This is great party food, easy to make, and very satisfying. Leftovers are wonderful for snacks, lunch, or even dinner when heated in an oven at about 250 degrees for 15 minutes.

Directions:

Place tenderloin in a small dish with ½ cup of hot water, cover tightly with foil

Heat the Tenderloin in the oven at 325 degrees for about 20 minutes or as following directions provided by the Brotherhood of St Andrew

Slice into ¼” slices

Bake Sister Schubert Rolls (not biscuits)

Apply horseradish sauce on both sides of the sliced roll and fill it with a slice of pork tenderloin. Keep warm until served.

(Horseradish sauce can be purchased as a prepared sauce or can be homemade with mayonnaise and creamed horseradish made to taste, depending on the amount of heat desired)

Can be reheated in an oven or toaster oven for snacks, lunch, or dinner.  

Sister Shubert Yeast Dinner Rolls

Fig jam, relish or chutney

Smoked Pork Tenderloin sliced 1/8 to 1/4” thick

Slice the dinner rolls, add your fig preference, and put in a layer of tenderloin. Put in a jelly roll pan and cover tightly with foil. Bake at 350 for 18-20 minutes

*Kick it up a notch - add a slice of Fontina or a smear of Blue Cheese.

Here are several pan sauces, quick to make and easily adjusted to individual tastes. Normally one makes a pan sauce after searing or cooking the meat in the pan. We will use the accumulated juices in the foil your pork tenderloin comes in. Simply rinse the foil with either wine or chicken broth that is going into the pan sauce anyway. 

*You can easily double or triple these recipes. They are for one Pork Tenderloin. 

Red Wine Pan Sauce

1     lg Shallot, minced

¾ cup Red Wine

¾   cup Chicken Broth

1     T Brown Sugar, packed

2     T Butter, separated

1     t fresh Rosemary, minced

½   t Balsamic Vinegar

½   t Freshly Ground Pepper

      Salt to taste

Add oil to pan and saute shallots until softened, about 2 minutes

Add wine to pan, bring to a simmer and cook until reduced by half

Add chicken broth and brown sugar and simmer until reduced by half

Off the heat sir in tablespoons of butter, then add rosemary, vinegar, salt and black pepper

Marsala and Porcini Pan Sauce

1     lg Shallot, minced

¼    oz  dried Porcini Mushrooms (other varieties are fine)

     Can substitute fresh mushrooms, about 2-3 ounces, diced

¾   cup Marsala

¾   cup Chicken Broth

2     T Butter

1     T Parsley

Salt and Pepper to taste

Microwave ½ cup broth with the dried mushrooms until hot then let sit covered until soft (~5 min). Drain, reserving liquid, then chop 

Heat your pan, add oil then shallots, cook until soft *if using fresh mushrooms saute mushrooms first until they lose their liquid then add the shallots

Add Marsala and simmer until reduced by half

Add remaining chicken broth and mushroom soaking liquid, simmer until reduced by half

Off heat add butter then parsley, salt and freshly ground pepper

**If you like sauces a bit thicker either reduce the wine more or after chicken broth is reduced combine 1 t corn starch with 1 T water and whisk it into the sauce. 

1    Cup balsamic vinegar

¾    Cup ketchup

¼    Cup brown sugar

2     T  honey

1     T  Worcestershire sauce

1     T dry mustard

½     t  kosher salt

½     t  black pepper

½     t  granulated garlic

½     t  granulated onion  

Combine all ingredients in a sauce-pan, whisk to combine, bring to a boil, reduce heat and simmer about 20 minutes.  Stir regularly.  Let cool before using. 

Can be used as a glaze or baste before serving, served as a sauce on the side and is fantastic as a spread for smoked tenderloin sliders!

From “American BBQ Sauces” by Mrvich 

First Layer Chips

Add layer of cheese, preferably queso cheese

Add chopped Smoked Pork Tenderloin which has been sauteed in Avacado oil

Alternate layers to desired amount of nachos

Bake in 200 degree oven until cheese is melted

Top with Sour Cream and Guamacole

Add Salsa across the layers of nachos and filling

Serve as desired.

Take a Baked Potato and split in the middle

Add butter, sour cream, finely chopped smoked pork tenderloin which has been tossed with barbecue sauce of choice

Add other toppings such as green onions, cheese as desired, salt and pepper to taste