Pork tenderloin recipes - 4 recipes
Chef Tips and Tricks
How to trim and tie a roast
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.
Top rated Pork tenderloin recipes
Spinach, prosciutto and mozzarella stuffed pork loin

By michabedford, chezgaycountrykitchen
Combine crushed garlic,lemon juice, mustard, olive oil and pepper, mix well Trim the tenderloin of any fat and the
- 3 cloves of garlic, crushed
- 2 tbsp lemon juice
- 2 tsp Dijon mustard
- 1 tsp olive oil
- 1/4 tsp black pepper
- 1 lb pork tenderloin
- 1 1/2 oz mozzarella
- bag of baby spinach
- 2 tbsp sun dried tomatoes, chopped
- packet of prosciutto
- seasoning
Pork - Spiced Pork Tenderloin in a Red Pepper Cream Sauce

By Keith Bradbury, FROM ALFREDO'S WITH LOVE...
I love this cut, and you will find other recipes using it on here
- Ingredients for 4
- Tablespoon each of cumin seeds fennel seeds and fenugreek.
- A grind of pepper a pinch of dried crushed red chilli
- A pinch of dried thyme
- A grind of sea salt
- 500 gm pork tenderloin cut into half inch or 7mm slices
- 2 small red onions finely chopped
- Olive oil and a knob of butter
- 30 ml dry white wine
- About 30 ml of chicken stock
- 1 red pepper deseeded and chopped up into smallish squares
- 150 ml of single cream
- Bunch of fresh coriander chopped
Pork puff pastries with Boursin cheese

By sarahtatouille du blog 'Sarah Tatouille'
Cut your pastry into 4 squares and place in the fridge
- A pork tenderloin
- A puff pastry or a packet of puff pastry squares (more convenient and it avoids wastage)
- A tub of Boursin garlic and herb cheese
- 200 ml of full single cream
- pepper
Roast Pork with Vegetables

By julie
Cut the vegetables into equal cubes (potatoes, cougette, carrots, leeks)
- 1 Roast pork tenderloin,
- 3 leeks,
- 8 carrots,
- 1 courgette,
- 10 medium potatoes,
- Mustard,
- 1 red onion,
- 2 cloves of garlic,
- 1 vegetable stock cube,
- Thyme.
Any burning questions? Ask our chefs below!