If you want to know how to cook tender tenderloin, you can be inspired by my simple Roasted Pork Tenderloin recipe. Generously coated in spices, perfectly browned to a golden crust, this juicy meat will exceed any of your expectations.
Roasting tenderloin is an absolutely easy and quick way to cook the meat. I am sure you will love this method of preparing pork tenderloin. However, make sure you do not overcook it. Even if it is pork meat, tenderloin cut is very lean, and unlike fattier cuts that become tender the longer they cook, it tends to dry out.
Without following the proper steps, you can simply end up with dried-out meat. Today I will show you the best method to get the best pork tenderloin – just watch the video below. Actually, this is my husband’s favorite roasted pork tenderloin recipe. Mine, as well and it doesn’t even require marinating time. The easy and quick cooking method makes this dish a perfect option for busy weeknight family diner or even for unexpected company. Moreover, tenderloin is one of my favorite cuts of meat that is easy to use for various dishes. Have you tried our Rolled pork tenderloin or an Instant pot recipe that melts in your mouth?
The roasted tenderloin recipe can be easily doubled or tripled. Browned in butter with garlic, rosemary, and spices, this pork tenderloin creates a rich and intensely savory. It always disappears fast. Telling the truth, this is one of the few dishes I would enjoy if there are some leftovers left. Sandwiches with roasted pork tenderloin leftovers are outstanding. Find below some sandwiches for inspiration – just substitute the meat:
What is the difference between pork loin and pork tenderloin?
Some people confuse these two cuts of meat: pork loin and pork tenderloin. Both of them are lean meat of the pig. However, there is a difference between them.
Pork loin is cut from the tissue along the dorsal side of the rib cage. Pork tenderloin refers to the muscle along the central spine above the ribs and belly. These two cuts of meat even look different: tenderloin is smaller and thinner, but loin is larger and flatter. Pork loin cut is even leaner than tenderloin, so I do not advise you to substitute one with the other in recipes.
How to trim pork tenderloin silver skin?
You will get perfectly cooked pork tenderloin if you opt for fresh meat, not a frozen one. Try to buy meat from a local butcher that you trust.
I always choose to buy the cut with silver skin already removed. But if you have to make some manipulation with tenderloin cuts, then arm yourself with a sharp knife. So, use a small sharp knife to remove the silver skin/fibrous layer. Loosen it at the corner under the silver skin and, running it in one direction, remove it from the meat.
How to roast pork tenderloin?
When you have a lovely clean tenderloin cut (trimmed of fat and silver skin), you can start creating. Before you send the meat to the skillet, pat it dry with a paper towel.
Heat the olive oil over moderately high heat in a large skillet. Once the oil is hot, add the tenderloin cut and lightly sear it on all sides (see the video). Add butter, fresh stalks of rosemary, and minced garlic cloves. Flip tenderloin every 60-90 seconds, spooning the melting butter and aromatics over the meat. Season with salt and pepper. Continue frying until all sides are well browned. You can check the meat for doneness with a kitchen thermometer. So, the thickest part should register 135° F.
*And a tip that is always a must-follow: the last 3 minutes, top the skillet with a lid. It will help you not to overcook the pork tenderloin, yet, will assure you that the inside is not raw.
Transfer roasted pork tenderloin to a wooden plate, top with some pieces of butter, and let rest for some minutes. Before serving, slice the tenderloin into thick slices and serve spooning the gravy from the skillet on top.
Roasted pork tenderloin is lovely and looks fancy, it cooks easily and quickly, it tastes scrumptious and is just perfect for leftovers, and it is budget-friendly. What can be greater for a busy weeknight dinner?
Seve with pleasure!
Juiciest Roasted Pork Tenderloin
- 1 pork tenderloin
- 2 tbsp olive oil
- 5-6 tbsp butter
- 4 rosemary stalk
- 1/2 tsp salt
- 1/4 tsp black pepper
- Heat the olive oil over moderately high heat in a large skillet. Once the oil is hot, add the tenderloin cut and lightly sear it on all sides.
- Add butter, fresh stalks of rosemary, and minced garlic cloves. Flip tenderloin every 60-90 seconds, spooning the melting butter and aromatics over the meat. Season with salt and pepper. Continue frying until all sides are well browned.
- Transfer roasted pork tenderloin to a wooden plate, top with some pieces of butter, and let rest for some minutes.
- Slice the tenderloin into thick slices and serve spooning the gravy from the skillet on top.