Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Ingredient

Pork Tenderloin

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

What is it?

Pork tenderloin comes from the loin a pig, inside the rib. Similar to beef tenderloin, it’s the most tender cut of pork, and quite lean, too. Long, and narrow, whole tenderloin ranges from 3/4 lb. to 1-1/2 lb. Because it’s relatviely inexpensive (there’s virtually no waste on this boneless cut), widely available, and quick to cook, it’s a great choice for weeknight cooking. (Though it can also be dressed up for a dinner party.) Its mild flavor partners well with many ingredients, and it’s wonderfully versatile; you can cook it whole, slice it into medallions, butterfly and stuff it, or cut it into strips for stir-fry. It’s delicious on the grill, roasted, and sautéed.

Don’t have it?

Boneless veal or chicken can work in some pork tenderloin recipes with some adaptation. Pork loin, which is not as tender, would take well to similar spice rubs and marinade used for pork tenderloin, but pork loin needs to be cooked longer and more slowly than tenderloin.

How to choose:

Look for all-natural tenderloins, which often have the best flavor and texture. Avoid pork that has been injected with additives, which can give the meat an unpleasant, rubbery texture. Try to use larger tenderloins (1 to 1-1/4 lb.), which tend to cook more gently and evenly than smaller ones; a larger tenderloin also yields fuller medallions for sautéing and often a more evenly shaped piece of meat for roasting whole.

How to prep:

Trim the pork of any silverskin, the thin membrane found on pork tenderloin and other cuts of meat. Trim excess fat or not; there’s little of it, and this lean cut can benefit from it.

How to store:

Keep refrigerated or freeze for longer storage.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Taos, New Mexico (503)

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks