This recipe for incredibly juicy pork tenderloin is very simple to make and cooks to perfection, making the meat very flavorful and tender. You will not believe how tasty this is and just simple it is to prepare.
There is nothing better than cooked pork that is tender, juicy, and delicious. The best part is that it’s still pretty cheap. Please try my Southern Fried Pork Chops or my Pork Chops and Apples Recipe if you feel the same way.
The pork tenderloin is a soft piece of meat that is found on either side of the pig’s backbone, about halfway back. There are two pork tenderloins, but they are smaller than beef tenderloin. You can often, as I did, purchase pork tenderloins in a two-pack, saving you money.
In modern times, pork tenderloin can be served between 145° and 155° Fahrenheit, which is not the way it was cooked in the past. See my chef notes about cooking it.
The boneless pork tenderloin from Trader Joe’s is a cheap and very useful cut of meat. When cooked properly, pork tenderloin is tender and juicy with a delicate flavor. Cooking Trader Joe’s pork tenderloin may seem hard, but it’s really not that hard if you know a few simple tricks.
We’ll go over everything you need to know to always cook Trader Joe’s boneless pork tenderloin perfectly in this guide.
Benefits of Trader Joe’s Pork Tenderloin
There are several advantages to choosing Trader Joe’s pork tenderloin:
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Affordable – At just $4 per pound, it’s a budget-friendly cut of premium pork.
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Quick-cooking – The tenderloin cooks faster than other pork cuts given its leanness,
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Tender and lean – With very little fat, pork tenderloin is healthful and tender when not overcooked.
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Minimal waste – Boneless tenderloins have almost no waste compared to other cuts
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Versatile – Pork tenderloin is suitable for roasting, sautéing, grilling, and more
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Pre-seasoned options – Trader Joe’s sells garlic herb and peppercorn seasoned versions for added flavor.
How to Choose the Best Tenderloin
When selecting your pork tenderloin, look for:
- Uniform shape with tapered ends
- Little excess fat or silverskin
- Bright pink color without gray spots
- 1-1.5 pounds for 2 servings
- Minimal odor
Avoid tenderloins with irregular shape or large fatty sections.
Preparing Trader Joe’s Pork Tenderloin for Cooking
Proper prep ensures tender, juicy results:
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Trim silverskin – Use a sharp knife to remove the thin silverskin membrane.
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Pat dry – Blot with paper towels to remove excess moisture.
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Season generously – Coat all sides with salt, pepper and spices or rubs.
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Bring to room temp – Remove chilled pork from fridge 30 minutes before cooking.
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Tie with butcher twine – Tying helps maintain shape during cooking.
Now the tenderloin is ready for your cooking method.
Cooking Methods for Pork Tenderloin
You can cook Trader Joe’s pork tenderloin using various methods:
Oven Roasting
Roasting uses dry ambient heat to evenly cook the meat.
- Oven temp: 425°F
- Cook time: 20-25 minutes
- Internal temp: 145°F
Rub seasoning all over and roast on a sheet pan until just pink inside.
Pan Searing
Searing develops flavorful caramelization before finishing in the oven.
- Pan temperature: Medium-high
- Sear time: 2-3 minutes per side
- Oven temp: 400°F
- Oven time: 10-15 minutes until 145°F
Grilling
The high dry heat of the grill imparts delicious char.
- Grill temp: Medium-high
- Grill time: 8-12 minutes, turning occasionally
- Internal temp: 145°F
Sous Vide
This method cooks the pork gently in a temperature controlled water bath.
- Water bath temp: 140°F
- Cook time: 1-4 hours
- Searing: Browning afterwards is recommended
Doneness Tips
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Always use a meat thermometer for accuracy.
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For tender, juicy pork aim for an internal temperature of 145°F.
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Let rest 5 minutes before slicing to allow juices to redistribute.
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Slightly pink pork is safe and optimal doneness for tenderloin.
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If concerned about pink pork, cook to 160°F for gray with hint of pink.
Seasoning and Flavoring Ideas
Trader Joe’s pork tenderloin takes well to endless seasonings:
- Italian – rosemary, oregano, fennel, garlic
- Mexican – cumin, chili powder, lime, cilantro
- Asian – ginger, sesame oil, soy sauce, five spice
- Mediterranean – basil, thyme, lemon, parsley
- Indian – curry powder, cumin, turmeric, cayenne
- BBQ Rub – paprika, garlic, brown sugar, chili powder
- Herbes de Provence – savory, lavender, fennel, thyme
Marinate for 30 minutes to 2 hours for added flavor penetration.
