Today we will tell you how to cook delicious pork tenderloin and offer several options for dishes from it. Such meat always turns out to be soft, tender and aromatic. It does not require long pickling before baking in the oven in a whole piece and is prepared in a matter of minutes, if you fry it in the form of medallions.

Pork tenderloin - an oven-baked recipe with honey and mustard

Ingredients:

• honey - 75 g;
•   - 35 g;
• lemon juice - 35 ml;
•   - 35 ml;
• garlic teeth - 3-4 pcs.;
• aromatic dry herbs to choose from;
• iodized salt.

Cooking

To prepare in the oven, rinse the pork tenderloin with cold water and dry it from excess moisture using paper towels or napkins. Now rub the meat generously with salt, black pepper (ideally freshly ground), as well as flavor to your taste with your favorite dry aromatic herbs.

Leave the meat piece for a few minutes, but for now, we set about making honey-mustard marinade. To do this, simply combine honey and Dijon mustard in a bowl, add lemon juice, salt, garlic cloves, peeled and pressed through the press, and mix thoroughly.

We line the baking dish or baking sheet with a piece of foil, place the prepared pork on it and pour it on it and rub it on all sides with marinade. After that, we seal the foil tightly to preserve all the moisture inside, and leave it for about forty minutes under room conditions. After the lapse of time we put the billet to bake in a preheated oven. The first thirty minutes we bake the dish at a temperature of 200 degrees completely sealed, after which we turn off the edges of the foil and let the meat brown for another twenty minutes, pouring it on top of the juiced juice from time to time.

Fried pork tenderloin medallions

Ingredients:

• a piece of pork tenderloin - 520-580 g;
• olive oil - 70 ml;
• ground allspice - 1 pinch;
• ground black pepper - 1 pinch;
• iodized salt - 2 pinches.

Cooking

The fresher the pork tenderloin, the more tender, aromatic and softer the fried medallions will result. Therefore, we do not recommend using frozen meat for this dish.

Starting to cook, rinse a whole piece of pork tenderloin with cool water, dry it carefully to remove excess moisture, and cut it into slices across the fibers with a thickness of about one and a half centimeters. Immediately set the pan to warm up by pouring a little olive oil into it. Fry the meat for two minutes on one side and on the other hand, after which we put it on a plate, add salt, pepper with two kinds of pepper and season it with your favorite sauce if desired.

Pork tenderloin  is one of the most affordable types of meat. It is characterized by a fairly low content of saturated fats. It fits very well in a roast or flat medallions are cut out of it. This pork can be pickled with liquid or in dry spices, due to which it will be saturated with additional flavors. The main thing to remember is that when cooking pork tenderloin, you can’t overcook it so that the meat does not become dry and hard. To check the degree of readiness, you can use a meat thermometer, a probe which pierces the meat, checks its color and the number of rushing juices. You need to cook the pork fillet on low heat, then the meat will be tasty and juicy. What to cook from pork tenderloin? A variety of recipes are described below, using them you can prepare dishes that will bring true pleasure.

Recipe 1

Recipe 2

Hot boiled rice, spinach or chard is served as a side dish for a delicious pork tenderloin with rosemary. Ingredients for 6 servings:

For meat:

• 2 tablespoons of vegetable oil.
• 1 kg of pork fillet.
• 2 tablespoons of hot mustard or Dijon mustard.
• ½ teaspoon of tea salt.
• ¼ teaspoon of tea pepper.

For the sauce:

• ¼ cup of mustard.
• 1 tablespoon vegetable oil.
• 3 tablespoons of apple cider vinegar.
• ¼ cup brown sugar.
• 1 teaspoon dried rosemary.

In a large heat-resistant pan, vegetable oil is heated over medium heat. Cut off excess fat from meat. In a bowl, mix the ingredients for pork (2 tablespoons tablespoons mustard, salt and pepper). Rub the tenderloin with this mixture. Spread the pork in a hot pan and fry until brown on all sides. It takes about 6 minutes. Place the meat in a foil tray and transfer it to the oven. Bake, without covering, for about 30 minutes or until tender. Pork is pulled out of the foil, cut and laid out on a dish. All components for the sauce are mixed in a saucepan, brought to a boil over medium heat. Stir, simmer for a minute. Pork served with sauce.

