Pork tenderloin - what's your favourite recipe?

[suffolk]

I have a pork tenderloin in the freezer ... I usually slice it into medallions, bash it out, pané, pan fry and serve like an escalope.

What's your favourite thing to do with a pork tenderloin?

[StokeySue]

Pork with prunes Jane Grigson’s recipe

Cooking for one or two when I see them on offer I buy, for once, the biggest. I roast the central cylinder often wrapped in Parma or Serrano ham and use the tails for stir- fry. Economical but quite posh.

[karadekoolaid]

Peaches, garlic and white wine.
Any wine left over - well, you know that one!!

[Amber]

Smothered in (any, all, or a mixture of) apple, redcurrant or cranberry sauce. Sometimes with a touch of ginger too.

[Seatallan]

Delia's Pork Stroganoff with three mustards

[Ratatouille]

Medalions cooked in HM bbq sauce abd served with egg fried rice.

[KC2]

Hi
I've got a great recipe from a book called A Culinary Traveller in Tuscany for pork tenderloin with balsamic and sage - we always do it when we pick up reduced pork tenderloins at Waitrose.

I've taken a picture of it but it seems the file is too big to post here.

Any advice on how to make it smaller? I tried compressing it to save disk space but it hasn't helped! It still seems to be too big!

(edited to correct typo!! Wrong "to" )

Cheers!

[Catherine]

My sister stuffs dried apricots with almonds then stuffs the opened out pork tenderloin with a row of the apricots and rolls it back up and roasts. She usually serves it with potato dauphinoise

[Zosherooney]

Lizzy David does a magic pork and prunes recipe we love. It was the very first recipe Mr. Z. cooked for me !

[suffolk]

My sister stuffs dried apricots with almonds then stuffs the opened out pork tenderloin with a row of the apricots and rolls it back up and roasts. She usually serves it with potato dauphinoise

Is this a pork tenderloin ... or a Loin of pork ?
I don’t see how you can roll a tenderloin ... or am I missing something

[OneMoreCheekyOne]

We do pig in pig in pig...

Slice a pocket along the length of the tenderloin and fill with sausage meat (and nuggets of stilton/apricot/sage etc if we fancy). Close and wrap tightly with prosciutto or similar...sometimes it's necessary to use string as well over the prosciutto.

Pan fry on all sides before finishing in the oven for 20-30 mins or so (depends on the size).

It the meantime we make a sauce in the pan we browned the meat in, using marsala, stock and a little cream, which we then serve over sliced medallions.

[StokeySue]

Omco - that’s the sort of thing I do with the central cylinder. Don’t think I’ve ever done it with sausage meat though

[suffolk]

Delia's Pork Stroganoff with three mustards

We've had this for supper this evening

My tweaks were an almost quadrupling of the amount of Dijon mustard, and we served it with tagliatelle rather than rice

Thanks folks