Pork tenderloin

Pork tenderloin is a delicious and versatile cut of meat that can be cooked in a variety of ways. The history of pork tenderloin recipes is a long and varied one, with many different cultures and cuisines putting their own unique spin on this popular dish.

Pork tenderloin has been enjoyed by humans for centuries, with evidence of pigs being domesticated as early as 9000 BC. The first recorded recipe for pork tenderloin comes from the Roman cookbook Apicius, which was written sometime between the 1st and 4th centuries AD. This early recipe simply calls for the pork to be roasted with cumin, coriander, and other spices.

Over the centuries, pork tenderloin recipes have been adapted and embellished by chefs all over the world. In medieval Europe, pork was often cooked with sweet fruits and flavors such as honey and cinnamon. In China, pork tenderloin is often marinated in soy sauce and rice wine before being stir-fried or roasted.

Advice

Pork tenderloin is a delicious and versatile cut of meat that can be cooked in a variety of ways. When cooking pork tenderloin, it's important to use high heat to quickly sear the outside of the meat. This will help lock in the flavor and moisture. Additionally, be sure to use a thermometer to check the internal temperature of the pork. Pork tenderloin is best served when cooked to an internal temperature of 145 degrees Fahrenheit. Lastly, be sure to let the pork rest for at least five minutes prior to carving and serving. This will allow for the juices to be reabsorbed, resulting in a juicier, more tender cut of meat.

Questions

What is the best method of cooking pork tenderloin?

The best method of cooking pork tenderloin is to roast it. To do this, preheat the oven to 400 degrees Fahrenheit. Rub the pork with a little olive oil, then season it with your favorite herbs and spices. Place it in a roasting pan and cook for about 25 minutes, or until the internal temperature reaches at least 145 degrees Fahrenheit. Let it rest for 10 minutes before slicing and serving.

Should pork tenderloin be cooked fast or slow?

Pork tenderloin should be cooked relatively quickly, over moderate to high heat. This will help ensure it remains tender and juicy.

How long does it take to cook a pork tenderloin at 375?

A pork tenderloin should be cooked in the oven at 375 degrees Fahrenheit for about 25-30 minutes, or until the internal temperature of the pork registers at 145 degrees Fahrenheit.

How long does it take to cook pork tenderloin per pound?

Typically it takes about 20-25 minutes per pound to cook a pork tenderloin at 350°F (176°C).

How do I cook a pork loin so it doesn't dry out?

To cook a pork loin so it doesn't dry out, the most important thing is to use a thermometer to ensure that it is cooked to the proper internal temperature. Pork should be cooked to an internal temperature of 145°F (63°C). When cooking, start by preheating your oven to 350°F (176°C). Rub the pork loin with oil or butter, and season with salt and pepper. Place the pork loin in a roasting pan and roast in the oven until a thermometer inserted into the thickest part of the pork reads 145°F (63°C). Make sure to check the temperature often to avoid overcooking. Allow the pork loin to rest for 10 minutes before slicing.

How do I cook a pork loin so it's not tough?

1. Preheat your oven to 350°F (177°C). 2. Season the pork loin with salt and pepper to taste. 3. Rub the pork with a small amount of cooking oil. 4. Place the pork loin in a roasting pan and add a cup of water. 5. Cover the roasting pan with foil and cook for one hour. 6. Remove the foil and cook for an additional 30 minutes. 7. Check the pork loin with a thermometer. It should register 145°F (63°C). 8. Let the pork loin rest for 10 minutes before slicing and serving.

Jump to: Ingredient Breakdown Insights

Recipes

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Blackberry Jalapeno Glazed Pork Tenderloin

  • blackberry jalapeno glaze
  • ice
  • garlic
  • olive oil
  • butter
  • black pepper
  • jalapeño
  • wine
  • blackberry preserve
  • cornstarch
  • salt
  • red wine vinegar
  • red pepper flake
  • pork tenderloin
  • brown sugar
  • water
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Pork Tenderloin With Shallots and Prunes

  • BRINED PORK
  • thyme branch
  • pork tenderloin
  • allspice berry
  • black peppercorn
  • bay leaf
  • brown sugar
  • salt
  • SAUCE AND ROAST
  • salt
  • butter
  • madeira
  • olive oil
  • chicken broth
  • red wine
  • thyme
  • ginger
  • orange zest
  • potato starch dissolved
  • shallot
  • prune
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Herbed Pork Tenderloin

  • lemon juice
  • garlic
  • pork tenderloin
  • onion
  • rosemary
  • salt
  • basil
  • oregano
  • paprika
  • pepper
  • thyme
  • oil
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Green Curry Pork Tenderloin

  • salt
  • salt
  • lime juice
  • light brown sugar
  • sugar
  • vegetable oil
  • lime zest
  • coconut milk
  • garlic
  • shallot
  • soy sauce
  • cumin seed
  • cilantro
  • orange juice
  • green thai curry paste
  • maple syrup
  • sesame oil
  • pork tenderloin
  • vegetable oil
  • pumpkin seed
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Grilled Pork Tenderloin

  • HERB SAUCE
  • black pepper
  • salt
  • parsley
  • red pepper flake
  • olive oil
  • garlic
  • green onion
  • oregano
  • red wine vinegar
  • PORK TENDERLOIN
  • lemon zest
  • pork tenderloin
  • cumin
  • salt
  • olive oil
  • brown sugar
  • smoked paprika
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Cajun Pork Tenderloin with Braised Greens

