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Pork Tenderloin Medallions With Spicy Marmalade Sauce INGREDIENTS: 12 ounces sweet orange marmalade 4 tablespoons cider vinegar 2 tablespoons honey 1 tablespoon Asian hot garlic chili sauce or a dash or more of other hot sauce Pinch salt 2 pounds pork tenderloins 1/2 cup all-purpose flour 1/2 teaspoon salt Dash ground black pepper PREPARATION: Combine the marmalade, vinegar, honey, Asian chili sauce, and pinch of saltSimmer until reduced by about 1/3, about 10 to 15 minutesCut tenderloins into 1-inch slicesFlatten slightly with the heel of your handCombine the flour, 1/2 teaspoon salt, and pepper in a food storage bagShake tenderloin medallions in the flour mixture until well coatedHeat olive oil over medium-high heat in a large skilletSear tenderloin medallions for about 3 minutes on each sideAdd the reduced sauce, cover the skillet, and simmer for about 20 minutesServes 4 to 6.
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3 cloves garlic, chopped 3 tbsp brown sugar 3 tbsp montreal steak seasoning 1 pork tenderloin, sliced into 1/2-in medallions 1/2 cup red wine 2 tbsp butter Combine garlic, brown sugar, and steak seasoningPress each mixture onto each medallionMelt butter in a skillet, and cook pork over medium heat, about 6 minutes on each side, or until cooked throughRemove pork from panAdd wine, turn heat to high, and deglaze panSimmer until alcohol has evaporatedServe wine sauce with porkServe with potatoes, sweet potatoes, roasted vegetables, etc.
cut slits in the pork and stuff with garlic and spring onions salt and pepper and drizzle extra virgin olive oil over themseal tightly with foil and cook in oven on high heat for 10 - 15 mins and then turn the heat down to 225 and cook until done.
you can cook them, on the grill w/ BBQ sauce or under the broiler w/ BBQ sauceor butterfly them and put brown sugar, a pat of butter and sliced apples inside and roll it up and bake them baste with some kind of preserves as in apricot, orange marmalade, something along those lines.pork is always a match with fruitand some of your answerer's should know there is a difference between a pork tenderloin and a pork loin.
