Pork Tenderloin with Sundried Tomatoes and Mozzarella

Ingredients 1 pork tenderloin (about 300 grams), 3 sundried tomatoes, 1/2 ball mozzarella, cheese spread, salt, pepper, 1/2 cube stock, 50 ml cream, 50 ml water,

Number of persons: 2

Preheat the oven to 180 degrees. Cut the tenderloin in 2 and cut the tenderloin open. Spread with cheese spread. Chop 3 sundried tomatoes finely and spread it with pieces mozzarella on the pork tenderloins.Fold the the tenderloin, Don’t forget the tail to double fold it so you have the same thickness everywhere. Season with salt and pepper. Bake the pork tenderloin around brown in hot butter. Add to the gravy 1/2 cube stock, 50 ml cream and 50 ml water, stir to dissolve. Place the pork tenderloin in a ovenproof dish and pour the gravy in it. Place the ovenproof dish about 20 minutes in the preheated oven. Serve with a salad and baked potatoes. Enjoy!

Pork Tenderloin Sweet & Sour and Rice

Ingredients: rice, 1 pork tenderloin, 1 onion, 1 yellow pepper, ginger powder, 200 ml vegetable stock, 100 ml red wine vinegar, 4 tablespoons honey, 3 spring onions,

Number of persons: 3

Boil the rice according pack instrictions or the way you normally do. Bake in hot oil 1 diced pork tenderloin brown. Add 1 chopped onion, 1 chopped yellow pepper and ginger powder to taste. Stir fry about 5 minutes. Add 200 ml vegetable stock, 100 ml red wine vinegar and 4 tablespoons of honey. Bring to the boil briefly and then let it simmer for about 10 minutes. Add 1 minute before the end 3 sliced spring onions. Serve with rice. Enjoy!

Pork Tenderloin Sticks

Ingredients: 2 pork tenderloins, 100 grams bacon, 2 onions,

Number of persons: 3

Cut 2 pork tenderloins in slices. Wind half the pork slices with slices bacon. Cut 2 onions in slices. Prick the tenderloin slices and slices onion on sticks. Bake the pork tenderloin sticks brown on medium heat in about a 15 minutes. Serve with a salad and fries. Enjoy

Glazed Pork Tenderloin

There is so much to be said for a meal that is versatile (you can serve the leftovers multiple ways and still make everybody happy); simple (it takes hardly any preparation and cooks with almost no oversight); and tasty (it satisfied the sweet tooth and the salty tooth in our household). Yes - lots to be said about it - as I've just proven to you! It's no secret that we're a pork-loving household; this isn't the first tenderloin recipe I've shared, and I doubt it will be the last. But this one? It's going into my cooking repertoire. I've told you about that file before; it's called the If I Ever Own a Bed and Breakfast file. This recipe? It's already in it.

Glazed Pork Tenderloin / AllRecipes / Submitted by Bernice Dean
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Ingredients

• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (1 pound) pork tenderloin
• 2 sprigs fresh rosemary
• 1/2 cup pineapple preserves
• 1 tablespoon prepared horseradish

Directions

1. Combine salt and pepper; rub over pork. Place in a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Place one sprig of rosemary under the pork and one on top. Bake, uncovered, at 425 degrees F for 10 minutes.
2. Meanwhile, in a saucepan, heat preserves and horseradish until preserves are melted; stir until blended. Remove top rosemary sprig. Brush pork with 1/4 cup pineapple sauce. Bake 10-20 minutes longer or until meat thermometer reads 160 degrees F. Let stand for 5 minutes before slicing. Serve with the remaining sauce.