PERFECT PORK TENDERLOIN
My #1 way to cook a pork tenderloin or a boneless pork loin because it's ALWAYS moist and tender. It's easy and foolproof! If you like, marinate the roast and rub with any seasonings that please your palate! So many people have asked me how long to cook tenderloins if they have "more than one" to cook, I wanted to give a simple response. ANSWER: So long as the tenderloins are NOT touching each other, cook 3 or 4 individual tenderloins for the same amount of time as if you were cooking one. Remember, each tenderloin is cooking in its own separate space. EXAMPLE: If cooking three 1-pound tenderloins, cook them only 5-1/5 minutes TOTAL. This makes it a great entree recipe when having a dinner party for 8-12 people, or more. If you enjoy this pork recipe and cooking method, you might want to try my similar beef cooking method - Recipe #65987.
Provided by BeachGirl
Categories Pork
Time 10m
Yield 4-5 serving(s)
Number Of Ingredients 3
Steps:
- NOTE: The success of this cooking method will depend upon how accurate the temperature of your oven is and how well your oven retains heat. Adjust cooking time +/- according to your individual oven.
- NOTICE: If you have a very old oven that is not well insulated, this recipe may not work for you, as heat retention/residual heat is important to the success of this recipe.
- Determine the EXACT weight of roast from the meat wrapper. Weight will determine how long to cook the roast.
- Preheat oven to 500 degrees. Remove tenderloin from refrigerator. Season meat as desired. Place seasoned meat in an uncovered roasting pan on a shelf in the bottom 1/3 of your oven.
- Bake EXACTLY 5 1/2 minutes PER POUND. Adjust +/- according to your oven's accuracy and heat retention. NOTE:.
- IF YOU HAVE AN OVEN PROBE OR THERMOMETER THAT HAS A WIRE THAT GOES THROUGH THE SIDE OF THE OVEN DOOR, BY ALL MEANS USE IT AND SET THE TEMPERATURE ALARM FOR 140 DEGREES. REMOVE MEAT FROM OVEN WHEN ALARM ALERT GOES OFF (probably before an hour has expired).
- Turn oven OFF and DO NOT open oven door for 45 to 1 hour, OR sooner IF you are using a probe thermometer and it alerts that internal meat temp is at 140 degrees. Remove pork from oven, lightly cover with foil, and let rest 5-10 minutes to redistribute internal juices. Roast should be done, very slightly pink in the center, and very moist.
- After resting 10 minutes, the roast should reach a safe 145-150 degrees.
- NOTE:******* For anyone questioning this method of cooking, it really does reach the proper internal temperature on a thermometer. According to Sara Moulton on FoodTV, trichinosos is killed at 138 degrees, and 145 is a safe temperature for pork, although the USDA recommends 160 degrees (meat will be much drier). If the center of the meat is not a little pink, it is overcooked!
- VARIATION: To make Roasted Veggies along with the tenderloin, peel carrots and potatoes, and cut into about 1-inch cubes. Season as desired and drizzle with a little oil. Add vegetables to pan around (but NOT touching) pork tenderloin. Cook tenderloin as instructed above. The roasted potatoes and carrots should be done when the roast is done. You may need to adjust the size of the potatoes and carrots depending upon the weight of your tenderloin and how long you cook it.
PORK TENDERLOIN
Make and share this Pork Tenderloin recipe from Food.com.
Provided by Jjortikka
Categories Pork
Time 5h15m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Mix garlic, salt, pepper & thyme in small bowl.
- Rub mixture over tenderloin and wrap in plastic. Refrigerate for at least 4 hours or overnight.
- Heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total.
- Remove pork and place in a 9x13x2 pan.
- Add enough water to come up to bottom edge of pork (about a half inch). I rinse my frying pan and scrape blackened bits for water.
- Cover with foil and bake at 350 for approximately 45 to 50 minutes.
- Boil the drippings and add a little cornstarch mixed with water to it for gravy. Season with salt & pepper. Good with mashed potatoes.
Nutrition Facts : Calories 224.1, Fat 9.9, SaturatedFat 2.4, Cholesterol 98.4, Sodium 854.1, Carbohydrate 0.6, Fiber 0.1, Protein 31.4
MEXICAN MARINATED PORK TENDERLOIN
A great Friday night recipe to share with friends by Maddie Rix from Jamie's food team.
Provided by Maddie Rix
Categories Mains Jamie Magazine Pork Mexican Sandwiches & wraps
Time 1h35m
Yield 6
Number Of Ingredients 31
Steps:
- First, make the marinade. Peel and chop the onions and garlic.
- Heat a splash of oil in a pan over a high heat, then cook the onion and garlic for 10 minutes, or until softened and starting to colour.
- Meanwhile, soak the chipotle and ancho chillies in hot water. Pick the coriander leaves and set aside, then finely chop the stalks.
- Drain and chop the chillies, then add to the pan with the coriander stalks, cumin, paprika and thyme. Cook for 5 more minutes.
