Center your meal around pork tenderloin

Pork tenderloin may be the king of all cuts of pork.

Much like a beef tenderloin, this cut of meat is incredibly tender when cooked right. But because it’s so lean, it can also be tricky to cook.

There are a plethora of ways to make this delicious piece of meat. You can roast it in the oven, on the BBQ or in an air fryer. You can butterfly stuff or, make an herb crust or slice it into medallions that fry up in minutes.

You can make it simply, seasoning it with rosemary, garlic and a few other spices, marinate it or create a delicious sauce to enhance the flavor.

One dry rub that’s suggested for pork tenderloin is a combination of one tablespoon chili powder, one tablespoon brown sugar or coconut sugar, one-half tablespoon dried oregano, one-half tablespoon of paprika, one-half teaspoon ground cinnamon, one-half teaspoon garlic powder and one-half teaspoon fine sea salt.

The key is to keep it moist. Pork is safe to consume when it’s cooked to medium, registering 145 degrees in the center, which will leave it a little bit pink in the middle.

One of the best — and easiest — ways to prepare pork tenderloin is to cook it at a high temperature so the outside will have nice color and flavor. Brush the tenderloin with olive oil and fresh herbs and spices before cooking, and use a thermometer to ensure you’ve reached the ideal temperature. Make sure to let the meat rest about five minutes before cutting it.

And if you’re cooking pork tenderloin medallions, fry or grill them for just a few minutes on each side.

When preparing pork tenderloin, make sure the silver skin is removed. If there’s more than a little left, just slide your knife underneath it and, with the blade pointing up, skim the underside to take it off.

Some people believe pork loin and pork tenderloin are the same but they’re not. Pork tenderloin is a long, thin piece of meat that’s only about two inches in diameter. A pork loin is thicker and is often cut into roasts and chops. They cannot be used interchangeably because they do not cook the same way.

The following recipes are from allrecipes.com.

allrecipes.com

 

Stuffed Pork Tenderloin

3 tablespoons extra-virgin olive oil

10 white mushrooms, minced

1 shallot, minced

1/2 teaspoon dried thyme

1/2 teaspoon garlic powder

1/2 teaspoon dried sage

1/2 teaspoon ground black pepper

1/4 teaspoon salt

1/4 cup chopped fresh parsley

2 cups fresh spinach

1 teaspoon Dijon mustard

1 2 pound pork tenderloin, butterflied and pounded flat

4 slices prosciutto

Heat one tablespoon oil in a skillet over medium heat. Add mushrooms, shallot, thyme, garlic powder, sage, black pepper and salt and cook five to 10 minutes, until liquid has evaporated and mushrooms and shallots are softened.

Add parsley and cook one minute. Mix in spinach and cook five minutes, until spinach is wilted. Stir in mustard and remove from heat.

Place pork tenderloin on a work surface. Lay prosciutto atop tenderloin, then spread mushroom-spinach mixture over prosciutto, leaving a 1/2-inch border on all sides. Tightly roll tenderloin around filling and tie together with kitchen string.

Heat remaining oil in a large skillet over medium heat. Add rolled tenderloin and sear about 10 minutes, until all sides are golden brown. Transfer tenderloin to a 9-by-13-inch casserole dish and bake in a 350-degree oven for 25 to 30 minutes, until pork is slightly pink in the center. An instant-read thermometer inserted into the center should read at least 145 degrees.

 

 

 

Souvlaki

1/4 cup olive oil

1/4 cup soy sauce

1 medium lemon, juiced

3 cloves garlic, crushed

1 teaspoon dried oregano

3 pounds pork tenderloin, cut into 1-inch cubes

2 medium yellow onions, cut into 1 inch pieces

2 medium green bell peppers, cut into 1-inch pieces

Mix oil, soy sauce, lemon juice, garlic and oregano together in a large glass bowl.

Add pork, onions and bell peppers and stir until coated. Cover and refrigerate two to three hours.

Remove pork and vegetables from marinade and shake off excess. Thread pieces onto skewers. Discard remaining marinade.

