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With tenderloins I minimize seasonings. I would be thinking, salt, pepper, a touch of garlic, possibly wrapped in slices of bacon. Maybe that is simpler than what you are looking for. This weekend I'm making a cut of pork loin (not tenderloin) using the the CAH Coke glaze that they recommend for ham. Personally, I like the glaze better on that than on ham.
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I have cooked this several times and everyone loves it.
Roasted Pork Tenderloin with Sage Cornbread Crust
Ingredients
1 (1-lb) pork tenderloin
2 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
2 garlic cloves, minced
2 corn toaster cakes, crumbled, or 1 cup crumbled corn muffin
1 teaspoon finely chopped fresh sage
2 tablespoons Dijon mustard
Preparation
Preheat oven to 425°F.
Pat pork dry and sprinkle with salt and pepper.
Heat oil in a 10-inch nonstick skillet over high heat until hot but not smoking, then brown pork, turning, about 4 minutes. Transfer to an oiled shallow baking pan.
Add butter to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Remove pan from heat and stir in crumbs, sage, and salt and pepper to taste.
Spread mustard over pork and pat half of seasoned crumbs onto mustard, then sprinkle with remaining seasoned crumbs. Roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into meat registers 155°F, 20 to 25 minutes. (Check after 15 minutes to see if crumbs are getting too dark; if they are, tent loosely with foil.) Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing (temperature will rise to 160°F).
I have used honey mustard on it instead of the dijon. I also use the Jiffy corn muffin mix.
Depending on what you have to work with, here's another one to consider.
Herb-Crusted Pork Tenderloin with Horseradish-Roasted New Potatoes
2 pounds new potatoes
1/4 cup butter or margarine, melted
2 tablespoons prepared horseradish
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup fine, dry breadcrumbs
1/3 cup chopped fresh basil
3 tablespoons olive oil
1 tablespoon freshly ground pepper
1 teaspoon kosher salt
3 tablespoons chopped fresh thyme
1 1/2 pounds pork tenderloins
2 tablespoons chopped fresh parsley
Garnish: fresh herb sprigs
Peel a 1-inch strip around center of each potato. Place potatoes in a large bowl. Add butter and next 3 ingredients, tossing gently. Place potatoes on a lightly greased rack in a broiler pan.
Bake at 425° for 20 minutes; remove from oven.
Stir together breadcrumbs and next 5 ingredients. Moisten tenderloins with water; press crumb mixture over tenderloins, and place on rack with potatoes.
Bake at 425° for 25 more minutes or until potatoes are tender and a meat thermometer inserted into thickest portion of tenderloins registers 160°. Sprinkle potatoes with parsley, and slice tenderloins. Garnish, if desired.
Yield: 4 to 6 servings
Good Luck!