Make a flavorful pork entree your first choice for a fast and delicious weeknight meal. These dishes are ready in minutes.
Pork Medallions with Scallions and Magic Green SauceScallions are used three ways: in a sauce, as a vegetable, and as a garnish. The sauce can be made a day ahead and magically transforms the simplest food into something spectacular. Try it on chicken or steak, too, or as a spread in a sandwich.
Pork Tenderloin with Apricot ChutneyBrown the tenderloin on all sides before baking–this gives the meat a nice sear and seals in the rich flavor. Top with apricot chutney, made from store-bought jam, rice vinegar, mustard seed, and fresh ginger.
Pork Tenderloin with Mustard SauceSplurge for supper with slices of pork tenderloin simmered in a tangy white wine-mustard sauce and served over cooked noodles. Drizzle extra sauce over a side of steamed broccoli.
Rosemary Pork TenderloinA silky white wine pan sauce, flavored with the tasty browned bits leftover from sautéing the pork, adds a light accent to this simple pork dish. Salt, black pepper, and a little fresh or dried rosemary are all this tenderloin needs to serve up big flavor.
Fig and Chile-Glazed Pork TenderloinVersatile grilled pork tenderloin fits any dinner table, whether full of family or packed with guests. This elegant-looking dish is a great choice if you're feeling the need to impress. Our online reviewers raved about the glaze, often doubling the recipe to serve over leftovers or grilled chicken breasts.
Fruited Pork TenderloinBring out the subtle, earthy flavor of pork with dried fruits and apple juice. The port in the sauce adds extra sweetness that balances the kick of the kick of the Dijon mustard. Best of all, the pork cooks in about six minutes.
Fennel-Crusted Pork TenderloinButterflying the pork tenderloin reduces the cooking time and the simple rub of fennel seeds, coriander, Worcestershire sauce, and minced garlic adds aromatic spice. Don't worry if some of the rub stays in the pan after cooking–those tasty bits add great flavor to the pan sauce.
Peppercorn Pork Medallions with Cranberry SauceSlice the tenderloin into medallions before cooking and pound scallopini-style to make thin, quick-cooking rounds. You can make this in a regular non-stick skillet, but use cast-iron if you have it to get the best sear on the pork and finish the warm cranberry-apricot sauce.
Pork Tenderloin with Olive-Mustard TapenadeA combination of olives, balsamic vinegar, and Dijon mustard gives this Mediterranean-inspired pork tenderloin a tangy, slightly tart taste. While the pork is cooking, steam some couscous for a side dish; your whole meal is ready in under15 minutes.