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How to cook Pork Tenderloin

Roasting

When roasting pork tenderloin, the oven should be set to a high temperature—between 425-450 degrees. The pork should be placed in a shallow, uncovered pan. This high heat will guarantee a flavorful, caramelized surface and a fully cooked interior. Depending on the size of your tenderloin, roast the pork for 20-27 minutes. A ½ pound tenderloin should be cooked closer to 20 minutes, while a 1½ pound tenderloin should be cooked for the full 27 minutes.

Broiling and Grilling

Both of these high, direct heat methods are great options for preparing BBQ or marinated pork. Whether broiling (with the pork 4 inches from the heat) or grilling over direct, medium heat, cook the tenderloin for 20 minutes total for a ½ pound to 1½ pound tenderloin, flipping once halfway through.

Stovetop

When it comes to cooking tenderloin in a skillet on the stovetop, it’s best to stick to tenderloin medallions. — ¼ to ½ inch thick slices of tenderloin—as it will be difficult to cook a full tenderloin all the way through with the heat from the skillet alone. Cook the medallions over medium-high heat for 4-8 minutes depending on the thickness, flipping once halfway through.

Braising

This method can be used to cook either tenderloin medallions or a full tenderloin. While the medallions will cook much quicker, braising the tenderloin whole will all but guarantee an extremely moist and supple end result. Medallions, sliced to ½ inch pieces, should be simmered in braising liquid for 8-10 minutes. A full tenderloin should be browned for 3-4 minutes per side prior to braising and then cooked in simmering liquid for about 50 minutes, until the pork is cooked to the proper temperature.

Slow Cooking

Heating your tenderloin in a slow cooker is not only a great way to save on time and prep work, but will also result in a juicy cut of meat, that’s been given ample time to cook low-and-slow. Cook your tenderloin with the liquid of your choice on a low heat setting for 7-8 hours to ensure a moist, fully cooked through cut of meat

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