roasted pork tenderloin recipes

oasted pok tendeloin recipes

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roasted pork tenderloin recipes oven

Pork tenderloin is one of the finest cuts of meat. It’s very lean and tender and can be seasoned any number of wonderful ways. For this recipe we’ll use a combination of simple pantry ingredients to season the pork, before roasting it in the oven for about 30 minutes.

Ingredients You’ll Need

Pork tenderloin – Use one or two depending on how large, you’ll want at least 1 1/2 pounds of pork for about 4 people.
Oil – for a crispy outside and juicy, fork tender inside.
Fresh-squeezed citrus – I like to use a combination of lemon, lime, and orange juice. If you can’t get your hands on some fresh citrus, you could use chicken broth.
Dried herbs – Italian seasoning or Herbs de Provence blends are great.
Garlic powder – you can substitute or add onion powder.
Cumin
Salt
Chili powder
Smoked paprika – if you don’t have smoked paprika, regular paprika will work.
Cracked black pepper

Step By Step Directions

Preheat the oven and grease a rimmed baking sheet or casserole/baking dish.
Pierce the pork all over with a fork, then rub all over with oil.
Stir together the spices and seasonings, then sprinkle all over the pork and pat into place with your fingertips.
Transfer pork to your prepared baking dish and squeeze citrus juices all over the top.
Bake for about 25-35 minutes until center temperature reaches 145 degrees.
Spoon juices from the pan over the cooked pork, then let it rest on a cutting board for about 5 minutes before slicing and serving.

Tips for baking the best pork tenderloin

Do not overcook it. As with any lean cut of meat, if it is overcooked, it will be dry. The key is to cook it to 145 degrees Fahrenheit and no more. The pork will be a tiny bit pink in the center and buttery soft.
Use an instant-read meat thermometer. It’s an inexpensive kitchen tool that every kitchen should have. Using a thermometer will ensure that your meat is perfectly cooked.
Sear the pork before you bake it. Taking the 6ish minutes to do this step will not only give it a beautiful color, but it also adds flavor and seals in the juices, so it stays more tender.
Add a little liquid. We deglaze the searing pan with some beef stock and add this to the roasting pan. It adds a fantastic flavor and helps keep the tenderloin juicy.
Pour a little apple cider vinegar over the pork. It will help tenderize the meat and give a delicious flavor to the sauce.

roasted pork loin recipes

Ingredients

Original recipe yields 8 servings

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).
Step 2

Crush garlic with rosemary, salt and pepper in a mortar and pestle to make a paste. Pierce meat with a sharp knife in several places and press garlic paste into the openings. Rub pork loin with the remaining garlic mixture and olive oil. Set into an oven-safe pan.
Step 3

Place pork loin into the preheated oven, turning and basting with pan liquids every 30 minutes. Cook until the pork is no longer pink in the center, 90 minutes to 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter and keep warm.
Step 4

Place pan onto the stove over medium-high heat and pour wine into it. Heat wine and stir to loosen browned bits from the bottom of the pan. Simmer for 3 to 5 minutes.
Step 5

Slice pork loin and serve with pan juices.

WHAT’S THE DIFFERENCE BETWEEN PORK TENDERLOIN & PORK LOIN?

Pork Loin and Pork Tenderloin are not the same thing, and represent two different cuts of meat. They also look different. Pork Loin is wider and thicker with a fat layer on top, while Pork Tenderloin is long and thin.

TO WHAT INTERNAL TEMPERATURE SHOULD PORK LOIN BE COOKED?

The National Pork Board recommends cooking pork loin to an internal temperature of 145° F (62°C). Use an Instant Read Thermometer to check for doneness. Once your pork loin as reached the proper temperature allow it to rest for at least 10 minutes

fried pork tenderloin recipes

ingredients

³⁄₄ – 1 lb pork tenderloin
2 eggs
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon dried rosemary, crushed (I use LOTS more)
1 dash pepper
³⁄₄ cup dried breadcrumbs
3 tablespoons vegetable oil

directions

Cut pork tenderloin into 1/2 inch slices.
Pound to about 1/4 inches.
thickness.
Should be about 12 slices.
In a pie plate,or medium bowl,beat egg with 4 tsps.
of water,salt,rosemary,and pepper.
Place bread crumbs on wax paper.
With tongs (or fingers,like me) dip meat into egg mixture to coat both sides,then dip in crumbs.
Repeat until each piece is coated twice.
Heat oil in frying pan or electric skillet: fry tenderloin on each side till golden- about 5 minutes a side.
Keep warm until all pieces are done.

