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

Three Quick Methods for Pork Tenderloin

Try it grilled with mustard and rosemary, sautéed with spiced tomatoes, or roasted with apples and herbs

Fine Cooking Issue 14
Photos: Ben Fink
View PDF
Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

Raji Jallepalli frequently serves pork tenderloin at her restaurant because it cooks quickly, is not fatty, and goes well with the lighter accompaniments she favors. But what she likes best about pork tenderloin is its versatility: it can set off a subtle ginger rub, or stand up to a peppery spice rub or a curry-based sauce. Her introduction to pork tenderloin, including proper preparation and cooking techniques, is designed to help you make the recipes she presents later.

Jallepalli tells you how to select a good pork tenderloin at the market and then how to trim it at home. She talks about the several different ways to slice pork tenderloin, which are linked to how it is to be cooked. Recipes include: Pork Tenderloin with Cumin-Scented Tomatoes; Pork Tenderloin with Honey, Mustard & Rosemary; and Pork Tenderloin with Apple Chutney.


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.