Say goodbye to dry and flavorless pork tenderloin. With my easy cooking method, you can make the best, juicy, tender pork tenderloin in under 30 minutes.
If you’re tired of dry pork tenderloin, try this easy recipe. It guarantees moist and juicy pork, which you can make with your favorite spice rub.
I cook this pork tenderloin with onions and peppers the same way I cook the pork tenderloin in our apple recipe.
Pork backstrap, also known as pork tenderloin, is a remarkably versatile cut of meat that, when cooked properly, delivers incredibly juicy, flavorful results every time. This lean yet remarkably tender cut lends itself well to a variety of cooking methods and flavor profiles.
In this complete guide I’ll walk through everything you need to know to cook up melt-in-your-mouth pork backstrap, from start to finish. Let’s get cooking!
What Exactly is Pork Backstrap?
Pork backstrap refers to a long, narrow muscle that runs along the spine of the pig, just under the loin. This muscle doesn’t get much exercise, which makes the meat exceptionally tender.
Backstrap is sometimes confused with pork loin. While they come from a similar part of the animal, backstrap is smaller in diameter and more uniform in shape. It has a milder taste than other pork cuts.
When buying pork backstrap, look for pieces that are:
- Uniform in width, around 2-3 inches thick
- Bright pink in color with white marbling
- Minimal sinew or silver skin
The average pork backstrap weighs around 1-2 pounds. Now let’s get into prepping this cut for cooking.
Prepping Pork Backstrap for Maximum Tenderness
Proper prep is key for the tenderest texture. Follow these steps:
-
Trim – Using a sharp knife, trim off any silver skin or sinew.
-
Season – Rub the pork all over with salt, pepper, herbs, and spices. Get creative with flavors!
-
Bring to Room Temp – Let sit 20-30 minutes to take the chill off.
-
Tie – Tie kitchen string around the backstrap at 1-2 inch intervals to maintain shape.
With the pork prepped, it’s time to decide on a cooking method. Pork backstrap shines with several techniques.
Pan-Searing Juicy, Caramelized Pork Backstrap
For crisp browning and an ultra-juicy interior, pan-searing can’t be beat.
-
Pat Dry – Ensure the pork is fully dried before searing. This aids browning.
-
Preheat Pan – Use a heavy skillet over medium-high heat with oil.
-
Brown All Sides – Sear pork 2-3 minutes per side until deeply browned.
-
Finish in Oven – Transfer pan to a 400°F oven and roast 10-15 minutes until 145°F internal temperature.
The initial sear gives incredible flavor, while the oven finishes it gently.
Grilled Pork Backstrap Infused with Smoky Essence
The grill adds smoky depth and gorgeous sear marks.
-
Oil the Grates – Lightly oil hot grill grates just before adding pork.
-
Use Medium Heat – Grill over direct medium heat, flipping every 2-3 minutes.
-
Add Smoke – Try adding wood chips to the coals for extra smoke flavor.
-
Check Doneness – Grill 15-20 minutes until it reaches 145°F internally.
Allow to rest 5 minutes for juiciest results. Simple seasonings like garlic, rosemary, and lemon complement the smoky flavor beautifully.
Slow Roasting Ultra-Tender Oven Pork Backstrap
For fall-apart texture with minimal effort, try slow roasting.
-
Bring to Room Temp – Take chill off backstrap before roasting.
-
Season Generously – Rub with olive oil, salt, pepper, garlic, herbs.
-
Roast Uncovered – Bake at 275°F for 45-60 minutes until 145°F.
-
Rest – Let pork rest at least 5-10 minutes before slicing.
The gradual oven heat tenderizes the meat without drying it out.
Succulent Slow Cooker Pulled Pork Backstrap
Yes, you can make insanely tender pulled pork in the slow cooker with backstrap!
-
Brown First – Quickly brown all sides in a skillet before slow cooking.
-
Season – Use spices like chili powder, cumin, paprika, garlic.
-
Add Liquid – Place pork in slow cooker with 1 cup broth or water.
-
Cook Low and Slow – Cook 6-8 hours on Low until fall-apart tender.
-
Shred – Use two forks to shred once cooked, then add your favorite bbq sauce.
You’ll enjoy all the flavor of traditional pulled pork but with a healthier preparation.
Incredible Recipe Ideas for Pork Backstrap
To highlight the mild flavor and tender texture of backstrap, keep seasonings simple and complementary.
-
Rosemary, garlic, lemon – Brightens with herbal notes
-
Soy sauce, orange, ginger – Sweet and salty Asian flavors
-
Chili powder, cumin, lime – Smoky Tex-Mex spice
-
Pesto – Nutty basil and garlic flavors
-
Bacon and blue cheese – Savory, bold pairing
From weeknight dinners to dinner parties, pork backstrap delivers incredible versatility. Let’s get into serving suggestions.
Sensational Sides for Perfectly Cooked Backstrap
Looking for sides to round out your pork backstrap meal? Here are some easy options:
-
Roasted potatoes – Crispy, savory roasted potatoes are a classic pairing.
-
Green beans – Quick-sauteed green beans balance the richness.
-
Rice pilaf – Complementary flavors, easy to make ahead.