Cook on lightly oiled grates of a medium-high grill for 10 to 15 minutes, turning frequently, until pork is no longer pink in the middle. An instant-read thermometer inserted into the center should read at least 145 degrees.

 

 

 

Spicy Pork Curry

1 cup water

1 tablespoon dried minced onion

1 cube chicken bouillon

1/2 teaspoon garlic powder

1/4 teaspoon dried rosemary

1/4 teaspoon dried thyme

1/4 teaspoon salt

3 tablespoons coconut oil

2 tablespoons curry powder

1/2 teaspoon cayenne pepper

1 pound pork tenderloin, cut into strips

2-1/2 tablespoons flour

1 cup coconut milk

1/4 cup natural peanut butter

Combine water, dried onion, chicken bouillon, garlic powder, rosemary, thyme and salt in a microwave-safe bowl. Microwave one minute, then let stand until onion is rehydrated and bouillon is dissolved.

Heat coconut oil, curry powder and cayenne in a large oven-proof skillet over medium heat for five to six minutes, stirring constantly, until oil takes on the color of the curry powder. Add tenderloin and cook, stirring, until pork begins to brown. Sprinkle flour over pork and cook two to three minutes, stirring, until pork is slightly pink in the center and cooked through.

Stir in bouillon mixture, coconut milk and peanut butter. Bring to a boil, stirring constantly. Cover skillet and transfer to 350-degree oven. Bake about 45 minutes, until pork is tender and sauce is bubbling. Remove from the oven, uncover and let rest about 10 minutes, until the sauce thickens.

 

 

 

Parsley and Parmesan Crusted Pork Tenderloin

2 12-ounce pork tenderloins

1/2 cup bread crumbs

1/2 cup chopped fresh parsley

1/3 cup grated Parmesan cheese

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup Dijon mustard

2 cloves garlic, minced

Spray a baking dish with cooking spray. Arrange pork tenderloins in the baking dish.

Mix together bread crumbs, parsley, Parmesan cheese, thyme, salt and black pepper in a bowl. Set aside.

Stir mustard and garlic together in a bowl. Spread mustard mixture over the pork. Sprinkle bread crumb mixture over the mustard coating.

Bake in a 375-degree oven about 20  minutes, until no longer pink in the center. An instant-read thermometer inserted into the center should read 160 degrees.

Allow pork to rest five minutes before slicing.

 

 

 

Prosciutto-Wrapped Pork Tenderloin With Crispy Sage

1 pound pork tenderloin

Salt

Ground black pepper

1 bunch fresh sage, leaves removed and stems discarded

6 ounces prosciutto

1 tablespoon olive oil

Lightly season pork with salt and black pepper. Arrange six sage leaves over tenderloin. Wrap prosciutto around tenderloin and sage, overlapping prosciutto slightly, then wrap in plastic wrap and refrigerate for five to 10 minutes. Remove plastic wrap.

Heat olive oil in a skillet over medium heat. Fry tenderloin eight to 10 minutes, until prosciutto is crispy and lightly browned on all sides. Transfer tenderloin to a baking dish, reserving the oil in the skillet.

Bake tenderloin in a 350-degree oven about 20 minutes, until pork is cooked through. An instant-read thermometer inserted into the center should read at least 145 degrees.

Heat reserved oil in the skillet over medium heat. Fry remaining sage leaves about five minutes, until crispy, adding more oil as needed.

Slice tenderloin and serve with crispy sage leaves.

 

 

 

Easy and Elegant Pork Tenderloin

2 cups Italian seasoned bread crumbs

1/2 cup olive oil

2 pounds pork tenderloin

Mix bread crumbs and olive oil in bowl until mixture is moist enough to stick to the meat when pressed. Place pork on a shallow cooking sheet. Press crumb mixture onto all sides of the meat until it’s about 1/4-inch thick and there is no pink showing.

Bake in a 425-degree oven for at least 35 minutes, until a meat thermometer reads 165 degrees or until there is no pink when the pork is cut. Let pork rest for 10 minutes, then cut into 1/2 inch slices.

