Sweet Pork Tenderloin Recipes

SWEET AND SASSY PORK TENDERLOIN

Steps:

• Preheat an outdoor grill for medium-high heat. Cut tenderloin into 9 slices and brush with olive oil. Season to taste with freshly ground black pepper.
• Place the meat onto preheated grill. Grill until no longer pink in the center, 3 to 4 minutes per side. When finished, place pork on a plate, and allow to rest for 5 minutes.
• While pork is cooking, stir together sugar, Worcestershire sauce, vinegar, Dijon mustard, onion, garlic, red pepper flakes, and horseradish in a small saucepan. Bring to a simmer over medium heat, and stir until smooth. Pour sauce over sliced tenderloin to serve.

SWEET AND SOUR PORK TENDERLOIN MEDALLIONS

Steps:

• In a medium bowl, mix the ketchup, rice vinegar, pineapple juice, brown sugar, chicken broth, garlic, hot chili sauce, and soy sauce until well blended.
• Set the sauce aside.
• Cut the pork tenderloin, crosswise, into 4 equal size pieces.
• Place a sheet of plastic wrap over the pork, and use a meat pounder or heavy pan to flatten-out the pork into 4 medallions, about 1/2-inch thick.
• Season both sides with salt and fresh ground black pepper.
• Heat the vegetable oil in a large skillet over medium-high heat.
• Add the pork and sear the pieces for about 4 minutes on each side, or until almost cooked through.
• Using tongs, transfer the pork to a plate and reserve.
• Add the butter to the pan, along with the pineapple chunks.
• Cook for 2 minutes, stirring occasionally, or until the pineapple is golden brown.
• Add the reserved sauce and bring the mixture to a boil over medium-high heat.
• Reduce the heat to medium-low and cook, stirring often, for about 5 minutes, or until the sauce reduces and thickens slightly.
• Return the pork back to the pan and heat through to finish the cooking.
• When pork is done to your liking, turn the heat off.
• Serve the pork over hot white or brown rice, with the sauce and pineapple chunks spooned over the top.
• Garnish with the chives or green onions as desired.

SWEET AND SOUR PORK TENDERLOIN

Steps:

• 1. Season tenderloins with salt and pepper.
• 2. Heat oil in large skillet over medium-high heat and brown tenderloins on all sides. Place in crock.
• 3. In small bowl, whisk together pineapple juice, brown sugar, soy sauce, tomato paste and cornstarch. Pour over pork tenderloin. 4. Cover and cook on HIGH for 4 hours or LOW for 6 hours or until internal temperature reaches at least 160 degrees Fahrenheit for medium doneness.
• 5. Remove cover and stir in pineapple chunks.
• 6. Cover and cook on HIGH for 15-30 minutes until pineapple is heated through.
• 7. Slice pork and serve with sauce and pineapple.
• 8. Garnish with minced parsley.
• 9. Serve over hot, cooked rice if desired.

SWEET PORK TENDERLOIN

Steps:

• Wrap tenderloin in bacon.
• Place onions in bottom of 9x13" casserole dish.
• Lay tenderloins on top of onions.
• Mix soy sauce and apricot preserves and pour on top of wrapped tenderloins.
• Bake at 350 for 45-60 minutes.
• Place sliced tenderloin on top of rice and garnish with onions. Serve with white rice.

SWEET AND SOUR PORK TENDERLOIN

Steps:

• Cut tenderloin into 4 pieces. Arrange in a single layer between two sheets of plastic wrap and pound with a meat mallet until each is about 1-inch thick. Generously season with salt and black pepper.
• Whisk ketchup, rice vinegar, reserved pineapple juice, brown sugar, garlic, hot chili sauce, soy sauce, and red pepper flakes in a bowl. Set aside.
• Heat vegetable oil in a skillet over high heat. Place pork in pan; reduce heat to medium. Cook until browned on both sides and cooked through, 5 to 6 minutes per side. Transfer to a plate.
• Return skillet to medium heat. Stir butter into hot pan. When butter melts and starts to brown, stir in pineapple chunks. Cook, stirring, until pineapple is golden brown, 3 to 4 minutes.
• Stir in ketchup mixture and 1/4 cup green onion (white parts). Reduce heat to low and simmer until garlic and onion have softened, 5 minutes.
• Return pork to skillet; cook, stirring, until pork is heated through. Garnish with 2 tablespoons green onion tops.