24 Juicy Pork Tenderloin Recipes to Keep In Rotation (2024)

Tenderloin isn't just a clever name! This long, thin cut of meat comes from the spine area; because it's a muscle used for posture rather than mobility, it is indeed the most tender part of the animal. Better still, pork tenderloin is easy to prepare, versatile, and markedly less expensive than its beef counterpart. F&W's favorite methods for cooking juicy pork tenderloin include air-frying, braising, brining, grilling, and more. Try recipes with German flavors (Pork Tenderloin Smothered in Onion and Mustard), Middle Eastern spices (Spiced Pork Tenderloin with Hazelnut Vinaigrette), or Latin flair (Citrus Chile-Marinated Pork Tenderloin), plus seasonal accompaniments from apples and cider to pineapple or strawberries. These are our best pork tenderloin recipes to try.

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Spicy Mango Pork with Noodles

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The technique of tempering — heating spices gently in oil or ghee to release their essential oils — is commonly used in Indian cooking to build layers of flavor. Here, sweet and peppery mango teams up with pork for a gentle simmer in the spice-laden oil.

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02of 24

Pork Tenderloin with Roasted Strawberry–Merlot Sauce

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At Beringer, chef Alex Hrabovsky leans on savory pork drippings and lush Merlot to balance the sweet-tart strawberries in this rich sauce for pork tenderloin.

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03of 24

Instant Pot Pork Tenderloin

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Pork tenderloin cooked in the Instant Pot comes out tender and juicy. This particular recipe gets a boost of flavor from a spice rub that includes light brown sugar for sweetness, paprika, chili powder, onion powder, and cayenne pepper, as well as salt and pepper. Cooking the potatoes in chicken stock along with the pork (and pork drippings) means they emerge garlicky and savory, ready to be mashed with butter while you wilt the kale in the pot with the reserved cooking liquid.

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04of 24

Pork Tenderloin with Charred Tomatillo Salsa

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"Versatile pork tenderloin has a number of admirable attributes, but let’s be honest: [It] will never make your heart race the way a well-marbled rib eye or glistening red snapper does. That is, unless you partner it with a hot grill, wood-fueled fire, and a seductive ally," says cookbook author Paula Disbrowe. "The lean, mild-tasting meat is made for punchy sidekicks. In this recipe, grilled pork tenderloin is paired with one of my favorite supporting players: a tangy green salsa made from blistered tomatillos, onion, garlic, and serranos, which takes on a complex, caramelized depth from all of the charred and blackened bits."

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05of 24

Bacon-Wrapped Air Fryer Pork Tenderloin

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Cooking this pork tenderloin in the air fryer results in perfectly juicy, tender meat that's nicely flavored with fresh thyme and garlic. For ultra-crispy bacon on the exterior, make sure to use regular-cut bacon instead of thick-cut. If the tenderloin has tapered ends, tuck them under so it has an even thickness.

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06of 24

Cider-Brined Pork Tenderloins with Roasted Apples

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It's worth taking the time to brine chef Hugh Acheson's tender pork dish overnight, since the brine imparts tangy, sweet flavor to the meat. Served with roasted apples and carrots, the pork is lovely paired with a medium-bodied red wine like Pinot Noir.

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Grilled Pork Tenderloins with Vegetable Curry

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Instead of using rich coconut milk, New Orleans chef Sue Zemanick substitutes coconut water and a touch of full-fat sour cream to add lushness to this curry sauce. Lime juice and red curry paste contribute superb tanginess and flavor, too.

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08of 24

Stuffed Pork Tenderloins with Bacon and Apple-Riesling Sauce

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Chef Debra Whiting mixes fresh goat cheese with apple, sausage, and greens, then stuffs it inside a bacon-wrapped pork tenderloin.

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09of 24

Citrus Chile-Marinated Pork Tenderloin

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The marinade in this super-simple grilled pork tenderloin dish from La Granja chef José Catrimán does double duty. Let your pork sit in the orange juice, garlic, and chile mixture overnight, then cook down the leftover marinade for a glossy sauce to serve alongside.

