Other Easy Pork Tenderloin Recipes
If you’re looking for other delicious, easy ways to make this recipe, please check out some of our other favorite recipes below:
- The Best Instant Pot Pork Tenderloin Recipe
- The Best Baked Teriyaki Pork Tenderloin Recipe
- The Best Grilled Pork Tenderloin
- The Best Blackened Pork Tenderloin and Vegetables Recipe
- Easy Baked Ranch Pork Tenderloin and Gravy Recipe
- Sheet Pan Roasted Pork Tenderloin and Veggies
These recipes are so simple, easy, and BURSTING with flavor – they are guaranteed to knock your socks off!
You can also find some of our favorite pork recipes – like our garlic pork chops, air fryer pork chops, crunchy baked pulled pork, slow cooker pork steaks, and more in our complete pork recipe archives.
Pork Tenderloin Method: Sous Vide
- Total time: 3 hours, 5 minutes
- Rating: 8.5/10
About this method: Armed with the instructions from Serious Eats, I placed my salted and peppered tenderloin in a zip-top plastic bag and used the water displacement method to lower the pork into water circulating at 140°F. Using the Serious Eats chart for cook time , I cooked for 3 hours, then quickly seared the tenderloin in a very hot skillet, rested it for 2 minutes, then sliced the meat.
Results: The pork let out almost no juices onto the platter when I sliced into it, suggesting that all of the juices stayed inside. The meat was incredibly juicy and moist but perhaps a little too tender, if there is such a thing. The meat was deliciously porky-rich, but the texture was very soft, sort of like rotisserie chicken breast.
More Pork Recipes We Love
- Saute onion in oil until softened, about 3-5 minutes.
- Add mushrooms, thyme and salt and pepper. Cook till mushrooms have released juices.
- Add the wine to deglaze and loosen any bits off pan. Add the chicken broth and Worcestershire sauce and bring to a low boil for 2-3 minutes.
- Melt butter. Add the flour and parsley to melted butter.
- Whisk into broth and bring to a boil. Let cook 1 minute.
- Simmer until thickened and serve over sliced tenderloin.
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Ok Lets Move On To Step Five
Let your tenderloin rest for 10 to 20 minutes before slicing. This is a very important and often overlooked step. If you remove that perfectly cooked tenderloin from the oven and immediately slice it up in your frenzy to feed it to your beautiful face, not ONLY will you end up with scorching second degree burns on the roof of your mouth , you will also lose all of the lovely juiciness.
Those juices will ooze onto your cutting board, drip down onto your freshly mopped floor and cause all sorts of mayhem and frustration. You could slip and break a bone. Worse yet, if youre a pet owner, you can be assured that you will have dogs and/or cats at your feet quicker than Lindsey Lohan on a bottle of booze. So please heed my warning. Let your roast rest before slicing it.
Use the resting time to set the table, help your favorite mini-me finish up their homework, or catch up on a few minutes of The Voice. Then you may carry on on and eat your delicious dinner.
If you love boneless pork tenderloin, you should check out my recipe for balsamic brown sugar boneless pork tenderloin. Its a slow cooker recipe that is super delicious, and I bet you will love it.
Boneless Balsamic Pork click photo for the recipe
Tips To Improve Your Recipe
Here are a few tips to improve the recipe:
- Pork tenderloin is lean meat and you should not cook it on slow heat. It will get dry and release all of its juices. Make sure you cook the tenderloins at 350 degrees and take them out as soon as they are done.
- Like any other meat, dont serve the pork tenderloins right out of the oven. Put them on rest on the table for 5-7 minutes so that it reabsorbs all the juices around them.
- A little pink inside the tenderloins does not mean that its undercooked. Its actually a sign of perfectly cooked tenderloins.
- You can use different types of seasoning and see what works for your taste. Adding herbs can make the tenderloins more aromatic and enhance the flavor.
- You can add little heat by including chillis or paprika in the seasoning.
- Pork tenderloin becomes complete only when you are serving some currency veggies along with the platter.
- Dont discard the fat if your cut has some. It melts while baking and adds a lot of flavor to the dish.
- Pair the pork tenderloins with roasted or grilled veggies or some green salad with lots of fresh vegetables. It adds lots of color to the table and makes your meal nutritionally complete.
- Soaking the pork tenderloins in brine or rubbing salt and vinegar makes the meat tender and full of flavor. It improves the taste like meat is melting in the mouth.
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Best Damn Oven Roasted Pork Tenderloin
Perfectly seasoned and roasted to perfection in your oven, this pork tenderloin is buttery tender, juicy, and so delicious! With easy ingredients and simple steps, its the perfect family meal.
Pork tenderloin is one of the finest cuts of meat. Its very lean and tender and can be seasoned any number of wonderful ways. For this recipe well use a combination of simple pantry ingredients to season the pork, before roasting it in the oven for about 30 minutes.