  • black pepper
  • dinner roll
  • oregano
  • tomato
  • onion
  • chicken broth
  • chicken stock
  • red pepper flake
  • cajun spice
  • olive oil
  • apple cider vinegar
  • salt
  • garlic
  • pork tenderloin
  • bacon
  • kale
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Instant Pot Pork Tenderloin

  • chicken stock
  • cornstarch
  • olive oil
  • butter
  • chili powder
  • paprika
  • pork tenderloin
  • oregano
  • cumin
  • black pepper
  • garlic powder
  • salt
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Apple Cider Glazed Pork Tenderloin

  • dijon mustard
  • olive oil
  • bay leaf
  • pork tenderloin
  • sweet apple cider rochdale apple cider
  • butter
  • salt
  • brown sugar
  • honey
  • garlic
  • black pepper
  • salt
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Green Curry Pork Tenderloin

  • salt
  • pumpkin seed
  • agave nectar
  • lime juice
  • vegetable oil
  • vegetable oil
  • maple syrup
  • sesame oil
  • lime zest
  • coconut milk
  • garlic
  • shallot
  • pork tenderloin
  • cilantro
  • green curry paste
  • soy sauce
  • orange juice
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Cider-Brined Pork Tenderloins with Roasted Apples

  • salt
  • carrot
  • red pepper
  • cinnamon
  • shallot
  • pork tenderloin
  • olive oil
  • apple cider vinegar
  • apple cider
  • canola oil
  • orange juice
  • butter
  • black peppercorn
  • coriander seed
  • garlic
  • pink lady apple
  • thyme
  • sorghum syrup
  • chicken stock
  • ice
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Pork Tenderloin with Golden Beets

  • black pepper
  • salt
  • chicken broth
  • pork tenderloin
  • white wine
  • mint
  • parsley
  • tart apricot
  • walnut
  • sauerkraut
  • onion
  • olive oil
  • beet
  • lemon juice
  • garlic
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Chile Maple Glazed Pork Tenderloin

  • braised red cabbage
  • sweet potato puree
  • maple syrup
  • red wine
  • sweet potato
  • brown sugar
  • ginger
  • read cabbage
  • onion
  • onion
  • smoked bacon
  • red wine vinegar
  • veal stock
  • garlic
  • chile flake
  • chicken stock
  • heavy cream
  • ginger
  • butter
  • grape seed oil
  • caribou tenderloin
  • pepper
  • salt
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Barbequed Pork Tenderloin

  • black pepper
  • cayenne pepper
  • white pepper
  • garlic
  • onion
  • brown sugar
  • olive oil
  • rathbun family rub
  • paprika
  • salt
  • pork tenderloin

Ingredient Breakdown

 
salt
pork tenderloin
garlic
olive oil
black pepper
butter
thyme
brown sugar
honey
rosemary
dijon mustard
garlic powder
onion
shallot
water
soy sauce
chicken stock
bacon
cornstarch
cilantro
vegetable oil
paprika
lemon juice
orange juice
pepper
oregano
sugar
apple cider vinegar
chicken broth
ginger
mustard
cumin
chili powder
balsamic vinegar
red wine vinegar
red pepper flake
all purpose flour
parsley
mushroom
carrot
white wine
red pepper
white pepper
bay leaf
sage
oil
tarragon
cayenne pepper
maple syrup
ketchup
green onion
smoked paprika
rice vinegar
italian seasoning
sweet potato
coriander
fennel seed
ice
red wine
orange zest
allspice berry
black peppercorn
prune
cream
light brown sugar
pine nut
spinach
tomato
cream cheese
lime juice
lime zest
coconut milk
cumin seed
sesame oil
pumpkin seed
nonstick spray
onion powder
mustard powder
lemon zest
egg
apple
cinnamon
lime
olive
kale
apricot preserve
apple cider
heavy cream
pasilla chile
peach
canola oil
walnut
mint
steak seasoning
seasoning
blackberry jalapeno glaze
jalapeño
wine
blackberry preserve
medjool date
thyme branch
madeira
potato starch dissolved
streaky bacon
mushroom soup
lipton onion soup
excess pork tenderloin
basil
marsala
aleppo pepper
green
fennel
red leaf lettuce
pesto
green thai curry paste
light
cherry tomato
blueberry
port wine
chipotle
granny smith apple
puff pastry
apple juice
creamed corn
cherry
light cream
ears corn
red cabbage
lager
powdered ginger
powdered clove
bread crumb
tenderloin
maple
smithfield garlic
pancetta
kimchi
dinner roll
cajun spice
ground
porcini mushroom
cultivated mushroom
tart sweet apple
pork broth
pineapple
brown mustard
yellow mustard
horseradish
pistachio
apple butter
sweet apple cider rochdale apple cider
tamari sauce
agave nectar
green curry paste
guacamole
italian oregano
ancho chile
guajillo chile
clove
corn tortilla
red jalapeño
bagged onion
hickory barbecue seasoning
worcestershire sauce
peach nectar
celery
virgin bloody mary
hot sauce
dill
sour cherry
coriander seed
pink lady apple
sorghum syrup
peanut butter
peach mustard sauce
peach preserve
egg white
radicchio
chinese wine
chile garlic paste
peanut oil
rhubarb
thyme thyme <