Simple recipe for pork tenderloin. You can cook the Tenderloin how ever you wish, we prefer Sous Vide method

Thank you for making this recipe a hit for the second time! With 180 reviews, this dish features tender pork tenderloin coated in a delicious sauce that pairs perfectly with rice.Origin of this recipeI bought pork tenderloin on sale at the supermarket and decided to make it for dinner!

As quick and simple as it is delicious. Perfect if you come home late from work and want to treat yourself a little with your meal.

This steak is tender and full of flavor. The sauce makes it easy to enjoy lots of cabbage, too. On March 1, 2008, this recipe became popular. Thank you to everyone who has made it! The origin of this recipe: I found a recipe in a cooking magazine that involved marinating beef in grated onion, so I thought it might work with pork too. I made some adjustments to the marinade and created this version.

Tired of cutlets? Try this delicious steamed roast with the sweetness of onions and the aroma of garlic to whet your appetite.The origin of this recipeI bought pork tenderloin at half price, and the expiration date was approaching. I couldn't find a recipe for roast pork with onion sauce, so I made one up.

A recipe from my Aunt Mari that I encourage you to try because the flavor is special, sweet, smooth, and delicious.

This is one of my husband's favorite meals, passed down from his mom, Meem.

This recipe began as just a pork tenderloin poached in a garlic cream, it was delicious but as the time went on I substituted half of the cream wirh homemade pork stock and added a bit more seasoning to lighten it up. The sauce now is a rich lush wonderful sauce with the pork.

I make this whenever I get a tenderloin block. It's super easy because you just simmer it with store-bought demi-glace sauce!The origin of this recipeIt's simple but delicious and makes a big batch, so it's very satisfying! It's great for gatherings when everyone comes together for a meal.

This recipe is inspired by something I found at recipetineats.com, but I adapted slightly so everything happens on the stovetop. 🐖🥩

Pork tenderloin is a great ingredient. It's inexpensive, so it doesn't blow up your grocery budget (not a small thing these days). One or two loins easily satisfies several people. And, cooked properly, it's a succulent and juicy cut of meat. It also has a relatively neutral flavour, which means you can jazz it up pretty much any way you want. Spices, herbs, and fruit all work. I chose the latter two for this dish, and made a glaze/sauce from everyday orange juice spiked with a spoonful of fennel seeds. Sweet, tangy, with a slight herbal warmth. Nice.

Bought a 1# pork tenderloin and cut it in half to freeze one. Then I thought I'd dream up something simple for tonight.