- Stir in the vinegar, tomato purée, brown sugar, orange zest and juice, a pinch of sea salt and black pepper and 400ml of boiling water.
- Bring back to the boil, then reduce the heat and simmer for 15 minutes, or until glossy and thick.
- Allow the mixture to cool, remove the thyme stalks, then blitz in a food processor until smooth.
- Place the pork in a snug-fitting roasting tray and pour the marinade over the top, submerging the pork. Marinate for 4 hours or preferably overnight.
- Preheat the oven to 220°C/450°F/gas 7.
- Remove the pork from the marinade, brushing off any excess, and transfer the mixture to a saucepan for later. Return the pork to the roasting dish and roast in the oven for 8 minutes, so it forms a lovely gnarly crust.
- Reduce the oven to 160°C/325°F/gas 2-3 and cook for 5 to 7 more minutes, or until the pork is tender and slightly pink in the middle.
- Cover the pork with tinfoil and set aside to rest for 10 minutes.
- Put the pan of marinade on the hob, adding in any juices from the pork. Let the mixture reduce over a medium-low heat for 10 minutes, or until sticky and delicious. Add 2 to 3 tablespoons of oil for a glossy sauce.
- To make the rainbow salad, soak the corn for 10 minutes, then drain and cook in a pan of unsalted boiling water for 10 minutes. Remove and leave to cool.
- Finely shred and place the cabbage in a bowl with the vinegar and a pinch of salt, then scrunch it all together.
- Cut the cooled corn kernels from the husk, thinly slice the radishes, then peel the carrots into ribbons with a speed-peeler. Cut the lettuce into wedges. Add the veg to the cabbage mixture and toss well.
- Make the avocado salsa by scooping out and mashing the avocado flesh. Finely chop the chilli (deseed if you like) and spring onions, then roughly chop the reserved coriander leaves.
- Mix all the ingredients in a bowl with the lime zest and juice and enough oil to get a texture you like.
- Warm the tortillas in a dry frying pan or in a foil parcel in the oven at 170°C/340°F/gas 3 for 6 to 7 minutes.
- Slice the pork thinly, pile on a platter and drizzle over any juices. Serve with the warm tortillas, rainbow salad, salsa, reduced sauce and lime wedges.
Nutrition Facts : Calories 353 calories, Fat 21.8 g fat, SaturatedFat 5.1 g saturated fat, Protein 21.4 g protein, Carbohydrate 19 g carbohydrate, Sugar 13.2 g sugar, Sodium 0.9 g salt, Fiber 4.3 g fibre
PORK TENDERLOIN WITH HONEY GARLIC SAUCE
Recipe VIDEO above. Tender, succulent pork fillet seasoned with a rub, seared until golden then baked in a Honey Garlic Sauce until sticky on the outside and juicy on the inside. Simply incredible! (And really, it's SIMPLE!)
Provided by Nagi
Categories Mains
Time 35m
Number Of Ingredients 10
Steps:
- Preheat oven to 180C/350F.
- Mix Sauce ingredients together.
- Mix Rub ingredients then sprinkle over the pork.
- Heat oil in a large oven proof skillet (Note 3) over high heat. Add pork and sear until golden all over.
- When pork is almost seared, push to the side, add garlic and cook until golden.
- Pour sauce in. Turn pork once, then immediately transfer to the oven.
- Roast 15 - 18 minutes or until the internal temperature is 68C / 155F (Note 4).
- Remove pork onto plate, cover loosely with foil and rest 5 minutes.
- Place skillet with sauce on stove over medium high heat, simmer rapidly for 3 minutes until liquid reduces down to thin syrup.
- Remove from stove, put pork in and turn to coat in sauce.
- Cut pork into thick slices and serve with sauce!
Nutrition Facts : Calories 360 kcal, Carbohydrate 29 g, Protein 38 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 127 mg, Sodium 661 mg, Sugar 28 g, ServingSize 1 serving
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
PERFECT PORK TENDERLOIN
Perfect Pork Tenderloin - the perfect wow worthy meal for any night of the week. This flavor packed entree is guaranteed to satisfy even the pickiest of eaters, so roll up those sleeves and let's whip up some perfection.
Provided by Joanna Cismaru
Categories Dinner Main Course
Time 36m
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 F degrees. Place the rack in the middle position.
- In a small bowl combine the salt, pepper, Italian seasoning, garlic powder and onion powder together.
- Sprinkle the seasoning over the tenderloins and use your hands to rub the spices over the entire surface of the tenderloins, until they are evenly coated.
- Heat the olive oil and butter in a large oven safe skillet, such as a cast iron or a Dutch oven, over medium-high heat. Once the oil is hot, add the tenderloins and brown on all sides. Should take about 6 minutes in total.
- Place the skillet in the oven and bake uncovered for 13 to 15 minutes. Halfway through, flip the tenderloins over. Bake until the center of the tenderloin registers at least 150 F degrees.