Recipe 3

For those who like the very spicy taste of pork tenderloin, it is recommended to cook it with This delicious pork with potatoes and corn, or other vegetables is served. For 6 servings you need to stock up on products:

• 3 tablespoons olive oil.
• 1 large sweet onion, finely chopped.
• 1 small clove of garlic, chopped.
• 1 ½ cup chicken stock.
• 1 ½ cup meat broth.
• ¾ cups of canned peaches or apricots.
• 2 teaspoons of Chipotle tea sauce (chopped hot chili peppers and mix with Adobo sauce).
• 1 ½ tablespoons of lemon juice.
• 2 ½ teaspoons of tea starch mixed with 1 tablespoon of cold water.
• Salt.
• Pepper.
• 700 g of pork.

2 tablespoons of oil are heated, fry the onion to a soft golden color. Add garlic and fry for a minute. Pour in chicken and beef broths, spread canned food, Chipotle sauce and lemon juice. Bring to a boil. Reduce the heat to medium and simmer, without covering, for about 5 minutes. Stir the corn starch with water and pour into the sauce. Continue to cook, stirring until the sauce boils and thickens, about 5 minutes. Add salt and pepper and set aside. Preheat the oven to 200 C. Cut off excess fat from pork, sprinkle lightly with salt and pepper. Heat 1 tablespoon of oil. Fry the pork in a pan from all sides. Transfer the pan to the oven. The pork tenderloin in the oven should be baked for about 30 minutes. They are removed and set aside for 3 minutes, cut and laid out on a dish, a spoon of heated sauce is poured on each piece.

In the back of the lumbar part of the pork carcass is the most tender meat - tenderloin. This cut contains no bones and contains only a small amount of fat. The average tenderloin weighs about 350-450 grams. It is usually fried or baked in a whole piece, which is especially convenient when you do not have time for “first, second and compote” and many guests are expected.

- Pork tenderloin in brine with maple syrup -

Ingredients:

1 tsp black pepper peas + freshly ground black pepper

6 whole cloves

4 peas of allspice

3 juniper berries

1/3 cup kosher salt

2 cups of cider

1/2 cup pure dark amber maple syrup

1/3 cup maple sugar

6 garlic cloves, peel

6 sprigs of thyme

4 slices of pork tenderloin

1/4 cup rapeseed oil

Cooking:

In a medium saucepan, fry 1 teaspoon of black pepper with peas with cloves, allspice and juniper berries on moderate heat until flavor appears, 2 minutes. Add 1/3 cup salt, cider, maple syrup, sugar, garlic and thyme to the pan and bring only to a boil, stirring occasionally. Add 3 cups of cold water and pour the brine into a small pan; let it cool.

Put the pork, cover and refrigerate for 6-8 hours. Preheat oven to 180 ° C. Dry the pork, season lightly with salt and pepper. Heat 2 tablespoons of rapeseed oil in a very large pan. Add 2 pieces of meat and fry over medium-high heat, turning, until golden, about 8 minutes. Put pork on a baking sheet. Wipe the pan and repeat with the remaining 2 tablespoons of oil and two slices of tenderloin.

Place the pork in the oven and bake for about 18-20 minutes, turning over twice until the thermometer inserted in the thickest part of the meat registers 60 ° C. Transfer meat to a cutting board and leave for 10 minutes.

- Pork tenderloin in bacon -

Ingredients for 4 servings:

4 cloves of garlic, finely chop; plus 2 heads, cut in half across

1 tbsp coarsely chopped fresh rosemary, plus 4 sprigs

1 tbsp fennel seed, coarsely chopped

1.5 tsp kosher salt

2 tbsp olive oil

Freshly ground black pepper

700 gr. pork tenderloin

4 slices of bacon

Cooking:

Preheat oven to 220 ° C. Mix chopped garlic, chopped rosemary, fennel seeds, salt and 1 tbsp. oil in a small bowl, season with pepper.

Grate the tenderloin with the mixture (if you have time, marinate the pork in the morning and refrigerate before lunch). Scatter sprigs of rosemary in a large baking dish and put the tenderloin on top. Wrap it in slices of bacon, seasoning the ends under the meat. Put around the head of garlic and sprinkle the meat with the remaining 1 tbsp. oils.

Bake the tenderloin until the thermometer inserted in the thickest part registers 62 ° C for medium frying, about 40-45 minutes. Transfer meat to a cutting board and leave at least 10 minutes before slicing.

