When you imagine pork tenderloin recipes, chances are you think of oven roasting or grilling. We've got plenty of those in our collection of the best recipes, but we've also included twists like quick air-fryer dishes, tacos, and succulent bacon-wrapped pork tenderloin. Whether it's a busy weeknight or a lazy Sunday, these easy recipes will satisfy.
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One-Pot Pork Cassoulet
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Slow-cooked cassoulet originated in the Languedoc region of southern France, but we're giving the comfort food a modern, speeded-up makeover with this oven-roasted pork tenderloin recipe. Done in less than an hour, this hearty stew still tastes as though it's simmered all day, thanks to aromatic vegetables, turkey sausage, tomato paste, herbs, and chicken broth.
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Pork Skewers with Couscous Salad
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While the cashew- and cherry-studded couscous is good, what really steals the show in this grilled pork tenderloin recipe is the turmeric. The golden-hued, earthy, peppery, and slightly bitter spice lends extra flavor to the smoky grilled tenderloin pieces. Garam masala, chili powder, and fresh lime also star in the unique (and uniquely tasty) meat marinade.
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Barbecued Pork Tenderloin Salad
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This is no wimpy lettuce-only salad. In fact, this is a dish that might just change your definition of "salad." Piled high with protein-rich grilled pork tenderloin, bacon, and black-eyed peas, this dish is as visually vibrant as it is flavorful. You'll want to dig into this BBQ pork tenderloin entrée salad early and often every summer.
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Pork, Ginger, and Delicata Stir-Fry
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This is one of the best pork tenderloin recipes when you're craving Asian-inspired fare. Shake up your stir-fry routine with this low-calorie dish that's high in flavor. Sturdy delicata squash and protein-rich pork soak up layers of complexity from fresh ginger, soy sauce, rice and balsamic vinegars, and red curry paste. For even more kick, add a pinch of red pepper flakes.
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Air-Fryer Jerk Pork Skewers with Black Bean Mango Salsa
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One bite of this air-fryer pork tenderloin recipe will transport you to the Caribbean. Dressed in zesty jerk seasoning and sweet coconut flakes, then faux-fried until crispy on the outside but tender on the inside, these pork tenderloin skewers are tasty and easy. We want you to feel like you're on vacation. Pair the skewers with a fresh mango, black bean, and red onion salsa and serve them on a fluffy bed of rice.
Assemble a truly different meal customized to the season, all on one sheet pan, using this clever baked pork tenderloin technique. Choose your own dinner adventure with our rub ideas—Greek, barbecue, mustard-thyme, or sweet 'n' spicy—then add vegetables and (of course) the pork. Once baked, take the flavor over the top with a pesto, Greek yogurt, or citrus sauce.
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Pan-Roasted Pork Tenderloin with Carrots, Chickpeas, and Cranberries
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This roast pork tenderloin recipe looks (and tastes) as though it took all Sunday afternoon to prepare, but looks are deceiving. It takes only about 25 minutes to prep and less than 30 minutes of oven time. Also, everything cooks in one skillet, so cleanup is a snap.
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Pork-Wasabi Tacos
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Instead of cooking the entire pork tenderloin, slice and skewer the meat. It will grill up surprisingly quickly. For this zippy taco recipe, a hoisin glaze complements the savory meat beautifully. The final pork product is so incredible, you'll want to try it in tortillas, atop rice, or on its own next to a big pile of veggies. You can't go wrong.
Buy It: Royal Gourmet 13-Inch Flat Skewers ($20, Target)
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Chile-Lime Pork
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A zesty marinade of lime, cilantro, and seasonings gives pork tenderloin loads of flavor before it even hits the grill. No wonder one BH&G home cook thinks this recipe is so great: "Very easy to make, and my husband loves it!" Serve it with a green salad or pasta salad for a perfect cookout dinner.
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Pork Tenderloin with Apples and Onions
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Pork and apples are as natural a pairing as peanut butter and jelly, or peas and carrots. For this pork tenderloin with apples, we turn up the flavor volume with luscious caramelized onions. The classic-with-a-twist combination is sure to become a go-to dinner for busy weeknights.
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Pork, Brussels Sprouts, and Barley Bowls
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Boneless pork tenderloin recipes don't come more simple than this one. For a low-fuss, high-flavor meal solution, brush a simple orange-thyme vinaigrette over the pork and bake for 10 minutes. Then add the sprouts to the sheet pan, roast for 15 minutes more, and pair everything with your whole grain of choice.
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.
If you're not confident in your cooking skills, there is one foolproof way to guarantee your pork ends up on the tender side, even if you cook it too long: Soak it in a brine or a marinade. According to Hazel, these kinds of preparations always produce the most tender outcomes.
A brine introduces more salt to your pork chops than a marinade, which can make the meat more tender and juicy. A brine is usually thinner and imparts less flavor to your meat. This is great if you plan to make a pan sauce, a gravy, or if you just like your pork chops simple.
At 400 degrees F, a 1-pound pork tenderloin will cook in 8 to 10 minutes after being seared on the stove. Unlike tough, fatty cuts of meat (like the shoulder used for Slow Cooker Pulled Pork), leaner cuts like pork tenderloin do not become more tender the longer they cook.
2021• Tips & Tricks. First, you will want to preheat your oven to 400° F. You will end up lowering the heat later on but it is important to start at a high temp to trap the moisture inside the pork loin.
Brine Them! After you bring your pork chops home, time to brine! Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop. Even a quick 30-minute brine (or up to four hours) makes a big difference.
How do you tenderise pork for stir fry? Velveting is a Chinese technique that helps keep meat tender during stir frying. Adding cornstarch and bicarb to your meat during the marinating process helps to coat your meat, giving it a velvety feel that makes the meat feel extra soft.
CG: Roasting is the most natural way to cook a pork loin, and it's the easiest and the quickest to get into the oven. I like to sear the outside and then roast it, or you can just roast it as is. The indirect method of cooking preserves pork loin's inherent juiciness and tenderness.
Bake at 400 degrees F until pork registers between 145- and 150-degrees F (63 and 65 degrees C) at the thickest part of the tenderloin, 15-25 minutes depending on thickness. This means the pork will be juicy and slightly pink in the middle.
How Can I Tenderize Pork Chops Quickly? Marinades act as natural tenderizers when made with acidic ingredients (such as lemon, lime, and apple cider vinegar).
Once thawed, remove your roast from the refrigerator at least one hour (but not more than two hours) before cooking to allow the roast to come to room temperature. Season your Beef Tenderloin Roast well.
It helps prevent moisture loss during cooking, and the salt also helps tenderize the meat from the inside out. If you want an extra juicy piece of pork, brine it before cooking. You can make an effective brine just with salt and water, but additional seasonings do help.
Keep in mind that most fresh pork products are leaner than other types of meat you might be familiar with. Because of this, the USDA suggests cooking it to an internal temperature of 145 degrees Fahrenheit. This is the same temperature for every variation of pork you might choose from pork tenderloin to shoulder.
Bake uncovered 40 to 50 minutes or until thermometer reads at least 140°F. Cover beef with tent of aluminum foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and beef will be easier to carve.)
Pre-heat oven to 325F (165C). Bake pork tenderloin in the oven UNCOVERED for approximately 20-25 MINUTES *PER POUND* (44-55 MINUTES PER KILOGRAM) Or until internal temperature reaches 155F (68C), rested to a final 160F (71C).
During the resting period, cover meat loosely with aluminum foil to prevent the surface from cooling off too fast. Make sure the meat is on a cutting board with a “gravy groove” or a rimmed baking sheet pan to catch any juices.
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