I am not feeling very creative today. I took a lovely boneless pork tenderloin to prepare for dinner, but I want a fresh exciting way to prepare it. Any ideas? (By the way, any ideas for accompaniments would be welcomed, too!)

Given the time, it's probably too late for dinner for you.

Try putting the whole tenderloin in a large ziploc with some raspberry-infused vinegar and some rosemary sprigs and let it marinade for a while in the refrigerator. When you take it out, braise it in a hot skillet until browned on all sides, then roast it at 325 until done (170-180 internal temp, or until juices are clear). But don't clean up that pan yet! Throw a couple tablespoons of unsalted butter in there with more raspberry vinegar or some good red wine, a little black pepper and maybe some cut-up scallions. Stir until bubbly, being sure to scrape up all the tasty bits in the pan. Cook until thickened a bit, then strain out the solids and serve the sauce with your sliced pork at the table.

check out the stuffed pork tenderloin recipe I posted...several variations listed as well

I made a tenderloing last week, I used a lemon pepper seasoning, yummy, just covered it well, as for a side dish, i made a low carb holindaise sauce (not sure on the spelling) and has some asparagus.

went really well together

have a tasty low carb day

Nathan

I just read somewhere that somebody marinated a pork roast in apple cider vinegar overnight. I'm sure a tenderloin would taste great that way as well.

I made a tenderloing last night!

I too twok whole cloves of garlice, a whole onione, litte salt and pepper.

Choppes the Garlic, and onion, in large chunks skin and all
put the in a baggy with the pork..poured some good balsamic over the top.
24 hours in the fridge

!!!!! WOW!!!!!!!!!!!!!!!!!

anyhoo just a side note