Best Ever Pork Tenderloin Fillets By Freda Recipes

PORK TENDERLOIN, THE BEST EVER

Steps:

• Pre-heat oven to 375 degrees F.
• Trim as much of the fat off as you can.
• Season with Salt& Pepper.
• Roll tenderloin in flour and coat well.
• Heat olive oil in cast iron skillet.
• Brown the tenderloin on all sides.
• Mix the soups together with the hot water.
• Add the soups slowly to the roast allowing the onion pieces to rest on the top of the tenderloin as much as possible.
• Cover and bake in oven for approximately 1 hour and 15 minutes or until the inner temperature reaches 170 degrees (well done).

SIMPLY THE BEST PORK LOIN RECIPE EVER

Steps:

• In a small bowl, combine shallots, garlic, thyme, oregano, adobo and parsley. Rub the mixture all over pork, pressing firmly, and refrigerate overnight.
• Preheat oven to 350 degrees.
• Place pork loins in a roasting pan and bake for 30 minutes. Remove pork from the oven and let stand until cool enough to touch.
• Spread the paste all over the loin. Return to oven and cook until it has developed a good crust on the outside and is cooked to your desired doneness. About 25 to 30 minutes. (Place a cookie sheet under your roasting pan if it's shallow, the brown sugar will foam after about 20 minutes in the oven, and could spill over in a shallow roasting pan.)
• Remove pork from pan and let rest for 15 minutes. cut into slices, drizzle with pan juices and garnish with a sprig of thyme.
• Serve immediately.

BEST PORK TENDERLOIN RECIPE

Steps:

• Add granulated sugar and kosher salt to a very large mixing bowl, large pot. Add hot water and stir until the sugar and salt have dissolved. Add the cold water, and stir. Once the water is either at room temperature or cold, add the pork tenderloins (do not add pork to warm or hot water). Transfer to the refrigerator for at least 6 hours or overnight.
• Preheat the oven to 400° and have ready a rimmed baking sheet fitted with an oven-safe rack. If you do not have a rack, line baking sheet with nonstick aluminum foil.
• Remove the tenderloins from the brine, and pat dry with paper towels. Set aside.
• In a small bowl, whisk together mustard, canola oil, salt, pepper, garlic powder, paprika, onion powder and rosemary. Rub evenly across each tenderloin.
• Place tenderloins on the rack, leaving ample room between for air to circulate. Cook for 35-40 minutes, or until fully cooked. Remove from the oven and allow to rest for 10-15 minutes. Serve and enjoy.

BEST EVER PORK TENDERLOIN FILLETS BY FREDA

Steps:

• 1. Slice your Tenderloin. about 1/2 to 3/4 inch thick. coat well with olive oil. Sprinkle your seasoning, now, be generous. we like our seasonings.
• 2. Grill 3-4 min per side. or til done thru. (DO NOT OVER COOK) test for doneness. Should be tender and juicy inside. Skillet method, heat a little olive oil to med high. cook 3-4 minutes on each side.
• 3. Tip, Menu Idea; Serve with grilled Pineapple Slices, and apple sauce and Seasoned green beans

THE BEST EVER PORK TENDERLOIN

Steps:

• 1. Pre-heat oven to 375 degrees F. Trim as much of the fat off as you can. Season with Salt& Pepper. Roll tenderloin in flour and coat well. Heat olive oil in cast iron skillet. Brown the tenderloin on all sides. Mix the soups together with the hot water. Add the soups slowly to the roast allowing the onion pieces to rest on the top of the tenderloin as much as possible. Cover and bake in oven for approximately 1 hour and 15 minutes or until the inner temperature reaches 170 degrees (well done).
• 2. **Noteworthy: Some did say this did not need the extra salt and some said can use less water if you want thicker gravy. Others said it was great the way it is. And some added mushrooms. All of them said it was the best pork and gravy they ever had.

BEST EVER HEALTHY GRILLED PORK TENDERLOIN

Steps:

• Pat pork tenderloin dry with a paper towel.
• Stir together lemon juice, garlic, dried herbs, oil, salt, pepper, Dijon mustard, and honey.
• Pour half of the mixture into a large Ziploc bag along with the tenderloin. Press out excess air, seal the bag, and chill for 30 minutes.
• Preheat grill to medium and oil the grates.
• Using tongs, transfer pork to the grill. Close the grill and cook 15-20 minutes, turning every few minutes to ensure even cooking and brushing reserved marinade over all sides of the pork half way through grilling.
• Transfer to a cutting board to rest for 5 minutes before slicing and serving.

THE BEST GARLIC BAKED PORK TENDERLOIN RECIPE EVER

Steps:

• Preheat oven to 350 degrees.
• Line baking sheet with aluminum foil.
• In a small bowl, combine garlic, basil, oregano, thyme, parsley, and sage. Set aside.
• Generously season meat with salt and pepper.
• In a large pan, heat oil until shimmery.
• Add to pan, and cook on all sides until dark golden brown.
• Transfer to baking sheet.
• Generously coat with herb mix.
• Place pats of butter on top of the pork.
• Wrap in foil, bake until meat is 145 degrees internally at the widest, thickest part of the tenderloin (about 25 minutes.)
• When pork has come to temperature, remove and let rest, tented with foil, for at least five minutes to lock in juices.
• Slice against the grain and serve immediately.
• To store leftovers, place in an airtight container and keep in refrigerator for up to three days.
• To freeze leftovers, place in a plastic bag or wrap in plastic wrap and keep in freezer for up to three months.
• To reheat, let thaw naturally in the refrigerator overnight, and bake at 350, wrapped in foil, until piping hot when ready to serve.

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.