Simple Bistro-style Stewed Pork Fillets

I forgot to buy demi-glace sauce, so I was trying to make something similar, then this was delicious too ! Since then it became a dish that I often make.If you simmer to reduce the sauce too much, it will burn, so be careful. Recipe by Masachanman

I used to eat this dish a lot growing up. I learned the recipe properly from my mother this time.I usually serve this with spinach, but it's great with bok choy, too.I recommend serving green leafy vegetables with this dish, since they soak up the umami of the meat. Recipe by Meso

I had pork filet that I bought on sale, so I made this. Usually I make 'filet cutlets,' but it's delicious simmered as I did this time. I'm thinking of using it in a curry flavored stew next time.Coat the filets with flour and pan fry until crispy and golden brown. Use the fat that comes out of the meat to cook it. Make sure to drain excess oil and fat with paper towels after the meat is pan fried. For 4 servings. Recipe by Koba

Yummy! next time will add garlic to pork :positive

This is also a recipe that I learned from my mother. Since it makes the cabbage tender and easier to eat, she told me, "make sure you put the pork on top of the cabbage". Recipe by Remon sugar

Stir fry is a Chinese technique of frying meat in very hot oil while continuously stirring. All the ingredients are fried in this small amount of oil.

I wanted to make pork leg, which tends to be dry, into something juicy.Please think of the waiting time as part of the seasoning and take your time.I recommend topping it with the broth and some mayonnaise. Recipe by Otometeo

I'm not much of a wine drinker at all, but love this dinner!! Hard to find any wine around here to cook with as the wife drinks it as fast as I bring it home.

The pork was so tender!!! A must try!!!

Tender and healthy with pork tenderloin! This is a basic recipe.The origin of this recipe: Pork tenderloin is delicious as either tenderloin cutlets or tenderloin steak.

The taste of restaurant steak sauce! It pairs perfectly with tender pork tenderloin. The origin of this recipe: I made it by referencing a cookbook.

This is my Mammie-in-law's recipe, but she makes her stuffing from scratch, lol. You can use two tenderloins and make a "sandwich" for more servings. My family absolutely adores this dish and thankfully it is pretty easy to make!

I really love the feeling of freedom when dinner is “done” at 10am and all I have to do is return to it in the afternoon after running myself ragged all day without restraint. It’s so satisfying to come home to when I’m exhausted and starving.It doesn’t even take that much effort or time in the morning to prepare and place the food in the show cooker. I don’t know why I don’t use this thing every day. You really can’t go wrong.If I’ve been outdoors all day or feeling primitive, I’ll tell my family we are all going to eat from the same plate. It’s fun, it saves dishes, and you can get every bite from the lowest spot of the plate where all the juices are.

This is a standard recipe in our home.Step 1: If you can, pound the meat until it gets thin (about 1 cm).If you want to deep-fry large filets, cut so they're about 2-3 cm thick and then use a meat pounder to flatten (until they become half the thickness)If you don't have a meat pounder, cover the bottom of a small glass bottle with plastic wrap and then pound. Recipe by Yuuyuu0221

I wondered what I could make using my favorite combination of pork tenderloin and apples, and invented this recipe.Step 5: The cooking time is approximately until scum starts to form on the surface. Instead of green onion, you can garnish with parsley.Step 10: If you can't fit all the meat in the pan at one time, you can cook it in two batches.If using consommé, decrease the amount. Recipe by Akane

This dish feels like a treat with tenderloin, and you only need a toaster to bake it. It's a simple dish that works as a side or a snack.The origin of this recipeMy mother occasionally made this dish. As a child, I thought it was a fancy side dish (haha).Instead of making it for two people, we wrapped each portion individually in foil.

