Q&A: How to Cook Tender, Juicy Pork Tenderloin, Best Ever Recipes

Pork tenderloin is lean and has very little fat. It is easy to cook, but very hard to keep it moist, juicy and tasty. Get it wrong and it tastes dry and lifeless. Below are the best tips for baking, grilling, stir-frying and barbecuing pork tenderloin that is succulent, tender and so moist.

Don't be tempted to under-cook the pork to keep it moist. Under-cooking pork can cause infections by the parasite Trichinella spiralis. Though now rare due to better health controls and hygiene, this can lead to a serious disease called 'trichinosis', an infection that causes symptoms such as persistent fever, stomach cramps, diarrhoea, and muscle pain.

Cooking pork properly can also prevent the risk of other food borne illness caused by various strains of bacteria. The United States Department of Agriculture (USDA) updated recommendation is to use a meat thermometer and cook pork to a minimum temperature of 145 degrees F (63 degrees C). This allows the meat to be safe to eat while retaining its moisture, tenderness and flavor without drying it out. This requires careful attention to detail in how to cook it to perfection every time. The USDA also recommends allowing meat to rest for at least 3 minutes, to allow the internal juices to redistribute through the pork before serving.

Pork Tenderloin is very easy to cook, but it can become dry and tough if not cooked properly. Learn how to avoid this here. Source: Public Domain

Tips for Cooking Tender, Juicy Pork Tenderloin

Cook Quickly using High Temperatures - Pork tenderloin is the most tender of all pork cuts. So, you do not need to cook it slowly for long long periods of time in a Dutch oven or slow cooker. Cooking by grilling, flame barbecuing, sautéing, oven roasting, and steaming are the best ways to ensure that your pork tenderloin is both juicy and tender when cooked. Frying briefly before roasting helps to seal in the juices. The crucial factor is the cooking time. At high temperatures, minutes or seconds can make all the difference.

Use Short Marinating Times - If you want to marinate your pork tenderloin before it is cooked, restrict the marinating time to only 30 to 60 minutes. Also restrict the ingredients you use. Acidic ingredients such as lemon juice, vinegar, berry juice, lime juice, or wine adds flavor to pork tenderloin. But, the acidity changes the structure of its proteins in the pork. Over time, this can cause the meat to become tough. Use citrus zest instead of juice to impart the flavor. Use acid ingredients in the sauces or when basting the pork while cooking.

Oil the Pork Pieces, not the Hot Plate - This reduces the amount of smoke when grilling or sauteing and helps with the caramelization process.

Season the Pork with Salt - The salt keeps to keep the pork moist when cooked. Dry the pork pieces thoroughly using paper towels. Then, season and rub the pork liberally with salt and pepper. It also minimises the sputtering when you brown the meat and keeps the oil and surface hot.

Brown the Pork in a Skillet before Roasting - For the best, juicy and tender pork tenderloin, sear or lightly char the pork on all sides in a skillet or frying pan using very high heat, before finishing in the oven. Delay adding spices at this stage as they will burn. When the pork is browned and carmelised on all sides, transfer the pork to the oven. This is the time to add any herbs or seasonings as the pork roasts.

Pork Tenderloin makes a delightful dish when the pork is so tender it melts in your mouth. Source: Public Domain

Super Tender Roast Pork Tenderloin Recipe

Ingredients

1 tablespoon unsalted butter
Salt and fresh ground black pepper
2 tablespoons grape seed or rice bran oil
3/4 cup wine, broth, apple cider or a combination
2 x 1 pound (500 g) pork tenderloins (also called pork fillet)
2 tablespoons seasoning blend/rub of your choice (fresh or dried)

Method

Pre-heat your oven to 425 degrees F (213 degrees C). Remove any silver skin from your tenderloins as this can be tough when cooked. Pat the two pork pieces dry using paper towels. Then, liberally season all over with freshly ground black pepper and salt. Then, heat a Dutch oven large cast-iron or heavy skillet over moderate heat. Dip each pork tenderloins in oil and fry, turning once, until browned all over (about 2-3 minutes per side). Remove the pork and scatter your choice of seasoning blend or herbs all over over the pork. Roast on a rack in a baking dish for 10 to 15 minutes or until the internal thermometer in the thickest part registers a minimum of 145 degrees F (63 degrees C). The pork will be barely pink inside, ultra juicy and safe to eat. Cooking to a higher temperature will make it drier and tougher. Remember that the pork will keep cooking while it is being rested.