Nutrition

Calories: 387kcal · Carbohydrates: 1g · Protein: 35g · Fat: 24g · Saturated Fat: 9g · Cholesterol: 151mg · Sodium: 451mg · Potassium: 704mg · Vitamin A: 435IU · Calcium: 30mg · Iron: 1.7mg

roasted pork fillet recipes

You Will Need

2 (1 to 1 1/2-pound) pork tenderloins (also called pork fillet)

Salt and fresh ground black pepper

2 tablespoons canola or vegetable oil

1 to 2 tablespoons seasoning blend/rub of your choice, fresh or dried

3/4 cup wine, broth, apple cider or a combination

1 tablespoon unsalted butter

Directions

- Prepare Pork

Heat oven to 425 degrees F. Trim each tenderloin of any silver skin (this can be tough when cooked. Use a small sharp knife and slide the blade under and outward to remove it). Pat pork dry with paper towels. Then generously season with salt and pepper.

Heat a tablespoon of oil in a large cast-iron skillet or heavy-bottomed oven-safe frying pan over medium heat. Add the pork tenderloins and cook, occasionally turning, until browned all over, about 2 minutes per side. Scatter the seasoning blend or herbs over the pork.

Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F.

- - To Finish

Transfer pork to a large plate and cover with aluminum foil. Let rest about 10 minutes. While pork is resting, place the skillet back over medium heat. Add the apple cider and simmer until reduced by half. Add butter then serve drizzled over pork.

baked pok steak recipes

Ingredients

Pork steaks are so mouthwatering flavorful, especially when seasoned with my incredible steak seasoning! It’s such a versatile seasoning that pairs with almost any meat!

1 ½ pounds Pork Steaks – This is about 3 pork steaks at approximately 8 ounces each. Pork steaks are cuts from the shoulder or “butt” of the pork. They’re well marbled with fat—so they’re always moist and juicy!
1 tablespoon Olive Oil – This will coat the pork steaks and help the seasoning stick to the steaks.
Steak Seasoning – You can purchase store-bought steak seasoning, but I recommend my easy recipe! It’s full of savory onion and garlic powder, rich smoked paprika, herby dried thyme and rosemary, and salt and pepper! It’s just as perfect for pork as it is for beef!

Variations

Try switching up the seasoning blend on the pork steaks! Cajun seasoning is a great choice, as are Smokehouse or BBQ seasonings!

For extra deliciousness, try brushing on a tablespoon of BBQ sauce on each steak before broiling! BBQ sauce always makes food even more delicious!

Step-By-Step Instructions

Super easy, baked pork steaks are exactly what you need to make for dinner! They’re just that easy and tasty!

Prep. Start by preheating your oven to 400°F (205°C). Then, cover a baking sheet with a sheet of parchment paper or aluminum foil and set aside. Next, rinse and pat dry 1 ½ pounds of pork steaks (about 3 steaks). Set the pork steaks aside on a plate or plastic cutting board. Be sure to sanitize your sink!
Season. Next, brush 1 tablespoon of olive oil all over the pork steaks evenly. Then, generously sprinkle 1 tablespoon of steak seasoning on each side of the steaks. When thoroughly seasoned, place the pork steaks on the baking sheet.
Bake your pork steaks. Place the pork steaks in the middle of the ovens center rack and bake at 400°F (205°C) for 15 to 18 minutes. Optional—To sear the steaks, turn on your broil function to high and broil for 2 minutes. They should be a delicious golden brown but be careful not to let them burn!
Finish and serve. After baking or the optional broil, check the temperature using an instant read thermometer probe. The steaks need to reach an internal temperature of 145°F (63°C) to be safe to eat. Once the steaks have reached this temperature, remove from oven, and allow to rest a few minutes. Serve immediately when done.

How to store

How to store leftover cooked pork

Fridge: transfer to an airtight container and make sure the steaks are completely cooled before storing in the fridge. Keep in the fridge for 3 – 4 days but not any longer.

Freezer: you can safely refreeze this recipe. Transfer the steaks into an airtight container or a freezer-safe bag and store them in the freezer for up to 3 days.

To reheat: simply thaw in the fridge overnight and reheat in the oven at 160C/32OF for about 5 to 10 minutes or until warm enough to liking.

PS: while the pork will still stay delicious after reheating, it might be a tad drier since it’s been cooked before.

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