Top Rated Pork Tenderloin Recipes

This easy but decadent pork recipe is the winner of one our cookbook giveaway contests. Perfect for special occasions or a weeknight dinner when you're craving something exciting. 
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To sauté pork tenderloins, cut them into rounds (noisettes) about 3/4-inch thick, brown them over high heat, and then continue cooking them until they are firm to the touch. Here, they are served with a sauce made with prunes soaked in wine, a little meat glaze (if you have it), and some cream. 
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Tenderloin cooks much faster in the slow cooker than other cuts of pork. It was done in about 3½ hours on High. A thin sauce will work best; you want to keep the meat moist, but you don’t want to drown it.—  Shelby Kinnaird Click here for more recipes from the Diabetic Foodie.Click here for more of the 101 Best Slow Cooker Recipes
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Cocoa Powder
"Study after study proves that dark chocolate—sweet, rich, and delicious—is good for more than curing a broken heart. The secret behind its powerful punch is cacao, also the source of the sweet's distinct taste. Packed with healthy chemicals like flavonoids and theobromine, this little bean is a disease-killing bullet." - Women's Health
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One Screw Loose is an Artisinal Jelly company based out of Georgia. They specialize in Wine, Beer, Whiskey, Sweet Tea, Balsamic, and Coffee flavored jellies. Their artisinal jellies have more punch than you might think, but then again, with flavors like Shiraz Strawberry and Jacked Up (which features Jack Daniels, peaches, and pecans) you can add them to just about anything and have the flavor be pushed far past your average grape jam. 
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Pork tenderloin is an elegant, simple, and satisfying meal, but the plum salsa really puts this dish over the top. Plums lend themselves for use in a salsa because they don't break down when you cook them. They add a fresh, bright element to the pork by balancing that savory flavor with a little sweet fruit. After it's prepared, this salsa looks absolutely beautiful, and the flavor and color adds tremendously to the appeal of the tender pork. This is a great dish for entertaining because it's low in calories, low in fat, and high in protein without sacrificing flavor. And it is so easy to prepare because the pork is roasted whole and then individually sliced for your guests.
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Roasted Pork Tenderloin
A mixture of herbs and spices turns this pork tenderloin into a stellar centerpiece of any dinner table. For variety, try seasoning your pork loin with oils (such as roasted red pepper-olive oil or garlic olive oil) and a variety of herbs and spices (such as parsley, rosemary, onion powder, and cumin) for a flavorful roasted pork loin.
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Apples and pork is an obvious combination, but this recipe combines the two in an entirely new way, by braising a tender loin of pork in cider and fresh apples. It's then shredded and topped with a ginger-based salsa in a mini corn tortilla. 
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Cumin-Crusted Grilled Pork Tenderloin with Salsa Verde
I love to use this recipe in my cooking classes, as it's easy and delicious. The key to making a moist pork tenderloin is to quickly sear it first, and not let it overcook. This pairs well with a medium-bodied pinot noir, possibly from Carneros, Russian River Valley, or Oregon.
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Ibérico Pork Tenderloin with Charred Red Pepper Sauce
An easy charred red pepper sauce inspired by romesco, a popular Spanish sauce, is the perfect accompaniment to seared or grilled meats, such as Ibérico pork tenderloin. Ibérico pork tenderloin is best cooked to a rosy pink medium-rare with what I call the 3/2/1 approach: Sear for 3 minutes on one side, 2 minutes on the other, and finish for 1 minute in the oven. See all pork recipes.
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For a crisp and delicious breading option, use Ritz Crackers. 
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