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 loin filet, also known as pork tenderloin, is a lean and tender cut of meat that can be prepared in endless delicious ways. When cooked properly, pork tenderloin is succulent, juicy and full of flavor. The key is knowing how to bring out the best in this versatile ingredient. In this comprehensive guide, we will walk through everything you need to know to cook pork loin filet to perfection.
Selecting the Best Pork Loin Filet
The first step is choosing a high quality piece of pork loin filet at the store. Look for pork that is pinkish-red in color without any bruising or discoloration. The fillet should be firm but have a bit of springiness when pressed. Avoid pork that has an off-putting odor or feels overly soft. The general rule is to pick the freshest looking package within the sell-by date. Opting for enhanced pork that has been injected with a salt solution can help ensure juiciness and flavor too.
Proper Storage
Once home immediately store the pork loin filet in the fridge until ready to use. Pork tenderloin will keep fresh for 3 to 5 days when properly refrigerated. For prolonged storage, pork fillet can be frozen for 4 to 6 months without sacrificing taste or texture. Just remember to thaw in the fridge overnight before cooking.
Trimming and Portioning
Before cooking trim off any excess fat or silver skin using a sharp knife. Remove the thin silverskin membrane since it can cause the fillet to curl during cooking. Pork tenderloin has a tapered shape so it helps to cut the fillet in half crosswise so you have two even pieces that will cook evenly. Tie each half crosswise with butcher’s twine to maintain an even thickness.
Seasoning is Key
Pork loin filet has a mildly sweet flavor that pairs well with a wide array of seasonings. Here are some tasty seasoning combos to try:
- Brown sugar, rosemary, garlic, salt, pepper
- Chili powder, cumin, oregano, lime juice
- Smoked paprika, cayenne, brown sugar, thyme
- Italian seasoning, fennel seeds, lemon zest
Be sure to generously season the pork several hours ahead or overnight for the flavor to permeate into the meat.
Quick Cook Methods
One of the appeals of pork tenderloin is that it cooks fast since it is so lean and tender. Here are some quick and easy cooking methods:
Pan Sear
Sear the fillet on the stovetop in a hot skillet to get a nice browned crust all over. Then finish cooking by roasting in the oven at 400°F until the internal temperature reaches 145°F.
Grill
Grilling is a fast way to get delicious results. Cook over direct high heat for 2-3 minutes per side. Let rest before slicing into tender grilled medallions.
Roast
Roast seasoned pork loin at 425°F for 15 to 25 minutes until browned and cooked through. Rest before slicing and serve with your favorite sides.
Broil
For easy oven cooking, broil the fillet 6 inches from heat, flipping halfway through, until cooked through and browned.
Bake
For baked pork loin, coat seasoned fillet with mustard and breadcrumbs. Bake at 375°F for 25-35 minutes until cooked through.
Monitoring Doneness
Since pork tenderloin cooks so quickly, it can easily go from juicy to dry if overcooked. That’s why it’s critical to monitor the temperature using an instant read thermometer. Insert into the thickest part of the fillet, away from any bones.
- 145°F = perfect pink center
- 160°F = slightly pink center
- 170°F = fully cooked through without pink
The pork should rest at least 5 minutes before slicing into it to allow the juices to redistribute.
Adding Flavor
Beyond just seasonings, there are plenty of ways to infuse even more flavor into pork loin filet:
- Marinate overnight in a soy sauce, honey, garlic and ginger marinade.
- Soak fillet in a flavorful brine before cooking.
- Stuff sliced fillet with a cheese, garlic and herb filling.
- Top roasted pork medallions with a savory mushroom wine sauce.
- Pair with a fruity salsa, chutney or relish.
- Serve sliced pork over fresh chimichurri or pesto sauce.
Complementary Side Dishes
What you serve alongside the pork tenderloin can really make the meal. Here are some mouthwatering sides to consider:
- Garlic mashed potatoes or sweet potatoes
- Sauteed apples with cinnamon
- Roasted root vegetables like carrots, parsnips, onions
- Steamed green beans, asparagus or broccoli
- Pear, fennel and arugula salad
- Quinoa pilaf or brown rice
- Sauteed spinach with lemon and pine nuts
Satisfying Meals to Make with Pork Loin Filet
From easy weeknight dinners to impressive entrées for guests, pork tenderloin is endlessly versatile. Try making these delicious meals:
- Pesto stuffed pork tenderloin with roasted new potatoes and asparagus
- Pork medallions with sage brown butter sauce and parmesan polenta
- Hawaiian glazed pork with pineapple salsa over coconut jasmine rice
- Pork tenderloin lettuce wraps with peanut dipping sauce
- Rosemary and garlic crusted pork with warm kale and apple salad
- Chili spiced pork loin with avocado crema and lime quinoa
- Balsamic and thyme pork fillet with sauteed mushrooms
- Pork fillet roulade stuffed with sun-dried tomatoes and feta
With the right prep and cooking methods, pork loin filet can be unbelievably moist, tender and full of flavor. Follow this guide for foolproof tips on selecting, seasoning, cooking and serving pork tenderloin. In no time, you’ll be able to cook pork fillet like a pro for any meal occasion.
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.
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 Make Roasted Pork Tenderloin – Dinner in 30 Minutes!
FAQ
Is pork loin filet the same as pork tenderloin?
What temperature should a pork loin filet be cooked at?
How is pork loin supposed to be cooked?
How to cook boneless pork loin filet?
Roasting is a classic and foolproof method to cook boneless pork loin filet. Preheat your oven to 375°F (190°C) and follow these steps: Heat a skillet with a drizzle of oil over medium-high heat. Sear the seasoned pork loin filet on all sides until golden brown. Transfer the filet to a roasting pan and place it in the preheated oven.
How do you cook a pork loin filet?
Season the Pork Loin Filet: Season the pork loin filet generously with salt, pepper, and your preferred spices or marinade. Sear the Pork Loin Filet (Optional): In a heated skillet with a little olive oil, sear the seasoned pork loin filet for 3-4 minutes on each side. This step is optional but adds a flavorful crust.
How long do you cook a pork loin filet under a broiler?
If your pork loin filet lacks the browning you’d like after the cook time, about 5 minutes under the broiler will add a little color and flavor – just be cautious not to overcook the meat. In a small bowl, mix together the brown sugar, 2 teaspoons kosher salt, 1/4 teaspoon, and the minced garlic. Stir well to combine.