I have a lovely pork tenderloin to cook for supper - any ideas of what to do with it? No mustard or black pepper recipes (I can’t eat those foods); other than that, any ideas are welcome. 
Maple-Glazed Pork Tenderloins from Cooks Illustrated/America’s Test Kitchen. Someone has posted the recipe here. (They forgot to put the sauce in the photo.) It’s the best pork tenderloin dish I’ve ever had. I always make extra sauce when I do it.
edit: there’s a very small amount of mustard in the final step of the sauce which I usually leave out.
After I take it out of the oven, I spread red pepper jelly on top. It melts and forms a glaze - just a little “heat” to it.
UT
Pork marsala! Here’s the recipe I use, more or less.
Real easy, really good.
Mmmm - those all sound good. Since I cook pork tenderloins quite often, I think I’ll have to go through all of them.
I found this pork tenderloin with sticky lime glaze recipe, too - I’m adding this one to the list, too. 
Brine it. I brine and smoke mine, but simply brining and roasting would be good too.
1/3 cup salt
8 cups water
a few crushed garlic cloves
bay leaf
a few pinches of whatever you substitute for whole black peppercorns (chiles?)
a tablespoon or two or maple syrup or honey
Boil the water, add salt to dissolve, and add everything else. Take off heat and let cool to room temp (few hours). Meat goes in brine, brine goes in fridge, shark’s in the fridge…
10 hours in the brine is good. Don’t go over 20. Also Mogwai rules apply.
Crilled Pork Tenderloin and Oyster Mushroom Brochette’s (salt and Pepper) with a truffle, shallot, and bordelaise sauce.
But when people think of Brochettes, sometimes they think of Kebab. My Truffled Bordelaise Brochette of Wild Pork Tederloin and Oyster Mushrooms is not the same… It is two skewers through the width of two, two inch, Feral Hog tenderloin Medallions and a fairly large whole Oyster mushroom between. It affords French grilling control not unlike the Japanese Yakitori.
… to be grilled with a light coating of neutral oil, salt, and pepper. The sauce is where it’s at!
This is the greatest pork recipe I’ve ever tasted, and it’s in the running for my favorite dinner of all time.
Marinade in balsamic vinegar, garlic, and basil (use pesto for convenience if you like). Roast. Eat.
Alright, apricot preserves have been added to my shopping list.
You could make char siu, but you’d have needed to start yesterday.
Butterfly it, then butterfly each half again. Spread it out completely. Put a nice layer of baby spinach on it, then add a cheese you like (I like Feta and some Parmesan) over the spinach, then if you want, some sliced mushrooms, a sprinkle of salt, pepper, savory and thyme, then roll it all back up, tie it and cook it.
Let it rest a bit after cooking, then just slice it straight through the roll and serve.
This is especially awesome if you take the pre-cooked roll, roll it in crushed peppercorns, and then smoke it to cook… Extra points: use a vertical smoker, and put a chicken or turkey breast under the pork. The chicken/turkey gets basted with pork yumminess.
Buy some Caribbean seasoning - we use McKesson/Schilling.
Combine 1/2 cup Vegetable Oil and half the bottle of seasoning.
Coat the tenderloin.
Grill the tenderloin on med-high heat for 5 minutes per side, then maybe 2 - 3 minutes more (or about 12 - 13 min total) - you still want it very pink in the center.
Remove and let rest covered for 10 minutes - so it is the correct done-ness in the middle at the end of the rest.
Never failed to please.
Ooh, I love Chinese barbecued pork! I’m definitely going to have to try that recipe. There’s a Chinese grocery not too far away, so hopefully I can find all the ingredients.
If the tenderloin is sliced, all kinds of lovely things can be done to it. But if it is rolled as a boneless roast, the very best thing you can do is just cook it! Pork is a gift from God, and the buttery, pork-y flavor can shine all by itself. Lavish your attention on the sides. Garlic mashed potatoes with real butter are truly worthy of sitting next to a pork roast.
Since I became Vegetarian, I miss pork the most.
~VOW
I sometimes salt a pork tenderloin, then roll it in a mixture of whole spices such as cumin, fennel, celery seed and dill seed. I then roast it in the oven to an internal temperature of 150 F. Simple and good.
Here’s a recipe that I made up a few years ago and I still use it all the time.
You’ll need:
1 jar of reciato
1 jar of La Costena Green Mexican Salsa
1 can of Chipotles in adobo sauce
Lime
Tequila
Garlic
In a bowl dump in the Reciato, the salsa, however many chipotles you want (I usually use two or three) and the adobo sauce from the can, most of the juice from the lime and a splash of tequila (I probably use about a quarter of a cup or so) and blend it with an immersion blender, or do it in a food processor/Osterizer.
Put it all into a ziplock bag with the pork and 4 or 5 cloves of garlic. I usually break or cut them so they’re open.
Let it marinate for a few hours. 4, 5, 6, something like that. Then cook it.
The marinade leaves a very thin crust on it and the spice is determined by how many chipotles you add. If you want it hotter, you can add in a seeded jalapeno before you blend the marinade, but I don’t usually do that.
Serve it with rice and you’ll be amazed at how easy it is was to make.
This is one of my favorites! I call it ‘Greek Pork’
Cut your tenderloin into medallions about 3/4 to 1 inch thick.
Marinate in this recipe (note: cut the oregano in half) for a while.
Grill on BBQ until most of the pink is gone - it is easy to overcook/dry out the medallions since they are so small.
We usually serve this with potatoes spiced with greek spice and serve with tzatziki. Yummy!