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10of 24

Pork Tenderloin Smothered in Onion and Mustard

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Former F&W editor Grace Parisi was thinking about the typical ingredients in a German beer-hall kitchen — onions, mustard, dill — when she created this luscious dish of pounded pork tenderloins.

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11of 24

Guava-Glazed Pork Tenderloin with Cilantro-Jalapeño Salsa

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Thisdelicious pork tenderloin recipe features a wonderful guava glaze. The cilantro-jalapeño salsa that's served alongside is irresistible.

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12of 24

Red Chile Pork and Celery Stir-Fry

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Pork tenderloin is ideal in a stir-fry because it cooks so quickly and stays tender and juicy. F&W culinary director at large Justin Chapple combines it with crunchy celery and hot chiles for a dead-simple and deliciously spicy dinner with minimal ingredients.

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Pork Tonkatsu

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In Japan, tonkatsu — fried, breaded pork cutlets — are hugely popular. Here, we use pork tenderloins for this 30-minute recipe. Make the sauce ahead of time for even quicker mealtime preparation.

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14of 24

Roasted Pork Tenderloin with Raisin-Ginger Pan Sauce

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Cookbook author Pam Anderson likes to serve sliced tenderloin — a very lean cut of pork — with a tangy raisin and ginger-flavored sauce that tastes much more decadent than it actually is, thanks to a secret ingredient: cornstarch, which gives the sauce body without added fat.

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Pork Medallions with Prosciutto, Arugula, and Tomatoes

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Cookbook author Nancy Verde Barr created this winning combination of pork with prosciutto, arugula, and balsamic vinegar.

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16of 24

Bánh Xèo (Sizzling Pancakes)

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In 1989, Binh Duong owned one of the buzziest Vietnamese restaurants in America, Truc Orient Express in Hartford, Connecticut. Jacques Pépin was a fan. So was F&W's former associate test kitchen director Marcia Kiesel. Duong shared his recipe for bánh xèo, crisp and lacy rice crêpes colored with turmeric and studded with caramelized onions, shrimp, pork, and bean sprouts.

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Spice-Roasted Pork Tenderloin

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A quick spice mix seasoning and trip to the oven are all it takes to make this easy roast pork tenderloin recipe. The tenderloins are ready in under an hour, making them the perfect candidate for both weekend and weeknight meals.

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Sautéed Pork Tenderloin with Apricots and Mustard

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"Pork with fruit and mustard is one of the greatest combinations,” says chef Andrew Zimmern. He came up with this recipe as a foolproof way to “achieve it all” in a single pan.

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Maple-Brined Pork Tenderloin

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Chef Scott Boggs keeps his pork tenderloins extra juicy by soaking them in a spiced, maple-sweetened apple cider brine; the sugars in the syrup caramelize as the meat roasts.

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Jerk Pork Tenderloin with Pineapple Salsa

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Pork tenderloin is leaner than skin-on chicken and delicious in the spicy, smoky recipe here. For extra fire, add the chile seeds to the marinade.

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Spiced Pork Tenderloin with Hazelnut Vinaigrette

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In the late 1990s, chef Octavio Becerra fell in love with Middle Eastern flavors while helping his friend Nayla Audi open Atlas Café in Beirut, Lebanon. The rub on this pork is his take on za'atar, a spice blend that gets its pungency from ground sumac. Becerra remembers, "Everyone in Beirut had their own version of za'atar," so he suggests experimenting with the ratios of spices to see what tastes best.

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22of 24

Milk-Braised Pork Tenderloin with Spinach and Strawberry Salad

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Braising a seared pork tenderloin in milk gives it a lovely silkiness, and the milk a delicious, savory caramel flavor. The strawberries in the salad can be simply halved, but julienning them whimsically disguises their shape (they begin to resemble sliced red peppers) — making their sweetness a pleasant surprise.

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Penang-Style Pork with Soft Tofu

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2006 F&W Best New Chef Cathal Armstrong packs this deeply flavorful, very spicy curry with tender pork and tofu and tops it with crispy garlic.

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Skillet Pork Tenderloin with Mustard and Smoked Paprika

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In this easy recipe from cookbook author Julia Turshen, pork tenderloin gets rubbed with paprika and mustard before browning and roasting. The dish is ready in just 30 minutes.

