Time 45m Yield 3 Number Of Ingredients 11 Steps:
Preheat an outdoor grill for medium-high heat. Cut tenderloin into 9 slices and brush with olive oil. Season to taste with freshly ground black pepper. Place the meat onto preheated grill. Grill until no longer pink in the center, 3 to 4 minutes per side. When finished, place pork on a plate, and allow to rest for 5 minutes. While pork is cooking, stir together sugar, Worcestershire sauce, vinegar, Dijon mustard, onion, garlic, red pepper flakes, and horseradish in a small saucepan. Bring to a simmer over medium heat, and stir until smooth. Pour sauce over sliced tenderloin to serve.
Time 4h15m Yield 12 servings Number Of Ingredients 10 Steps:
- Season tenderloins with salt and pepper.
- Heat oil in large skillet over medium-high heat and brown tenderloins on all sides. Place in crock.
- In small bowl, whisk together pineapple juice, brown sugar, soy sauce, tomato paste and cornstarch. Pour over pork tenderloin. 4. Cover and cook on HIGH for 4 hours or LOW for 6 hours or until internal temperature reaches at least 160 degrees Fahrenheit for medium doneness.
- Remove cover and stir in pineapple chunks.
- Cover and cook on HIGH for 15-30 minutes until pineapple is heated through.
- Slice pork and serve with sauce and pineapple.
- Garnish with minced parsley.
- Serve over hot, cooked rice if desired.
Time 55m Yield 4 Number Of Ingredients 14 Steps:
Cut tenderloin into 4 pieces. Arrange in a single layer between two sheets of plastic wrap and pound with a meat mallet until each is about 1-inch thick. Generously season with salt and black pepper. Whisk ketchup, rice vinegar, reserved pineapple juice, brown sugar, garlic, hot chili sauce, soy sauce, and red pepper flakes in a bowl. Set aside. Heat vegetable oil in a skillet over high heat. Place pork in pan; reduce heat to medium. Cook until browned on both sides and cooked through, 5 to 6 minutes per side. Transfer to a plate. Return skillet to medium heat. Stir butter into hot pan. When butter melts and starts to brown, stir in pineapple chunks. Cook, stirring, until pineapple is golden brown, 3 to 4 minutes. Stir in ketchup mixture and 1/4 cup green onion (white parts). Reduce heat to low and simmer until garlic and onion have softened, 5 minutes. Return pork to skillet; cook, stirring, until pork is heated through. Garnish with 2 tablespoons green onion tops.
Time 1h Yield 4-6 serving(s) Number Of Ingredients 5 Steps:
Wrap tenderloin in bacon. Place onions in bottom of 9x13" casserole dish. Lay tenderloins on top of onions. Mix soy sauce and apricot preserves and pour on top of wrapped tenderloins. Bake at 350 for 45-60 minutes. Place sliced tenderloin on top of rice and garnish with onions. Serve with white rice.
