This is what happens in my kitchen when I checkout the pantry and the refrigerator and freezer. You can truly be amazed by the kind of meals you can create from what you already have on hand. These 2 Easy Weeknight Meals with Pork Tenderloin is simple, requires a few ingredients and frickin’ delicious. Both recipes can be made and served in less than 60 minutes.
2 Easy Weeknight Meals with Pork Tenderloin
As I continue my week of pork recipes, I have been dying to share them with you. Try my Pork Medallions in Peach Maple Bourbon Sauce and Pork Tenderloin with Herb Cheese and Sun-dried Tomatoes.
These are 2 weeknight meals you can make at the drop of a hat. Each recipe can be made with boneless, skinless chicken breast if you’re not a pork fan. Luckily my family enjoys pork so pork it is.
Luckily pork tenderloin comes weighed in 2 pieces and I created the recipes easily. If you’re cooking for one, then use one piece of tenderloin. I usually keep pork tenderloin on hand in the freezer.
Each recipe is simple yet will impress your friends and family thinking you were cooking all day. No such animal here. Don’t you love recipes like that.
Both tenderloin recipes are completely different in flavor and yield big flavor. Enjoy one skillet cooking for each recipe from start to finish. No big kitchen cleanup after dinner, YAAAS!
Sound like a plan? I think so. Let’s start cooking.  
2 Easy Weeknight Meals with Pork Tenderloin
The first recipe I’m sharing is Pork Medallions in Peach Maple Bourbon Sauce. Let me just say, there’s bourbon in this recipe. I recommend starting with the least amount and add more to taste. Allow the alcohol to cook off before adding more, about 10 minutes otherwise omit bourbon altogether.
Included in the recipe is canned peaches in their own juice, not the sweetened syrup. Let’s not forget about the maple syrup and a few more ingredients. Instead of peaches, give pineapple a try.
The story is tender pork tenderloin is cut into 2-inch medallions and flattened with a meat mallet or palm of your hand. They’re seasoned and nicely browned on both sides in olive oil and butter. Remove to a plate to keep warm.
Use the same skillet to sauté shallot. Add in bourbon, maple syrup and chopped peaches. Nestle pork medallions in peach maple bourbon sauce and heat until warmed through.
Serve the savory sweet sauce over tender medallions. Enjoy with white or brown rice and your favorite green vegetable. Hope you enjoy this wonderful recipe.
2 Easy Weeknight Meals with Pork Tenderloin
Recipe No.1:
Pork Medallions in Peach Maple Bourbon Sauce
1.5 to 2-pounds pork tenderloin
Salt and black pepper
1 T. Olive oil
1 T. unsalted butter
3 T. minced shallots
3 T. bourbon whiskey
1/4 cup maple syrup
1 – 15 oz. sliced peaches in juice, drained and chopped
Chopped parsley, for garnish
Start this recipe by cutting tenderloin into medallions about 2-inches in length.
With palm of your hand or meat mallet, flatten cut side to 1-inch thickness. Medallions will not be perfectly round unless you tie slices with kitchen twine. I don’t find that necessary.
In a 12-inch skillet, heat olive oil and butter over medium-high heat.
Sprinkle medallions with salt and black pepper on both sides.
Sauté pork on one side for 3 – 4 minutes until browned then turn over and sauté other side until browned. Remove pork to a plate.
Reduce heat medium and add shallots to cook for 3 minutes or until softened. Add in more oil if shallots are dry and sticking.
Remove skillet from heat and pour in bourbon, return to heat and cook for 1 minute.
Stir in maple syrup and peaches. Add medallions back to skillet, cover and simmer for about least 10 minutes.
Recommended servings Pork Medallions in Peach Maple Bourbon Sauce with white rice. Enjoy!
Makes about 6 servings.
2 Easy Weeknight Meals with Pork Tenderloin
My second pork tenderloin recipe is Pork Tenderloin with Herb Cheese and Sun-dried Tomatoes. I make this recipe quite often because I always need an excuse to buy spreadable cheese.
What’s not to like since the creamy cheese comes in a gazillion flavors to choose from. I used Alouette Spinach Artichoke spreadable cheese. I love this cheese and have tried every flavor. So many possibilities with this ingredient.
To go along with the cheese I used sun-dried tomatoes in oil which paired beautifully. The tomatoes bring a sweet bite but not like sugar sweet. Mixed with the creamy cheese is superb and incredibly good.
Lastly, the bacon is wrapped around the stuffed tenderloin to encase the cheesy goodness inside.
Spinach can used instead of tomatoes or how about pepperoncini or olives. Again, do what you like here for something different using the recipe for guidance. Ready to start cooking? Let’s go!
2 Easy Weeknight Meals with Pork Tenderloin
2 Easy Weeknight Meals with Pork Tenderloin
Pork Tenderloin with Herb Cheese and Sun-dried Tomatoes is one of the easiest meals to prepare and is ready in a matter of minutes. Did I say how delicious it is? It truly is really good.
Start with room temperature pork tenderloin. Slice the tenderloin lengthwise within 1/4-inch from cutting all the way though. Open tenderloin so it’s flat, cover with plastic wrap and pound to an even thickness.
Season pork with salt and pepper on the inside only. Spread half the cheese spread over tenderloin evenly then top with half of the sun-dried tomatoes. Continue with other piece of tenderloin if using both pieces.
From long edge, tightly roll pork into a log. Wrap tenderloin with strips of bacon and holding in place with toothpicks. I recommend not overlapping the bacon but close to each other.
Place tenderloin in a cold oven-proof skillet over medium-high heat. No need for any additional fat with bacon. Brown on all sides which will take about 7 minutes.
In a 400-degree oven place skillet with pork and roast, turning as needed for about 30 minutes. The internal temperature should reach 160 degrees at the thickest point. Remove from oven, cover with foil and rest for 10 minutes.
Slice pork as desired and serve with your choice of sides.
I truly hope you’ll enjoy these recipes. Nothing screams cook me better than a few ingredients, minimal prep, one-pot and dinner in an hour or less. Now that’s a plan! Enjoy!
Recipe No. 2:
Pork Tenderloin with Herb Cheese and Sun-dried Tomatoes
1.5 – 2-pounds pork tenderloin
Salt and black pepper
6.5 oz. container Alouette Spinach Artichoke Cheese spread, divided
1/3 cup chopped sundried tomatoes in oil, drained and divided
12 oz. package thin sliced bacon
Toothpicks, for holding bacon
Start recipe by heating oven to 400 degrees.
Cut pork tenderloin in half lengthwise but not cutting all the way through.
Cover tenderloin with plastic wrap and use a meat mallet to pound to same thickness, about ¼-inch.
Sprinkle tenderloin with salt and black pepper.
Using a flat knife, spread about half container of cheese spread on tenderloin evenly.
Place half of sun-dried tomatoes on top of cheese spread. You can use more if desired.
Starting on long edge, roll pork tightly into a log.
Wrap tenderloin with bacon and hold in place with toothpicks.
Place tenderloin in a cold oven safe sauté pan or skillet and heat on medium-high heat.
Brown pork on all sides to brown the bacon, about 7 minutes.
Place skillet with pork into heat oven and roast for 25 minutes or until internal temperature reaches 160 degrees and bacon is crispy.
Remove tenderloin from oven and allow to rest 10 minutes before slicing and serving as desired. Be sure to remove toothpicks.
Recommended serving with a salad, side of pasta or roasted potatoes or your favorite green vegetable.
Makes about 6 servings.
If you make one or both of these recipes, let me know what you think by leaving a message or like below, #chowdownlowdown, @chowdownlowdown or @michelleheyden.
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