Sheet Pan Pork Tenderloin With Caramelized Fennel And Apple

Sheet Pan Pork Tenderloin With Caramelized Fennel and Apple Roast one-pan pork tenderloin with Granny Smith apples and fennel for a flavorful fall dinner, but feel free to customize this recipe with your favorite veggies. A drizzle of golden mustard sauce brings it all together.

Ingredients: BBQ Chip Dust:  2 teaspoons light brown sugar  2 teaspoons kosher salt 2 teaspoons dry ancho chile powder 1 teaspoon garlic powder 1 teaspoon coarsely ground black pepper 1 teaspoon onion powder 1/2 teaspoon cayenne pepper Pork Tenderloin: 2 pork tenderloins, trimmed and silver skin removed 3 tablespoons BBQ Chip Dust 3 fennel bulbs, sliced thin 2 Granny Smith apples, cored and sliced thin 1/2 red cabbage, sliced thin 1 red onion, sliced thin 2 tablespoons olive oil 1 teaspoon caraway seeds 1 tablespoon kosher salt 1 tablespoon fresh cracked black pepper Cooking spray, for greasing Golden Mustard Sauce: 1/2 cup white wine vinegar  1/4 cup golden raisins 1 clove garlic, grated 1 tablespoon honey 2 tablespoons yellow mustard 1 tablespoon whole-grain mustard 1 tablespoon chopped fresh parsley 2 tablespoons cold unsalted butter Kosher salt and black pepper to taste Directions For the bbq chip dust: Combine in a small bowl the brown sugar, salt, chile powder, garlic powder, black pepper, onion powder and cayenne pepper. Set aside. For the pork tenderloin: Line a sheet pan with a wire rack. Sprinkle the bbq chip dust (about 3 tablespoons) all over both tenderloins. Place on the sheet pan in the refrigerator for at least 2 hours or up to 5 hours. Once ready to start cooking, take them out of the fridge for 30 minutes to 1 hour to take the chill off. Preheat the oven to 425 degrees F. Mix the fennel, apples, cabbage, onion, oil, caraway seeds, salt and pepper. Spray a nonstick baking sheet with cooking spray. Place the fennel and apple mixture in an even layer on the pan. Place the pork tenderloins right on top of the mixture about 6 inches apart.  Roast for about 15 to 20 minutes, flipping the pork halfway through and stirring the vegetables and apple to ensure even browning. Cook until the pork registers 150 to 155 degrees F internal temperature. Take the pork out of the oven and let it rest. If necessary, place the veggies and apple back in the oven to finish crisping and caramelizing until deep golden brown, another 15 to 20 minutes. Meanwhile, for the golden mustard sauce: Place the vinegar, raisins and garlic in a small saucepan. Bring to a simmer and then remove from the heat and cool slightly. While warm, whisk in the honey, yellow mustard, whole-grain mustard, parsley and cold butter. Whisk until smooth and season with salt and pepper. Once the pork has rested at least 10 minutes, slice it into medallions. Serve on a bed of the fennel, apple and onion mixture. Top with golden mustard sauce.

Thyme And Dijon Seared Pork Tenderloin With Cider Pan Sauce

Thyme and Dijon Seared Pork Tenderloin With Cider Pan Sauce

Pork Tenderloin is the other "White Meat".  I enjoy pork tenderloin for many reasons, being the ease in preparation, the flavor, and the health benefits!  There is a two fold secret to create a delicious crust, then roast it in a glaze until the center is light pink.  Reducing apple cider with warm spices concentrates before the cider is mounted with butter for a Lucious pan sauce. 

Ingredients:

2 (about 1 1/4 lb) pork tenderloins, silver skin removed

2 1/4 teasoons kosher salt, divided

1 1/4 teaspoon black pepper, divided

1 tablespoon Worcestershire sauce

1/2 teaspoon grated garlic

3 tablespoons neutral cooking oil, such as avocado oil

2 tablespoons course ground Dijon mustard, divided

1 tablespoon finely chopped thyme, divided

3 tablespoons cold unsalted butter, divided

2 tablespoons finely chopped shallot

2 whole allspice

2 whole cloves

2 juniper berries (optional)

3 tablespoons apple cider vinegar

1 cup fresh apple cider (see note)

1 tablespoons finely chopped fresh chives

Directions:

Preheat oven to 350*F.  Line a linage rimmed baking sheet with aluminum foil.  Set aside.

