JUICIEST BAKED PORK TENDERLOIN
This is the juiciest baked pork tenderloin recipe ever. It's coated in an easy spice rub, quickly browned in a pan which creates a lovely crust, then baked in a simple pan sauce to keep it incredibly tender, juicy, and delicious. The melt-in-your-mouth tender pork tastes amazing as leftovers, too!
Provided by Kristen Stevens
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- Preheat your oven to 400 degrees. Dry the pork tenderloins well with paper towels.
- Mix the paprika, onion powder, garlic powder, oregano, salt, and pepper together in a small bowl. Rub this spice mix over all sides of the pork.
- Heat the oil in a large frying pan over medium-high heat. Add the pork, working in 2 batches if your pan is not big enough to fit both tenderloins without them touching. Sear the pork on all sides until it is brown, about 6 minutes total. Take the pan off the heat.
- Move the pork to a baking dish. If the spices left in the pan are black, wipe them away with a paper towel. Return the pan to the heat and add the beef broth. Scrape the bottom of the pan to remove any stuck-on bits then boil for 1 minute until it reduces to about ¼ cup. Pour this sauce over the pork.
- Pour the apple cider vinegar over the pork then dot the top with the butter. Cover the baking dish with foil.
- Bake the pork for 20-25 minutes, or until it reaches an internal temperature of 145 degrees. Let the pork rest for 5 minutes before slicing into 1/4 inch thick rounds. Serve with a little minced parsley, for color.
Nutrition Facts : ServingSize 5 slices or ⅙ of the recipe, Calories 227 kcal, Sugar 1 g, Sodium 559 mg, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Carbohydrate 1 g, Fiber 1 g, Protein 32 g, Cholesterol 103 mg, UnsaturatedFat 5 g
THE BEST GARLIC BAKED PORK TENDERLOIN RECIPE EVER
The Best Garlic Baked Pork Tenderloin recipe - delicious easy melt in your mouth tender pork tenderloin baked to perfection in a buttery garlic sauce.
Provided by Courtney O'Dell
Categories Main Dishes
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Line baking sheet with aluminum foil.
- In a small bowl, combine garlic, basil, oregano, thyme, parsley, and sage. Set aside.
- Generously season meat with salt and pepper.
- In a large pan, heat oil until shimmery.
- Add to pan, and cook on all sides until dark golden brown.
- Transfer to baking sheet.
- Generously coat with herb mix.
- Place pats of butter on top of the pork.
- Wrap in foil, bake until meat is 145 degrees internally at the widest, thickest part of the tenderloin (about 25 minutes.)
- When pork has come to temperature, remove and let rest, tented with foil, for at least five minutes to lock in juices.
- Slice against the grain and serve immediately.
- To store leftovers, place in an airtight container and keep in refrigerator for up to three days.
- To freeze leftovers, place in a plastic bag or wrap in plastic wrap and keep in freezer for up to three months.
- To reheat, let thaw naturally in the refrigerator overnight, and bake at 350, wrapped in foil, until piping hot when ready to serve.
Nutrition Facts : Calories 279 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 107 milligrams cholesterol, Fat 15 grams fat, Fiber 0 grams fiber, Protein 33 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 3 oz, Sodium 438 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
ASIAN-GLAZED 'MELT-IN-YOUR-MOUTH' PORK TENDERLOIN
A sweet and salty brine is the secret to this Asian-inspired pork tenderloin. Let the pork tenderloin soak in the brine for 2 to 8 hours to become tender, juicy, and flavorful. Grill and serve the sliced tenderloin with the Asian glaze. Complete the meal with brown rice, glazed carrots, and steamed green vegetables.
Provided by Austin Geraldson
Categories World Cuisine Recipes Asian
Time 2h34m
Yield 4
Number Of Ingredients 16
Steps:
- To make the brine, mix together the water, 1/2 cup brown sugar, salt, 2 tablespoons ginger, onion, lemon, 5 cloves of garlic, and 1/2 cup teriyaki sauce in a large container. Add the pork tenderloin, cover, and refrigerate for 2 to 8 hours.