 

 

 

Slow Cooker Teriyaki Pork Tenderloin

2 tablespoons olive oil

2 pounds pork tenderloin

1 cup chicken broth

1/2 cup teriyaki sauce

1/4 cup brown sugar

1/2 large onion, sliced

4 cloves garlic, chopped

3 fresh red chile peppers, chopped

1/4 teaspoon black pepper

Heat olive oil in a skillet over medium-high heat. Brown tenderloin on all sides, about 10 minutes.

Mix together chicken broth, teriyaki sauce and brown sugar in a bowl. Stir in onion, garlic, red chile peppers and black pepper.

Put browned tenderloins into a slow cooker and cover with teriyaki sauce mixture. Cook on low for four hours, turning two or three times. The internal temperature of the tenderloin should reach 180 degrees.

Remove tenderloins from the slow cooker and let rest five minutes before slicing. Spoon liquid over slices when serving, if desired.

 

 

 

Crispy Pork Cutlets

2 1-1/4 pound fully trimmed pork tenderloins, cut into 8 pieces

Salt

Freshly ground black pepper

2 tablespoons flour

2 eggs, beaten

3 cups panko bread crumbs

2 tablespoons butter

1/3 cup diced dill pickles

1 jalapeno pepper, seeded and minced

1 bunch green onions, chopped, green tops reserved

1 pinch cayenne pepper

1-1/2 tablespoons flour

1-1/2 cups cold milk

1 teaspoon Worcestershire sauce

1/4 teaspoon freshly ground black pepper

1/2 cup vegetable oil

Salt

Place pork pieces between two sheets of heavy plastic on a solid, level surface. Firmly pound pork with the smooth side of a meat mallet to a thickness of 1/2 inch.

Transfer pork pieces to a plate and season both sides generously with salt and black pepper, then sprinkle with two tablespoons flour, lightly coating both sides. Pour eggs over pork, turning to coat.

Place panko in a shallow bowl. Place pork pieces in panko, pressing firmly to coat on both sides. Transfer breaded cutlets to a clean plate, cover with plastic wrap and refrigerate 15 minutes.

Melt butter in a skillet over medium heat. Stir in pickles, jalapeño pepper and green onions and cook three minutes, stirring, until onions have softened. Sprinkle in 1-1/2 tablespoons flour, then cook, stirring, three minutes.

Slowly stir in two to three tablespoons cold milk, whisking constantly. Stir in remaining milk, Worcestershire sauce and black pepper. Simmer on low five minutes. Taste and adjust seasonings, then set sauce aside.

Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Add half the breaded pork cutlets and cook four to five minutes per side, until pork is no longer pink inside and the crust is well-browned.

Transfer to plate lined with paper towels. Sprinkle with salt. Repeat with remaining vegetable oil and pork cutlets.

Serve cutlets topped with sauce.

 

 

 

Balsamic Braised Pork Tenderloins With Fresh Figs

2 1-1/2 pound pork tenderloins

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons olive oil

2 shallots, thinly sliced lengthwise

12 fresh figs, stemmed and halved

1 cup chicken broth

1/4 cup good-quality balsamic vinegar

1 tablespoon minced fresh rosemary

Fresh rosemary sprigs for garnish, optional

Pat tenderloins dry and remove silver skin, if present. Season with kosher salt and freshly ground pepper.

Pour oil into a large, oven-proof skillet and heat over medium-heat until oil shimmers. Carefully place seasoned tenderloins into the hot oil and brown on all sides for seven to 10 minutes.

Add sliced shallots around tenderloins and stir one minute. Add figs, chicken broth and balsamic vinegar. When the mixture begins to bubble, sprinkle minced rosemary over everything.

Cover, place in a 350-degree oven and bake 25 to 30 minutes, until pork is no longer pink in the centers. An instant-read thermometer inserted into the center should read 145 degrees.

Using tongs, remove pork from the skillet and place on a serving platter. With a slotted spoon, remove figs from the skillet and place around the tenderloins. Cover loosely with foil.

Place skillet back onto the stovetop over medium-high heat. Bring pan juices to a boil and cook 10 to 15 minutes, until reduced to 3/4 cup.

Slice tenderloins, drizzle reduced liquid over the meat, and garnish with fresh rosemary sprigs, if desired.

 

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