Pat the pork tenderloin dry with paper towels.  Remove the silver skin.

Season with 2 teaspoons salt and 1/2 teaspoon pepper, set aside.  Whisk Worcestershire sauce and grated garlic, 1 tablespoon oil, 1 tablespoon mustard,  2 teaspoons thyme, 1/2 teaspoons pepper in a small bowl, set aside.

Heat remaining 2 tablespoon oil in a large stainless steel skillet over a high heat until the oil is shimmering, about 3 minutes.Add the pork turning occasionally until well browned on all sides, 6 to 8 minutes total.

Remove from heat and transfer to a prepared baking sheet.  Brush reserved Worcestershire mixture evenly over pork.  Do not wipe the skillet clean.

Bake pork until an instant thermometer-read,  inserted in the thickest portion of the pork reads 140*F,  (for medium), 15 to 18 minutes, or until desired degree of doneness.  Remove from oven, and let rest for 5 to 10 minutes.

While the pork is baking, melt 1 tablespoon butter in reserved skillet over medium-low heat.  Add shallot, allspice, cloves,  juniper berries (if using), remaining 1 teaspoon thyme, and remaining 1/4 teaspoon pepper.  Cook stirring often until shallow is softened, about 2 minutes.  Add apple cider, remaining 1 tablespoon mustard, and remaining 1/2 teaspoon salt.

Bring to simmer over medium-high heat and cook stirring occasionally  until sauce thickens and is reduced to about 1/3 cup, about 8 minutes.  Remove from heat, discard the spices.  Vigorously stir in chives and remaining 1 tablespoon butter until sauce is glossy and emulsified about 1 minute.

Transfer the pork to a cutting board and cut into 1/2 inch thick slices.  Transfer to a platter and spoon cider sauce over top.  Garnish with additional chives.

 

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Mini Panini With Porchetta Tenderloin & Caper Mayo

                                                      

Mini Panini With Porchetta 

Tenderloin & Caper Mayo

Moist homemade focaccia sandwiches with porchetta-spiced pork tenderloin, peppery arugula and a punchy caper mayo make a satisfying three-bite appetizer. If you want to save time, use small dinner rolls instead of making focaccia. The focaccia is an adaptation of Jim Lahey’s no-knead pizza dough, with the addition of olive oil and more yeast.           
Ingredients:

Focaccia
3 1/3 cups (830 mL) all-purpose flour
1 1/2 tsp (7 mL) fine sea salt
1 tsp (5 mL) instant yeast
5 tbsp (75 mL) extra virgin olive oil, divided
1 1/2 cups + 1 tbsp (375 + 15 mL) water, at room temperature
Softened unsalted butter for greasing pan

Pork
Two 1 lb (455 g) pork tenderloins, trimmed, cut in half crosswise
Salt and freshly ground pepper to taste
2 tbsp (30 mL) extra virgin olive oil
2 cloves garlic, grated on rasp
2 tsp (10 mL) whole fennel seeds, coarsely ground
1 1/2 tsp (7 mL) finely chopped rosemary
1/2 tsp (1 mL) chilli flakes
1 tbsp (15 mL) canola oil

Mayonnaise
1 cup (250 mL) mayonnaise (reduced fat is fine)
1/4 cup (60 mL) capers, rinsed, dried, chopped
1 tsp (5 mL) fresh lemon juice
Big handful washed baby arugula
Toothpicks and cornichons for serving

Directions:
For the focaccia, place flour, salt and yeast in a large mixing bowl. (Bowl should be big enough for the dough to quadruple in size.) With a sturdy wooden spoon, stir in 2 tbsp (30 mL) olive oil and water. With your hand or a pastry scraper, briefly knead the mixture in a bowl to achieve soft, shaggy and slightly sticky dough.  Clean the sides of the bowl and cover tightly with plastic wrap.  Let rise at cool room temperature for 16 to 24 hours.

Grease a 13 x 9-inch (33 x 23 cm) nonstick baking pan with butter. (This may seem excessive, but it will stick without it.) Pour in 2 tbsp (30 mL) olive oil, then scrape dough onto the pan. Rub top with remaining 1 tbsp (15 mL) olive oil. Press and pull the dough to fill the pan. Cover with plastic wrap and let proof at room temperature for 2 hours.

