This pulled pork loin in slow cooker recipe is a tender, flavorful dish that creates a delicious Carolina pork BBQ. Made ...

Chef Bud joined us in the kitchen and really outdid himself! He showed us how to make his delicious Bacon Wrapped Pork Loin ...

Pork tenderloin - Remove any silver skin and slice into ½-inch thick medallions. Thin-sliced boneless pork chops can be used instead. Chicken broth, chicken stock, or vegetable broth.

Pour ½ of the sauce over the top and then wrap the pork loin in aluminum foil. Turn down ½ the burners on your gas grill to off and set the pork loin on the “off” part of the grill.

Let simmer 25-30 minutes, turning occasionally until internal temp reaches 160 Degrees. Remove pork from pan. Let sauce simmer 5 mins. while pork rests. Slice thinly and serve with sauce.

Scraping and whisking any bits from the bottom of my pan, I use the sauce to drizzle the tenderloin to finish it off. No longer do I fear preparing pork at home, and with this recipe neither will you.

The Pork Tenderloin with Mustard Cream Sauce comes from the December 1992 Sugar and Spice column, a regular column using favorite reader recipes. It serves 4.

Cook, turning to brown on all sides, for about 4 to 5 minutes, or until the pork is just pink at the center [about 145 F]. Transfer the pork to a plate, cover with foil and let it rest while you ...

Add the Worcestershire sauce, and toss for 1 minute. Add the crème fraîche, and let the sauce reduce by half, about 4 minutes. Season with salt and pepper. Turn off the heat.

Season the pork tenderloin with salt, pepper, garlic powder, onion powder, or a favorite seasoning blend. Rub the seasonings in on all sides of the tenderloin. Set aside on a plate. Heat oven to 400 ...

Per serving (using half the sauce): 250 calories, 29 g protein, 13 g carbohydrates, 8 g fat, 2 g saturated fat, 70 mg cholesterol, 710 mg sodium, 2 g dietary fiber, 11 g sugar ...