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.
For the best, juiciest pork tenderloin, sear the pork on all sides in a skillet before finishing it in the oven. The spice blend you use is up to you (we love using a this steak seasoning or fresh herbs like rosemary and thyme).
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.
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.
Chefs also recommend introducing some fat into the mix, such as bacon or lard, to increase the fat content in the cooking process. You can also try the method many cooks swear by, of patting dry and then salting the meat, keeping it uncovered in the fridge overnight before cooking.
The size and structure of a tenderloin make it perfect for cooking quickly on high heat. You want to be able to brown the outside while still keeping it a little pink on the inside.
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.
Brining involves soaking your meat in salt water to increase the tenderness and moistness of the final dish. Brines always contain salt and water, but can also include other ingredients for added flavor like apple cider, brown sugar, rosemary, and thyme.
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. Use a meat thermometer to be sure.
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.
Slow Cooking: Slow cooking is one of the best methods to make pork belly tender. You can slow cook it in a slow cooker or oven at a low temperature for several hours until it's fully cooked and tender.
Try a Marinade or Brine. A marinade or brine can introduce more moisture or lots of flavor into your meat before you cook it. A marinade is a sauce that introduces extra flavor to your pork, depending on the aromatics or herbs you choose to include. A brine pulls more moisture into the meat, which keeps your pork juicy ...
First, we sear one side of the chops until browned, flip them, turn the heat to low, and cover the skillet with a lid. The second side will slowly turn golden brown, and since we added the lid, the heat from the pan will gently cook the middle. By gently cooking the chops this way, they stay juicy and become tender.
To prevent a pork loin from drying out, you can baste it with a flavorful liquid during roasting or grilling. This can be a mixture of broth, butter, herbs, and spices. Basting periodically throughout cooking helps keep the meat moist and infuses it with extra flavor.
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.
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. Use a meat thermometer to be sure.
Pork shoulder might start out as a fatty, tough cut of meat, but cook it low and slow for a few hours and it will be transformed into tender, juicy shreds that fall apart with the touch of your fork.
Overcooking any meat dries it out. A pork loin roast is more tender and juicy when cooked to medium than when it is well done. If you're talking about a pork shoulder or pork butt, it is best braised low and slow to let the collagen soften. As soon as the meat pulls apart with a fork, it is done.
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