Pork Tenderloin Recipe

Pork tenderloin recipe

Pork tenderloin is like chicken breast – it’s a lean, tender piece of meat that’s juicy and juicy when cooked just right. It’s also easy to overcook, overcooked fillets = dry and bland. Hence the beauty of this pork tenderloin recipe. When the pork is cooked to perfection, it’s amazing. But if you go above and beyond, no one will notice this very delicious honey garlic sauce.

If you’ve never cooked pork before, this is a great recipe as it’s even suitable for beginners at home – although the flavors are rich enough to satisfy even those with a lot of cooking experience

• 2 tablespoons extra virgin olive oil
• 1 tablespoon Celtic sea salt and freshly ground pepper
• 2 pounds pork tenderloin, optional: pre-marinated pork before cooking
• 4 tablespoons butter, cut into 4-6 pieces
• 2 tablespoons minced garlic
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• ½ tablespoons dried sage
• or 2 tablespoons Italian herb and spice mix

How to make pork tenderloin

To prepare this recipe using a larger and thicker loin than the loin, follow the directions exactly below, but take 20-30 minutes more (depending on your loin – I always recommend cooking When it comes to meat, the temperature is lower than the time, but this time frame should help you plan your dinner.) Steps to make pork tenderloin recipe:

Preheat oven to 180°C.

Mix the sauce ingredients together.

Mix the rub ingredients together and sprinkle over the pork.

Heat oil in a large heatproof skillet (note 3) over high heat. Add pork and fry until golden brown on all sides.

When the pork is almost charred, set aside, add the garlic and sauté until golden brown.

Pour over the sauce. Flip the pork once and place it in the oven immediately.

Bake for 15 – 18 minutes or until internal temperature is 68°C / 155°F (note 4).

Place pork on a plate, cover loosely with foil and let rest 5 minutes.

Place the saucepan on the stove and simmer quickly over medium-high heat for 3 minutes, until the liquid becomes a thin syrup.

Remove from heat, add pork, and toss with sauce.

Cut pork into thick slices and serve with sauce.

Tips and FAQ to bake perfect pork tenderloin

These tips for cooking tenderloin in the oven will help you get the perfect dinner no matter what herbs or marinade you use.

How to store leftovers. If you love this easy recipe but can’t eat it all, don’t worry – it’s as pretty and delicious as the leftovers. Because we bake this dinner with a garlic butter sauce, it stays juicy and tender when reheated.

In the refrigerator. Place any leftovers in an airtight container and refrigerate for up to 3 days. To freeze them for later use, place them in a plastic bag or wrap in plastic wrap and store in the refrigerator for up to three months. Try freezing in small portions – ideally you freeze individual portions or the amount that needs to be reheated. If you freeze and thaw and reheat large fillets, you shouldn’t refreeze them later – so try to freeze only the amount you eat again when reheated in each freezer bag.

How to reheat leftovers. Thaw frozen leftovers in the refrigerator overnight, then bake at 350C, wrapped in foil, until piping hot when ready to serve. If reheating from the refrigerator, bake in an aluminum foil bag at 350 degrees until warm. You can also sauté pork slices in a pan with a little butter or olive oil – just cook them very hot on medium-high heat – and serve.

Marinate before cooking. Marinating or marinating fish fillets before cooking always helps soften the meat and keep it from drying out. I like to marinate easily overnight with a bottle of simple Italian dressing or a cup of olive oil with a little lemon juice, salt and pepper. I’m not calling for a marinade in this particular recipe, as we wrap it in foil and butter it so it cooks with its own sauce (I designed this recipe to taste great , even if you don’t consider marinating) – if you want to spice up your dinner or want to try a different technique, this recipe tastes even better with marinade.

Do not overcook. If overcooked, the pork will dry out quickly – and the meat will be very tough and tough. I pulled my fillet to 140 degrees and tented with foil to continue cooking as it rested for about 10 minutes before serving.

Remove silver skin. If your fillet has a large piece of skin (tough white skin that many grocery stores often cut and remove but sometimes leaves behind), you can remove it by making a small incision with a sharp knife and peeling off the skin . Remove before marinating and cooking. The process is like removing the silver skin from ribs.

Add different spices according to your taste. I love using these tips to create a variety of flavor combinations – you can make this recipe with a variety of herbs and spices!

Brown before frying. Roast in cast iron or heavy pan before baking. Roast it first to seal in the juices from the pork and create the rich caramel flavor that makes this recipe irresistible! Roasting the meat before roasting also helps make it look less grey and makes it look more appetizing.

Let’s take a break. Let the meat sit for 5-10 minutes after removing it from the oven to seal in the juices – don’t cut it too fast or they’ll all overflow!

Cook to 145 degrees. The USDA has established a guideline of 145 degrees as a safe temperature for eating pork. This may look a little pink – pink pork no longer indicates it’s “done,” or as soon as it reaches 145 degrees, the tenderloin is no longer safe to eat. Don’t overcook for fear and make your dinner hard and dry.

What to serve with pork tenderloin

Here are some of my favorite side dishes to go with pork tenderloin. From different types of potatoes to applesauce, it covers a variety of recipes to satisfy all your moods and cravings!

Sweet, creamy, buttery, sour…these flavors will hit all your taste buds, and then some.

• Red Skin Mashed Potatoes
• Dijon Roasted Brussel Sprouts
• Zucchini Squash Casserole
• Vermicelli Rice
• Sautéed Onions
• Cucumber Vinaigrette Salad
• Steakhouse Creamed Spinach
• Chopped Brussels Sprout Salad
• Roasted Peppers and Onions
• Crockpot Green Beans and Potatoes
• Butter Peas and Carrots

Slow-roasted pork loin is a classic dish that goes well with a variety of side dishes. Not to mention it’s delicious no matter how you season it. This is one of the most delicious recipes  answerthequestion.net put together to share with you. I hope you can confidently show your talent for everyone to appreciate. I wish you success!