1 (1 lb) whole pork tenderloin
1 (24 oz) bag baby potatoes, unpeeled
1 (20 oz) can sauerkraut, undrained
1 cup water
1/4 cup butter, cubed
salt and ground pepper, to taste
Place whole pork tenderloin into a crock pot. Arrange potatoes around the pork; pour the sauerkraut and juice over the pork and potatoes. Add butter cubes, salt, and black pepper. Cook on low until pork is tender, 8 to 10 hours. Add more water after 8 hours if mixture seems dry.
Serves 4
3 1/2 lb pork loin
3 1/2 Tbsp butter
2/3 cup chopped onions
2/3 cup chopped walnuts
1 1/3 cup brea cubes
1 1/3 cup chopped apples
1 tsp dried thyme leaves
1/2 tsp salt
1/2 tsp pepper
2 tsp lemon juice
8 slices bacon
2 Tbsp brown sugar
Preheat oven to 400 degrees.
Split pork loin lengthwise but not completely through. Flatten meat and rub spices in (salt, pepper & thyme). In a skillet, heat butter and saute onions. Stir in walnuts, bread cubes and apples. You can add the spices in this instead of rubbing them on the meat. Stir until bread cubes are soften. Stuff pork loin with mixture. You can tie your meat with cooking string or just fold together. Wrap bacon around pork and fold end pieces under. Pour lemon over meat. Sprinkle brown sugar over top. Put in foil lined pan with rack.
Put in oven and turn oven down to 350 degrees. Bake for 1 hour and 20 minutes. Bake pork loin 20 minutes per pound.
Recipe: 2 sisters
pork tenderloin, cut into small pieces and flattened with a meat mallet
salt and pepper
fresh sage
fresh rosemary
oil
butter
In a pan add oil and butter. Add the sage and rosemary until flavorful. Season pork pieces with salt and pepper. Sear in pan with herbs for 3-4 minutes on each side. Remove and set aside. Add more butter to the skillet,melt and pour on top of finished pork. Serve.
Recipe: Live with Kelly and Ryan, Thanksgiving show
2 pork loins (3 lbs)
1 Tbsp rosemary
1 Tbsp thyme
1 Tbsp salt
1 tsp pepper
Prosciutto
Spread olive oil on the pork loins and sprinkle with all the seasonings on both sides. Wrap the prosciutto around each loin adn tie with 5-6 pieces of string to hold together. Bake in a 450 degree oven for 20 minutes. (interior temp should be 140 degrees) Let rest for 15 minutes before cutting and serving.
Recipe: Ina Garten
2 pork tenderloin
1 Tbsp rosemary, finely chopped
1 Tbsp thyme, finely chopped
1 Tbsp salt
1 tsp black pepper
olive oil
Prosciuto, sliced thin
string
Preheat oven to 450 degrees. In a small bowl combine the spices. Rub olive oil on both sides of tenderloin on a baking sheet. Sprinkle the spices onto the loins after the olive oil. If the ends are thinner tuck them under so it is all the same thickness. Wrap slices of prosciuto in a singe layer around the tenderloin. Tie with a string to stay in place while baking. Bake for 20 minutes at 450 degrees. An oven thermometer should read 140 degrees when tenderloin is done. Let it rest for 15 minute covered with foil. To serve remove string and slice on a diagonal.
Serves 6
Recipe: from Ina Garten
