Pork tenderloin stays juicy when it is cooked fairly quickly and taken off the heat when the thickest part reaches 145°F. Because it is such a lean cut, a few extra minutes can make a noticeable difference. A meat thermometer is much more useful than treating the cooking time in a recipe as an absolute, since one tenderloin may be thicker than another even when the packages weigh about the same.
Before You Start Cooking
Pork tenderloin is the long, narrow cut that usually weighs around a pound. It is different from pork loin, which is wider, heavier, and generally sold as a roast. The names are annoyingly similar, but the cooking times are not. If you are following a tenderloin recipe, check both the label and the shape of the meat before you leave the store.
Once you have the right cut, look for silver skin along the outside. It is the shiny, tough strip of connective tissue that sometimes runs down one side of the tenderloin. Slide a small sharp knife underneath it and trim it away because it will not become tender during a short cooking time. If you plan to sear the pork, pat the outside dry with paper towels before adding the seasoning. A drier surface browns more readily in a hot skillet.
Browning, Roasting, and Grilling Pork Tenderloin
One of the easiest ways to cook a whole tenderloin is to brown it on the stovetop and finish it in the oven. A hot skillet gives the outside good color and flavor, while the short oven time finishes the center without leaving the lean meat cooking longer than necessary. Turn the tenderloin as it sears so several sides are browned rather than concentrating all the color on the top and bottom.
You can also roast a tenderloin entirely in the oven. You will not get quite the same deep browning as you do from a skillet, but the pork can still be juicy and tender. Tenderloin also does well on the grill. Brown it over the hotter part first, then move it to a cooler area while the center finishes cooking. Whichever method you use, thickness matters more than the number of minutes printed in a recipe.
If you prefer smaller pieces, cut the tenderloin into thick medallions and cook them in a skillet. They cook quickly and leave browned bits behind that are perfect for a pan sauce. Mustard, cider, mushrooms, onions, cream, and apples are all good partners for pork tenderloin, and a quick sauce is an easy way to change the meal without changing the basic cooking method.
Temperature and Resting Matter Most
Check the thickest part of the tenderloin with an instant-read thermometer, not the narrow tapered end, which cooks faster. Whole cuts of pork are safe at 145°F followed by at least a 3-minute rest. The center can still be a little pink at that temperature, and that is perfectly fine.
Once the pork reaches 145°F, there is no benefit to leaving it on the heat for another five or ten minutes for reassurance. That extra time is often what turns tenderloin dry. Move it to a cutting board and let it rest for at least 3 minutes before slicing. Five minutes works well too and gives you time to finish a sauce or get the rest of dinner to the table.
Slice the tenderloin across the grain into medallions just before serving. If you have made a glaze or pan sauce, spoon it over the sliced meat so some reaches every piece.
Seasoning and Serving Pork Tenderloin
Pork tenderloin has a mild flavor, so it takes well to everything from herbs and garlic to mustard, chile, smoke, fruit, and sweeter glazes. Season the outside before cooking so the seasoning browns along with the meat.
Shawhan Farms Smoky Creole Rub & Seasoning adds smoke, spice, and a little heat to pork. Apples, sweet potatoes, cabbage, mustard, beans, and roasted onions all pair well with those flavors.
If you are using a glaze made with maple syrup, honey, or another sugar, wait until after the pork has browned to add it. Sugar can burn quickly over the high heat used for searing, while adding the glaze later gives it time to coat the meat and caramelize without scorching.
Leftover tenderloin dries out easily when reheated. Warm slices briefly with a spoonful of broth, gravy, or pan sauce rather than reheating the whole tenderloin in a hot oven. Cold slices are also good in sandwiches, wraps, grain bowls, and salads.
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