Transfer pork to a large serving plate and cover with aluminum foil. Let the pork rest for about 10-12 minutes. Meanwhile return the pan to the stove over moderate heat. Add the apple cider and simmer gently to reduce the volume by half. Add butter, stir through and drizzle over the pork when served.

Discover how to cook juicy and tender Pork Tenderloin with these grest tips. Source: Public Domain

Healthy, Tender and Juicy Grilled Pork Tenderloin Recipe

Ingredients

1/2 teaspoon salt
2 teaspoons honey
1 small lemon, zest and juice
2 teaspoons minced garlic
2 teaspoons Dijon mustard
1/2 teaspoon cracked black pepper
1/4 cup rice bran or grape seed oil
1 1/2 - 2 pounds (750 -1000 g) pork tenderloin
1 teaspoon Italian herb seasoning blend (oregano, basil, thyme, parsley, rosemary)

Method

Dry the pork tenderloin using paper towels. Using a small bowl, combine the lemon zest, garlic, dried herbs, Dijon mustard, oil, salt, pepper and honey. Then, pour about half of this mixture into a large Ziploc bag. Add the dried tenderloin and massage the bag to ensure good coverage. Squeeze out any excess air. Then, seal the bag, and chill for 20-30 minutes.

Preheat your grill to moderate-high and oil the grates. Using tongs, place the pork on the grill. Close the cover and grill for 15-20 minutes, turning frequently to ensure even cooking. Add the lemon juice to the reserved marinade and use it to baste the pork while grilling. Test that the internal temperature has reached 145 degrees F (63 degrees C). Then, transfer to a cutting board to rest for 5 minutes, covered with foil, before slicing and serving.

Pork Tenderloin should be cooked quickly using very hot heat settings to seal in the juices. Source: Public Domain

Easy and Quick Grilled Pork Tenderloin Recipe

Ingredients

1 teaspoon kosher salt
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 pork tenderloin (1 to 1 1/2 pounds)
1/4 cup lightly packed dark brown sugar

Method

Trim the pork tenderloin removing any 'silver skin' (connective tissue) and excess fat. Make the rub by mixing the paprika, onion powder, sugar, salt and garlic powder, together in a small bowl.
Rub the mixture all over the tenderloin and set aside briefly while you prepare the grill. For a gas grill, heat one side to high, leaving the other side unlit, to create an indirect heating zone. For a charcoal grill, push the glowing coals to one side of the grill, leaving the other side empty.

Place the tenderloin over direct heat on the grill you are suing. Cover the grill with a lid and cook, turning the tenderloin only once (5 to 7 minutes per side). Cook only until the internal temperature reaches 140 degrees F (60 degrees C). Transfer the pork to the indirect zone of the grill and cook until it reaches 145 degrees F (63 degrees C) (about 18-20 minutes total cook time).

Then, remove the tenderloin and rest for 10 minutes covered with foil. Serve hot.

