Pork tenderloin recipes please

The last time I made them they were very tender but lacked great flavor. Any thoughts?

Re: Pork tenderloin recipes please

It's the pork itself.
Hogs have been bred to have less fat, and unfortunately that is where the flavor is.
I either butterfly the tenderloin and stuff it, or roast it and make a good sauce to go on it to "flavor" it.

Re: Pork tenderloin recipes please

Re: Pork tenderloin recipes please

I don't necessarily think it's the pork. I make roasted pork tenderloin frequently and it's always delicious. I think people tend to way overcook pork which makes it dry and lack a lot of flavor.

I have to look up some of my recipes -- but one I do is this:

Make several TINY slits in the tenderloin. Mince one large clove of garlic and rub it all over the tenderloin, poking it into the slits where possible. Rub tenderloin with 1 tablespoon extra virgin olive oil, 1 TSP rosemary, and 1/2 TSP thyme to taste. If you want more flavor, you can increase the rosemary and thyme to taste at a 2:1 rosemary:thyme ration.

Roast it however you normally cook it. I tend to cook it at a higher temp for a shorter period of time (depending on the size of the tenderloin).

I have a couple other recipes -- one of which is delicious where I roast it with vegetables and tomatoes in a healthy marinade. I have to look that one up, though, when I get home.

Re: Pork tenderloin recipes please

I use a variation of this and DH and I really like it. Very flavorful and different. I use 1/4 cup olive oil in place of the butter and italian spice blend in place of oregano:

Ingredients

3/4 cup red wine vinegar or cider vinegar
1/4 cup butter or margarine, cubed
2 tablespoons Worcestershire sauce
2 teaspoons seasoned salt
1 1/2 teaspoons dried parsley flakes
1 1/2 teaspoons dried oregano
1 teaspoon garlic powder
1/4 teaspoon pepper
2 boneless pork tenderloin

Mix all together and pour over pork. Bake at 375 until desired doneness. You can let it marinate for a bit to intensify flavor but I wouldn't do it too long because it really does get a lot of flavor as it cooks.

Re: Pork tenderloin recipes please

i love to make a paste with salt, pepper, mashed garlic, olive oil, and fresh rosemary & sage minced finely. don't be shy with the salt. it should look like one of those salt scrubs they have at the spa, goopy and grainy. let it sit for an hour or so in the rub.

this cherry sauce drizzled over top is also pretty amazing and gives it more moisture.