Pork Tenderloin Recipie?

Equal parts salt, pepper, garlic powder, coriander, Italian seasoning. Rub the tenderloin with olive oil and seasoning. Sear on all sides, then put in oven at 350 until internal temp of 165. Super easy and really good.

Southwestern Spiced Pork Tenderloin

1/2 bourbon and 1/2 soy sauce marinade for as long as possible, bake low temp.

What about the sear? Sear or reverse sear?

I think if I'm cooking it in the oven I'd sear first. I normally sous vide mine so it gets seared to finish. Or is it no sear needed for the oven?

I'd also suggest cutting a few slits and stuffing a couple of garlic cloves in.

This one may have come from someone on TD.

Pork Tenderloin Medallions with Fig glaze

1 pork tenderloin trimmed and cut into 1” medallions and flattened slightly
1/4-cup butter
1-1/2 cups fig preserves/one fig per medallion
Salt and black pepper and red pepper to taste
granulated garlic to taste
1/4-cup flour
1 tbsp minced garlic
1 small onion thinly sliced
1/4 cup sliced green onions
1/2 cup Burgundy wine


In a heavy-bottomed sauté pan, melt butter over medium-high heat. Season medallions lightly with salt, pepper, red pepper and granulated garlic. Lightly dust in flour and sauté medallions in butter until golden brown on both sides, 1-2 minutes each side, Careful not to burn butter. Move medallions to one side of skillet, and then add onions, minced garlic. Sauté 2-3 minutes or until onions are wilted. Pour in Burgundy to deglaze pan and reduce to 1/4 cup, turning the medallions occasionally. Add fig preserves, Adjust seasonings to taste with salt, pepper and red pepper. Sauce should be a little syrupy and a little spicy. Serve medallions hot and topped with glazed figs.

Use a boning knife to cut a slit down the center of the length of the tenderloin. Slide a link of your favorite smoked sausage down the center of it. Season the outside liberally with salt, pepper, and other spices of your choosing. Slow roast to 145-150 on your probe thermometer. Spray or brush periodically with a mixture of apple juice and apple cider vinegar. If needed/wanted, finish with an apple jelly glaze and toss under a low broiler to set. Tent with foil and let set 10 minutes to rest.

An orange juice based spray and marmalade glaze is also excellent, though the marmalade can get bitter on you really quick if you aren't careful and scorch the little pieces of zest that are in it.

Slice into medallions and insert into face. Do it on the bias if you're feeling fancy. That picture's a loin, not a tenderloin, but it's the same idea. You'll just have more sausage to meat.