Pork tenderloin recipes recipes
Our top 3 of 7 Pork tenderloin recipes recipes
- Stilton Stuffed Tenderloin Pork
- Apple And Cranberry Stuffed Pork Loin
- Jamaican Pork Tenderloin
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- PREPARATION TIME 25 MINUTES
- 1 Medium Onion (finely chopped)
- 50g Butter
- 175g Breadcrumbs (fresh, white)
- 100g Blue Stilton (crumbled)
- 1 Lemon Zest (grated)
- 1 Lemon Juice
- 2tbsp Parsley (fresh, chopped)
- 1 Egg (lightly beaten)
- 2 x 450g Pork Tenderloins
- 6 Rashers Unsmoked Streaky Bacon
- 2tbsp Sunflower Oil
- 2tsp Plain Flour
- 100ml Calvados, or Cider
- 300ml Chicken Stock
- 3 Cox’s Apples (cut into 8 wedges)
- 1)Preheat the oven to 180C/Gas 4. Cook the onion in half the butter. Mix the breadcrumbs, Stilton, zest, juice and parsley together and stir well, then add the onion and beaten egg.
- 2)Cut each pork fillet almost in half lengthways, and open out flat. Spoon the stuffing down the length of the fillets and close. Stretch the bacon with a knife and wrap round the pork. Tie with string, put in a roasting dish and brush with 1 tablespoon of oil. Roast for an hour, then remove the pork and keep warm.
- 3)Put the tin on the hob and stir in the flour. Gradually stir in the Calvados or cider and stock and simmer for 5 minutes.
- 4)Heat the rest of the butter and oil in a pan and cook the apples. Cut pork into thick slices and serve with wedges and gravy.
- 600g pork loin
- 100g walnuts, chopped
- 1 tbsp. brandy
- 200g dried cranberries
- 1 apple, thinly sliced
- 1 tbsp. olive oil
- Soak the dried cranberries in the brandy and mix in the chopped walnuts. Set aside.
- Prepare the pork by slicing nearly all the way through lengthwise and open it up. Season with salt and pepper. Stuff with most of the apple slices and fill with all the cranberries and walnuts. Close the pork and tie together with kitchen string. Place the rest of the sliced apple on top of the pork and wrap tightly in aluminium foil. Rest in the fridge for about 1 hour.
- Pour the olive oil into a shallow roasting dish and place the pork parcel into the oil. Baste all over with the oil. Cook in a medium oven for 40 minutes. Open the foil, baste again and cook for a further 10 minutes until the meat is nicely browned. Remove from the oven and allow to rest for at least 10 minutes before serving.
I found it quite spicy with a generous half a teaspoon of cayenne. I'll be less generous next time.
- 1 pork tenderloin. trimmed and cut into 1 inch pieces
- 1 cup orange juice
- 1 large onion. chopped
- 1 red pepper
- 1 green pepper
- 2 tsp cornflour
- 2 Cloves garlic. crushed
- ½ tsp cayenne pepper
- ¼ tsp ground cumin
- ¼ tsp dried thyme
- ¼ tsp salt
- a few spring onions chopped
- Place the pork slices, a few at a time, between 2 sheets of waxed paper or clingfilm and pound slices to 1/4-inch thickness with a meat mallet.
- Coat a 10-inch non-stick frying pan with olive oil, and heat until very hot. Add pork slices in a single layer and cook pork for about 6 minutes, turning once halfway.
- Meanwhile place the cornflour in a cup, add a little of the orange juice and stir until smooth. Add the garlic, cayenne, cumin, thyme, and salt.
- Transfer the pork to a warm platter, cover to keep warm. Add the rest of the orange juice to the pan, bring to a boil scraping bottom with a spatula to loosen any browned bits. Add the onions, green and red peppers. Cook, stirring, for 5 minutes, until vegetables are tender.
- Off the heat, stir the cornflour mix into the vegetables. Then cook, stirring, for 3 minutes. Add the pork and warm before serving with rice and a sprinkling of spring onions.