tbsp ground ginger (fresh)

    1 tbsp msg (if desired)

    19 oz bottled bar-b-q sauce

    Oriental Barbecue Pork Tenderloin Recipe

    Trim pork tenderloin of all fat (the sesame oil will prevent burning

    on the grill. Combine 1/3 c soy sauce, 1/3 c sesame oil, 3 minced

    garlic cloves, ginger, and MSG (if used) in a deep bowl and mix well

    (make sure the ginger is not not clumping. Place pork into marinade

    and place in refrigerator for 6 to 8 hours (over- night if you

    prefer). Remove pork from marinade and place on covered grill. Add

    wet wood to grill firepan to insure adequate supply of smoke. Prepare

    sauce: Combine bar-b-q sauce, 1/3 c sesame oil, 1/3 c soy sauce and 1

    minced garlic clove in a bowl and mix well. Serve over sliced pork


    Servings: 8 servings

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  • 4 years ago

    PAN ROASTED PORK TENDERLOIN 2 lb. pork tenderloin 1 tbsp. butter 1 tbsp. oil Sprig/2 of thyme 2 peeled garlic cloves 1/4 c. chopped shallots Salt & pepper to taste 1/3 c. red wine 1. Wash pork under cold running water; dry with paper towels. 2. Melt 1 tablespoon butter and 1 tablespoon oil in skillet over low heat. 3. Turn to medium high and let butter foam a little. 4. Toss in tenderloin, sprig or 2 of thyme, 2 peeled cloves of garlic. 5. Brown tenderloin all around about 5 minutes. 6. Add some chopped shallot, salt and pepper. 7. Swish around 30 seconds. 8. Turn heat to high and add 1/3 cup red wine; scrape residue. 9. Put heat on lowest possible setting, cover. 10. Roast 45 minutes. Turn meat half-way through. 11. Remove tenderloin to cutting board. 12. Skim fat from remaining sauce. Add 2 tablespoons water and boil to thicken. 13. Slice meat and pour sauce over.

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  • 1 decade ago

    one of my favorites!!

    2 to 3 lb. boneless pork loin or substitute

    thick pork chops

    Meat tenderizer

    Garlic powder

    1/2 stick butter

    2-3 tbsp. Worcestershire sauce

    Tenderize meat. Sprinkle lightly with garlic powder. Melt butter and add Worcestershire sauce. Brush meat with Worcestershire mix on both sides. Grill over hot heat, turning only once. Baste once per side while cooking.

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  • mercy
    Lv 6
    1 decade ago

    with a sharp knife cut your tenderloin straight down the middle without cutting all the way through, season and set aside.

    slice up some vidalia onions and put in a skillet to carmelize,in a little olive oil. Put this in the cavity and close up with some bakers string. Quick fry on all sides and continue

    to cook the way you have choosen.

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  • 1 decade ago

    Cook's Illustrated is a great recipe for pork medallions with port wine, fresh rosemary, and dried cherries.

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  • Anonymous
    1 decade ago

    pork is swine. Swine meat is as nasty as rat meat. Just eat chicken and fish if you must eat the flesh of animals at all.

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  • Anonymous
    1 decade ago

    i glaze mine with brown sugar, soy sauce, duck sauce, garlic, honey, spicy mustard and rosemary

    bake in oven or grill it

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