We all have those recipes we make over and over again, right? The ones we just about crave? The ones we pull out for an occasion. Birthdays? Company? Anniversaries? This Bacon Dried Cherry & Caramelized Onion Stuffed Pork Tenderloin is one of those at our house. It’s crave-worthy and it’s an absolute show stopper!
Bacon, Dried Cherry & Caramelized Onion Stuffed Pork Tenderloin
Everyone needs an easy and elegant option for a special occasion dinner – this gorgeous Pork Tenderloin with a peppery crust and simple pan sauce is one of the most requested for birthdays and celebrations at our house. My recipe for Pork Tenderloin with Sauce Poivrade is just the thing when you have company, too, and it’s easy enough to knock out on a weekday.
Pork Tenderloin with Sauce Poivrade
My Iowa Pork Tenderloin Sandwich came about from a challenge. I recently came under some “friendly fire” from Ginger of Ginger&Bread. She threw the kitchen mitt down with a challenge, given innocently enough. It went something like, “Why don’t you make a recipe of German origin as it is made in the States, and I’ll make it as it is traditionally made in Germany?” “What great fun it would be!” I replied.
Iowa Pork Tenderloin Sandwich
When spring comes, I can’t wait for Rhubarb. While I grew up eating Rhubarb mostly in things like pies and cobbler’s (the settlers referred to rhubarb as “pie plant”) I also loved Rhubarb sauce. The sauce in Spice Rubbed Pork Tenderloin – Rhubarb Cranberry Compote, though? Definitely not your Grandma’s (or my Grandma’s) Rhubarb Sauce.
Spice Rubbed Pork Tenderloin – Rhubarb Cranberry Compote
I’m going to talk about Buying and Prepping a Tenderloin, Beef or Pork at a budget price. If you’re not on a budget and buy at a butcher, it could be this won’t apply to you unless you need to do some trimming. If you are on a budget, It’s likely you’re buying at the grocery store or buyer’s club and we’re in the same boat. I shop very carefully for both beef and pork tenderloin, and I’ve learned a few things over the years (actually decades). While beef tenderloin is reserved for the most special of occasions, I frequently use pork tenderloin as a special or company dinner; it’s a budget cut compared to the beef tenderloin