Very tender pices of pork standing in for the tradition beef for a creamy full flavored really delicious pork stroganoff. We love the variation and its served here on egg noodles but is also great on rice or mashed potatoes

I bought cheap pork filet, but didn't want to bother turning it into fried cutlets... but if you overcook it, it turns dry and tough. So I cooked it with a mayonnaise marinade!When pan frying the pork, brown over fairly high heat. The meat doesn't have to cook through at this point, since it will continue cooking on the grill after brushing with mayonnaise sauce. For 4 servings. Recipe by Umakappe

Tender pork tenderloin with a delicious sauce that pairs well with both rice and drinks. I often make this when I want to enjoy a hearty, low-calorie meat dish.

This is really easy! You can enjoy pork tenderloin that's tender and juicy. It's delicious on its own or in sandwiches!The origin of this recipeI wondered if I could cook pork tenderloin deliciously, so I tried making it. I settled on a simple seasoning!

I received a request for a delicious way to cook pork tenderloin other than cutlets, so today I made pork chops. If you mix the sauce in advance, it comes together easily. Pork tenderloin is low in fat and carbohydrates, and it's rich in vitamin B1 and minerals. Coating it with cornstarch makes the sauce cling well, resulting in a delicious and tender dish. A light red wine pairs well with this dish.

I love mushrooms and always have them at hand. I bought the pork tenderloin since it was on sale.I made a healthy dish. Tenderloin is really tender!You can replace the soup stock granules with soy sauce.You can use all shimeji or all maitake mushrooms. Enoki mushrooms are good too. The amounts aren't precise. Use a lot of mushrooms since they will shrink a lot when they are cooked. Recipe by ete88

I was gifted part of a pork tenderloin and I didn’t want to cut into pork chops. Feel free to add potatoes, I didn’t have any

https://www.noifacciamotuttoincasa.it/filetto-di-maiale-speziato-al-forno-con-peperoni/Today, we decided to use a fairly economical cut, the pork tenderloin. Often this cut is “mistreated” because it is considered “fatty” and “dry.” However, it is quite the opposite; it is a very lean cut, suitable even for those who want to watch their weight, and if cooked well, it is also very juicy and flavorful.We thought of using a bold spice mix for this recipe to give the meat an intense and slightly spicy character. We used whiskey pepper, smoked salt, and a really special rub designed specifically for pork.To keep the meat juicy, we opted for a double cooking method: searing in a pan and then baking in the oven. Finally, we completed the dish with peppers and potatoes, perfect sides for pork!The result is a truly excellent dish. The Pork Tenderloin is crispy and very flavorful on the outside and juicy on the inside. The spice mix makes the meat tasty and well-balanced, and the peppers in two textures make the dish complete without weighing it down. In short, this dish is perfect if you want to enjoy flavorful meat without overdoing it on calories!A quick and simple dish to prepare, perfect for a quick lunch but also for important dinners!Until the next recipes!Pierre and Vivy

Simple family dish to make. I like to use a piece of pork with a bit of fat on it because it won't become so dry.

If you find pork tenderloin on sale, definitely try this! It results in a juicy finish. The origin of this recipe: I found pork tenderloin on sale, so I decided to make this.

This recipe was published in a Cookpad recipe book! It's a popular recipe that can be made in 15 minutes. Enjoy it with refreshing ponzu sauce. It's delicious and will stimulate your appetite. The story behind this recipe: I lost my appetite due to summer fatigue, and although I wanted to go shopping, it was pouring rain outside... I decided to cook the pork tenderloin I had in the freezer in a refreshing way. It was well-received. May happiness come to everyone who makes this recipe.

This is a simple sautéed pork tenderloin recipe. Recipe Background: I often use tenderloin because I don't like fatty meat. I change up the sauce to keep it interesting.

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 saw this in the supermarket. Usually, I pass it by. They have all kinds of varieties that are usually preseasoned. I opted for the “original” pork tenderloin. I don’t know what they’re putting in that seasoning. Anyway, I realized that for six dollars... I could make my sandwiches for work with BBQ pork instead of spending a fortune on deli meat... Anyway, for those of you who walked past the pork tenderloin like me, I suggest giving it a shot.