ISO: pork tenderloin

Hi! Anyone have a good recipe for pork tenderloin that is both flavourful and moist. Looking for a recipe with a sauce or thick glaze. Please…nothing with MUSTARD!! Can’t stand the smell!

Also… looking for a good peking pork recipe. They used to serve it at this Chinese restaurant but have changed it to BBQ pork. Have tried a peking recipe from the internet, but it wasn’t anything like that of the restaurant. A peking sauce would be so good with pork tenderloin medallions!!!

Thanks a bunch!


Asian BBQ Glazed Pork Tenderloin

     Prep Time:  5 minutes
     Cook Time:  30 minutes
     Chill Time:  15 minutes minutes
     Yield:  4 servings

1/2 cup corn syruop with real brown sugar
1/4 cup soy sauce
1/2 cup ketchup
1 tablespoon orange juice concentrate
1/2 teaspoon ground ginger or 1-1/2 teaspoon fresh minced ginger
1/2 teaspoon Chinese chili sauce or hot sauce
2 pounds pork tenderloin (may be packaged in pairs with each tenderloin weighing around one pound each)

Stir together first six ingredients.
Pour half of glaze over pork. Marinate at least 15 minutes.
Heat remaining glaze for 2-3 minutes in microwave using 1-quart bowl or measuring cup.
Grill or roast pork at 350°F for 20 to 25 minutes per side if cooking one large tenderloin. If cooking two smaller pork tenderloins (around one pound each), then cook for 10 to 15 minutes per side
Drizzle reserved glaze over cooked pork.

Mustard Glazed Pork Loin

     Prep Time:  10 minutes
     Cook Time:  90-120 minutes
     Yield:  9 to 12 servings

1 cup Light or Dark or with Real Brown Sugar Corn Syrup
1/3 cup brown sugar
1/4 cup mustard
3 to 4 pound pork loin
Variations: Add 1/2 teaspoon of rosemary or sage for added flavor.

In a small bowl combine Karo® Syrup, brown sugar and mustard.
Place pork loin in small roasting pan. Bake at 350° for 1 1/2 -2 hours (30 minutes per pound), or to desired doneness.
Brush with glaze several times during last 30 minutes of cooking.

Honey BBQ Pork

2-1/2 - 3 lb boneless pork roast
16 oz bag baby carrots
1/2 cup BBQ sauce
1/4 cup honey
1/2 tsp salt
1/4 tsp pepper

  1. put pork and carrots in slow cooker

  2. combine remainder of ingredients in small bowl

  3. pour mixture over pork chops and carrots

  4. cover and cook on low 8-9 hours, or until pork is tender and thoroughly cooked

Makes: 6 servings
Takes: 9 hours

Pineapple Pork Roast

1 (3 pound) pork roast
Salt and pepper
1 (8 ounce) can crushed pineapple
2 tablespoons brown sugar
2 tablespoons soy sauce
1/2 clove garlic, minced
1/4 teaspoon dried basil
2 tablespoons all-purpose flour
1/4 cup cold water

Cut trimmed roast in half, if necessary, and place in crock pot. Salt and pepper to taste.
Combine all ingredients except flour and water; pour over roast. Cover and cook on LOW for 8 to 10 hours.
Remove roast. Drain pineapple and reserve cooking liquid. Return meat and pineapple to crock pot. Add water to liquid to make 1 3/4 cups. Pour into saucepan. Blend flour and cold water together to form a smooth paste. Stir into hot reserved liquid. Cook and stir until thickened. Pour over roast.
Serve with rice.


1 t. salt
1 t. sage
½ t. garlic powder
¼ - ½ t. cayenne
4 lb. bone-in pork loin rib roast
¼ c. apricot preserves
1 T. balsamic vinegar

Preheat oven to 350* F. Make a rub for pork; roast about 1 ½ - 1 ¾ hours or until internal temp is 160* F. Meanwhile, heat preserves and vinegar. Brush over pork during last 10 minutes of roasting. Let stand 10 minutes before slicing.

Thanks KW! The Asian glaze recipe sounds really good. Will be trying that one.


Aline, here is one that is good, as well as moist.
Stuffed Pork Tenderloin

Today’s recipe is from Lane Carr-Smith, of Golden Rule Bar-B-Q, Birmingham, AL.

1/2 cup butter, margarine or olive oil
4 cloves garlic, crushed
1 lb mushrooms, chopped
1 medium onion, chopped
1 cup white wine
1/2 cup fresh herbs, chopped
salt and pepper, to taste
2 pork tenderloins, pounded flat
8-10 bacon slices
3/4 cup brown sugar

Over medium high heat, melt butter in a saute pan, stir in garlic. Add onions and then cover with mushrooms. Cook until onions are tender and mixture starts to stick to the bottom. Deglaze the pan with the white wine and cook until the liquid is absorbed. Remove from heat and stir in the fresh herbs. Take your pounded meat and season with salt and pepper to taste. Spread the mushroom mixture over the meat and roll up, in jellyroll fashion. Place the meat on the bacon strips and wrap the tenderloin. Put the wrapped tenderloin, seam side down, into a pan sprayed with cooking spray. Rub the meat with the brown sugar and top with a little ground pepper.

Bake, uncovered, at 425 F for 30 minutes.
Check that the temperature is at 160 F.
Let the meat stand for 5 minutes before slicing.