60 tenderloin recipes

Excellent and very quick and easy to make. A very mild Indian style feel. The tomatoes added a tasty sauce for the tender pork medallions. Will make again.

Use your leftover grilled pork tenderloin and onion marmalade to make this delicious and filling sandwich within no time.

Peppercorn Beef Tenderloin with Gorgonzola and Chive Mousse

not a 5-spice powder.. a different flavor in almost each bite..

Pork tenderloin medallions stuffed with dry-cured ham and a touch of elderberry syrup, then seared until juicy. A quick, elegant pork dish balancing sweet, salty, and savory in every bite.

Apple and Fennel Roast Pork Tenderloin with Apple Cranberry Chutney

The recipe was quite easy, and the mixture of coating added a layer of great flavor and texture to the succulent beef tenderloin. My family certainly enjoyed it!

Grilled pork tenderloin medallions in a bright marinade of white wine, lemon, honey and tarragon, flattened thin so they grill in minutes. A fast, flavorful cookout main that needs as little as 15 minutes to marinate.

Hot-smoked chicken tenders dipped in a sticky honey-whiskey-Worcestershire glaze. Three ingredients, five minutes on the smoker, and pure backyard flavor.

Grilled beef tenderloin topped with melted Asadero cheese and a butter-mounted chipotle sauce, finished with crumbled Cotija and fresh cilantro. A Mexican-style steakhouse treatment for special-occasion grilling.

Rosemary kissed lamb and shallot skewers for the barbecue.

Roasted pork tenderloin with cinnamon-spiced apples and raisins. Only 5 ingredients, 5 minutes of prep, and one pan for an easy weeknight dinner.

Grilled beef tenderloin steaks with a homemade BBQ spice rub of brown sugar, paprika, allspice, and dry mustard. Ready in 20 minutes with a smoky, caramelized crust.

Grilled Pork Tenderloin with Steamed Asparagus recipe

Chili-rubbed bison tenderloin pan-seared and served over creamy morel mushroom linguine with charbroiled vegetables. A wild game dinner that feels like fine dining.

Grilled pork tenderloin with a cumin-chili rub, served with Michigan dried cherry chutney and a cider bourbon sauce. A restaurant-caliber dish with three bold components.