Perfect Pork Tenderloin Recipes

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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



Perfect Pork Tenderloin image

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.

1 lb boneless pork tenderloin
salt and pepper
dry seasoning, of your choice (thyme, savory, rosemary, garlic powder, onion powder, Italian seasoning, or a mixture)

PERFECT PORK TENDERLOIN

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15



Perfect Pork Tenderloin image

Steps:

  • For the pork tenderloin: Preheat the oven to 425 degrees F.
  • Place the peppercorns in a resealable bag and crush them coarsely with a meat mallet or rolling pin.
  • Mix together the salt, peppercorns, thyme, rosemary and crushed red pepper, if using, in a bowl. Season the pork with the seasoning mix.
  • Heat a large heavy-bottomed skillet over medium-high heat and add the olive oil. Add the pork and cook, turning as needed to brown the pork all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest.
  • For the herby mustard cream sauce: Return the skillet to the stovetop over medium heat. Melt the butter, then add the garlic, thyme and rosemary and cook for a minute or two Sprinkle over the flour and cook, stirring, for an additional minute. Add the cream and bring to a simmer. Simmer until the cream thickens slightly, about 2 minutes. Stir in the whole-grain mustard and parsley. Taste and adjust the seasoning as needed.
  • Slice the pork and shingle it onto a platter. Spoon some of the sauce over the top and sprinkle over some chopped parsley. Transfer the remaining sauce to a sauceboat or serving bowl and serve alongside the pork.

1 tablespoon tri-color peppercorns
1 tablespoon kosher salt
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
1/2 teaspoon crushed red pepper, optional
1 1/2 to 2 pounds pork tenderloin (2 tenderloins)
2 tablespoons olive oil
3 tablespoons salted butter
2 cloves garlic, minced
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
2 tablespoons all-purpose flour
1 1/2 cups heavy cream
2 tablespoons whole-grain mustard
2 tablespoons chopped fresh parsley, plus more for garnish

PERFECT FLAVOR PORK TENDERLOIN

This turns out perfect everytime. No Fail! You can choose any marinade you like but the cooking technique is flawless. I have shared this recipe with many friends and they always report success. I serve with sauteed mushrooms.

Provided by Vicki in CT

Categories     Pork

Time 1h20m

Yield 4-8 serving(s)

Number Of Ingredients 3



Perfect Flavor Pork Tenderloin image

Steps:

  • Combine all ingredients and marinate overnight.
  • Preheat oven to 500 degrees.
  • Place meat in a foil lined dish for easy clean up.
  • Cook meat for 6 minutes per pound. Turn off oven-DO NOT OPEN OVEN DOOR-Let tenderloin remain in oven for one hour. NO PEEKING!

Nutrition Facts : Calories 161, Fat 4, SaturatedFat 1.3, Cholesterol 73.7, Sodium 2111.6, Carbohydrate 2.8, Fiber 0.3, Sugar 1, Protein 27.2

1/2 cup soy sauce
1 tablespoon Worcestershire sauce
1 (1 lb) pork tenderloin

PERFECT PORK LOIN / TENDERLOIN

This is a favorite in our house! It is always juicy, and the flavor is outstanding. I can't remember where I found the recipe, but wish I could so that I'd be able to thank the person for so many wonderful dinners! **UPDATE: We were out of honey one night and substituted apricot preserves for it in the marinade (hubbys idea)... I must say that I didn't like the idea of mixing fruit with my meat, but when it was done I thought it was even better made that way than with the honey! Either way you make it, it is sure to be a crowd pleaser!

Provided by V.A.718

Categories     Pork

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8



Perfect Pork Loin / Tenderloin image

Steps:

  • In a large zip lock bag, mix together all ingredients and add the pork loin. Let it marinade for at least 4 hours in the refrigerator (I leave mine in over night).
  • Pre-heat the oven to 350 degrees.
  • Cook 35 minutes per pound (or until as done as you prefer), in an uncovered baking dish.
  • Remove from oven and let rest for 5-10 minutes. Slice and serve.
  • For added flavor, you can reserve and boil the marinade until reduced by 25 percent, then use it to baste pork loin (every 20 minutes or so), or use it as a dipping sauce.
  • Yum Yum Yum!

2 lbs pork loin (unseasoned)
2 tablespoons garlic (minced)
4 green onions (sliced)
3 tablespoons Dijon mustard
1/2 cup soy sauce
1 tablespoon ginger
1/2 cup honey or 1/2 cup apricot preserves
1/2 cup red wine

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