I love pork tenderloin. It’s affordable, easy to find at any grocery store, and highly versatile. It’s also quicker cooking than most roasts, making it equally suited for weeknights or holiday dinners. All you need is a basic pork tenderloin recipe to turn this powerhouse protein into an impressive meal.
Mild in flavor, pork tenderloin is a great canvas for any number of marinades or spice rubs. Slather it with honey, mustard, and thyme to serve alongside a big green salad and mashed potatoes. Dust it with brown sugar, paprika, and chili powder to enjoy over rice with spiced black beans. Marinate it in lemon juice, herbs, and olive oil, then slice thinly to add to Italian-inspired panini. No matter which way you spin it, this guide on how to cook pork tenderloin will lead you to juicy, tender pork every time.
Preparing the pork loin However, when it comes to making a juicy and flavorful loin roast, there are a few general guidelines you can follow: Brine the pork to maintain moisture by soaking it in a mixture of salt and water, baking soda, vinegar or even milk.
How to shop for pork tenderloin:
Pork tenderloin is a long, narrow, boneless cut of pork. It’s quite lean, which means it’s prone to drying out when overcooked—but that’s not happening on our watch. It’s a much smaller roast than pork loin, a wider cut with a fat cap along the top. This larger loin cut (sometimes sold bone-in) can feed up to eight people, whereas a single pork tenderloin feeds two to three people.
How to prep pork tenderloin:
First, inspect your tenderloin: Sometimes, the butcher will have removed the silver skin, a shimmery greyish band of connective tissue on the surface of the pork. If yours still has one, use a sharp knife to wiggle under the silver skin; trim it away and discard it as it’s pretty tough. Then, pat the tenderloin dry with a paper towel.
To ensure the pork stays juicy, you’ll need an instant-read thermometer. We used to think that to safely consume pork, it had to be cooked to 160°—this is why the tenderloin you might remember from childhood tasted as dry as a piece of stale bread. But people learn and grow. It turns out that 145° is a safe internal temperature and will give you a much juicier, more tender piece of meat (note that ground pork should still be cooked to 160°). But remember, the temperature will continue to rise while the pork rests, so pull the roast from the oven when it’s 5 to 10 degrees shy of your desired doneness.
And on that resting time: Pork tenderloin benefits from a 10- to 15-minute rest before slicing, which allows the juices to redistribute within the meat. If you slice it right out of the hot pan, the juices will flow right onto your cutting board, and the pork will be much dryer and less flavorful.
Secrets to Cooking Pork Loin | Keep It Simple
FAQ
How do you keep pork tenderloin moist?
How do I cook a pork loin so it doesn’t dry out?
Does pork tenderloin get more tender the longer you cook it?
How to cook pork tenderloin in a frying pan?
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.
How do you cook leftover pork tenderloin?
Cut your leftover pork tenderloin into slices. Place a few slices on a microwave-safe plate and sprinkle with stock or cooking juices. Cover the meat with a piece of damp paper towel. Heat your pork in 30-second intervals for 2-3 minutes. A little added liquid, as well as the dampness of the paper towel, helps to prevent your meat from drying out.
How to reheat pork tenderloin?
The best way to reheat pork tenderloin is in a skillet or the oven. To use a skillet, heat a thin layer of oil in a pan until it’s shimmering then place the pork (sliced or whole) in. Cover with a lid and flip the pork period i cally until hot. Around 3 minutes for a slice or 15 minutes for a whole tenderloin.
How long do you cook a pork tenderloin?
Bake pork tenderloin for 30 minutes, turning your roast every so often, so it cooks evenly. Using a meat thermometer, make sure your tenderloin’s internal temperature is at least 145 degrees f, then remove. Allow a few minutes to let your pork rest before serving. This meal makes for amazing leftovers.