PORK TENDERLOIN WITH MUSTARD SAUCE 2 lb. boneless pork tenderloin 1/2 to 1 tsp. ground ginger SAUCE: 1/2 tsp. garlic powder 2 tbsp. honey 2 tbsp. Dijon mustard 2 tbsp. frozen orange juice concentrate, thawed Preheat oven to 350 degrees. Rub pork tenderloin with ground ginger and place in shallow baking pan. Bake 30 to 40 minutes or until tender. Combine sauce ingredients. During last 10 minutes of cooking, brush with sauce. When tenderloin is done, remove from oven and brush with sauce again. Cool completely. After meat has been cooled, place meat and sauce in a plastic bag and seal. Refrigerate at lest 2 hours or overnight. Slice paper thin. Serve with crackers or hot French bread and mustard and kiwi fruit and mandarin oranges ... or what about this on PORK TENDERLOIN WITH CREAM SAUCE 1 1/2-2 lb. pork tenderloin 1/3 c. chopped onion 1/2 c. chopped carrot 1/4 c. butter 1 c. beef stock or broth 2 tbsp. lemon juice 1/2 tsp. grated lemon peel 1/2 tsp. grated lemon peel 1/4 tsp. salt 1/4 tsp. thyme Pepper 1 bay leaf 1/2 c. light cream 2 tbsp. flour 2 tsp. chopped parsley Noodles Brown meat, onions and carrots in butter. Add next 7 ingredients. Cover and simmer until tender. Remove meat. Measure pan juice and add water to make 1 cup. Return liquid to skillet. Stir cream into flour. Add to skillet to thicken mixture and make a sauce. Pour sauce over meat in serving dish. Add parsley. Serve over noodles. 6-8 servings. if you dont think any of this is good or any suggestions on to make it better please say it because im fairly new to this all!! thank you!!

Both sound good but I'd try the pork tenderloin with cream sauce.Sounds yummy.

They both look good. On the first one, I would seer the tenderloin before it goes into the oven. That way you get a nice brown color and lock the juices in in addition to the flavor that browning gives it. If you're just fishing for interesting pork tenderloin recipes, try foodtv.com I made this one last week (it was very good) http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_24672,00.html

cream sauce for me too, it sounds the other might be overpowering with tenderloin, but i'd try it on a pork roast

I'm not a big fan of ginger unless it is in pumpkin pie