PORK TENDERLOIN RECIPES

Pork tenderloin is one of those dinners that’s impressive enough for special occasions but easy and quick enough for a weeknight dinner. There are several ways to prepare pork tenderloin including grilling, roasting and pan frying. You can even cook it in your slow cooker. The flavor options are just as numerous as the cooking methods thanks to marinades, seasonings, stuffings and side pairings. If you’ve ever hesitated to make pork tenderloin in the past or you’re in need of a new way to enjoy it, here’s everything you need to know.

What is the Difference Between Pork Tenderloin and Pork Loin?

Pork tenderloin is frequently mistaken for pork loin. Pork loin is a larger cut of meat and comes from the backbone of the pig and while pork tenderloin is also from the backbone, it’s much smaller in size, and more tender. The two cuts of meat look very different from one another, but it’s easy to confuse the two while reading a recipe or during grocery shopping. Pork loin is noticeably wider than tenderloin so the methods of cooking it are entirely different. Pork loin is best cooked by grilling or slow roasting while pork tenderloin is typically cooked over high heat. Therefore, the two should not be used interchangeably in a recipe.

What to Look for When Choosing a Pork Tenderloin

Pork tenderloin can be found prepackaged in the meat department at the grocery store. It’s typically sold whole and weighs around a pound. Tenderloin can also be purchased as a two-pack which is about three pounds, and since many recipes call for two tenderloins, the two-pack option is convenient. There is also the option to buy plain or pre-marinated tenderloin, depending on your preference. Choose a tenderloin that’s pinkish in color and avoid pale or gray meat. Marbling, or little streaks of white fat, indicates that the meat will be more tender and juicy when cooked.

How to Season Pork Tenderloin

As mentioned, pork tenderloin can be purchased plain or flavored. There are several methods and recipes for dressing up your pork tenderloin with added flavor. You can season your tenderloin with a dry rub, marinate it, brine or glaze it. We’ll talk about all of those options and how to execute each method.

How to Marinate Pork Tenderloin

Marinating is the process of soaking raw meat in a seasoned liquid in order to impart flavor. The marinating process should always be done in the fridge. Depending on the recipe, you can marinate your pork tenderloin for a couple of hours or even overnight.

To marinate, mix your marinade ingredients together in a glass bowl and then add the mixture to a sealable plastic bag before adding your pork tenderloin. Follow the recipe for time guidelines, but never marinate longer than 24 hours. Flip the tenderloin over occasionally to ensure even coverage.

After you’ve removed the meat from the plastic bag, you can use the remaining marinade as a sauce. You should heat the marinade to boiling in a one-quart saucepan and let it continue to boil for at least a minute. Do not use as a sauce unless it has been boiled.

How to Cook Pork Tenderloin Without a Recipe

1. Season

Heat your oven to 400°F and pat the pork tenderloin dry, then rub it with a mixture of salt, pepper and your spices of choice. (My current go-to is to rub it with a blend of equal parts salt, pepper, brown sugar, and cumin and serve it alongside some roasted root veggies; the brown sugar helps the pork get a nice caramelized sear and gives the spice rub a deeper flavor).

2. Sear

Heat a large, heavy oven-proof skillet (preferably cast iron) over medium-high heat, swirl in a bit of oil, then sear the tenderloin, turning every 2 minutes or so until it’s nicely browned on all sides, for a total of about 7 minutes.

3. Roast

Throw that skillet in the oven for about 10 to 15 minutes more, flipping the tenderloin over halfway through cooking, until the meat reaches 140°F (or, if you don’t have a meat thermometer, until it feels firm and springs back when pressed with your finger and the juices run clear when poked with a knife). While it roasts, toss together your salad or finish roasting your veggies.

4. Slice

Remove your perfectly-roasted tenderloin to a cutting board and let it sit for at least five minutes before slicing it across the grain into ready-to-eat medallions. Plate it up with your sides and voila! tenderloin for dinner.