- Pork tenderloin with cherry sauce -

Ingredients for 6 servings:

For the sauce:

2/3 cup sweet red wine

3/4 cup dried cherry

For meat:

700 gr. pork tenderloin

3 tbsp flour

2 tbsp finely chopped shallots

1 cup low fat chicken stock

1/2 tsp ground coriander

1/4 tsp salt

1/4 tsp black pepper

1 tbsp butter

Cooking:

Put the wine in the microwave for 20 seconds, then combine it with cherries. Allow to stand for 10 minutes, get the cherries and dry.

Combine flour, coriander, salt and black pepper. Roll the pork with the mixture. Melt the butter in a skillet over medium-high heat. Fry pork for 3 minutes on each side until golden.

Remove the pork from the pan. Pour wine, put cherries, shallots and cook, stirring constantly, for 3 minutes. Add chicken stock and bring it to a boil. Return the pork and cook by partially covering the lid for about 10 minutes. Remove the lid and simmer until tender.

- Pork tenderloin with herbs -

Ingredients for 6 servings:

6 tbsp olive oil

1.5 tbsp ground black pepper

1 tbsp salt

2 tsp dried, ground sage

2 tsp fennel seed, grind in a spice mill or pestle in a mortar

1.1 kg pork tenderloin

2 tbsp chopped fresh parsley

Fresh sprigs of sage

Cooking:

Combine 3 tablespoons of olive oil, ground black pepper, salt, dried sage and ground fennel in a small bowl. Rub the mixture into the meat, put in a large baking dish and let stand for 20 minutes.

Heat the remaining 3 tablespoons of oil in a large frying pan over medium heat. Add pork and cook until browned on all sides, about 6 minutes. Reduce temperature to medium, cover and cook, turning the meat from time to time, until a thermometer inserted in the center of the pork fixes 66 ° C. Transfer pork to a chopping board, let rest for 5 minutes. Cut the meat into centimeter slices. Before serving, sprinkle with parsley and garnish with sage branches.

- Tenderloin with adobo sauce -

Ingredients for 8 servings:

8 dried chilli cascabel, remove seeds

3 chili anchovies, remove seeds

3 dried guajillo chilli, remove seeds

3 chili pasille, remove seeds

6 red jalapenos or chilli fresno, cut in half, remove seeds

6 cloves of garlic

4 corn tortillas

1 tsp mexican oregano

1/2 tsp cumin seeds

3 cloves

1 tsp peas of jamaican pepper

2 cups fresh orange juice

1/2 cup kosher salt

2 pork tenderloins (total about 900 gr.)

Cooking:

Preheat oven to 250 ° C. Put the chilli cascabel, ancho, guajillo and pasilla on the baking sheet. Bake until blackened, about 5 minutes. Transfer to a large bowl and pour cold water; leave for 30 minutes. Drain the water. Meanwhile, put the jalapenos, garlic and 4 cakes to bake until clear tan, 12-15 minutes. Heat a dry frying pan and fry oregano and cumin, for about 1 minute. Transfer to a small bowl. Fry cloves and Jamaican pepper for about 4 minutes. Puree softened chili, tortillas, jalapenos, garlic, oregano, cumin seeds, cloves, Jamaican pepper, orange juice and salt in a blender until smooth.

Place the pork in a large bowl and pour the adobo sauce (the meat should be completely submerged). Cover and clean the refrigerator for at least 6 hours or up to 12 hours.

Remove the pork from the sauce, keeping it on the meat as much as possible, and leave at room temperature for 1 hour. Grill and fry the pork by turning once after 20 minutes until the thermometer inserted in the thickest part shows 63 ° C, 35-45 minutes. Transfer the meat to a cutting board and let stand for 15 minutes, then finely chop and serve.

- Pork tenderloin with fig sauce -

Ingredients for 8-10 servings:

For the sauce:

2.5 cups of port

1 1/4 cup chicken stock

8 pcs dried figs, coarsely chopped

2 sprigs of fresh rosemary

2 cinnamon sticks

1 tbsp honey

3 S.L. butter, cut into pieces

Salt and freshly ground black pepper

For meat:

2 tbsp olive oil

2 tbsp fresh chopped rosemary leaves

1 tbsp salt plus more to taste

1.5 tsp freshly ground black pepper

1 cup chicken stock

1.8 kg pork tenderloin

Cooking:

For the sauce. In the middle thick-walled pan, mix the first 6 ingredients. Cook on medium-high heat until the volume is reduced by half, about 30 minutes. Remove the branches of herbs (part of the leaves will remain in the sauce - it should be so) and cinnamon sticks. Pour the sauce into a blender and mashed until smooth. Add oil. Season the sauce to taste with salt and pepper.

