90 pork tenderloin sauce recipes

Indonesian pork tenderloin marinated in lime, soy, brown sugar, cumin, curry, and sambal ulek, then seared fast in a hot pan. Sweet, smoky, and chili-hot, served with fried bananas.

Asian-style grilled pork tenderloin foil packets with broccoli, water chestnuts, carrots, and red pepper seasoned with soy sauce, sesame oil, and fresh ginger.

Maple-glazed pork tenderloin marinated in a soy, garlic, and brown sugar brine, then seared, roasted, and finished with a maple-Dijon pan sauce. Juicy, sweet-savory pork with a glossy glaze.

Jamaican in origin, this dish can be prepared with chicken breasts or legs, too.

Stuffed pork tenderloin birds: pounded pork loins rolled around a sage-bread stuffing, marinated in honey, soy, and cinnamon, then grilled and basted until glazed. A showstopper grill dish.

This recipe is very good for celebrating new year, serve for your guests!

A delicious Chinese stir-fry is perfect for a busy work-day dinner.

Broiled pork tenderloin sliced and tossed in homemade BBQ sauce, piled on kaiser rolls with a tangy vinegar coleslaw. The ultimate game day sandwich, ready in about 35 minutes.

This pork tenderloin will melt in your mouth. The Earth Family Teriyaki Sauce is addictive!

Pork tenderloin Marsala with sauteed mushrooms in a Marsala wine and chicken broth sauce. Thin medallions browned and braised until tender, served over rice.

Beef and pork tenderloin party sandwiches on rye with port-brandy marinade, served with endive and horseradish sauce. Cocktail party classic that feeds a crowd with elegant sliced tenderloin.

Pork tenderloin medallions seared golden and served with a rich port wine pan sauce. An elegant, restaurant-quality dinner ready in under 30 minutes.

Pork tenderloin medallions Veronique: sauteed in butter, finished in a sherry-cream sauce built from the pan drippings, and topped with butter-sauteed seedless grapes. Elegant French bistro cooking.

Pan-seared pork tenderloin medallions in a Riesling wine sauce with green peppercorns, raisins, balsamic vinegar, and toasted pine nuts. Restaurant-quality in 40 minutes.

Grilled hickory-marinated pork tenderloin drizzled with a warm spiced apple topping. Sweet-smoky main dish with a cider-boosted apple pie filling sauce poured right over the sliced pork.

Breaded pork tenderloin medallions pan-fried in butter and olive oil, then topped with a white wine mushroom sauce finished with lemon juice. Classic bistro technique, weeknight timing.