<p>Pork Tenderloin</p>



<p><strong><mark style="background-color:rgba(0, 0, 0, 0)" class="has-inline-color has-luminous-vivid-amber-color">Ingredients </mark></strong></p>



<p>2 cups Italian seasoned bread crumbs </p>



<p>1/2 cup olive oil</p>



<p> 2 pounds pork tenderloin</p>



<p><mark style="background-color:rgba(0, 0, 0, 0)" class="has-inline-color has-luminous-vivid-amber-color">Pork Tenderloin <strong>Directions</strong> </mark></p>



<p>Preheat oven to 425 degrees F (220 degrees C). </p>



<p>Mix bread crumbs and olive oil in bowl to reach consistency that would be moist enough to stick to the meat when pressed. </p>



<p>Place pork on a shallow cooking sheet. </p>



<p>Press the crumb mixture onto all sides of the meat until there is no pink showing, usually 1/4 inch thick. Bake for at least 35 minutes until a meat thermometer reads 165 degrees F (75 degrees C) or until there is no pink when the pork is cut. </p>



<p>Let the pork rest for 10 minutes, then cut into 1/2 inch slices.</p>



<h4 class="has-text-align-center wp-block-heading" style="font-size:32px"><mark style="background-color:rgba(0, 0, 0, 0);color:#f63a3a" class="has-inline-color"><strong><em>2 RECIPES BONUS FOR RICE LOVERS </em></strong></mark></h4>



<p style="font-size:28px"><strong><mark style="background-color:rgba(0, 0, 0, 0)" class="has-inline-color has-vivid-cyan-blue-color">Easy ;Marinated ;Pork ;Tenderloin</mark></strong></p>



<p><mark style="background-color:rgba(0, 0, 0, 0)" class="has-inline-color has-luminous-vivid-amber-color"><em>Ingredients</em></mark></p>



<p>1/4 ;cup ;olive ;oil<br>1/4 ;cup ;soy ;sauce<br>1 ;clove ;garlic, ;minced<br>3 ;tablespoons ;dijon ;honey ;<br>mustard<br>salt ;and ;pepper ;to ;taste<br>1 ;(2 ;pound) ;boneless ;pork ;loin ;<br>roast</p>



<p><mark style="background-color:rgba(0, 0, 0, 0)" class="has-inline-color has-luminous-vivid-amber-color"><em>Directions</em></mark></p>



<p>Whisk ;together ;the ;olive ;oil, ;soy ;sauce, ;garlic, ;mustard, ;salt, ;and ;<br>pepper ;in ;a ;bowl. ;Place ;the ;pork ;loin ;in ;a ;large ;sealable ;plastic ;bag<br>and ;pour ;in ;the ;marinade. ;Marinate ;in ;the ;refrigerator ;at ;least ;1 ;hour<br>before ;cooking.<br>Preheat ;an ;oven ;to ;350 ;degrees ;F ;(175 ;degrees ;C).<br>Transfer ;the ;pork ;loin ;to ;a ;baking ;dish; ;pour ;marinade ;over ;the ;pork.<br>Cook ;in ;the ;preheated ;oven ;until ;the ;pork ;is ;no ;longer ;pink ;in ;the ;<br>center, ;45 ;to ;60 ;minutes. ;An ;instant-read ;thermometer ;inserted ;into<br>the ;center ;should ;read ;160 ;degrees ;F ;(70 ;degrees ;C)<br></p>



<p style="font-size:28px"><strong><mark style="background-color:rgba(0, 0, 0, 0)" class="has-inline-color has-vivid-cyan-blue-color">Easy ;Slow ;Cooker ;Pork ;Chops</mark></strong></p>



<p><mark style="background-color:rgba(0, 0, 0, 0)" class="has-inline-color has-luminous-vivid-amber-color"><em>Ingredients</em></mark></p>



<p>4 ;(1 ;inch ;thick) ;pork ;chops<br>1 ;tablespoon ;vegetable ;oil<br>1 ;cup ;sliced ;onions<br>2 ;tablespoons ;chicken ;soup ;base<br>1 ;(20 ;ounce) ;can ;apple ;pie ;filling<br>2 ;large ;sweet ;potatoes, ;peeled ;<br>and ;cut ;into ;large ;chunks<br></p>



<p><mark style="background-color:rgba(0, 0, 0, 0)" class="has-inline-color has-luminous-vivid-amber-color"><em><mark style="background-color:rgba(0, 0, 0, 0)" class="has-inline-color has-luminous-vivid-amber-color"><em>Directions</em></mark></em></mark></p>



<p>In ;a ;large ;skillet, ;heat ;oil ;over ;medium-high ;heat. ; ;Season ;pork ;<br>chops ;with ;salt ;and ;pepper, ;and ;then ;brown ;them ;in ;the ;hot ;skillet.<br>Remove ;from ;heat.<br>Spray ;the ;inside ;surface ;of ;a ;slow ;cooker ;with ;cooking ;spray. ;<br>Arrange ;sliced ;onions ;in ;the ;bottom, ;and ;place ;pork ;chops ;on ;top ;<br>of ;onions. ;Sprinkle ;with ;chicken ;base, ;and ;top ;with ;apple ;pie ;filling.<br>Cook ;on ;Low ;for ;5 ;to ;6 ;hours, ;adding ;sweet ;potatoes ;during ;the ;<br>last ;1 ;1/2 ;hours ;of ;cooking.<br></p>



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