The sauce can be made a day in advance. Cover and cool. Heat over medium heat before serving.

Preheat oven to 220 ° C. Combine oil, rosemary, 1 tablespoon of salt and 1.5 teaspoons of pepper in a small bowl. Put the meat in a thick-walled pan. Spread the rosemary oil over the pork. Bake to an internal temperature of 62 ° C, turning pork every 15 minutes.

Transfer the pork to a chopping board, cover with foil. Allow the meat to rest for 15 minutes. Meanwhile, add the chicken stock to the meat pan. Put the pot on medium heat and deglaze. Bring the mixture to a boil. Add salt and pepper to taste.

Cut the meat, arrange on plates and pour juice from the pan. Top with fig sauce and serve.

- Pork tenderloin with carrots -

Ingredients for 6 servings:

For carrots:

900 gr. carrots (preferably baby or small)

2 tbsp water

1 tbsp olive oil

1 tbsp butter, cut into cubes

2 cloves of garlic, chop finely

1 small jalapeno (preferably red), remove the seeds and chop coarsely

1 tsp honey

1/2 tsp Ancho Chili Powder

1/2 tsp ground cumin

1/4 tsp coarse kosher salt

For meat:

Pork tenderloin with a total weight of 600 gr.

2 tsp dried oregano

2 tsp ground cumin

1 tsp Ancho Chili Powder

1 tsp smoked paprika

1 tsp coarse kosher salt

1 tbsp olive oil

Cooking:

Put carrots on a large baking sheet. Combine all the carrot ingredients in a small bowl. Pour in a mixture of carrots and mix. Cover tightly with thick foil. Let stand a little at room temperature.

Preheat oven to 200 ° C. Bake carrots until soft, about 30 minutes. Meanwhile, put the tenderloin on another baking sheet. Stir oregano, cumin, chili powder, smoked paprika and 1 teaspoon of coarse salt in a small bowl. Grate the meat with the marinade. Heat the oil in a large heavy frying pan over medium heat. Put the pork and fry until it is browned on all sides, about 5 minutes. Return to pan. Remove the foil from the carrots. Put pork to vegetables by placing carrots in a single layer around the meat. Bake to internal meat temperature of 63 ° C, sometimes stirring carrots. Allow the meat to rest for 10 minutes.

Put pork on work surface. Cut into slices, serve with carrots.

- Pork tenderloin in the glaze -

Ingredients for 8 servings:

1 tbsp kosher salt

1/2 tsp freshly ground black pepper

1/4 tsp cayenne pepper

1/4 tsp light brown sugar

2 pork tenderloins weighing 450 gr. each

2 tbsp vegetable oil

Cooking:

Combine the first 4 ingredients in a small bowl. Season them with pork and let stand for 1 hour.

Preheat oven to 175 ° C. Heat oil in a large cast-iron skillet over high heat. Fry pork on all sides until deep golden brown, about 8 minutes. Rearrange the pan in the oven. Bake pork, sometimes with glaze, to an internal temperature of 60 ° C, about 15 minutes. Put the meat on the board. Allow to rest for 10 minutes before slicing.

What to cook from pork tenderloin? Surely every hostess asked such a question at least once in her life. There are so many options for preparing a variety of pork dishes that you can simply get lost in this culinary forest. Especially for you, we made a selection best recipes  - from simple to delicious to sophisticated.

Grilled meat with vegetable platter

We will start our culinary tour by looking at how to cook pork tenderloin in a pan. Pork roast with vegetables is in harmony with any side dish, and it can be served as a separate dish.

Composition:

• 0.5 kg pork tenderloin;
• tomato paste;
• carrot;
• refined sunflower oil;
• salt;
• purified water;
• seasoning blend.

Cooking:

Tender chops for the festive table

You are planning a festive feast, and you are considering how to cook pork tenderloin quickly and tasty? No need to discover America again and look for intricate recipes. Classic chops are an ideal meat dish for a festive table.

Composition:

• 0.5 kg pork tenderloin;
• 2 eggs;
• 3-4 tbsp. l sifted flour;
• salt;
• vegetable oil;
• ground allspice.

