Does anyone have any quick and easy recipes for cooking pork tenderloin?

Help please!! I only have 3 1/2 hours to make a pork tenderloin dinner. Does anyone have any ideas for me - not too much hassle and with basic ingredients but yet tasty.... Any help would be greatly appreciated. ThanksDoes anyone have any quick and easy recipes for cooking pork tenderloin?
PAN ROASTED PORK TENDERLOIN





2 lb. pork tenderloin


1 tbsp. butter


1 tbsp. oil


Sprig/2 of thyme


2 peeled garlic cloves


1/4 c. chopped shallots


Salt %26amp; pepper to taste


1/3 c. red wine





Wash pork under cold running water; dry with paper towels.


Melt 1 tablespoon butter and 1 tablespoon oil in skillet over low heat.


Turn to medium high and let butter foam a little.


Toss in tenderloin, sprig or 2 of thyme, 2 peeled cloves of garlic.


Brown tenderloin all around about 5 minutes.


Add some chopped shallot, salt and pepper.


Swish around 30 seconds.


Turn heat to high and add 1/3 cup red wine; scrape residue.


Put heat on lowest possible setting, cover.


Roast 45 minutes. Turn meat half-way through.


Remove tenderloin to cutting board.


Skim fat from remaining sauce. Add 2 tablespoons water and boil to thicken.


Slice meat and pour sauce over.


Hope this helps..Does anyone have any quick and easy recipes for cooking pork tenderloin?
Marinate in Italian dressing for 20 minutes. Sear meat in skillet till browned on each side. Place in oven set to 350 degrees and cook for 1 hour 15 minutes. Serve with a salad and green beans and you've got a fine meal. Make sure you let the pork rest for 15 minutes after cooking, then slice into 1/2 inch medallions. Enjoy.
Slice the tenderloin thin. Dip in egg, then dip in flour with spices (your choice).





Fry on Medium temperature in about 1/4'; of grease, oil or shortening.





Good food
PORK TENDERLOIN A LA ASPARAGUS





8 pieces pork tenderloin (about 2 lb.)


2 tbsp. butter


1 can condensed cream of asparagus soup


1/4 c. milk


1/2 c. chopped onion


1 (3 oz.) can sliced mushrooms, drained


1/2 tsp. curry powder


Dash of pepper





Pound pork slices to flatten. In skillet, brown tenderloin in butter; set aside. In same skillet, blend together soup and milk; stir in remaining ingredients. Return meat to skillet. Cover and simmer 40-45 minutes or until tender. Serve sauce atop meat. Makes 4 servings.
rub outside of tenderloin with salt, pepper, sage, rosemary, thyme, chopped garlic %26amp; a little olive oil. fold small end under itself to make that end as thick as the thick end (it will cook more evenly that way) and place in a glass or light colored baking dish, add 1-2 cups liquid (wine, beer, water, chicken broth, whatever). heat oven to 425 degrees f. cover dish with foil %26amp; bake for 15 minutes, reduce temperature to 350, remove foil, bake for 20 minutes until browned %26amp; liquid is reduced by half. serve with boiled buttered potatoes and a green vegetable.





also, it doesn't take very long to cook a small pork tenderloin. invest in a meat thermometer. cook pork to an internal temperature of 160. always allow the meat to rest for 10-15 minutes before slicing, so that the juices stay in the meat.
Cuban Style Pork Tenderloin Sandwiches





1 2/3 to 2 pounds pork tenderloin, 2 pieces, the average weight of 1 package, trimmed


Extra virgin olive oil or vegetable oil, for drizzling


1 small onion, minced


4 cloves garlic, finely chopped


2 limes, zested


1 large orange, zested


1 teaspoon coarse salt


1 teaspoon coarse black pepper


1 teaspoon dried oregano





Cuban sweet rolls:


8 crusty rolls, such as Portuguese rolls, torpedo loaves or muffuletta style round rolls


4 teaspoons sugar





Relish for sandwiches:


6 dill pickles, chopped


1/2 cup sweet red pepper relish


2 scallions, chopped





Sandwich fixins:


1 pound shaved ham, from the deli counter


1 pound shaved Swiss cheese, from the deli counter


4 tablespoons butter, for toasting sandwiches





Preheat oven to 425 degrees F.


Coat tenderloins with oil. Combine onion, garlic, citrus zest, salt, pepper and dried oregano in a pile on your cutting board. Pack this coating equally and evenly onto the tenderloins. Heat a large skillet. Add a drizzle of oil and sear tenderloin on all sides. Then place in hot oven to roast 20 to 25 minutes. Wash hands.





Brush rolls with a little warm water and sprinkle the tops of the rolls with 1/2 teaspoon sugar each. Pile rolls on a baking sheet and place in oven with meat for 5 minutes to crust rolls and set sugar. Authentic Cuban rolls used for this sandwich are sweet. This sugar wash process gives a similar effect to store bought rolls. When rolls come out of oven, split and pile on serving plate.





To assemble sandwiches: Thinly slice meat on an angle. Place ham and Swiss cheese on a serving plate, separating and fluffing up the shaved meat and cheese. Assemble sandwiches with desired fillings and place on a hot, buttered griddle. Use a heavy pan to press the sandwiches together. Toast until golden brown, then flip and toast the other side.





Combine chopped pickles, sweet red pepper relish and scallions in a small bowl.





Spread the relish on the tops of the rolls and pork slices, ham, and swiss cheese on the bottoms. Press the sandwiches together. Put about 1 tablespoon of butter on the hot griddle and spread to coat. Put 2 sandwiches at a time on the griddle, and top with a heavy cast-iron skillet. Toast sandwiches on the griddle, turning once, until golden, hot, and cheese is melted, 2 or 3 minutes per side.
How I do it is I pour a little extra virgin olive oil over the top, I poke holes into it and place slivered garlic pieces. A little salt and fresh ground pepper make for a heavenly piece of meat. Enjoy.
put in a big pot with cut potatoes a cabbage quartered chopped onions some garlic and caraway seeds cover it with water and boil for 1 hour


YUMMY
You can bake this in the oven too!!!





INGREDIENTS


2 (1 pound) pork tenderloins


1 teaspoon garlic powder


1 teaspoon salt


1 teaspoon ground black pepper


1 cup barbeque sauce


DIRECTIONS


Prepare grill for indirect heat.


Season meat with garlic powder, salt, and pepper.


Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. Cook over indirect heat for 30 minutes.


Brush tenderloin with barbeque sauce. Continue cooking for 15 minutes, or to desired doneness. Slice pork, and serve.
the pork stove top stuffing is really good and quick
INGREDIENTS


1 tablespoon vegetable oil


1/2 cup minced carrots


1 1/2 pounds pork tenderloin medallions


2 teaspoons all-purpose flour


1 tablespoon dried basil


1 tablespoon dried parsley


1/2 teaspoon ground black pepper


1/2 teaspoon beef bouillon granules


2/3 cup light cream


1/4 cup dry white wine


DIRECTIONS


Heat oil in a skillet over medium heat; cook carrots in oil for 5 minutes, stirring often. Add pork, and cook until lightly browned. Remove only pork, and keep warm.


In the skillet, stir together flour, basil, parsley, pepper, and beef granules. Whisk in light cream, stirring until thick. Stir in wine. Return pork to pan, reduce heat to low, and cover. Simmer for 20 minutes, stirring occasionally.
TAKE THE TENDERLOIN AND SEASON IT WITH ROSEMARY AND A LITTLE GARLIC ETC. PLACE IT IN A BAKING DISH AND BAKE AT 400 FOR 25-30 MIN. SERVE WITH RICE OR POTATO.