Who has a good recipe to cook pork tenderloin in the oven?

I want to cook something great! Any ideas?Who has a good recipe to cook pork tenderloin in the oven?
***All These Recipes Can Be Halved***





Caramelized-Onion Pork ---








INGREDIENTS


1 large sweet onion, thinly sliced


1 teaspoon sugar


2 teaspoons olive oil


1 (1 pound) pork tenderloin


1/4 teaspoon salt


1/8 teaspoon pepper





DIRECTIONS


In a large skillet, cook onion and sugar in oil over medium-low heat until onion is tender and golden brown, about 30 minutes, stirring occasionally.


Place the pork in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Sprinkle with salt and pepper. Top with onion mixture.


Bake, uncovered, at 350 degrees F for 40-45 minutes or until a meat thermometer reads 160 degrees F. Let stand for 5 minutes before slicing.





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Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze ---








INGREDIENTS


2 (1 pound) pork tenderloins, trimmed





Spice Rub:


1 tablespoon chili powder


1 tablespoon garlic powder


1/2 tablespoon sugar


1 teaspoon salt


1/2 teaspoon ground black pepper





Glaze:


1 1/2 cups apricot preserves


1/2 cup barbecue sauce


1 teaspoon grated ginger


1/2 teaspoon garlic powder


1/2 teaspoon hot sauce


1 tablespoon chopped cilantro


1 lime, juiced








DIRECTIONS


Place chili powder, garlic powder, sugar, salt and pepper in a jar; shake to blend. Rub spice mixture onto pork tenderloins. Cover tenderloins and refrigerate for 2 to 24 hours.


Prior to grilling, melt apricot preserves in saucepan over medium heat. Remove pan from the heat and stir in remaining glaze ingredients. Place half of the glaze in a serving bowl and hold for service.


Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 160 degrees F. on an instant-read thermometer.


When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 minutes. Remove pork from the grill and let set for about 5 minutes before slicing. Serve with reserved glaze.





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Burgundy Pork Tenderloin ---








INGREDIENTS


2 pounds pork tenderloin


1/2 teaspoon salt


1/2 teaspoon ground black pepper


1/2 teaspoon garlic powder


1/2 onion, thinly sliced


1 stalk celery, chopped


2 cups red wine


1 (.75 ounce) packet dry brown gravy mix








DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all.


Bake in the preheated oven for 45 minutes.


When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.





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Marinated Pork Tenderloin ---








INGREDIENTS


1/4 cup soy sauce


1/4 cup packed brown sugar


2 tablespoons sherry


1 1/2 teaspoons dried minced onion


1 teaspoon ground cinnamon


2 tablespoons olive oil


1 pinch garlic powder


2 (3/4 pound) pork tenderloins








DIRECTIONS


Place soy sauce, brown sugar, sherry, dried onion, cinnamon, olive oil, and a touch of garlic powder in a large resealable plastic bag. Seal, and shake to mix. Place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours.


Preheat grill for high heat.


Lightly oil grate. Place tenderloins on grill, and discard marinade. Cook 20 minutes, or to desired doneness. Slice into medallions, and serve.





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Pork Tenderloin with Creamy Herb Sauce ---








INGREDIENTS


1 tablespoon vegetable oil


1/2 cup minced carrots


1 1/2 pounds pork tenderloin medallions


2 teaspoons all-purpose flour


1 tablespoon dried basil


1 tablespoon dried parsley


1/2 teaspoon ground black pepper


1/2 teaspoon beef bouillon granules


2/3 cup light cream


1/4 cup dry white wine








DIRECTIONS


Heat oil in a skillet over medium heat; cook carrots in oil for 5 minutes, stirring often. Add pork, and cook until lightly browned. Remove only pork, and keep warm.


In the skillet, stir together flour, basil, parsley, pepper, and beef granules. Whisk in light cream, stirring until thick. Stir in wine. Return pork to pan, reduce heat to low, and cover. Simmer for 20 minutes, stirring occasionally.





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Italian Stuffed Pork Tenderloin ---








INGREDIENTS


2 (1 pound) whole pork tenderloins


2 tablespoons butter


1 (8 ounce) package fresh mushrooms, chopped


1/2 cup sliced green onions


1 (6 ounce) package long-grain and wild rice mix, cooked according to package directions and cooled





1 cup chopped pecans, toasted


2 teaspoons chopped fresh parsley


2 teaspoons dried Italian seasoning


1/2 teaspoon salt


1 (10 ounce) container refrigerated low-fat Alfredo sauce OR refrigerated Alfredo sauce


3 tablespoons Chardonnay OR other dry white wine








DIRECTIONS


Heat oven to 425 degrees F. Cut lengthwise slit in each pork tenderloin, cutting to but not through the other side. Set pork aside. Melt butter in large saucepan over medium heat. Add mushrooms and green onions; cook until tender. Remove from heat. Stir in cooked long grain and wild rice mix, pecans and parsley. Set aside 3/4 cup of the rice mixture. Spoon remaining rice mixture into 1 1/2-quart casserole; cover and set aside. Divide 3/4 cup rice mixture between slits in pork tenderloins, spreading evenly in slits. Close slits; secure with toothpicks.


Stir together Italian seasoning and salt in small bowl. Sprinkle evenly over top of pork tenderloins. Place pork tenderloins on rack in shallow roasting pan.


Roast tenderloins, uncovered, for 25-30 minutes until internal temperature is 160 degrees F. Bake casserole of rice mixture alongside tenderloins. Meanwhile, for sauce, combine Alfredo sauce and Chardonnay in medium saucepan. Cook and stir over low heat until bubbly. To serve, spoon rice mixture onto serving platter. Remove toothpicks from tenderloins. Cut pork tenderloins into 1-inch-thick pieces; arrange on rice mixture on platter. Serve sauce with pork and rice mixture.Who has a good recipe to cook pork tenderloin in the oven?
I once saw a show by Rachel Ray where she cooked a pork tenderloin. I tried it and it was awesome! First, preheat the oven to 425 degrees. Cut slits in the tenderloin and put whole cloves of garlic into the slits (this technique also works good for roast beef). Pour balsamic vinegarette and olive oil on top, and sprinkle with spices such as pepper or peppercorns and salt (or whatever you like, really.) Bake for 20 minutes. While that's in, make some sort of potatoes and a veggie. I would prefer seasoned oven potatoes with this. Dice potatoes, and put them in a baggie. Pour in about 1 T. olive oil and packet of Garlic and Herb dry salad dressing mix. Close the baggie, and rub to coat the potatoes evenly. Bake in the oven with the tenderloin for about 15 minutes. Make some stir fry brocolli and cauliflower, cooked in olive oil, sauteed first with garlic. Serve also with some good bread. Enjoy!!!
Marinate overnight first,with a knife make small holes in meat and stuff with garlic.Add salt,pepper and any other seasoning that you like.If you like potatoes, add potatoes cut into quarters, but peel and dry them .Put in casserole dish,cover with foil,then poke holes in foil.Put in oven at 325 degree's for 45 minutes.Check for tenderness occasionally by poking with a fork. If you like the outside of the meat a little crispy remove foil for the last 10 or 15 minutes of cooking.


GOOD LUCK
I like it with roasted vegetables.


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