Pork Tenderloin

I'm sorry, I am done with baking or roasting pork tenderloin. This summer I started using the sous vide method of cooking this cut of meat. Cooking this way produces juicy, moist, evenly cooked tenderloin, edge to edge. Finishing in a cast iron skillet will give you a crisp, browned surface. Once you have had pork cooked this way, it is unimaginable to go back to chancing the dry, stiff result from standard oven baking.

Great recipe. For an even more robust flavor, consider substituting molasses for the honey.

If you've never cooked pork tenderloin before, note you need to trim off any silver skin on it. We cook it often, it is a fav of my dad's, and even with the best quality tenderloin you will likely need to do it. https://grokker.com/cooking/video/how-to-trim-fat-from-pork-tenderloin/512412a4312b6a421900093f

Suggestions: Pork will take on marinade quickly, so if you are whipping up a quick dinner, just rub on the marinade and bake. You can skip the pan browning on the stove. The pork: Trader Joe's sells tenderloin singly, and they are good. Remove the silvery tendon-y strip before prepping. Lastly: Cover the dish in the oven for half of the baking. Then remove the foil and watch it sort of brown. Baste. It will remain tender and succulent. Cut in half to test for pinkness while in the pan.

Since I got one I now make my pork tenderloin in an air fryer. The results have been amazing. Additional spices might include smoked paprika, cumin and even cayenne pepper if you like a little zip.

No, I have a very similar recipe. In the summer I cook on the grill, in the winter I use a cast iron pan.

My wife likes hers with just Dijon and sprigs of rosemary and it doesn’t need browning. I like mine done on a medium grill for 20 minutes. Cold tenderloin is excellent on salads.

Super recipe. Fresh rosemary's a nice addition if you like that flavor. For years, my cooking method was to sear in a cast iron skillet, then finish off in the oven. But once a friend showed me how to use a gas grill, I cook nearly everything on it year-round since we're in Florida. For the tenderloin: 14 minutes, divided among all sides, direct heat, cover closed.

Great and easy recipe. I do this in my air fryer in about 20 minutes! Always perfectly cooked and delicious.

More, and I mean much more, garlic! Maybe more olive oil, too. Spoon it over the meat and mashed potatoes when serving.

We often prepare this for just the two of us: In a skillet infuse olive oil with garlic and rosemary for ten minutes on low, do not burn, remove, adjust heat, saute pork a couple of minutes, each side, remove, deglaze with marsala, finish with a mustard cream sauce, add back pork medallions and cooked sliced garlic, heat for a minute, serve. There’s absolutely nothing easier or more yummy. It’s totally cooked to perfection and no need to ever turn an oven on.

I find that cutting each piece in two with one piece being the thin part and the other being the thick end ensures cooking to the proper temperature. There is a big difference in the time to cook each piece.

Not true for everyone. My family really dislikes the very soft texture of sous vide, especially in pork. (I enjoy it, but I'm the only one out of 5.)

This was fantastic! My local grocer is a neighborhood Mom and Pop store that maintains an outstanding butcher shop that trimmed the silver skin off of a brand of tenderloin called “Duroc”. I’m not clear if this is the brand or the type of pork? It was the most tender and juiciest pork tenderloin I’ve ever made in over 35 years of cooking experience. I wouldn’t change any aspect of this recipe.