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Caramelized Pork Tenderloin Recipe
Caramelized Pork Tenderloin Recipe photo by Taste of Home

Caramelized Pork Tenderloin Recipe

Read Reviews (7)
4.14 7
Publisher Photo
They're a little bit savory and a little bit sweet, and best of all, they taste grilled even though you made it on the stovetop. —Debi Arone, Fort Collins, Colorado
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 1 pork tenderloin (1 pound)
  • 1/4 cup packed brown sugar
  • 4 garlic cloves, minced
  • 1 tablespoon Montreal steak seasoning
  • 2 tablespoons butter

Nutritional Facts

3 ounces cooked pork equals 236 calories, 10 g fat (5 g saturated fat), 78 mg cholesterol, 585 mg sodium, 14 g carbohydrate, trace fiber, 23 g protein.

Directions

  1. Cut pork into four pieces and pound with a meat mallet to 1/4-in. thickness. In a shallow bowl, mix brown sugar, garlic and steak seasoning. Dip pork in brown sugar mixture, patting to help coating adhere.
  2. In a large skillet, heat butter over medium-high heat. Add pork; cook 2-3 minutes on each side or until tender. Yield: 4 servings.
Originally published as Caramelized Pork Tenderloin in Simple & Delicious April/May 2014, p1

Nutritional Facts

3 ounces cooked pork equals 236 calories, 10 g fat (5 g saturated fat), 78 mg cholesterol, 585 mg sodium, 14 g carbohydrate, trace fiber, 23 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Caramelized Pork Tenderloin(7)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jun. 25, 2014

Family loved this! I made 2lbs of pork so I doubled the brown sugar mix. However, the double mix only lasted for 1/2 the pork! For the 2nd half of pork, I sprinkled the brown sugar mix on than patted in instead of dipping. That seemed to regulate the amount used. If you do double the brown sugar mix, you may need to decrease the garlic if you are not a big garlic fan, which thankfully we are. This one is definitely a keeper.

MY REVIEW
Reviewed May. 17, 2014

Family seemed to like the seasoning okay. To be honest, I had to ask them NOT to drown the pieces in other meat sauce so they could just taste the meat to give an opinion. They did like the sweetness.

MY REVIEW
Reviewed Apr. 28, 2014

Very good! I used finely diced bell peppers instead of garlic, as per preference, and used half olive oil, half butter to raise the burn temp a bit. I finished it in the oven, as I had a bit of extra time.

I will certainly make this again.

MY REVIEW
Reviewed Apr. 15, 2014

Too much seasoning for too little meat. It was easy to make but just not very good.

MY REVIEW
Reviewed Apr. 2, 2014

This recipe meets my criteria for a great recipe. Easy and Delicious - who could ask for more!

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