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24 Juicy Pork Tenderloin Recipes to Keep In Rotation (2024)

FAQs

How do you keep pork tenderloin from drying out? ›

Brine the pork to maintain moisture by soaking it in a mixture of salt and water, baking soda, vinegar or even milk. You can also pour hot water over the loin to shrink the rind, which can enable better absorption of brine, milk, oil or marinade.

What is the secret to tender pork loin? ›

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.

How do you cook pork so it stays tender? ›

How to Make Tender Pork Chops
  1. Opt for Thick-Cut Bone-In Pork Chops. Thin-cut pork chops won't sear properly in the time it takes to cook them through. ...
  2. Skip the Brine, but Season Liberally. ...
  3. Let the Pork Chops Rest. ...
  4. Sear Pork Chops Over Medium-High Heat. ...
  5. Baste the Pork Chops. ...
  6. Let the Pork Chops Rest, Again. ...
  7. Serve.
Feb 14, 2018

What is the best cooking method for loin? ›

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.

Does pork loin get more tender the longer you cook it? ›

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.

Is it better to cook pork tenderloin fast or slow? ›

Unlike thicker, fattier pork roasts, which can cook low and slow for hours to yield pull-apart-tender meat, leaner pork tenderloin is best cooked quickly at a high heat. Overcook it, and pork tenderloin will be chalky and chewy.

How do Chinese make pork so tender? ›

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.

What spices tenderize pork? ›

Apply dry rub and refrigerate the pork for at least 8 hours.

Create your dry rub by combining 2 tsp (6 g) of salt, 1 tsp (2 g) of dried herbs, and ½ tsp (1 g) of black pepper. Blot each side of the pork chops so they're totally dry, and then coat the meat with the seasoning.

Is it better to cook a pork tenderloin at 350 or 400? ›

Cooking a pork loin at 400°F will give a nice crust and cook it faster, reducing the risk of drying out. If using 350°F, cooking will take longer but be gentler, helping retain moisture.

Is there a difference between pork loin and pork tenderloin? ›

The names may be almost the same, but pork loin and pork tenderloin are different cuts of meat. A pork tenderloin is a long, narrow, boneless cut of meat that comes from the muscle that runs along the backbone. A pork loin is wider and flatter, and can be a boneless or bone-in cut of meat.

How do I stop my pork from being chewy? ›

Not Using a Meat Thermometer

Undercooked pork carries the risk of food-borne illness, and overcooked pork can be dried-out, tough, and chewy. Cook your chop until it's around 135 degrees, and then transfer it to a cutting board—the residual heat will bring it to the USDA's recommended 145 degrees.

Is it best to sear a pork loin before baking? ›

Sear + Roast

This cooking method is a surefire way to make moist and juicy pork tenderloin without much fuss. Searing the meat first gives it that golden-brown crust before a quick roast in the oven finishes it off. It's an easy, crowd-pleasing meal for any night of the week.

What temp is pork loin most tender? ›

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°).

What is the best temperature for pork tenderloin? ›

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. However, once your meat has hit this mark, you're not too far off from overcooking the product.

Should I wrap my pork tenderloin in foil when grilling? ›

Should I Wrap My Pork Tenderloin in Foil When Grilling? No, you do not need to wrap your pork tenderloin in foil when grilling. While you can grill pork tenderloin in foil if you prefer, I find that the pork is typically more flavorful when it's placed directly on the grill grates.

Should I cover pork with foil when cooking? ›

Tenting can be suitable for some cuts of meat, but if you want a crunchy crust on your roast, then it's best to leave it uncovered. If you notice that the roasted pork is browning too much, you can lightly cover it with aluminum foil. However, do not cover it for the last 5-10 minutes in the oven.

Should I wrap my pork loin in foil? ›

Using foil to cook pork loin in the oven helps to trap moisture and prevent the meat from drying out. The foil acts as a barrier, creating a moist cooking environment and allowing the flavors to infuse into the meat.

Should you rinse pork tenderloin before cooking? ›

Washing beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination. Some consumers think they are removing bacteria and making their meat or poultry safe.

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