Preparing The Pork Tenderloin For Cooking
Before tossing the meat into the preheated oven, youll need to prepare it for cooking.
Cut off the Silverskin- Pork tenderloin tends to come with sinew on its exterior, and this part doesnt cook to softness. So, youll need to slice this silverskin off before you season and roast the meat. Trace the knife beneath the sinew, ensuring that you cut as little meat off the roast as possible.
Brine the Pork Tenderloin- A brine infuses a higher dose of flavor to the pork tenderloin since the salt content penetrates more profoundly than a marinade. Plus, the brine adds juiciness to an already juicy slab of meat. To make a brine, use four tablespoons of kosher salt for four cups of water. And make sure the liquid is enough, so the meat is completely submerged in the solution.
You can make the brine in a bowl or large Ziploc bag. Then, put the pork tenderloin in it and let it sit in the fridge for about 30 minutes to two hours. And when the time is reached, discard the solution and thoroughly rinse the meat.
Season the Pork Tenderloin- If youre not a fan of bringing, you can skip that step and season the pork tenderloin with as much salt and pepper as youd like. But if youve brined the meat, then reduce the amount of seasoning youll use for it.
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Why Is My Tenderloin Tough
Tenderloin is lean and one of the most tender cuts around, but the lack of fat means that overcooking it will result in dry, tough meat. If you have guests who like their meat well-done, consider cutting a whole tenderloin into pieces and cooking them to different temperatures to please everybody.
Pork Loin Vs Tenderloin
These are two totally different cuts of meat.
Pork tenderloin is a small slender cut of meat that is more tender than a pork loin. Its about 1 1/2 to 2 in diameter and about 10 long.
A pork loin is about 5 inches across and tends to be a bit tougher than the tenderloin. Due to the shape/size, the cook time is different. We roast a pork loin for about an hour while this tenderloin needs only 20 minutes.
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Why This Recipe Works
Whats so great about this one skillet pork tenderloin and potatoes?
Pork tenderloin This is a cut of meat that I find to be so versatile, easy to find, and even easier to cook. Ive been known to stock up on tenderloin when its on sale, throw it in my freezer, and cook it at least once a week. A fan favorite over at our Creme de la Crumb headquarters for sure!
Simple seasonings No need to make a big fuss over the seasonings for the pork and potatoes. If you have salt, pepper, Italian herbs, garlic, and butter, youre good to go!
Baby potatoes Not only are they adorable, but baby potatoes are key in this recipe because they fit perfectly into the skillet, cook up quickly, and taste so yummy! Baby red or gold work just fine, so use whichever you prefer.
Feeds 4 This dish easily feeds a family of 4 , or make it for 2 and enjoy the leftovers for lunch or dinner the next day!
Do You Cover A Pork Tenderloin When Baking
Cover the pork tenderloin with foil and roast for 30 minutes. Remove foil, spoon some more sauce over the loin and cook for about another 30 minutes or until the loin interior temperature reaches about 145°F. Remove pork from oven and cover it with foil to let it rest for about 15 minutes. Slice thin and serve hot.
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How To Make Lemon Potatoes
- Chop the potatoes into wedges then put them in a baking dish with olive oil, lemon juice, and a few spices.
- Now bake them for about half an hour.
- Gently mix the potatoes around then put them back into the oven for another 30 minutes.
Here’s where you have two options:
Bake The Pork Tenderloin
Now that the pork tenderloin is seared, you can either bake it in the same pan you seared it in, or transfer it to a rimmed baking sheet. Brush the pork tenderloin with additional marinade, then bake in a preheated oven at 425°F for about 15-20 minutes, until the pork reaches a temperature of 145°F, then remove it from the oven. Cooking the pork tenderloin at the high temperature of 425 degrees F helps it cook quickly and prevents it from drying out.
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Tips For Cooking Pork Tenderloin In A Slow Cooker
marinating a cut of pork or any other kind of meat cut is very essential if you want to achieve a nice, savory taste with this recipe dish. You can make a seasoning mix using just a few ingredients and marinate the pork for a half hour or so. This really helps the meat with its flavor and smell.
Use some butter you dont necessarily have to use oil when cooking this dish in the slow cooker butter does the trick. And even better, it gives a creamy and sweet taste to your dish. Just melt some butter in the pan, mix with a couple of garlic, honey, and vinegar, and pour the mixture on your pork tenderloin in the slow cooker youll be stunned by its amazing taste.
You can make gravy whats a dish of roasted pork tenderloin without some gravy? Gravies are really simple to make it would even take up to half an hour. Just combine the liquid you get from cooking the meat and some cornstarch slurry to make it thick, and there you have it. To make a cornstarch slurry, mix 50% cornstarch and 50% water in a bowl or bottle and shake until its well mixed.
Add some honey you might not believe it, but honey tastes absolutely amazing when added to cooking pork tenderloin. Just like the butter, it gives off a strong sweet flavor and aroma that is simply irresistible. Add honey to your recipe and thank us later.
