Baked Pork Tenderloin

Name: Baked Pork Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pork tenderloin; 1/2 c. flour; 1 tsp. salt; 1/2 tsp. pepper; 2 1/2 Tbsp. butter; 1 c. chopped onion; 1 clove garlic, minced; 1 tsp. ginger; 1 (1 lb.) can applesauce; 1/2 c. wine; 1/2 c. soy sauce

Eats Now Editorial Team · 288 kcal · Meat & Poultry

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Baked Pork Tenderloin – a delicious recipe with pork tenderloin, flour, salt, pepper, butter, onion. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1 pork tenderloin
1/2 c. flour
1 tsp. salt
1/2 tsp. pepper
2 1/2 Tbsp. butter
1 c. chopped onion
1 clove garlic, minced
1 tsp. ginger
1 (1 lb.) can applesauce
1/2 c. wine
1/2 c. soy sauce

1
Season flour with salt and pepper.
2
Rub both sides of roast with flour mixture, then brown in butter.
3
Place in oven serving dish.
4
Pour off all but 1 tablespoon of fat.
5
Brown onion and garlic, then stir in ginger.
6
Mix together applesauce, wine and soy sauce; stir into onion mixture.
7
Simmer 1 minute, then pour over pork.
8
Bake at 350u00b0 for 1 hour.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pork tenderloin, 1/2 c. flour, 1 tsp. salt, 1/2 tsp. pepper, and more.

Yes, Baked Pork Tenderloin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
288 kcal
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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