Pork Tenderloin with Pan Sauce

I saw this recipe on Pinterest and all of the comments of people raving made me want to try it.  I was especially interested that many moms posted that their kids LOVED this recipe and sure enough, it was so tender, even my 17-month old ate it!  My husband has already asked me to make this again this week, so I would call it a winner.

I adapted the recipe a bit for our taste, which is what I am listing below.  I will also paste the link to the original recipe.  The secret is to really let it marinate — great to prepare before work and then just cook when you’re ready.  I served it with baked apples and corn.

  • 1 – 2 lbs. pork tenderloin, trimmed of fat


  • 3 tbsp olive oil
  • 2 tbsp soy sauce
  • 1 tbsp red wine vinegar
  • juice of a lemon or 1 tbsp bottled lemon juice
  • 2 tbsp Worcestershire sauce
  • 1 tsp dry mustard
  • several good cranks of black pepper (maybe 10)
  • 4 garlic cloves, minced

Pan Sauce

  • 1/2 cup chicken broth
  • 2-3 tbsp reserved marinade
  • small pat of butter

Combine all ingredients in a small bowl and whisk well.  Trim the pork tender of as much fat and silver skin as you can.  Place pork in a large Ziplock baggie and pour marinade over it, reserving about 2-3 tbsp for later.  Put in fridge and let marinate for up to 8 hours.

Preheat oven to 350 degrees.  Heat a large skillet over medium-high heat and sear the pork tender for 2 minutes on each side.  Make sure the skillet is good and hot before adding the meat.  No need to add oil to the skillet, the marinade has plenty.  Using tongs, move the tenderloin to an oven-safe dish and bake for about 40 minutes.

While the pork bakes, place the skillet back over medium heat, add 1/2 cup chicken broth and scrape the browned pieces off the bottom of the pan.  Add the reserved marinade (thoroughly mixed) and let boil down for about 3 minutes.  Add a small pat of butter, remove from heat and stir until butter has melted.

Slice the pork and serve with the pan sauce.

Original Source:



Smoked Paprika Pork Tenderloin with Succotash

Only two weeks to go in this long pregnancy journey.  One of the side effects I didn’t see coming was not really being into food very much…at least not new, interesting, untested food!  Most of what poor Frank has been eating over the last nine months have been the same comfort foods over and over again…hence, not much new blog material.

However, in celebration of reaching 37 weeks, I branched out last night and tried a new recipe that sounded good (for once) that I found in March’s Clean Eating magazine.  If you haven’t heard of this magazine, check it out.  A lot of the recipes are vegetarian, which doesn’t fly for Frank, but every now and then I find something we both really like.  This recipe was definitely one of them and when the veggies are fresh this summer, I bet it’s even better.  Definitely a do-over and super-easy.  Was ready in under 30 minutes (the magazine claims it only take 15 minutes, but I had to chop everything first).

 Paprika Pork Tenderloin with Succotash (adapted from Clean Eating, March 2011)

  • 1 pork tenderloin, trimmed of fat and sliced into about 12 medallions
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup frozen lima beans, thawed and drained
  • 1 cup of white corn niblets
  • 1 red bell pepper, seeded and chopped
  • 1 small white onion, diced
  • 2 tsp olive oil
  • chopped fresh cilantro (optional)

In a mixing bowl, use a whisk to blend together the rub for the pork tender (olive oil, paprika, cumin, S&P) and then toss the meat with the rub, coating well.  Seat bowl aside.

In a large skillet, heat 1 tsp olive oil to medium heat.  Saute the red pepper and onion for 3 minutes or until onion is translucent.  Add corn and lima beans, sauteing another 3 minutes or until heated through.  Pour mixture into another mixing bowl, toss with healthy dash of S&P to taste and cilantro (optional) and set aside, keeping warm.

Wipe out pan and heat last tsp of olive oil to medium heat.  Add pork medallions and cook about 3 minutes on both sides or until done.

To serve, spoon succotash onto plate and then place 2-3 pork medallions on top.  Can also spoon a little of the pan juices over the pork if desired.  Serve with a side salad and crunchy roll. 

Will be PERFECT for summer!

Pulled Pork Sandwiches

Attempting BBQ has always sounded intimidating to me, especially being from Alabama and married to a BBQ fanatic/expert/freak.  However, my friend Courtney told me she just lets the crockpot do all the work and that sounded a lot easier than fretting over a smoker for 2 days.  Put it on before you head to work and walk into a delicious dinner waiting when you get home.  Courtney also puts some brown sugar in hers…I didn’t, simply because I forgot, but I bet it’s really good that way, too.  Serve with spicy coleslaw (see ‘speedy sides’) and a can of baked beans. 

Pulled Pork Sandwiches

  • 1 boston butt (pork shoulder)
  • 2-3 cups water
  • 1 bottle BBQ sauce
  • tbsp worchestershire
  • S&P

Plug in large crockpot, set on low.  Pour water into the crockpot.  Put boston butt in water.  Pour worchestershire over the pork and then season with salt and pepper.  Then, dump the whole bottle of BBQ sauce over the pork, completely covering it.  We used a hickory-smoked publix brand sauce for this — no need to waste a nicer sauce, as the sauce cooks down.  Cover and cook for 9-11 hours on low. 

When ready to eat, get out a large pyrex dish and place the pork into the dish with tongs.  At this point, it’s probably going to literally fall off the bone.  Give the bone to the dog and then, using tongs, tear apart the pork into bite size chunks.  Serve with slaw and beans.

'before' in the crockpot. not very appetizing-looking, but don't worry, it's supposed to look like that.

after cooking 9-11 hours. much better!