Can I Sear Pork Tenderloin Before Putting It In The Oven
Yes, of course, you can. In fact, we often recommend it.
Searing meat is an essential step if you want to make the most flavorful roasts, steaks, chops, and more.
When you sear meat, you introduce a Maillard reaction, which is fancy talk for a chemical reaction between amino acids and reducing sugars that produce browned food with a rich flavor.
Not only does it make the food taste better, but the crisp, golden-brown crust of a seared piece of meat just looks so damn good.
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How To Use Leftover Pork Tenderloin
We love using leftover pork tenderloin because it stays tender even when reheated! Next time you make pork tenderloin, consider making a double batch so you can use the rest for leftovers. Our favorite way to use it is in a stir fry, but you can also season it and use it to make tacos, make fried rice, or thinly slice it for sandwiches .
We hope this guide to cooking the perfect pork tenderloin inspires you to give pork tenderloin a try!
How To Roast Pork Tenderloin Recipe In Oven
- Theres a few things to think about when making roast pork tenderloin. First of all, pork tenderloins can vary so much in size and thickness. So youll have to be flexible and adjust cooking times depending on the size of the pork.
- Second of all, theres a different between the pork roast cut and the tenderloin. Dont get these confused. Tenderloins are much more tender and cook quicker. So if youre roasting a loin instead of a tenderloin, you might have to increase your cooking times.
- The rest of the pork tenderloin recipe details on how to make pork roast are in the recipe box below. Enjoy!
This pork tenderloin recipe was originally published in 2013 and re-published in 2019 with updated video.
Making A Sauce For Pork Tenderloin
We love this sauce! Not only does it help keep the pork tender, but it’s also delicious poured over everything on your plate.
- Beef stockâ we use it to deglaze the pan so that any of the delicious bits stuck on after searing the pork will be a part of the sauce.
- Apple cider vinegarâ adds the best flavor.
- Pork juice â as the pork bakes, it releases its liquid, which becomes part of the sauce. Yum!
There are no extra steps needed to make this sauce. Once the tenderloin is ready to serve, remove it from the pan and pour the pan juices over the sliced pork.
Make Sure Its Pork Tenderloin
Theres a few cuts of pork that have similar sounding names. Be sure the packaging clearly says pork tenderloin. They are basically long and slender and weigh around ¾lb to 1 ½lbs each. Its also quite common to find them in 2-packs. Other similar names including pork loin, pork loin filet and pork roast are NOT pork tenderloin and require different cooking steps.
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Ingredients For Perfectly Moist Pork Loin
- Boneless pork loin roast
- Garlic powder
- Onion powder
As someone who never really cooked with pork , I was a little overwhelmed when I was in the grocery store trying to buy meat. There are SO MANY different cuts of pork. Youve got pork chops, pork loin, pork tenderloin it can definitely be intimidating when trying to pick out the right cut!
For this recipe, youll want to purchase a pork LOIN. Not chops, not tenderloin. Youll know a pork loin from the other cuts of meat because it is wide enough to cut large slices from and it has a thick layer of fat on the top.
This layer of fat is actually integral to the cooking process because it helps to keep the juices inside the meat. Thats what makes it so moist!
Why We Love This Creamy Cucumber Salad
This cucumber salad has been on the menu for more than 30 years. Seriously. When I was a pre-teen, my family would ask me to make this salad for dinner. It was simple enough for 8-year-old me to make yet it disappeared fast from the dinner table.
- The combination of crunchy cucumber slices with a creamy dressing is classic.
- We add a generous helping of black pepper, which makes the salad.
- No sugar. Adding sweetener to cucumber salad will make it soggy and weirdly sweet.
- Two options a lighter tangier version with yogurt and a little mayo or a dairy-free choice. Both are delicious!
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Angela’s Tips & Recipe Notes
- Use your preferred cooking oil. An oil with a neutral flavor and high smoke point is ideal. Some great choices would include avocado oil, coconut oil, or olive oil.
- Searing is optional, but recommended! Searing the roast can be skipped, although it adds to the taste and texture of your baked pork tenderloin. To skip this step, allow for more cooking time, up to 25-30 minutes.
- Pull your pork out 5°F below your desired doneness! The pork will continue to cook while resting, also known as ‘carryover cooking’.
- Levels of doneness for pork: 145-150°F MEDIUM RARE, 150-155°F MEDIUM, 155-160°F MEDIUM-WELL, and 160°F WELL DONE.
- Storing: Leftover pork tenderloin can be refrigerated in an airtight container for 3-4 days. To freeze, wrap the pork in foil or plastic wrap and place it in a freezer bag or airtight container. Defrost in the fridge and enjoy within 3 months.
- Reheating: The easiest way to reheat pork tenderloin is to cut it into slices and reheat them in a skillet over low heat. Turn them every so often so they heat evenly.