Cooking Pork Tenderloin

Learn all possible tricks and tips for cooking pork tenderloin to leave people satiated and utterly mesmerized, not to mention hankering for more.
Tastessence Staff
I have not met a lot of non-vegetarians in my life who would refuse a succulent, well-seasoned slice of pork tenderloin. The tenderloin is the most soft portion of the meat that is obtained from the pig and is tender mainly because this portion of the flesh shields the rest of the soft organs and tissues underneath. But preparing pork tenderloin can be slightly dicey, if you are a novice. But do not worry any more, as I will teach you how to cook pork tenderloin in great detail, with enough number of tips to make you a pro soon!

Cooking Pork Tenderloin on the Grill
Now to fill the tummies and tickle the tongues of 6 hungry people, you must have,
  • Pork tenderloins, 2
  • Olive oil, ½ cup
  • Rosemary, 3 sprigs
  • Garlic clove, 1 (minced)
Procedure
Begin your preparation on the night before, by mixing together the minced garlic and the olive oil. Place a cover on this and then allow it to stand for at least 8 hours or more. Next morning, cake a baking dish with the infused oil and then place the rosemary sprigs into the dish. Let it stand for 15 minutes so that the aroma of rosemary gets melded in with the garlicky oil. Now place the pork tenderloins into the dish and coat the meat very well. Allow the preparation to stand for 1½ hours, changing the side of the pork every 30 minutes. After you have prepared the grill, place the pork tenderloins onto the grill. Baste the meat lavishly with the flavored olive oil marinade. Grill for a maximum of 15 minutes. Now cut the cooked meat into ½" thick slices and serve with apple-sweet potato puree.

Baking a Pork Tenderloin in the Oven
For this marinated pork tenderloin recipe, you will require,
  • Pork tenderloins, 1 pound (washed, patted dry)
  • Olive oil, 7 tbsp.
  • Soy sauce, 1 cup
  • Honey, 1 cup
  • Garlic cloves, 7 (minced)
  • Onion, 1 (large, minced)
Procedure
In a glass bowl, mix the onion, garlic, olive oil, soy sauce, and honey together thoroughly with a spatula. Now, place the pork in a square rimmed dish and cake it well with half of the marinade prepared. Now cover the square rimmed dish with a sheet of aluminum and then refrigerate the marinated pork for 8 - 10 hours. After the first 5 hours, you must turn the meat over in the square rimmed dish. Also, cover the remaining marinade and keep it in the fridge. After the marination time is over, leave your oven to get heated at 400° F. Place your tenderloin in a roasting pan and pour the reserved marinade on top of the meat. Throw away the marinade in the square rimmed dish. Cake the tenderloin properly with the fresh marinade, place a meat thermometer on the meat, and allow the meat to cook in the oven for 40 long minutes. The meat should be cooked uncovered. If you feel that the meat needs to be cooked some more even after 40 minutes, wait till the meat thermometer displays 160° F. The thermometer indicated temperature to cook pork tenderloin is very important as any temperature between 150° F to 165° F happens to ensure that all the harmful parasitic trichinae have been eliminated from the pork. Wait for another 10 minutes after you have removed the dish from the oven before slicing it into thin pancettas or thicker medallions. Serve with some pommery mustard sauce and hot garlic potato mash!

Roasting Pork Tenderloin
This pork roast recipe allows you to enjoy the beautiful flavors of herbs with no ingredient to overshadow their aroma. You must have,
  • Pork tenderloins, 3 pounds (washed, patted dry, and untrimmed)
  • Olive oil, 1 tbsp.
  • Salt, ½ tsp.
  • Oregano, ¼ tsp.
  • Rosemary, ¼ tsp.
  • Sage, ¼ tsp.
  • Thyme, ¼ tsp.
  • Black pepper, ¼ tsp.
Procedure
Begin with preheating you oven to 450° F, with the oven rack placed inside. Now, in the olive oil, add the herbs, salt, and pepper and blend thoroughly. Let this paste stand for 10 minutes for the flavors to meld in and then coat the tenderloins uniformly with the paste with your hands. Now, put the meat on a roasting pan with a rack. The fat side should be facing the top. Place the pan into the oven and let it stay there for exactly 10 minutes. After that, place a meat thermometer on the pork and set the temperature to 250° F. Now cook till the thermometer indicates 155° F. This should take anything between an hour to 80 minutes in all. After that, take the pork out of the oven, let it stand wrapped in aluminum foil for 15 - 17 minutes, and then slice it up to gorge gorgeously!