-
Salad – A fresh green or fruit salad offsets the pork.
-
Garlic bread – Satisfying crunch and garlicky punch.
Keep it simple to let the pork shine as the star of the show. Now let’s get into ensuring perfect doneness.
Checking Pork Backstrap for Safe, Juicy Doneness
With pork backstrap, rely on an instant-read thermometer for doneness – not color.
-
145°F is the Magic Number – When interior temp hits 145°F, it’s optimally juicy and safe.
-
Allow Resting Time – Rest pork at least 5 minutes before slicing to retain juices.
-
Appearance Can Vary – The meat may still have a hint of pink when properly cooked.
Following these steps ensures you serve incredibly tender, flavorful pork backstrap every time.
Masterfully Cooked Pork Backstrap: Easier Than You Think
While it may sound intimidating, cooking moist and tender pork backstrap is actually quite simple. With the proper seasoning, cooking method and doneness confirmation, you’ll turn out perfect results.
The mild flavor and tender texture of backstrap make it delicious and versatile. From slow roasted, to pan seared, grilled or pulled, the options are endless.
For more sensational pork recipes, check out this mouthwatering collection:
- Easy Pulled Pork Tacos
- Juicy Pork Chops with Maple Glaze
- Pan-Fried Pork Medallions with Dijon Cream
Now you have all the tools needed to master cooking incredible pork backstrap! Fire up the grill, oven or slow cooker and enjoy this lean and delicious cut.
What to Serve with Pork Tenderloin
I love serving pork tenderloin with that easy pan sauce over a bed of mashed potatoes. For something a little different, try mashed sweet potatoes or mashed cauliflower.
Adding an extra veggie on the side is lovely, too. Like our pork, these roasted green beans and carrots are my favorite. They are both roasted in a 425°F oven. For a fresh side, try a salad. Mix your favorite salad ingredients together and drizzle with one of these simple homemade dressings: our easy ranch, our honey mustard, or our balsamic.
How to Cook Pork Tenderloin
My favorite method for cooking pork tenderloin has two parts:
- On a stove, sear the pork until all sides are golden brown.
- Finish by baking them in the oven.
Before you start, you’ll need to remove any tough white or silver spots from the tenderloin and pat it dry, since searing wet meat won’t work. Then, season them with salt (hold off on other seasonings for a bit later).
Now, put the tenderloins in a skillet that can go in the oven and add some oil. Cook for a few minutes on each side until they are golden brown all over. The pork will still be raw in the middle, but that’s okay. It will finish cooking in the oven.
Now that the pork is nicely seared, add your spice blend or herbs. These are added now because some spice mixes, especially those with milder herbs, can burn when the pork is seared in a hot pan.
To finish cooking the pork, roast it in a hot oven for 15 to 20 minutes. Slide your skillet into a 425°F oven and roast until cooked in the middle.
You can tell when pork tenderloin is cooked when an internal thermometer registers between 145°F and 150°F. At this temperature, the pork may be a little pink in the middle. You can continue to cook the pork, but it will be less moist and juicy in the middle.
For the juiciest pork tenderloin, make a quick pan sauce. Put this together in the same pan you used to cook the pork. Add about 3/4 cup of liquid. I love white wine or broth.
As the liquid cooks, use a wooden spoon to scrape the bottom of the pan to get rid of all the browned bits that have stuck there. There is a lot of flavor there. When the liquid is reduced by half, swirl in a tablespoon of butter.
Baked pork tenderloin lasts stored in an airtight container in the fridge for up to 4 days. You can also freeze it. It can be frozen for about a month if you wrap it in foil and put it in a freezer bag or pot. Thaw overnight in the fridge before reheating.
Pork Tenderloin Basics
FAQ
What is pork backstrap called?
What temp should pork backstrap be?
How do you cook a pork tenderloin without drying out?
Is it better to cook a pork loin at 350 or 400?
How long do you cook a pork backstrap?
Place the seasoned pork backstrap in the hot skillet and sear it for about 2-3 minutes on each side until it develops a golden-brown crust. Lower the heat to medium and continue cooking for an additional 8-10 minutes, flipping occasionally, until the pork reaches an internal temperature of 145°F (63°C).
How do you cook a pork backstrap on a grill?
Preheat your grill to medium-high heat (around 400°F or 200°C). Place the pork backstrap directly on the grill grates and cook for about 15-20 minutes, turning it every few minutes for even cooking. Use a meat thermometer to check the internal temperature. Once it reaches 145°F (63°C), remove it from the grill.
What is pork backstrap?
Pork backstrap, also known as pork tenderloin, is a lean and tender cut of meat taken from the loin of a pig. It’s located right under the ribs and above the pork loin. With its mild taste and tender texture, pork backstrap is a favorite among meat lovers. Before you start cooking, it’s essential to prepare your pork backstrap properly.
How do you season a pork backstrap?
Place the pork backstrap on a clean cutting board. Trim off any excess fat or silver skin using a sharp knife. Season the meat with salt, pepper, and any other desired spices for added flavor. You can get creative with your seasoning choices, such as garlic powder, paprika, or herbs like rosemary and thyme.