- For the glaze, whisk together 1/2 cup teriyaki sauce, sweet and sour sauce, hoisin sauce, 4 cloves of garlic, 2 tablespoons ginger, brown sugar, and orange juice.
- Prepare an outdoor grill for high heat.
- Cook the pork tenderloin on the preheated grill until no longer pink in the center, 7 to 12 minutes per side. Remove the tenderloin from the grill and cover with foil; allow to rest for 10 minutes. To serve, brush with glaze, and cut into thin slices.
Nutrition Facts : Calories 554.9 calories, Carbohydrate 79.5 g, Cholesterol 111.7 mg, Fat 8.1 g, Fiber 3 g, Protein 41.8 g, SaturatedFat 2.4 g, Sodium 3518.6 mg, Sugar 57.7 g
MELT IN YOUR MOUTH PORK LOIN
This is so easy, you put it in the oven and fuggitaboutit (forget about it). Great for Sunday dinner OR weeknight meal when you don't wanna spend a ton of time in the kitchen. This goes really well with some quick macaroni and cheese, and a can of green beans.
Provided by pillsbury12
Categories Pork
Time 3h5m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Set oven at 300 degrees Fahrenheit.
- Take a large sheet of tin foil; shake half of the soup mix in the center of the foil.
- Place your pork loin on the sprinkled soup mix, FAT SIDE UP.
- Shake the rest of the soup mix on the top of the pork loin.
- Drain can of mushrooms well; place over the top of the pork loin.
- Wrap the meat up in the foil. You may need to double wrap depending on the thickness of the meat.
- Place the wrapped up pork loin in a 13 x 9 rectangular pan.
- Bake for 3 to 4 hours depending on the size of the loin; use a meat thermometer if you are not sure.
- You may use the drippings for gravy; I do and it is delicious.
Nutrition Facts : Calories 31.7, Fat 0.2, Sodium 571.7, Carbohydrate 6.2, Fiber 1, Sugar 1.3, Protein 2.1
ASIAN-GLAZED 'MELT-IN-YOUR-MOUTH' PORK TENDERLOIN
A sweet and salty brine is the secret to this Asian-inspired pork tenderloin. Let the pork tenderloin soak in the brine for 2 to 8 hours to become tender, juicy, and flavorful. Grill and serve the sliced tenderloin with the Asian glaze. Complete the meal with brown rice, glazed carrots, and steamed green vegetables.
Provided by ElizabethKnicely
Categories Pork
Time 2h44m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To make the brine, mix together the water, 1/2 cup brown sugar, salt, 2 tablespoons ginger, onion, lemon, 5 cloves of garlic, and 1/2 cup teriyaki sauce in a large container. Add the pork tenderloin, cover, and refrigerate for 2 to 8 hours.
- For the glaze, whisk together 1/2 cup teriyaki sauce, sweet and sour sauce, hoisin sauce, 4 cloves of garlic, 2 tablespoons ginger, brown sugar, and orange juice.
- Prepare an outdoor grill for high heat.
- Cook the pork tenderloin on the preheated grill until no longer pink in the center, 7 to 12 minutes per side. Remove the tenderloin from the grill and cover with foil; allow to rest for 10 minutes. To serve, brush with glaze, and cut into thin slices.
Nutrition Facts : Calories 550, Fat 7.6, SaturatedFat 2.4, Cholesterol 111.9, Sodium 17652.6, Carbohydrate 77.6, Fiber 2.6, Sugar 61.4, Protein 42.4
MELT IN YOUR MOUTH MARINADE
A wonderful marinade that makes even the toughest cuts of beef so tender you could cut them with a butter knife. Tastes great on pork chops and chicken, too. Play with the amounts of garlic and ginger to suit your taste. I tend to use more rather than less. Makes enough for four servings.
Provided by TULSA11
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Yield 12
Number Of Ingredients 5
Steps:
- In a small, nonporous bowl, combine the soy sauce, olive oil, garlic, mustard powder and ginger. Mix well, cover and refrigerate until ready to use on your favorite meat.