Discover the wonderful collection of Pork Tenderloin recipes in this article. Source: Public Domain

Tender Roasted Pork Tenderloin Recipe - Just Perfect

Ingredients

For the Roasted Pork Tenderloin

1/4 teaspoon salt
1 pound (500 g) pork tenderloin
1/4 teaspoon ground black pepper
1 tablespoon grape seed or rice bran oil

For the Mushroom Sauce

1/2 cup white wine
1 small onion diced
1 cup chicken broth
1 tablespoon olive oil
1/4 teaspoon dried thyme
3 tablespoons fresh parsley
1 tablespoon butter softened
1 tablespoon all purpose flour
salt and ground pepper to taste
1 tablespoon Worcestershire sauce
12 ounces (340 g) mushrooms, sliced

Method

Pre-heat your oven to 400 degrees F (200 degrees C). Line a baking sheet with 2 layers of foil. Liberally season the pork with salt and pepper. Heat oil to high in a frying pan and brown the pork evenly until it starts to brown. Transfer the pork to the baking sheet. Bake for 16-22 minutes or until a thermometer reaches 145 degrees F (63 degrees C). Allow to rest for at least 5-10 minutes covered with foil before slicing.

While the pork is roasting, make the mushroom sauce by sauteing the onion in oil until they soften a little. Then, add the sliced mushrooms, thyme and salt and pepper. Cook to soften the mushrooms and then pour in the wine to deglaze the pan. Then, add the Worcestershire sauce and chicken broth. Bring to a simmer and cook for 2-3 minutes. Next, melt the butter in a small pan and stir through the flour and parsley. Whisk this paste into the mushroom sauce and cook while stirring for 1-2 minutes.
Slice and serve the tenderloin topped with the mushroom sauce.

Wonderful sauces add an extra dimension to Pork Tenderloin dishes. Source: Public Domain

Simple Pan-Fried Juicy Pork Tenderloin Medallions

Ingredients

1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Fresh thyme leaves (optional)
1 tablespoon rice bran or grape seed oil
1 pound (1 kg) pork tenderloin, trimmed and cut crosswise into 12 medallions

Method

Heat the oil in a heavy frying pan or Dutch oven moderate to high heat. Place the pork medallions in a single layer on a chopping board or work bench surface. Press each medallion with the palm of your hand to flatten them to an even thickness. This ensure they all are cooked at the same time. Combine the garlic powder, salt and pepper in a cup and mix well. Sprinkle evenly over both sides of the pork. Then, add the pork to the pan in a single layer, or in batches. Cook just until just done, and not pink inside (about 3-4 minutes per side). Remove the pork from the heat and set aside to rest for 5 minutes covered with foil before serving. Garnish with thyme leaves, fresh chopped chilli or other herbs. Serve while hot.

Juicy Pan Fried Pork Medallions Recipe with Creamy Wine Sauce

Ingredients

1/3 cup white wine
1 teaspoon paprika
1/2 cup heavy cream
2 tablespoons olive oil
1/2 teaspoon cornstarch
1/2 teaspoon kosher salt
1/2 teaspoon chicken base
1 1/2 pounds (750 g) pork tenderloin
1/4 teaspoon freshly ground black pepper
2 teaspoons chopped fresh Italian parsley

Method

Slice the pork tenderloin into 1-inch (3 cm) medallions and sprinkle both sides of each piece with salt and pepper. Warm a large heavy skillet over moderate to high heat. When hot, add the oil and heat until the oil is shimmering, Add the pork medallions to the skillet in a single layer. Fry on the first side without touching them for 3-4 minutes. Then, flip the pork pieces over. Cover with a lid and fry for 3 minutes without turning. Transfer the medallions to a large serving plate and cover with foil to keep them warm and moist.

Meanwhile, return the empty skillet back onto the stove over moderate heat. Pour the wine into the hot skillet and scrape the pan to deglaze it. Add the chicken base to the pan, whisk to dissolve. Cook while stirring for about 2 minutes. Add the cornstarch, paprika and cream to a small bowl and whisk until smooth. Pour the cream mixture into the saucepan very slowly, whisking until the sauce is well combined. Cook while stirring constantly until the sauce thickens somewhat (about 1 minute). Serve the pork with the sauce poured over it and sprinkles of parsley and other fresh herbs.

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