What to Serve with Pork Tenderloin
Here are complementary side dish ideas:
- Roasted potatoes or root vegetables
- Sauteed greens like kale or spinach
- Rice pilaf or roasted sweet potatoes
- Salad with vinaigrette dressing
- Roasted Brussels sprouts with bacon
- Quinoa salad loaded with vegetables
Pork pairs well with sweet, savory, acidic and creamy flavors.
Storing and Reheating Leftovers
For food safety and quality:
- Let pork rest before refrigerating if possible.
- Store tightly covered for 3-4 days.
- Reheat thoroughly to 165°F. Slice then gently reheat.
- Use leftover slices in stir fries, tacos, pasta dishes and more.
Common Questions
Still have some questions about cooking pork tenderloin? Here are answers to some frequently asked queries:
How long should I cook a 1-pound tenderloin?
Cook a 1-pound tenderloin for approximately 20 minutes in a 425°F oven or until it reaches 145°F internally.
Can I stuff a whole pork tenderloin?
Yes, butterflying and stuffing a whole tenderloin makes an impressive roast. Cook to 160°F since it’s thicker.
What’s the best way to reheat leftover pork tenderloin?
Gently reheat leftover sliced pork in a skillet with sauce or broth to keep it moist. Take care not to overcook.
Should I brine pork tenderloin before cooking?
Brining isn’t necessary given its leanness, but soaking in a salty marinade can boost flavor and tenderness.
What if my pork tenderloin is unevenly cooked?
Use tongs to gently turn and rearrange while cooking to prevent hot and cool spots. Tent with foil if needed.
Perfectly Cooked Pork Tenderloin Every Time
Cooking Trader Joe’s pork tenderloin is easy with these handy tips for preparing, seasoning, cooking methods and optimal doneness. Follow this guide for wonderfully tender, juicy and flavorful boneless pork tenderloin meals. Enjoy this versatile and budget-friendly cut in endless dinner recipes for weeknights or entertaining.
How to Make a Juicy Pork Tenderloin
Use these easy-to-follow procedures and s to make this delicious juicy pork tenderloin recipe.
Truss the pork tenderloins with butcher’s twine.
Toss the two pork tenderloins with the oil, spices, and herbs until everything is well mixed. Marinate for at least 30 minutes, but it is best if it’s overnight for maximum flavor.
Place a big frying pan or rondeau over high heat and add oil. When it starts to smoke, add the pork tenderloins.
Lower the heat right away to medium-high and add the unsalted butter. Cook for about two to three minutes on each side, or until all sides are golden brown. See chef notes.
Transfer the pan to the oven and cook for roughly 6-10 minutes or until it reaches 140°.
Take out the tenderloins and set them on a plate or cutting board to rest for 4 to 5 minutes. Then, cut them into slices. Try serving it up with my gremolata.
If you want to make this ahead of time, you can slice it and put it in the oven at 165° for 30 minutes. It’s best to eat it as soon as it comes out of the oven. You can only do this if you prefer the pork tenderloin to be well done internally.
How to Store: Place covered in the refrigerator for up to 4 days. This will freeze covered for up to 2 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Please note that reheating pork will cause it to immediately overcook. Put it in a pan or a sheet tray with parchment paper and heat it in the oven at 350° for 6 to 8 minutes, or until it’s warm. You can also heat it in the microwave until warm. Either of these reheating methods will cause the pork to be well done internally.
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This recipe for incredibly juicy pork tenderloin is very simple to make and cooks to perfection, making the meat very flavorful and tender. You will not believe how tasty this is and just simple it is to prepare.
There is nothing better than cooked pork that is tender, juicy, and delicious. The best part is that it’s still pretty cheap. Please try my Southern Fried Pork Chops or my Pork Chops and Apples Recipe if you feel the same way.
The pork tenderloin is a soft piece of meat that is found on either side of the pig’s backbone, about halfway back. There are two pork tenderloins, but they are smaller than beef tenderloin. You can often, as I did, purchase pork tenderloins in a two-pack, saving you money.
In modern times, pork tenderloin can be served between 145° and 155° Fahrenheit, which is not the way it was cooked in the past. See my chef notes about cooking it.
- Pork: I used two pork tenderloins that were each about 1 pound.
- Garlic: Some garlic cloves that have been finely chopped will make this taste better.
- Thyme—you can use fresh or dry thyme
- Rosemary – Dry or fresh rosemary can be used.
- Oil: You can use olive oil or any oil that doesn’t have a strong flavor.
