24 Juicy Pork Tenderloin Recipes to Keep In Rotation (2024)

FAQs

How do you keep pork tenderloin moist? ›

Preparing the pork loin

However, when it comes to making a juicy and flavorful loin roast, there are a few general guidelines you can follow: Brine the pork to maintain moisture by soaking it in a mixture of salt and water, baking soda, vinegar or even milk.

Cooking Pork Tenderloin in the Oven

Rub the exterior with olive oil and then add your preferred seasonings, whether that's simple salt and pepper or a blend of orange zest and rosemary. Once your tenderloin is seasoned, place it on a baking dish and pop it into your preheated oven, uncovered.

So this depends on the cut, and how much connective tissue it has. If you're cooking pork tenderloin, time doesn't matter much. If you're cooking the tougher cuts, you can benefit from longer cooking times for increased tenderness.

Pork Tenderloin is naturally dry because there's not enough fat on it. I recommend cooking at low temperature ( 165>200*F) ) for several hours. You can use a good Broth ie:Chicken,Beef,of Vegetable Stock. never use water for your liquid.

Pork Tenderloin Dry Rub Recipe FAQs

You don't *need* to let dry rub sit on the pork overnight, but if you want to get ahead on dinner prep, you certainly can.

The size and structure of a tenderloin make it perfect for cooking quickly on high heat. You want to be able to brown the outside while still keeping it a little pink on the inside.

Brush the pork tenderloin with additional marinade, then bake in a preheated oven at 425°F for about 15-20 minutes, until the pork reaches a temperature of 145°F, then remove it from the oven. Cooking the pork tenderloin at the high temperature of 425 degrees F helps it cook quickly and prevents it from drying out.

This is the cardinal rule for lean cuts of meat like pork tenderloin. At 400 degrees F, a 1-pound pork tenderloin will cook in 8 to 10 minutes after being seared on the stove.

If you're not confident in your cooking skills, there is one foolproof way to guarantee your pork ends up on the tender side, even if you cook it too long: Soak it in a brine or a marinade. According to Hazel, these kinds of preparations always produce the most tender outcomes.

How do Chinese make pork so tender? ›

How do you tenderise pork for stir fry? Velveting is a Chinese technique that helps keep meat tender during stir frying. Adding cornstarch and bicarb to your meat during the marinating process helps to coat your meat, giving it a velvety feel that makes the meat feel extra soft.

Don't cook pork tenderloin straight from the fridge.

Instead of cooking pork tenderloin straight from the fridge, let it sit at room temperature for about 30 minutes before you get started. Giving the meat a chance to warm up will ensure more even cooking.

Brine the pork.

Brining involves soaking your meat in salt water to increase the tenderness and moistness of the final dish. Brines always contain salt and water, but can also include other ingredients for added flavor like apple cider, brown sugar, rosemary, and thyme.

And on that resting time: Pork tenderloin benefits from a 10- to 15-minute rest before slicing, which allows the juices to redistribute within the meat.

Wrap the foil tightly around the pork loin, ensuring that there are no openings for the steam to escape. This will help to lock in the moisture and keep the pork loin tender and juicy.

Storing pulled pork

If it is expected to be served within a few hours after smoking, it is better to store it in a crockpot set at the lowest possible temperature. Additionally, spray chicken broth or apple juice on the meat to prevent it from losing more moisture in the crockpot.

Cook pork, roasts, and chops to 145 ºF as measured with a food thermometer before removing meat from the heat source, with a three-minute rest time before carving or consuming. This will result in a product that is both safe and at its best quality—juicy and tender.

Foil is often used to speed up the cooking process for larger cuts of meat like pork butt, but with a smaller cut like pork loin, it's not necessary. Instead, focus on maintaining the right temperature and using a dry rub or marinade to infuse flavor into the meat.