Preheat oven to 450°F (232°C).

Dimple dough firmly with fingertips, popping any air bubbles. Bake on the middle rack until puffed and golden, about 25 minutes. Remove from oven. Cool briefly before transferring to a cooling rack. Focaccia is best eaten the same day but to make in advance, wrap tightly in plastic wrap, place in a freezer bag and freeze up to 1 month.

For the pork, place tenderloins on a baking sheet. Season with salt and pepper. In a small bowl, mix olive oil, garlic, fennel, rosemary and chilli. Rub the paste all over the pork. Transfer pork to a freezer bag. Press out air, seal and refrigerate overnight.

Let pork sit at room temperature for 30 ­minutes. Preheat oven to 350°F (177°C).

Heat canola oil in a large nonstick frying pan over medium-high heat. Add pork. Cook, turning occasionally until nicely browned all over, 6 to 7 minutes in total. Transfer to a roasting pan fitted with a wire rack. Bake until an instant-read thermometer inserted in the thickest part reaches 140°F (60°C) for a medium, 20 to 23 minutes. Rest for at least 15 minutes before slicing. (If you are making it ahead, cool pork and wrap tightly in plastic wrap. Refrigerate for up to 3 days. Bring to room temperature before serving.)

When ready to serve, slice pork 1/3 inch (3 ­mm) thick. Cut focaccia into 24 even squares. Split focaccia squares in half. In a small bowl, mix mayo, capers and lemon juice. Smear focaccia bottoms generously with caper mayo. Top with pork slices and ­few arugula leaves. Affix focaccia tops with toothpicks and skewer cornichons on top.
Makes 24 mini panini

Hazelnut-Crusted Pork Tenderloin

Hazelnut-Crusted Pork Tenderloin

Simple enough for everyday, classy enough for company, this is the perfect keeper of a recipe. Serve with sautéed potatoes or wild rice and grilled vegetables.

Ingredients:

1 pork tenderloin, 1 lb (500 g)
½ cup (125 mL) hazelnuts
¼ cup (60 mL) panko bread crumbs
2 tbsp (30 mL) chopped parsley
1 tbsp (15 mL) honey mustard
1 tbsp (15 mL) mayonnaise
1 tsp (5 mL) minced fresh thyme
½ tsp (2 mL) finely grated orange zest
Kosher salt and freshly ground black pepper to taste
Fresh thyme for garnish
Honey mustard to serve (optional)

Directions:

Thirty minutes before roasting, remove tenderloin from refrigerator.

Preheat oven to 350°F (180°C).

Spread out hazelnuts on a rimmed baking sheet and roast until golden brown and fragrant, about 7 minutes, shaking baking sheet once or twice. Wrap hazelnuts in a clean towel and rub vigorously through towel to loosen skins (don’t worry if some skins adhere to nuts). Discard skins and let nuts cool.

Increase oven temperature to 425°F (220°C).

Pulse hazelnuts in a food processor until coarsely chopped. Add panko and parsley and pulse until finely chopped. Tip hazelnut mixture out onto a large plate. Set aside.

In a small bowl, combine mustard, mayonnaise, thyme and orange zest.

Trim any excess fat and silver skin from tenderloin, then season with salt and pepper to taste. Spread mustard mixture all over tenderloin. Carefully roll tenderloin in hazelnut mixture to coat completely.

Transfer tenderloin to a small rimmed baking sheet, tucking thinner end under. Roast until a meat thermometer inserted in thickest part of tenderloin registers 145°F (63°C), 18 to 20 minutes.

Remove tenderloin to a cutting board, cover loosely with foil and let stand for 10 minutes. Slice tenderloin thickly on the diagonal and fan slices out on dinner plates. Garnish with fresh thyme and serve with honey mustard, if desired.    Serves 4

Pork Tenderloin With Passion-Fruit Glaze

     

Pork Tenderloin With Passion-Fruit Glaze

A perfect sauce to bring out the sweetness of the pork. It is also good with veal chops and chicken. Fresh passion-fruit is available at many grocery stores.
Ingredients:
1 tsp (5 mL) ground fennel
1 tsp (5 mL) ground coriander
¼ tsp (1 mL) cinnamon
Salt and freshly ground pepper
1 lb (500 g) pork tenderloin
2 tbsp (30 mL) olive oil
Pulp of 1 passion-fruit
⅓ cup (80 mL) late harvest Vidal
1 cup (250 mL) chicken stock
Pinch red pepper flakes
2 tbsp (30 mL) balsamic vinegar
1 tbsp (15 mL) brown sugar
Garnish
2 tsp (10 mL) chopped fresh parsley

Directions:
Combine fennel, coriander and cinnamon. Season with salt and pepper. Sprinkle spice mixture over pork. 

