I have not made either of these recipes but people who have made them thought that they were very good. I hope that one of these is what you are looking for Brenda.

TENDER PORK TENDERLOIN
As pork is bred very lean these days, searing the meat holds in the juices. It is therefore a very important step.

1 pork tenderloin (about 1 pound)
1 clove of garlic, cut into slivers
Salt and pepper, to taste
1/2 teaspoon ground cumin
2 tablespoons extra-virgin olive oil
1/2 cup chicken broth
1/2 cup dry white wine

Preheat the oven to 400°F.

With the tip of a sharp knife, make deep little slits all over the tenderloin and insert the garlic slivers. Season with salt, pepper, and cumin.

Place the oil in an oven-proof skillet and sear the tenderloin well on medium-high heat for about 10 minutes, turning the meat over as it browns.

Add the chicken broth and white wine to the pan and place it in the oven for 10 minutes. Remove it and let it rest for 10 to 12 minutes, before carving. It will continue to cook as it sits. Slice and serve immediately.

Makes 2 servings.

Source: Simply Delicious® by Sheila Lukins, PARADE®

GRILLED PORK TENDERLOIN WITH MOJO SAUCE

2 juice oranges
4 garlic cloves, minced
3 tablespoons olive oil
1 teaspoon dried oregano, crumbled
2 (3/4-lb) pork tenderloins

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.

Squeeze enough juice from oranges to measure 5 tablespoons. Mash garlic to a paste with 1/2 teaspoon salt using a mortar and pestle (or mince and mash with a large heavy knife), then whisk together with orange juice, 2 tablespoons oil, and 1/2 teaspoon oregano.

Pat pork dry and rub each tenderloin with 1/2 tablespoon oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon oregano.

When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill pork on lightly oiled grill rack, covered with lid, turning once, until an instant-read thermometer inserted diagonally into center of each tenderloin registers 155°F, 12 to 14 minutes total. Let pork stand 5 minutes before slicing.

Serve pork drizzled with mojo sauce.

Makes 4 servings.

Gourmet
August 2002