Pork Tenderloin

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Introduction: Pork Tenderloin

About: I work at instructables by day, and turn into a stitch witch by night. follow me on instagram @jessyratfink to see what i'm working on! ^_^

A pork tenderloin is such a versatile and amazing piece of meat to cook. You really only need a probe thermometer to get it perfect - it's really forgiving! And it accepts all kinds of flavors. I tend to always season my pork tenderloins in a more traditional way - mustard and herbs - but you can really go nuts. :D

Read on and let me walk you through how to make the most perfect pork tenderloin.



Step 1: Ingredients:

  • a pork tenderloin
  • olive oil
  • herbs & spices of choice
  • mustard or another sauce you're fond of
  • salt & pepper
You'll also need a roasting pan and a probe thermometer. (This is the probe thermometer I use - I've used it for years with no problems!

One tenderloin will serve four people.

Step 2: Apply Your Seasonings and Preheat

Preheat your oven to 400 F.

For a pork tenderloin, I like to use mustard to bind the spices to the meat. If you don't use mustard, oil works well!

For this one, I used a good amount of salt and pepper, several pinches of paprika, three of rosemary, and a pinch each of garlic and onion powder. The mustard is just a few teaspoons. 

This is really all up to you - but remember, it is better to over-season instead of under-season! There's a lot of meat in the middle that won't get direct seasoning.

Once you've added your spices and binder, rub the tenderloin all over. I like to pop it in the fridge for a little bit before cooking, but you can do it right away, too!

Step 3: Sear the Tenderloin

This is optional, but I think the flavors are better and it looks nicer in the end. :D Heat a pan over medium high heat with a little oil in it, and quickly sear all sides of the tenderloin.

Once it's seared, put it on a lightly oiled baking sheet or pan.

Step 4: Cooking + Resting

Insert a probe thermometer the middle of the thickest part of the pork. You'll be cooking your tenderloin in a 400 F oven for 15-20 minutes.

You want your tenderloin to reach 140 F. At that point, pull it out of the oven and put it on a plate to rest. I like to rest it for 5-10 minutes.

NOTE: Cooking it to 140 F will result in slightly pink pork. This is safe and fine! If it really bothers you, take it to 145-150 F and then pull out and rest.

Step 5: Slice and Serve!

Slice it thinly and serve! I made some caramelized onions to go with it for dinner. :D

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    13 Discussions

    Excellent! :) I just tried this today and its a really great recipe, kudos!

    My wife and I have been cooking this delicious piece of meat for 25 years!! You've done a great job of showing it to others! We sprinkle ours with olive oil then a bit of Cajun spice, Montreal steak spice and Greek spice, on the top rack of the preheated barbee on medium, 14 minutes per side for a total of 28 minutes. My mouth is watering!! So good!!

    Hello. I'm your new best friend. When's dinner? I'll bring the Shiner.

    Could you please inform me of your proper legal name and address so my attorney can file suit against you? I have put on many pounds of weight due to your addictive incredibly delicious recipes. I once looked forward to a major league baseball career but now find myself looking forward only to dinner. Consider this your notice that I shall be going to my lawyer's office right after picking up a pork loin for tonight's dinner.

    1 reply

    Hahaha! Sorry about that. Can I offer and apology and a promise I'm going to try to do some projects that aren't food soon instead of all my monies? ;)

    Another great side dish would be fried apples or .apple sauce seasoned

    Way to go, Looks as well as it cooks.
    Just someone had a Recipe for Smoked Tenderloin.
    I use to get down in El Campo, Texas, Where a gas station, smoke-house combo, sold the Best Tenderloin I ever had!

    Ha! I wanted to make it for you on your last day, but of course the grocery nearby didn't have tenderloin. But I hope the fried porkchops were just as good. :D