Heat oil over medium-high heat in a skillet large enough to hold pork, or cut the meat into large sections to fit into the pan. Sear pork on all sides until browned, about 2 minutes a side. Remove pork to a plate.

Add passion-fruit pulp, late harvest Vidal, stock, pepper flakes, vinegar and sugar. Bring to a boil and return pork to pan. Reduce heat to medium-low. Cover skillet and cook tenderloin for 10 to 12 minutes, or until a touch of pink is left in the centre.

Remove pork and let rest 5 minutes.

Bring liquid in pan to a boil, then reduce heat to low and simmer for 5 to 7 minutes, or until thickened.

Slice pork and drizzle with sauce. Garnish with chopped parsley. Serve with rice and beans or wild rice.
Serves 4

TIP:    xsxa

Goulash Potato Ring ~ Gulasch Im Kartoffelrand

 Goulash Potato Ring

Gulasch Im Kartoffelrand 

2/3/2023  180,000 views on this Blog!  Thank you everyone!

Warming pork goulash served in a golden baked mashed potato ring - great presentation for a perennial favorite winter dish.

Ingredients

1-3/4 lbs pork tenderloin
2 tablespoons clarified butter 
1 lb red onions cut into 8 pieces each
salt and pepper
1 teaspoon paprika
1/2 teaspoon marjoram
1 small can tomatoes
2 green bell peppers diced
1/2 lb button mushrooms
1 cup meat stock
1 package instant mashed potatoes or mashed 

   Yukon Gold potatoes
1 egg yolk

Directions

Preheat oven to 400 degrees F.

Cut the pork into generous cubes. In a Dutch oven brown the meat in the clarified butter. Add the onions and season with salt, pepper, marjoram and paprika. Add the tomatoes and place in preheated oven for about 30 minutes. Remove from oven and add the bell peppers, mushrooms and meat stock. Put back into oven for another 20 minutes.

Prepare instant mashed potatoes as indicated on the package but using slightly less water. Place the potato mixture into an icing bag (or create your own from a plastic freezer bag by cutting out one of the corners). On a large round ovenproof serving platter create a ring with the mashed potatoes. Beat the egg yolk and brush it onto the potato ring. Place in oven for about 5 minutes to slightly brown the top of the potatoes. 

Fill the ring with goulash and serve.   Serves 4.

Phyllo-Wrapped Herbed Pork Tenderloin With Mushrooms

Phyllo-Wrapped Herbed Pork Tenderloin With Mushrooms

Zesty mustard and savoury herbs surround moist pork in a crispy wrapping in this easy-to- make but impressive dinner. The tender, flavourful mushrooms are so simple yet so delicious. Fresh herbs make all the difference in this dish so do pick them up at the store, or if you grow them at home, check your garden under the snow—you might be surprised to find green sage and thyme there ready to pick. This recipe can easily be doubled for more servings; just sauté the mushrooms in two batches or use two skillets to avoid overcrowding, which makes 
them steam. A digital probe thermometer is very helpful to cooking the pork enclosed in pastry to perfection. Serve lightly cooked green beans and roasted or mashed potatoes on the side. Serves 4
Ingredients:

1 lb (500 g) pork tenderloin, trimmed
Salt and freshly ground pepper
2 tsp (10 mL) vegetable oil
¼ cup (60 mL) butter, divided
2 tbsp (30 mL) grainy mustard or 1½ tbsp (22 mL) smooth Dijon mustard
1½ tsp (7 mL) chopped fresh sage
1 tsp (5 mL) chopped fresh thyme
3 sheets phyllo pastry
Mushrooms
2 tbsp (30 mL) butter
12 oz (375 g) small mixed cremini and white mushrooms, sliced if larger
1 tsp (5 mL) chopped fresh sage
½ tsp (2 mL) chopped fresh thyme
Salt and freshly ground pepper
2 tbsp (30 mL) chopped fresh parsley

Directions:
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Pat pork dry and season all over with salt and pepper. Heat oil in a large skillet over high heat; add 1 tbsp (15 mL) of the butter and swirl until melted. Brown pork on all sides, about 5 minutes total. Transfer to a plate and let cool. (Reserve skillet.)

