Pork tenderloin recipe please?

Glad you were able to get the surgery scheduled!

What is considered low fat for your purposes? I have a maple-balsamic recipe that uses some to sear it, and then marinates in 2TBSP for 1 pound of tenderloin. As you know all of that oil doesn’t stay on the pork and then you’d further break it down into 4 servings. We freeze it and it works really well. And then another one for Cuban pork, marinated with orange and lime juice and mint leaves in 3/4 C EVOO for 3.5 pounds pork shoulder. So delicious. I’m at the drs office, if you think either of these would work let me know and I’ll grab the links. They both use garlic but I feel have enough flavor they’d still be good without.

My easiest and best recipe is Fischer & Weiser Chipotle and Raspberry Sauce. I find it in the salad dressings and bbq sauces at a more upscale grocery, but Amazon has a pack of 2 for about the same price.

www.amazon.com/Fischer-Wieser-Original-Raspberry-Chipotle/dp/B08SKDS2S9/ref=asc_df_B08SKDS2S9/?tag=hyprod-20&linkCode=df0&hvadid=532657731359&hvpos=&hvnetw=g&hvrand=9563615007633503180&hvpone=&hvptwo=&hvqmt=&hvdev=t&hvdvcmdl=&hvlocint=&hvlocphy=9052513&hvtargid=pla-1393156105587&psc=1&mcid=4ed5d86ebdef347790e84918f63c38f5&gclid=EAIaIQobChMIrayS1sD7ggMVCBOtBh3MkgJAEAQYASABEgJU3fD_BwE

I reduce it down by 1/2 and add about a tablespoon of minced rosemary. Then I put it in a jar with a wider mouth that I can put a spoon into. If you put it back in the bottle, you need to heat the bottle to get the sauce pourable. Spread a tablespoon or two on the tenderloin and save the rest for later. I’ll sometimes add a teaspoon when I eat the meat. It’s pretty enough for company and easy enough for a weekday meal.

I think this was a Magnolia Table recipe, but maybe Pioneer Woman?

Another easy recipe is to rub the tenderloin with a Dijon or stone ground mustard and roll in cracked pink peppercorns. ( pink peppercorns are much milder than black!) I think that one is a Barefoot Contessa recipe.

I'm sorry you have to have the surgery but glad you have a plan in action. You'll feel so much better once you are healed. I have a pork tenderloin recipe I've used for many years now that is always a hit.  You can make the marinade, add the tenderloin, then freeze ahead of time.   When thawing, do so a day in advance in the fridge so it has a chance to really absorb the marinade.  While it does call for garlic powder, you can adjust/eliminate that if you need to.  

My mind always wonders to the deep fried Iowa Pork Tenderloin sandwiches too. Yummy! LOL I am not a native, so the first time I saw one, I said, "Oh, schnitzel!" That, of course was met with stares. LOL And also, most of the time, the Iowa Pork Tenderloin sandwich is made pork loin, that has been tenderized, but usually not from the tenderloin. I am amazed at how many think the tenderloin and the loin are one and the same. Nope!

The garlic encrusted one, in the sous vide, sounds divine! What a great idea to package them up that way and have them ready to go!

I usually season my tenderloin well, then braid bacon around it and smoke it. Mmmm...mm.mm. That does not sound at all post gall bladder surgery friendly though. I wonder if just a simple light seasoning, then sous vide cooked would be the best option right away. Nice and lean meat, might be a little bland, but would still have some good flavor.

I've been making this one. You could leave out the onion and garlic powder and use celery salt and/or coriander.

Here is the recipe for the Moho Cuban Pork, from the movie Chef. I highly recommend making the Moho Pork Cubanos when you’re up for it. A bit of work, but so good. They’re the best Cuban sandwiches we’ve ever had.

Maple Balsamic Pork Tenderloin. I missed that you’re avoiding onions the first time, this uses dry shallots. Not sure if that would have the same effect. We just spray the pan with EVOO instead of pouring in 2 TBSP, or use 1 TBSP max.

Eta: Here is another one I forgot about, we haven’t had it in ages but it’s really good. Bonus, it doesn’t have any of the stuff you’re trying to avoid, save for 3 TBSP butter per 1 lb tenderloin, though I bet that can be reduced if you don’t cook it with the produce. Maple Dijon Pork Tenderloin. We don’t always/often make the sweet potatoes or apples with it. Too mushy for me but DH enjoys. Also, I haven’t tried to marinate and freeze this recipe so I’m not certain how well that would work. 

**GypsyGirl** I’ve added your recipe to try next. But the tenderloins always come in a pack of 2, each 1 lb. Would you adjust the marinade or just use the full amount for 1 lb and discard what’s not used?

The one I would give you involves taco seasoning, salsa, and peach preserves, so I dont think it would work for you now. If you think it would, I can always come back and post it.

We had one this weekend and we just encrusted it with Keg steak seasoning. It was great!

Hope your recovery is quick!

Would you mind sharing this? It sounds interesting and completely different than any of the recipes we have so I’d love to try it.