Pork Tenderloin Ideas

I like to drizzle some olive oil over them, season with some salt, pepper, garlic powder and I favor sweet basil and oregano for my dry herbs. I'll put it in the fridge for several hours and crank up the grill and cook it to medium, that way the meat is very tender and not dried out.

If anything is left over, my wife likes to have me thin slice it across the grain and she puts it on a tortilla and adds sour cream, finely chopped green onions, thin sliced lettuce, diced tomatoes and a Tex/Mex cheese blend.

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Looking for ideas for PT.

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If you keep the tenderloin whole then your options are the methods you've described in your post. You can season, possibly stuff, and bake/grill.

If you break down the tenderloin in smaller pieces then you can make cutlets, or cube it up and use in lieu of other pork cuts.

Shish Kbobs

A soy or teriyaki marinade for an hour or two, then roast hot & fast. Or look up char siu marinade, it involves five spice powder, soy, honey, etc...for a BBQ chinese pork flavor.

I like to do a porchetta-style rub: crushed fennel seeds, garlic, rosemary, oregano, parsley, etc. Coat the tenderloin w/oil, press in the seasoning rub, roast at 425 for 15-20 mins, until internal temp is 145-155 (depending on how done you like your pork). You can wrap it in proscuitto, which will make a crispy shell on the outside.

I'm lazy, I usually just oil & coat w/a BBQ rub, & then roast.

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A soy or teriyaki marinade for an hour or two, then roast hot & fast. Or look up char siu marinade, it involves five spice powder, soy, honey, etc...for a BBQ chinese pork flavor.

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I didn't make my own, but we had a bottle of Korean BBQ simmering sauce that we had leftover from one of the meal deals at Fresh Market. I marinated a pork tenderloin in that last week, put a good bit of black pepper on it before throwing it the oven while giving my kid a bath. It was pretty good for not having to do much at all

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I didn't make my own, but we had a bottle of Korean BBQ simmering sauce that we had leftover from one of the meal deals at Fresh Market. I marinated a pork tenderloin in that last week, put a good bit of black pepper on it before throwing it the oven while giving my kid a bath. It was pretty good for not having to do much at all

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I'm not big on marinating, in general, but the Trader Joe's Island Soyaki is darn tasty on pork.

Do you have any leftovers?

Butterfly and stuff with crawfish, cream cheese, and green onions

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LouisianaLady

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I'm doing that one. And I agree...quick hot sear first, filet it open and continue with your recipe.

I've always been a big fan of chili/lime pepper seasoning on pork tenderloin. The last few times I've done it I rubbed in mustard, coated in a chili lime pepper seasoning mix (like this), sous vide until done and then sear w/a torch or on a white hot grill.