Slice thin, then tenderize with a mallet. Dip in whisked-until-frothy egg and milk, then dredge in cracker crumbs and corn meal. Skillet-fry in hot peanut oil, then serve on a bun with your choice of condiments. Genuine soul-food at my house…never any leftovers.
Make a spiced-pear glaze and roast it. Yum. Alternatively, wrap it in bacon and roast it (covered for the first half of cooking) with onion and mushrooms. Make a gravy with the drippings.
Too late now, probably, but our go-to recipe is Epicurious’s Ginger Marinated Pork Tenderloin. Some fresh chopped ginger, ketchup (or tomato paste), soy, chicken broth, garlic, let it soak for a few hours (recipe says 2, we do all day or overnight), then bake in oven. Or I guess you could grill it.
Then you take the marinade, strain it, and boil it down to reduce it and can use it as a sauce.
Okay, found a tenderloin on sale today, and I have apricot jam (I couldn’t find any apricot preserves, so it will have to do), so the first recipe I’m trying is Apricot Pork Tenderloin. Will report back! 
The apricot tenderloin was fantastic! I omitted the mustard and black pepper since I can’t eat those, and it was still really good. The apricot jam was okay, but I’m sure it’s better with preserves - I have to find a source for those.
That sounds really close to porketta (from the original Italian ‘porchetta’). It is delicious. I generally use the whole loin when making this as the herbs will tenderize anything. I like to roll it in spices, wrap it and leave it in the fridge a day or two before I roast it. It is delicious.
To modify the recipe I gave above with regards to convenience, practicality, and time for the home cook:
Roast Pork Tenderloin with Mushroom Bordelaise Gravy
1 whole pork tenderloin
2 tablespoons oil
3-4 tablespoons butter
4-6 shallots finely chopped
1 clove garlic finely chopped
half to a full container of Baby Bella mushrooms, cleaned and cut in half
1/2 - 3/4 cups of a decent dry red wine
2-3 of the small 4 ounce Knorr Homestyle Beef Stock Cups/Packets
1 teaspoon of Bovril or Vegemite or similar
Salt, Pepper, Fresh Thyme
Add the pork tenderloin to a roasting pan and coat with the oil salt, pepper, and some rubbed thyme. Roast at 400 F till a monitoring or instant read thermomemter hits 145 F at the thickest part of the tenderloin. Remove the tenderloin to rest (slice in medallions to serve).
To make the Bordelaise Gravy, bring the roasting pan with the tenderloin fond onto the flame, add the butter, the shallots, garlic and mushrooms. Sautee everything for several minutes till the mushrooms are tender, but still slightly firm. Deglace the mushrooms and shallots with the red wine, add a whole sprig of thyme, scrape any tasty bits off the bottom. Let the wine reduce down till it is nearly an essence and “syrupy”. Add the Packages of beef stock and the Vegemite, let reduce till a thick sauce consistency or it naps the back of a spoon. Remove the thyme sprig and adjust seasonings as needed with salt and pepper. Serve the mushroom Bordelaise gravy over the sliced medallions of Pork Tenderloin with a bed of apple, asiago, mashed potatoes.
I’m going to try the Sticky Lime pork today, except with chicken breasts. Fingers crossed!
Hmmm - the Sticky Lime chicken is not bad, but it is not as good as the Apricot pork.
I just bake it with ginger and soy… Then slice it the next day and serve like a po’ boy on a warm sub bun with garlic mayo, lettuce, etc..
I made this yesterday, based upon this thread. And, I must say, quite a tasty dish.
My favorite uses of pork loin is this fennel crusted pork loin recipe from Epicurious. I add an equal amount of black peppercorns to the fennel. The recipe method implies that there is supposed to be black pepper in this, but somehow it got left off the ingredients list. That said, you can make it without peppercorns. It’s a very straightforward recipe requiring a minimal of ingredients, but the gravy with the balsamic vinegar and onions is a pretty important component.
Also, pork loin with jerk paste (homemade, if you can) that’s been left overnight to soak in the goodness, and then smoked or grilled indirectly over a wood fire–that’ the best.
Never used/tasted those those Knorr Komestyle Cup of Stocks that Marco Pierre White is hawking for Knorr, but I am just sort of using it one for one in replacedment for DemiGlace in that Bordelaise recipe. I’m betting that the vegemite might be overkill as I have seen the glutamics and salt content for the cuplets of stock and am guessing they might need to be thinned out a bit with some more wine/and or water. Although, Bordelaise is supposed to be a very rich and concentrated sauce… anybody taste the Knorr Homestyle stocks straight up and can offer me anopinion on their taste and use as would translate to a bordelaise? Think they will need a dilution?
I wonder what Bourdain would have to say about Marco Pierre White “selling out” like that, as that is one of his favorite chefs, if not his Idol? Guess he couldn’t really say too much though, without appearing hypocritical.
I have no idea how well Knorr cubes would work in a Bordelaise, but if I were pressed to go that route, I would try it with Better Than Bouillon. Still gonna be salty, but much more natural flavor to it. You ever try Better Than Bouillon? It’s definitely worth having around as it is, indeed, better than bouillon. But I will warn that it does have the tell-tale MSG-ness to it (autolyzed yeast extract and hydrolyzed protein.) And it still is damned salty.
Nope, not bullion, a fairly newly marketed, breakthrough, product of “Homestyle”, cuplettes of reduced, yet hydrated stock from Knorr. Supposedly one 4 ounce cuppie is equal to a quart of broth with added water. I’m not sure how this engineers for taste, but it is quite a boon for the industry as it offers a cheaper and more condensed version of “Broth”. Might or might not be a moneymaker, have yet to see how it fares, but perhaps it is a good breakthrough product for Knorr in the American market both culinarily and financially. It might be very useful to homecooks as well, when I am considering n ambitious bordelaise.
I have some idea how to cook with it considering Marco Pierre White’s Recipes from that page… which makes me think it’s best use is balanced and diluted.
Interesting. I’ll have to keep an eye out for that Knorr product.
There’s a supermarket chain in eastern NY called Hannaford. They have a store product called Sweet Apple Grilling Sauce. It’s really good with roast pork. As you can see from the ingredients, it’s basically a mix of tomato and apples, so I assume you could make your own home version.
I made the chili rubbed pork tenderloin with apricot ginger glaze tonight - that was really good, too. I’ve never paired apricot with pork before this thread, but I’m a convert. This recipe has a lovely blend of flavours with the lime, cilantro, ginger, and apricot.