In a small bowl, combine mustard, sage and thyme.

Melt remaining butter. Lay 1 sheet of phyllo on work surface with one long side facing you and brush lightly with butter, then repeat, stacking the 3 sheets and ending with butter. Place pork parallel to the long side of the phyllo closest to you, about 2 inches (5 cm) up from the edge. Spread mustard mixture over top, sides and ends of pork. Starting with the long edge closest to you, fold pastry over pork, then fold both short sides in toward the centre over the pork. Roll up to enclose pork, without wrapping too tight.

Place seam-side down on prepared baking sheet and brush outside of phyllo with butter. Insert a leave-in probe thermometer through the phyllo at one end of the roll near the bottom, so the tip is in the thickest part of pork.

Bake for about 18 minutes or until phyllo is golden and crisp and thermometer in pork registers 145°F (63°C) for medium-rare. Let rest for 5 minutes.

For the mushrooms, return skillet to medium-high heat. Add butter and swirl to coat. Cook mushrooms, stirring often, for about 10 minutes or until liquid is released and mushrooms are lightly browned but not dry. Stir in sage and thyme; season to taste with salt and pepper; sauté for 1 minute to blend flavours. Remove from heat and stir in parsley.

Cut pork into medallions, cutting crosswise on a slight angle with a serrated knife. Spoon mushrooms onto warmed plates and arrange pork medallions alongside.

Pork Tenderloin With Passion-Fruit Glaze

Pork Tenderloin With 

Passion-Fruit Glaze

A perfect sauce to bring out the sweetness of the pork. It is also good with veal chops and chicken. Fresh passion-fruit is available at many grocery stores.  Goya produces frozen Passion-Fruit Juice.

Ingredients:

1 tsp (5 mL) ground fennel
1 tsp (5 mL) ground coriander
¼ tsp (1 mL) cinnamon
Salt and freshly ground pepper
1 lb (500 g) pork tenderloin
2 tbsp (30 mL) olive oil
Pulp of 1 passion-fruit
⅓ cup (80 mL) late harvest Vidal*
1 cup (250 mL) chicken stock
Pinch red pepper flakes
2 tbsp (30 mL) balsamic vinegar
1 tbsp (15 mL) brown sugar

Garnish
2 tsp (10 mL) chopped fresh parsley

Directions:
Combine fennel, coriander and cinnamon. Season with salt and pepper. Sprinkle spice mixture over pork.

Heat oil over medium-high heat in a skillet large enough to hold pork, or cut the meat into large sections to fit into the pan. Sear pork on all sides until browned, about 2 minutes a side. Remove pork to a plate.

Add passion-fruit pulp, late harvest Vidal, stock, pepper flakes, vinegar and sugar. Bring to a boil and return pork to pan. Reduce heat to medium-low. Cover skillet and cook tenderloin for 10 to 12 minutes, or until a touch of pink is left in the centre.

Remove pork and let rest 5 minutes.

Bring liquid in pan to a boil, then reduce heat to low and simmer for 5 to 7 minutes, or until thickened.

Slice pork and drizzle with sauce. Garnish with chopped parsley. Serve with rice and beans or wild rice.  Serves 4

Late Harvest Vidal:  Product of LCBO,  Bright yellow gold colour; floral aromas of fresh peach, peach jam, fig and citrus; sweet with ripe fruit flavour; well-balanced by medium lemon acidity; rich and luscious without being too cloying wine.

Thyme-Crusted Pork, Honeyed Apple & Taleggio Sandwich

 Thyme-Crusted Pork, Honeyed 

Apple & Taleggio Sandwich

Taleggio cheese has a gorgeous fruitiness that works beautifully with apples. There’s no need to remove the rind as it is edible. If you feel the need to add greens to this decadent sandwich, peppery baby arugula fits the bill.

