Pork Tenderloin Rounds Recipes

JUICIEST BAKED PORK TENDERLOIN

Steps:

• Preheat your oven to 400 degrees. Dry the pork tenderloins well with paper towels.
• Mix the paprika, onion powder, garlic powder, oregano, salt, and pepper together in a small bowl. Rub this spice mix over all sides of the pork.
• Heat the oil in a large frying pan over medium-high heat. Add the pork, working in 2 batches if your pan is not big enough to fit both tenderloins without them touching. Sear the pork on all sides until it is brown, about 6 minutes total. Take the pan off the heat.
• Move the pork to a baking dish. If the spices left in the pan are black, wipe them away with a paper towel. Return the pan to the heat and add the beef broth. Scrape the bottom of the pan to remove any stuck-on bits then boil for 1 minute until it reduces to about ¼ cup. Pour this sauce over the pork.
• Pour the apple cider vinegar over the pork then dot the top with the butter. Cover the baking dish with foil.
• Bake the pork for 20-25 minutes, or until it reaches an internal temperature of 145 degrees. Let the pork rest for 5 minutes before slicing into 1/4 inch thick rounds. Serve with a little minced parsley, for color.

PORK TENDERLOIN ROUNDS

Steps:

• Heat oven to 350°F.
• Cook bacon until limp; drain.
• Cut pork tenderloin into 12 pieces; flatten to 1/2- inch thickness.
• Wrap 1 slice bacon around each pork piece; fasten with wooden picks.
• Place pork pieces in ungreased jelly-roll pan, 15 1/2 X 10 1/2 X 1- inch.
• Place 1 mushroom cap on each pork piece.
• Chop stems; reserve.
• Mix broth and garlic; pour on pork.
• Bake uncover 45 minutes, spoon broth mixture over pork every 15 minutes.
• Shake water and flour in a covered container; pour into 1 quart saucepan.
• Add enough water to broth to measure 1 cup; stir into flour mixture.
• Heat over low heat, stirring constantly until smooth and bubbly.
• Stir in reserved mushroom, heat.
• Serve with pork.