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!!!
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.