Ingredients:

Pork 

1 lb (500 g) pork tenderloin, silver skin removed 
¼ cup (60 mL) chopped thyme 
2 tbsp (30 mL) Dijon mustard 
Salt and freshly ground pepper 
2 tbsp (30 mL) olive oil 
Apples 
2 small McIntosh apples 
1 tbsp (15 mL) butter 
1 tsp (5 mL) honey 
4 brioche buns, halved crosswise and toasted 
Honey mustard 
8 oz (250 g) Taleggio, sliced 

Directions:

For pork, dry tenderloin with paper towel. In a small bowl combine thyme, Dijon, salt and pepper. Rub pork with mustard mixture. Remove to a plate and refrigerate uncovered for 1 hour to allow coating to dry. 

When ready to cook, preheat oven to 400°F (200°C). 

Heat oil over medium heat in a large ovenproof nonstick skillet and brown tenderloin on all sides, about 6 minutes total. Place pan in oven and cook for 6 to 8 minutes, or until pork is just pink inside. Remove to a cutting board and tent with foil until ready to assemble sandwiches. 

For apples, trim top and bottom and slice each through the centre into 4 thick slices. Using a small spoon scoop out core and discard. Heat butter and honey in a large nonstick skillet over medium-high heat. Fry apple slices 3 minutes per side, or until golden and soft. 

To assemble, slice pork on the diagonal into ½-inch-thick (1-cm) slices. Spread bottom buns with a small amount of honey mustard and divide pork between them. Top each with an equal amount of cheese, and 2 apple slices. Place remaining bun halves on top. 

Makes 4 

Nutty Cheese And Apricot Stuffed Pork Tenderloin

Nutty Cheese And Apricot 

Stuffed Pork Tenderloin

The cheese in this stuffing lends a nutty flavour and slightly creamy texture to dried fruit and herbs in this festive pork dish. Look for a semi-soft or firm cheese that can be finely shredded (cold cheese shreds better) and use the fine side of a box grater to make sure cheese gets evenly spread through the stuffing.  European classics such as Gruyère, Emmenthal, Raclette or Jarlsberg. You can even use a different cheese in each tenderloin to accommodate more adventurous or more timid palates.

Ingredients:
2 pork tenderloins
Salt and freshly ground black pepper
2 tsp (10 mL) chopped fresh thyme
1 garlic clove, minced
Pinch cayenne pepper
2/3 cup (150 mL) finely shredded semi-soft or firm nutty-flavored
   cheese
½ cup (125 mL) thinly slivered dried apricots
2 tbsp (25 mL) butter, melted

Directions:
Preheat oven to 375ºF (190ºC).

Trim fat and silver skin from tenderloins. Cut tenderloins in half lengthwise, almost but not all the way through to butterfly. Open up and cover with plastic wrap. Pound with a meat mallet to even thickness, about ½-inch (1-cm). Sprinkle with salt and pepper. Combine thyme, garlic and cayenne and sprinkle evenly over surface of pork. Sprinkle with cheese, then place apricots on top. Starting at 1 long edge, tightly roll up tenderloin jelly-roll style to enclose filling, tucking in each end. Skewer together at the ends and seam or tie with kitchen string. Set aside.

Heat a roasting pan in oven for about 10 minutes or until hot. Place tenderloins, seam-side down in roasting pan. Brush with melted butter and season outside with salt and pepper. Roast for about 30 minutes, brushing with pan drippings twice, or until or until meat thermometer reads 160 ºF (70 ºC) and just a hint of pink remains in pork. Place on cutting board and tent with foil for 5 minutes.

To serve, slice pork on the diagonal. Drizzle with any pan juices.
Serves 4 to 6

 

Pork Tenderloin in Instant Pot

Instant Pot Honey Garlic Pork Tenderloin

Prep Time 25 minutes
Cook Time  11 minutes
Total Time 51 minutes

Instant Pot Honey Garlic Pork Tenderloin is flavored with a spice rub & honey garlic sauce. An incredible, delicious, tender pressure cooker pork tenderloin!
Servings: 4

Ingredients

1 lb Pork Tenderloin (not pork loin roast)
Dry Rub

1/2 tsp Salt
1/2 tsp Onion Powder
1/2 tsp Chili Powder
1/2 tsp Thyme
1 tsp Rosemary
Sauce

