Category - Natural Prime Pork
Pork Tenderloin
SKU: 770
4-5 Roasts Per Box 

Recognized as the most tender cut of pork.

Recommended Cooking Method:
Marinate and oven bake for 30-35 minutes at 350°


1 Personal Gourmet Pork Tenderloin
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
2 garlic cloves, minced
1 cup crumbled corn muffin
1 teaspoon finely chopped fresh sage
Salt and freshly ground black pepper
2 tablespoons Dijon mustard
Preheat oven to 425°.

Pat pork dry and sprinkle with salt and pepper. Heat oil in a 10-inch nonstick skillet over high heat until hot but not smoking, then brown pork, turning, about 4 minutes. Transfer to an oiled shallow baking pan. Add butter to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds.
Remove pan from heat and stir in crumbs, sage, and salt and pepper, to taste.
Spread mustard over pork and pat half of seasoned crumbs onto mustard, then sprinkle with remaining seasoned crumbs.
Roast in middle of oven until an instant-read thermometer inserted diagonally 2-inches into meat registers 140°, 10 to 15 minutes. (Check after 15 minutes to see if crumbs are getting too dark; if they are, tent loosely with foil.)
Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing (temperature will rise to 160°).
Garnish with sage leaves.
Share on

Take one Personal Gourmet's Pork Tenderloin, smear it with Dijon mustard (I prefer the Maille brand),

Roll in Italian bread crumbs (and I prefer the Bolla brand). 

Bake at 400 degrees until slightly pink. 

Cover for a couple minutes until you prepare everything else and slice and serve. 

This has become a favorite with everyone I have served it to.

Share on


1 shallot finely sliced

½ yellow onion, finely diced

4 -5 mushrooms, stem removed, thinly sliced

½ cup dried apricots

1 tablespoons raisins

2 tablespoons dried cranberries

2 tablespoons flat leaves parsley

1 large pork tenderloin

½  cup Marsala

½ cup Port

1 tablespoon butter

2 tablespoons heavy cream

½ teaspoon Olive oil

Salt and pepper

Preheat the oven to 450 º.

In large skillet, over medium heat warm the olive oil. Add the onions, shallots and mushrooms. Cook until the onions are translucent. Remove from the heat.

In a small food processor add the dried apricots, raisins, dried cranberries, parsley and the onion mushrooms mixture.  Pulse for a few times until everything is minced and well combined.

Cut the tenderloin in half crosswise. Butterfly each sections making sure not to go completely thru the meat.

Salt and pepper generously each section. Spread the onion mushroom mixture over on side. Place the other half of the meat  over the mixture and seal the sides with toothpicks. Season generously with salt and pepper on each side.

In the same pan that the onions were cooked, heat ½ teaspoon of olive oil and add the pork tenderloin. Sear each side for about 3-5 minutes.

Place in the hot over and cook for another 20 to 30  minutes, or until no juices are running off the pork tenderloin.

Remove from the oven, transfer the meat on a dish and cover with aluminum foil.

Pour off any fat from the pan, or bits of meat that may have fallen from the pork.  Add the Marsala and port wine. Bring to a boil and with a spatula scrape up any browned bits on the bottom of the pan. Add any pan juices from the tenderloin and continue cooking until the sauce is reduced to ¼ cup. Remove from the heat and add the butter and cream. Swirl around to ensure butter is melted.

Remove the toothpicks and cut the pork tenderloin crosswise. Arrange on a plate and pour the sauce over it, or alongside.

Share on

Visa Master Card Discover American Express