autumn pork tenderloin recipes

- 1 cup apple pie filling
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 1/4 cup chopped pecans
- 1/4 cup raisins
- 1 (3/4 pound) pork tenderloin
- 1/4 teaspoon ground cinnamon
- 1/2 cup apple juice

- 1 quart water
- 3 bottles of sam adams summer ale
- 1 cup salt
- 1/2 cup brown sugar
- 1 tbs whole black peppercorns
- 1/3 cup crushed fennel seeds
- 1 tsp dried sage
- peel of 1 tangerine
- peel of 1 lemon
- 4 whole pork tenderloins ( 3-4 pounds in all )

- 1 cup whipping cream (optional) or half-and-half cream (optional)
- 2 tablespoons all-purpose flour
- 1 3/4-2 lbs pork loin or tenderloin
- 1/3 cup sliced green onions
- 1 teaspoon cinnamon
- 1 cup sun-maid raisins
- 2 tart apples
- garlic salt
- 1 cup apple juice
- 1/2 teaspoon ginger
- 1 tablespoon vegetable oil

- 1 (1 1/2 pound) fat-trimmed pork tenderloin
- salt and pepper to taste
- 2 tablespoons vegetable oil
- 3/4 cup honey
- 1 (1 ounce) envelope dry onion soup mix
- all-purpose flour for dusting
- 1 (8 ounce) bottle Russian-style salad dressing

- 1/4 cup sesame oil
- 1 (2 pound) fat-trimmed pork tenderloin
- 4 cloves garlic, crushed
- 1 1/2 tablespoons Asian chile paste
- 1 1/2 teaspoons pepper
- 2 tablespoons Worcestershire sauce
- 3 green onions, chopped
- 1/8 cup packed light brown sugar
- 1/3 cup lite soy sauce

- 1/2 teaspoon salt
- 1/2 onion, thinly sliced
- 2 cups red wine
- 1 stalk celery, chopped
- 1/2 teaspoon garlic powder
- 1 (.75 ounce) package dry brown gravy mix
- 1/2 teaspoon ground black pepper
- 2 pounds pork tenderloin

- 3 tablespoons stir-fry sauce
- 1 (1 pound) pork tenderloin
- 3 garlic cloves, minced
- 3/4 teaspoon ground ginger
- 3 tablespoons lime juice
- 1 teaspoon crushed red pepper flakes
- 3 tablespoons reduced-sodium soy sauce

- 1 1/2 pounds pork tenderloin, cut into 1/2 inch strips
- 1/4 teaspoon salt
- 2 tablespoons chopped fresh sage
- 2 tablespoons chopped fresh parsley
- 2 tablespoons olive oil
- 1/4 cup chopped prosciutto
- 1/2 teaspoon ground black pepper
- 1/2 cup chicken broth
- 1/4 cup chopped onion
- 2 tablespoons chopped oil-packed sun-dried tomatoes
- 1/2 cup heavy cream

- 2 teaspoons lemon juice
- 1 cup sliced fresh mushrooms
- 2 tablespoons butter
- 1 (1 pound) pork tenderloin
- 1/4 teaspoon dried marjoram
- 3/4 cup cold water
- 1 clove garlic, peeled
- Hot cooked rice
- salt and pepper to taste
- Paprika
- 1 tablespoon all-purpose flour

- 3 tablespoons soy sauce
- 1 medium onion, sliced and separated into rings
- 1 (3/4 pound) pork tenderloin, cut into 1/2 inch slices
- 2 tablespoons balsamic vinegar or red wine vinegar
- 1 (.75 ounce) packet dry brown gravy mix
- 1/4 cup olive or vegetable oil
- 1/2 cup water
- Hot cooked rice
- 1/2 pound fresh mushrooms, sliced
- 1 garlic clove, minced