1/2 cup Orange Juice
1 1/2 Tbsp Garlic, (7 to 9 cloves) pressed or finely minced
1/2 cup Soy Sauce, low sodium
3 Tbsp Brown Sugar
1 tsp Grated Ginger
1/2 cup Honey
For Browning the Pork

1 tsp Olive Oil
3 Tbsp Butter
To Thicken (whisk together)

3 Tbsp Corn Starch
4 Tbsp Cold Water
For Serving

2-3 cups Hot Cooked Rice

Directions:
First, note how much your pork tenderloin weighs (they are typically 1 to 1 1/2 lbs) and measure across to find out how thick it is. This recipe is for a 1 lb tenderloin at 1.5" thick. If yours is larger, it will need to rest longer after pressure cooking.

Prepare the Pork

Mix the dry rub ingredients together and coat the pork tenderloin on all sides. Set aside.
Make the Sauce and Slurry

In a bowl, whisk together the sauce ingredients until the honey is fully dissolved in the sauce. Set aside.
Mix together the corn starch and water. Set aside.
Brown the Pork

Turn on the Sauté setting. When it is hot, add the olive oil and the butter. Then place the pork in the pot and brown in on all sides about 2-3 minutes each side. Then remove it to a plate.

Add the sauce to the pot and stir, scraping the bottom of the pot to get up any of the fond (browned bits). This is also called deglazing. Turn off the pot.
Place the pork back in the pot and coat with the sauce.
Pressure Cook the Pork

Close the lid and set the steam release knob to the Sealing position.

Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 1 minute (for a 1 lb tenderloin, 1.5" thick). LOW Pressure. The pot will take several minutes to come to pressure.
If your pot doesn't have Low pressure, cook a 1 lb tenderloin (1.5" thick) for 0 (zero) minutes at High pressure.

When the cook cycle has finished, turn off the pot and let it sit undisturbed for 15 minutes. Use a timer. Then turn the steam release knob to the Venting position to release any remaining steam/pressure. 

There may not be any. If you have a thicker tenderloin, more than 1 lb, let it stay in there 23 minutes and then check it.

When the pin in the lid drops back down, open the lid.
Check the temperature of the pork. It should be 145° to be done. If it's a little higher than that, it's okay. If it's a little lower, put the lid on and let it rest there a few more minutes.

Remove the tenderloin to a baking pan and cover loosely with foil. Turn on your oven to Broil to start heating it up.
Thicken the Sauce

Turn on the Sauté setting again. When it starts to simmer, add the corn starch slurry, stirring until the sauce thickens. Then turn off the pot.
Broil to Caramelize the Sauce

Remove the foil from the tenderloin and spoon some of the sauce over it. Place under the broiler and caramelize the coating. Watch it so it doesn't burn!
Serve

Serve the tenderloin sliced into medallions, on top of some rice with more sauce over it.

Recipe Notes

You can cook more than one pork tenderloin at the same time. Make sure they are the same size. You can keep the cook time the same. 

Other cooks:
Miranda Spear Bailey:
I cook these regularly. Some chicken broth in the bottom. Put the loin on a trivet. Cook 25 mins and NR. The juiciest! I NEVER have leftovers.

Kristal Chance Braneff
This is what I do as well, I add a tbs or two of apple cider vinegar too. They turn out perfect!

Medallions Of Pork Tenderloin With Riesling Sauce

Medallions of Pork Tenderloin

With Riesling Sauce

We grow excellent pork, tender and with great flavour. The sauce is enhanced with the apricot purée and makes a perfect match for the pork.

Ingredients:

Apricot Puree:
½ cup (125 mL) coarsely chopped dried apricots
¾ cup (175 mL) Riesling

Pork Tenderloin:
1 tsp (5 mL) ground fennel seeds
1 tsp (5 mL) ground coriander
Pinch cinnamon
1½ lbs (750 g) pork tenderloin
Salt and freshly ground pepper
2 tbsp (30 mL) olive oil
¼ cup (60 mL) chopped shallots
½ cup (125 mL) Riesling
¼ cup (60 mL) whipping cream
2 tbsp (30 mL) chopped chives

Directions:

Combine apricots and wine in a small pot over high heat. Bring to a boil then reduce heat and simmer until apricots are tender and wine has reduced to about 1/4 cup (60 mL), about 10 minutes. Remove from heat. Blend into a purée with a hand blender or food processor.