Nutrition Facts : Calories 104.8 calories, Carbohydrate 3.4 g, Cholesterol 0 mg, Fat 9.6 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 1.3 g, Sodium 1203.4 mg, Sugar 0.5 g
PORK CHOPS THAT MELT IN YOUR MOUTH
I had a lot of chops to cook, so to cut down on the time, I cooked them this way & produced a chop that was super moist & melt in your mouth tender, no knife needed.
Provided by Lynn Socko
Categories Steaks and Chops
Time 50m
Number Of Ingredients 4
Steps:
- 1. Place just enough oil In skillet to barely cover bottom, heat to med-high heat, In meantime, season & lightly flour chops, if using panko you might need to rub a little olive oil on the meat to help the panko adhere. Preheat oven to 375.
- 2. Lightly brown both side of chops, place on baking sheet ( you can spray baking sheet with spray oil but not needed unless pork is very lean). Pop in 375 oven for 25 to 35 min. depending on thickness of chops.
- 3. NOTE: If using cube steak, reduce oven time to about 20 min.
MELT-IN-YOUR-MOUTH PORK ROAST
This is a simple one... An excellent pork roast and, as usual, it's the cooking technique that will make all the difference. The key here is the internal temperature of the roast. If it goes above 150f (65c), it will come out dry.
Provided by Andy Anderson !
Categories Roasts
Time 3h
Number Of Ingredients 6
Steps:
- 1. In a small prep bowl, mix the rosemary, garlic, thyme, black pepper, and olive oil.
- 2. Place the roast into a baking dish, and throughly rub the spice mixture into the meat. Note: If you like garlic as much as I do (it keeps away the vampires), take a small pairing knife and cut slits into the skin about 1.5 inches (3.5cm) deep and insert whole peeled cloves of garlic deep into the slits. The garlic will mellow as the pork cooks, and infuse some awesome garlic flavor into the meat.
- 3. Cover the dish, and let the roast rest in the refrigerator for a minimum of two hours, or overnight. Cook's Note: You might consider a brine for the pork roast. Brining can add up to 15 percent more moisture to the pork loin.
- 4. Before cooking, remove from the refrigerator, and let stand, covered, at room temperature for 1 hour... no more. Note: If it's a very hot day in your kitchen, and you're worried about generating nasty bacteria, you can skip this step.
- 5. Place a rack in the middle position of your oven, and then preheat to 350f (175c).
- 6. Cook, uncovered for about one hour, or until the roast hits an internal temperature of 140f (60c). Cook's Tools: The image on the left is of the Thermapen instant read digital thermometer. It's considered one of the most expensive of it's kind... typically running about 100 U.S. dollars. However, every restaurant that I've worked in used this brand, and if you need quick/accurate temperature readings... this is one to get.
- 7. Remove from oven, tent with foil, and allow to rest for 15 minutes before carving. Cooking Tip: As the roast rests the internal temperature will continue to increase 6 to 8 degrees. And since the government suggests pork be cooked to 145f (63c), you're right in the perfect range for a pork loin roast. This process of the roast continuing to cook outside the oven is called: Carry-over Cooking.
- 8. Why do we let a roast rest before carving? As meat proteins are heated during cooking, they coagulate and squeeze out some of the moisture inside their coiled structures and in the spaces between the individual molecules. The heat drives this liquid toward the center of the meat. As meat rests, this process is partially reversed. The moisture that is driven toward the center of the meat is redistributed as the protein molecules relax and are able to reabsorb some moisture. As a result, less juice runs out of the meat when you cut into it.
- 9. Presentation Pork goes with so many side dishes... How about some black beans and rice, a few pan-fried plantains, or just a few roasted young potatoes, and some applesauce. Enjoy... Keep the faith and keep cooking
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- Zest one of each of the fruits into a large bowl before juicing them. Add the spices, garlic, and cilantro to the bowl, stirring well.
- Add the pork tenderloin to the bowl, cover, and refrigerate. Refrigerate for at least 8 hours, if possible. (If you're in a hurry, you can go for about an hour and reduce the oven temp for a slower roast to keep the pork moist and tender.)
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