Pork Tenderloin
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
6
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Calories
544 kcal
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Course
Main Course
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Cuisine
American
Pork Tenderloin
Description
The Pork Tenderloin recipe starts with marinating or seasoning the pork at least 2 hours before cooking to deepen flavor. The meat is seared on a hot grill or grill pan, rotating every 1-2 minutes until browned on all sides. After searing, the tenderloins are placed in a baking dish, covered with foil, and baked at 325°F to finish cooking gently. Internal temperature guides doneness from medium-rare to well done. Resting for 10 minutes before slicing helps retain juices. This method produces tender pork with a flavorful outer sear and moist interior.
The recipe is practical for meal prep; cooking two tenderloins at once allows one to be frozen for later use. Marinating up to 24 hours ahead and freezing raw tenderloin in marinade for up to 4 months prolongs freshness. Leftover cooked pork can be repurposed in soups or sandwiches. This versatility makes pork tenderloin suitable for straightforward weeknight meals or batch cooking.
Freezing and thawing instructions emphasize making sure the meat is completely thawed in the fridge before cooking to retain texture and flavor. The recipe relies on controlled heat through searing and oven baking for even cook and reliable results.
Ingredients
- 2 pork tenderloin (about 2.5 pounds total)
- Pork Tenderloin Marinade or rub
Instructions
- Marinate pork tenderloin (here is my favorite marinade recipe), or rub it with your favorite seasonings, at least 2 hours before cooking.
- Preheat oven to 325 degrees F. Heat a grill or grill pan over very high heat.
- Once the grill is hot, place the tenderloins on the hot, greased grill and sear over high heat, rotating the meat every 1-2 minutes, until well browned on all sides.
- Place pork tenderloins in a baking dish and cover the pan with tinfoil. Bake for about 18-25 minutes, or until you reach an internal temperature of between 145° F – 160° F, depending on how well done you like your meat.
- Remove from oven and allow the meat to rest for 10 minutes before cutting and serving.
Notes
- Marinate the pork tenderloin between 2 and 24 hours to enhance flavor.
- You can freeze uncooked pork tenderloin in marinade for up to 4 months; thaw fully in the refrigerator before cooking.
- Cooked leftover pork can be used in soups or sandwiches, providing flexible meal options.
- Use a meat thermometer to ensure desired internal temperature between 145°F and 160°F based on preferred doneness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 544 kcal
% Daily Value*
| Calories | 544kcal | 27% |
| Protein | 94g | 188% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 295mg | 98% |
| Sodium | 236mg | 10% |
| Potassium | 1782mg | 38% |
| Vitamin A | 9IU | 0% |
| Calcium | 27mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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