Mix fennel with coriander and cinnamon in a small bowl. Cut tenderloin into 8 2-inch (5‑cm) rounds and season with salt and pepper. Sprinkle with spice mixture.

Heat oil in a skillet over medium-high heat. Sear pork on all sides for 2 minutes per side, about 8 minutes in total. Pork should be slightly pink in the centre. Remove to a plate.

Add shallots to skillet and cook for 2 minutes or until tender. Add Riesling and bring to a boil. Boil for 5 minutes, or until reduced by half. Add apricot purée and cream. Simmer for 2 to 3 more minutes, or until thickened. Return pork to pan and simmer gently in sauce until hot.

Serve pork with Riesling sauce and sprinkle with chives.

Serves 4

 

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

Serves: 6

Ingredients
2 pounds Pork tenderloin
1 teaspoon Ground sage
½ teaspoon Salt
¼ teaspoon Pepper
1 clove Garlic; crushed
½ cup Water
½ cup Brown sugar
1 tablespoon Cornstarch
¼ cup Balsamic Vinegar
½ cup Water
2 tablespoons Soy sauce

Directions:
Mix together the seasonings: sage, salt, pepper and garlic.

Rub over tenderloin. Place ½ cup water in slow cooker; place tenderloin in slow cooker.  Cook on low for 6-8 hours.

An hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.
Heat over medium and stir until mixture thickens, about 4 minutes.

Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust: remove from crockpot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)

Serve with remaining glaze on the side

Tangy Pulled Pork Sandwich

Ingredients

1 pork tenderloin (1 pound)
1 cup ketchup
2 tablespoons plus 1-1/2 teaspoons brown sugar
2 tablespoons plus 1-1/2 teaspoons cider vinegar
1 tablespoon plus 1-1/2 teaspoons Worcestershire 

    sauce
1 tablespoon spicy brown mustard
1/4 teaspoon pepper
4 rolls or buns, split and toasted
Coleslaw, optional 

Directions
Cut the tenderloin in half; place in a 3-qt. slow cooker. Combine the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard and pepper; pour over pork.

Cover and cook on low for 4-5 hours or until meat is tender. Remove meat; shred with 2 forks.

 Return to slow cooker; heat through. Serve on toasted rolls or buns, with coleslaw, if desired.

Asian Pork With Sriracha Mayonnaise And Broiled Green Onions

Asian Pork With Srirachi Mayonnaise And Broiled Green Onions

Sriracha is a tangy chili sauce made from puréed chili peppers, vinegar, sugar and garlic. It adds spiciness and depth of flavour to all it touches. It’s combined here with the mayonnaise to add spice and personality. Ingredients:1 tbsp sesame oil 1 tbsp soy sauce 1 tbsp lime or lemon juice 1 tbsp + 2 tsp vegetable oil ½ tsp sugar 1½ lbs pork tenderloin, cut in half 8 green onions, ends trimmed and halved lengthwise Salt to taste 1 cup peeled, diced English cucumber 1 large plum tomato, cored and diced ¼ cup fresh cilantro, coarsely chopped 1 tbsp rice wine vinegar ¼ cup mayonnaise 2 tsp Sriracha sauce, or to taste 4 large submarine-style buns 1 In a glass baking dish, stir together sesame oil, soy sauce, lime juice, 1 tbsp vegetable oil and sugar. Add pork pieces and turn to coat. Cover and refrigerate for at least 2 hours to marinate. 2 Heat oven to 375°F. 3 Cover pork with foil. Cook pork until internal temperature reads 150°F, about 40 minutes, depending on thickness. Set aside and let rest. 4 Heat broiler to high. 5 Place onions on a baking sheet and drizzle with 2 tsp vegetable oil. Season to taste with salt. Broil on the middle rack for 1½ minutes and flip over; broil the second side until onions are nicely browned and softened, about another minute. Let cool slightly and finely chop. 6 In a small bowl, stir together cucumber, tomato, cilantro and vinegar. 7 In another small bowl stir together mayonnaise and Sriracha sauce. 8 To assemble the sandwich, slice the buns and generously smear mayonnaise on both sides of bread. Slice the pork and fill buns with pork slices, top with cucumber mixture and a generous amount of broiled onion. Makes 4 sandwiches