Cooking:

Subtleties of French cuisine

Tired of the usual meat in French and want variety? We will tell you how to cook pork tenderloin in the oven with cranberry sauce. This French dish will hit the heart of any foodie.

Composition:

• 0.3 kg pork tenderloin;
• 100 ml of dry red wine;
• salt;
• 150 g of cranberries;
• 3-4 garlic cloves;
• to taste a blend of spices.

Cooking:

Pork with prunes - what could be better?

A combination of ingredients such as pork or beef and prunes has become traditional. Indeed, meat baked with prunes always turns out to be incredibly fragrant, juicy and tender. Will we try?

Composition:

• 0.5 kg pork tenderloin;
• 8-9 pcs. prunes
• 7-8 Art. l cognac;
• 2 tbsp. l purified water;
• olive oil;
• 200 ml cream (better than 12%);
• 4 tbsp. l milk;
• 2 tsp corn starch;
• 2 tbsp. l soya sauce;
• salt;
• ground black pepper.

Cooking:

Pork has a high culinary value; various snacks and hot dishes are prepared from it. But the most delicious part of the carcass is considered to be the tenderloin, which is located in its rear part, in the lumbar region. This is muscle tissue located above the kidneys. The meat here is the most tender and delicious. If we consider dishes from pork tenderloin, then we must say that most often it is fried, cut into small medallions, less often baked. It is irrational to use stewing and cooking, since such meat is quite expensive.

Cooking a treat

The secret of cooking is not to overdo the product on fire. This is the only way to get quite soft and juicy meat. It must be said that it is possible to cook a large number of various dishes from pork tenderloin. And in order to use this kind of meat was of great benefit, you need to cook it in a special way. The most suitable option is baking in the oven. Before cooking, a piece of pork is freed from excess fat. Of course, it is necessary to ensure that the tenderloin is baked completely. The dish can be garnished with fried potatoes, fresh vegetables, pasta or boiled rice. Next, we consider some dishes of pork tenderloin in more detail.

Pork tenderloin in batter

Ingredients: two hundred and fifty grams of the main product, two eggs, two tablespoons of milk, one third of a glass of flour, two tablespoons of sesame, one spoon of vegetable oil, salt and spices.

Start cooking

The tenderloin is cut into thin strips and beat slightly, then pepper and salt. The meat is fried in oil. Then batter is cooked. To do this, whisk the whites in the foam, and grind the yolks with salt, add milk, vegetable oil and sesame to them. The mixture is combined with proteins and gently mixed. The tenderloin is dipped in batter and fried. Serve the finished dish with boiled rice and vegetables.

Pastroma (Jewish pork tenderloin dishes)

Ingredients: seven hundred grams of tenderloin, three tablespoons of salt, half a spoonful of hot pepper, half a spoonful of coriander, three cloves of garlic, half a spoonful of hop-suneli, half a spoonful of vinegar, two tablespoons of olive oil, half a spoonful of dill.

Start cooking

The salt is dissolved in a liter of water and put in the liquid tenderloin for three hours, then it is removed and dried. Meanwhile, a marinade is being prepared. To do this, squeeze the garlic, add coriander, dill, hops, suneli and pepper, as well as vinegar and oil. Using a spoon, grind all the components to obtain a homogeneous paste. Rub the tenderloin with this paste and put it on the foil, wrap it and put it on a baking sheet. The pork tenderloin in the oven should be baked for twenty minutes, after which the oven is turned off, and the meat remains in it to languish. The finished dish is unfurled and cut into small pieces. Potatoes and cherry tomatoes can be served as a side dish.

Pork roll

Ingredients: one carrot, fifty grams of bacon, one hundred grams of prune, two hundred grams of pork tenderloin, one clove of garlic, bay leaf, one bunch of parsley, one tablespoon of sugar, one spoonful of lemon juice, butter and mustard, salt.

Start cooking

Pork tenderloin dishes like this are extremely tasty. First you need to beat off the meat, spread it with mustard and sprinkle with juice. Sliced ​​ingredients are placed on top of it: bacon, carrots and garlic, as well as parsley and bay leaf. The meat is rolled, fixed with toothpicks and fried on all sides on low heat, then put in the oven for ten minutes. Prunes and sugar are fried in the remaining oil and spread on a plate together with pieces of the finished roll. Sprinkle with greens on top.