Cooking Honey-Mustard Pork Tenderloin in a Slow Cooker
Slow cooking pork tenderloin takes a lot of patience. So, do not venture into it on a day when you are at your wit's end. This honey-mustard pork tenderloin, one of the most popular slow cooker pulled pork recipes, can be cooked for 6 people if you have the following ingredients at hand.
  • Pork tenderloins, 2 (washed, trimmed, and patted dry)
  • Garlic clove, 1 (minced)
  • Dijon mustard, 4 tbsp. (grainy variety)
  • Honey, 2 tbsp.
  • Brown sugar, 2 tbsp.
  • Cornstarch, 1 tbsp.
  • Cider vinegar, 1 tbsp. (balsamic vinegar can also be used)
  • Water, 1 tbsp. (cold)
  • Thyme, ½ tsp. (dry variety)
  • Salt and pepper, to taste
Procedure
Season the tenderloin with salt and pepper. Commingle the garlic, vinegar, Dijon mustard, brown sugar, honey, and thyme a spatula. Now, place the seasoned tenderloin in the slow cooker and pour the mixture from top. Cake the meat well by turning the sides 3 - 4 times and then cover. How long to cook pork tenderloin in a slow cooker, you ask? Well, if you turn the knob to high then you need to let it cook for a good 4½ hours. You can also cook it on low, but then the meat would soften in about 8 - 9 hours minimum. After that, you need to transfer the meat onto a plate and wrap the plate with aluminum foil. In the meantime, pour the fluid left in the cooker into a cooking pan. The fluid is basically a mixture of the marinade as well as the juices let out by the pork on being cooked. Place the pan on medium heat and allow it to steadily simmer for a 10 minutes. Dissolve the cornstarch with the water in the meantime and pour it into the pan. Simmer for a minute more and remove from the stove. Slice the tenderloins up after that and serve topped with the juice.

Cooking Pork Tenderloin in a Crock-Pot
Another patience testing method, this recipe takes a prolonged period of 10 - 12 hours to get ready. A good option for any Crock-Pot pulled pork recipe, therefore, is to start cooking it at 7 in the morning so that it gets done by 6 pm, just in time for dinner. Now, how to cook pork tenderloin in a Crock-Pot? Begin by gathering,
  • Pork tenderloins, 3 pounds (washed, patted dry)
  • Potatoes, 4 (small, skinned, and diced)
  • Carrots, 2 (large, skinned, and cubed)
  • Celery stalks, 2 (cut to bite sized bits)
  • Onion, 1 (cubed)
  • Onion soup mix, 1 packet
  • Water, 2 cups
  • Tomato juice, 1 cup
  • Parsley flakes, 1 tsp.
Procedure
At the base of the Crock-Pot, arrange first the potatoes, then the onions, the celery, and the carrots one top of the other in that order. Next, put the pork tenderloin on top of the arranged vegetables. Mix the onion soup mix with the water and the tomato juice separately and then pour it uniformly on the meat and the veggies. Finally, mizzle parsley from top. Cover and cook on low for 10 to 12 hours. After that, slice the pork into ½" thick discs and serve with sauce of your choice.

Pan-frying a Pork Tenderloin
This lemon spritzed, Parmesan crusted preparation is a dinner delight that serves 4. You will require,
  • Pork tenderloin, 12 oz.
  • Egg whites, 2 (large)
  • Breadcrumbs, ¼ cup (plain, dried)
  • Parmesan cheese, ¼ cup (grated)
  • All-purpose flour, 3 tbsp.
  • Olive oil, 2 tbsp.
  • Coarse salt, to taste
  • Lemon wedges, for garnishing
  • Parsley sprigs, for garnishing
Procedure
Since, pan-frying an entire tenderloin without slicing it up is nearly impossible, cut it up in to 12 equal discs and then pound them thin (about ⅛-inch thick) with a meat mallet. Next, rub some coarse salt on both sides of each slice and keep aside. Now combine the egg whites with a tablespoon of water in one glass bowl and the Parmesan with the breadcrumbs in another. Get about a tablespoon of oil to heat in a frypan on medium-high. Now, apply the flour on both sides of each meat slice and then dip them in the egg mixture. Roll each slice on the breadcrumbs and then fry for approximately 1 minute per side. Once cooked, every piece will be golden-brown in color. Keep adding a tablespoon of oil for every slice you fry. Remember to spritz each piece with lemon while plating the meat and garnish with parsley.

Tips to Prepare Pork Tenderloin

There are two very important things that can determine the taste of you cooked tenderloin:
  • Even though cooking on high in a slow cooker or Crock-Pot cuts down on the cooking time, slow cooking leaves the meat tender, juicy, and very succulent. High temperatures leave the meat dry.
  • Trimming the fat layer off the pork tenderloin may reduce your fat intake, but leaving the layer on will ensure a juicy, moist meal. Nobody cooks pork tenderloin on a daily basis, so it is alright if you leave it on.
I am hoping that now you know all the possible ways to cook pork tenderloin. Out of all the methods, I like grilling pork tenderloin. Also, if you want to know how to cook pork tenderloin that won't spoil easily, all you have to do is mix 50 grams of finely ground saltpeter, an equal amount of brown sugar, and the juice of 8 large limes. Then prick holes into a 2 kg pork undercut with a fork, pour the concoction over the meat, and rub it in well. Place this meat in a glass dish covered with aluminum oil for 4 days. Remember, to prick the meat every twelve hours, turn it over, cover, and refrigerate again. After 4 days, place the meat in a non-stick pan, cover and cook on low heat until the meat is cooked and tender. You can drain all the juices and slice the pork tenderloin up once the meat has cooled considerably. Wrap in cling film and carry it around for picnics to make easy sandwiches.

I hope that cooking pork tenderloin for a crowd will not remain a problem any more with all these tips and tricks up your sleeves. Do not shirk away from trying them out soon, as you will never learn to do it the right way unless you do it at all.