- Transfer the tenderloins to a cutting board, cover them with aluminum foil and let them rest for at least 10 minutes before slicing.
- Garnish with parsley if preferred and serve.
Nutrition Facts : Calories 225 kcal, Carbohydrate 1 g, Protein 31 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 103 mg, Sodium 274 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
SOUTHWESTERN-STYLE ROTISSERIE PORK TENDERLOIN RECIPE
This rotisserie pork loin recipe has a great Southwestern kick. This dish is best complemented by a side of grilled vegetables.
Provided by Derrick Riches
Categories Entree
Time 2h50m
Yield 4
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Place tenderloins in a resealable plastic bag.
- Combine remaining ingredients-crushed garlic cloves, oil, chili powder, cumin, onion powder, salt, and pepper-and pour into bag.
- Coat tenderloins entirely with the mixture. Seal bag and refrigerate for 2 to 12 hours.
- Follow grill instructions to place tenderloins securely on the spit.
- Turn on rotisserie and grill roasts over indirect heat for 30 minutes or until internal temperature is 145 F/62 C.
- Let the meat rest 8 to 10 minutes before slicing.
Nutrition Facts : Calories 297 kcal, Carbohydrate 3 g, Cholesterol 124 mg, Fiber 1 g, Protein 45 g, SaturatedFat 3 g, Sodium 486 mg, Sugar 0 g, Fat 11 g, ServingSize Serves 4, UnsaturatedFat 0 g
CHINESE PORK TENDERLOIN
Provided by Metro
Time 1h
Yield 2
Number Of Ingredients 9
Steps:
- In a small bowl, mix the ginger, garlic cloves, chili pepper, star anise, brown sugar, rice wine vinegar, oyster sauce, and Chinese five spice together.Place the pork tenderloin in a large resealable plastic bag and pour the marinade in.Marinate in the refrigerator for at least 1 hour before cooking.Preheat oven to 425°F. Prepare a baking pan (either non-stick or oiled).Heat a cast iron pan at medium high heat and add a 1/2 tbsp oil. Take the pork tenderloin out of the bag, while letting the excess marinade drip back into the bag. Season all around the pork tenderloin with salt to taste.Place the pork into the pan to sear until brown (about 2-4 mins). After 2-4 min flip the tenderloin to sear the other side until brown for another 2-4 mins.Now transfer the tenderloin onto the prepared baking pan and bake in the oven for about 15-20 min, or if you have a meat thermometer, until the internal temperature reaches 145°F.While the pork cooks in the oven, pour the remaining marinade into a small saucepan and simmer for about a minute, then salt to taste to make sauce.Once you remove the pork from the oven, allow it to rest for about 10 mins before cutting into medallions. The pork should be juicy, pink, and tender.Serve with sauce poured over the pork medallions.Notes:This dish goes well with jasmine rice or roasted potatoes.It is also nicely complimented with sauteed vegetables or roasted vegetables like bok choy, Chinese broccoli, or eggplant.Source: From Eric in Ottawa
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- Trim tenderloin of fat and any silver skin and pat dry with a paper towel. Pierce pork loin all over with a fork and rub with 1 Tbsp oil.
- Combine your seasonings and sprinkle onto the tenderloin then use your hands to rub the spices into the tenderloin until evenly coated.
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THE BEST PORK TENDERLOIN RECIPE · I AM A FOOD BLOG
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- Temper your pork by leaving it on the counter while you prepare your dry rub. At the same time, preheat your oven to 400ºF.
- Make the porchetta dry rub by mixing the fennel, rosemary, sea salt, pepper, and lemon zest in a small bowl.
- Arrange the tenderloins on a rack over a baking sheet, and bake for 20 min or until 130ºF in the middle (see notes). While the pork is baking, make your salsa verde by combining all salsa verde ingredients except lemon zest in a blender. Blend until smooth, then taste and season with extra salt and pepper if needed. Drizzle a splash of olive oil on top and top with the lemon zest.
21 PORK TENDERLOIN RECIPES THAT ARE AN INSTANT DINNER ...
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Author Bon AppétitPublished 2016-06-06
- Weeknight Porchetta. We cut corners on the classic Italian dish—using bacon and skipping the multiday air-drying process. It’s not traditional, but it sure is delicious.
- Pork Loin with Cherry Vinaigrette. A peppy cherry dressing is a natural pairing for pork. View Recipe.
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- Roasted Pork Tenderloin with Porcini Broth. Pork tenderloin is a delicious lean cut, but it can get dry quite easily. Use an instant-read thermometer and cook pork to 140° to ensure juiciness.
- Pork Tenderloin with Pears and Shallots. Skillet roasted pears and shallots give this tenderloin a little something called "va-voom." That's a technical cooking term, FYI.
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- Pork Tenderloin with Plum Chutney. Apple is pork's natural BFF, but this plum chutney also slays. View Recipe.
- Roast Pork Tenderloin and Apples with Mushroom Sauté. The ingredient list for this recipe is insanely small. You're looking at dinner. View Recipe.
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