All products are independently selected by our editors. If you buy something, we may earn an affiliate commission.
As much as I love eating pork, I havent always been the biggest fan of cooking it. It always turned out too dry and tough in the past, especially when I tried to cook with pork loin. I knew it could be rich and tender because I had eaten it that way before, but I couldn’t seem to make it happen.
I was embarrassed that I couldn’t cook something that should have been easy, so I asked experts for pork loin cooking tips to figure out what I was doing wrong. My mistake was that I was cooking pork loin the same way I cooked chicken or steak, even though it needs to be cooked in a very different way. If you’ve ever choked down a dry dinner more times than you’d like to admit, here are some tips from professional chefs on how to make the perfect pork loin.
Pork tenderloin can make for an easy delicious weeknight meal. It cooks quickly since it’s so lean and tender already. However not all pork tenderloin turns out juicy and flavorful. Sometimes the meat can end up dry, chewy, and lacking flavor.
The good news is that with a few simple tricks, you can transform any pork tenderloin into a melt-in-your-mouth tender masterpiece. Read on to learn all the secrets for preparing the most mouthwateringly tender and juicy pork tenderloin possible.
Use Salt For An Easy Tenderizing Method
The most important element for tenderizing pork tenderloin is salt. Salt can help break down the tough protein fibers in the meat so that the pork becomes more tender and able to retain more moisture when cooked.
Simply sprinkling salt directly onto your pork tenderloin and letting it sit for 15-30 minutes before cooking can make a big difference in the final texture and juiciness of the meat. The salt will start to break down the proteins on contact.
You can use regular table salt, kosher salt, or sea salt. Just make sure to sprinkle it evenly over all sides of the tenderloin so the salt can fully penetrate into the meat. Let the salted meat rest on the counter while you prepare the other ingredients.
The longer you let the salted tenderloin sit, the more tenderizing will occur. However, 15-30 minutes is usually sufficient to noticeably improve the texture
Give It A Good Massage
After salting the tenderloin, you can take the tenderizing a step further by giving it a good massage. Use your hands to gently knead and rub the salted pork tenderloin for 2-3 minutes on all sides.
This massage technique will further help the salt penetrate deep into the meat to break down the tough proteins. It also helps loosen up the muscle fibers.
Make sure to wash your hands thoroughly before and after massaging raw pork. Then let the massaged tenderloin continue resting until you are ready to cook it.
Pound It With A Meat Mallet
Using a meat mallet or tenderizing hammer on a pork tenderloin is an easy way to make it more tender. The pounding action will help break down the tough muscle fibers. It also stretches out the meat so it cooks more evenly.
To pound a tenderloin, place it between two pieces of plastic wrap. Use the spiked side of a meat mallet or tenderizing hammer to firmly hit the pork all over.
Turn over the meat and continue hammering it on all sides until it is about 1/2 inch thick all over. The meat will become more evenly flattened with a textured surface.
Let the pounded tenderloin rest for at least 15 minutes before cooking so the proteins can relax. This helps ensure it stays tender and doesn’t get chewy.
Soak It In A Saltwater Brine
Soaking pork tenderloin in a saltwater brine is an extremely effective tenderizing technique. The salt in the brine will penetrate deep into the meat to break down the tough muscle strands and season it at the same time.
To make a simple brine, mix 1 tablespoon of salt per cup of water. Submerge the pork in the brine and refrigerate for 1-2 hours. 1 hour is usually sufficient to significantly tenderize a tenderloin, but you can soak it even longer for maximum effect.
Once brined, rinse off the pork and pat it dry. The tenderloin is now ready for cooking. It will turn out super juicy, flavorful and tender.
You can make the brine even more flavorful by adding aromatics like crushed garlic, whole peppercorns, bay leaves, herbs, soy sauce, brown sugar, citrus, or spices.
Marinate It In An Acidic Mixture
Marinades are a flavorful way to tenderize pork tenderloin. Acidic ingredients like vinegar, citrus, wine, yogurt, and fruit juices all help tenderize the meat.
Some easy marinade ideas include:
- Olive oil, lemon juice, garlic, thyme, oregano
- Soy sauce, brown sugar, ginger, garlic
- Yogurt, lemon juice, garlic, cumin
- Vinegar, mustard, chili powder, cumin
Mix your desired marinade, then pour it over the pork in a zip top bag or baking dish. Let it marinate for at least 2-4 hours in the fridge, flipping occasionally. The acid works to break down the tough muscle fibers and connective tissue.
For best results, marinate for 12-24 hours if you have time. This allows the marinade to deeply penetrate and tenderize the meat.
Use A Storebought Tenderizer
For a quick and easy tenderizing solution, reach for a storebought meat tenderizer. These contain enzymes from fruits like papaya or pineapple that help break down tough proteins.
Simply coat all sides of the pork with a powdered meat tenderizer seasoning blend. Use about 1/2 teaspoon per 1 pound of meat.
You can also use a liquid marinade tenderizer. Pour it over the tenderloin, turn to coat, then let it soak in for at least 10 minutes before cooking.
Storebought tenderizers offer a hassle-free way to quickly tenderize pork with minimal prep required. Just follow the package instructions for best results.
Cook It Slowly
The cooking method can also affect the final tenderness of pork tenderloin. Slow, gentle cooking methods are best. High heat can cause the tenderloin to seize up and become tough.
Try cooking the tenderloin using more gentle heat, such as:
- Roasting in a 250°F oven
- Simmering in broth on the stovetop
- Grilling or smoking low and slow, away from direct flames
Cook until it reaches an internal temperature of 145°F. Then let the pork rest for 5-10 minutes before slicing.
Slow cooking allows the pork time to become super tender and juicy all the way through without overcooking the exterior.
With a few simple tricks like brining, marinating, salting, pounding, and proper cooking, you can easily transform a pork tenderloin into a mouthwateringly tender and delicious meal.
The most important element is always salt. Salt can help break down protein fibers in meat so that the meat is more tender and is able to retain more moisture. Even just sprinkling salt on your tenderloin for 15 minutes before cooking can have a dramatic effect on the juiciness of your tenderloin.
So next time you cook up a pork tenderloin, be sure to use one of these handy techniques for guaranteed tender, succulent results every time. Your tastebuds will thank you.
Unlike with chicken or steak, you can’t tell when it’s finished just by looking at it. Always use a meat thermometer to be safe.
Using a meat thermometer is the most reliable way to know when your pork loin is done, because there arent any trustworthy visual indicators of doneness as there are for chicken and beef. A bit of pinkness doesnt necessarily mean its undercooked—in fact, it could be perfect at that point! Hazel says that as long as its cooked to an internal temperature of 145 degrees F, it will be safe to eat. And frankly, its so hard to tell if its ready otherwise, I wouldnt recommend cooking pork unless you have a meat thermometer. Luckily, they tend to be pretty affordable, and if you dont already have one, you can buy one for less than $11 here.
Then finish it in the oven so it doesn’t overcook.
As soon as a golden crust starts to form on your pork loin, take it out of the hot oven or high heat so it doesn’t overcook by accident. Robinson says that if it hasn’t reached 145 degrees F inside, you should put it in an oven set to 300 degrees F until it’s done. For sure, that low heat will keep it from drying out quickly like it might on a high heat.
Juiciest Pork Tenderloin Marinade
FAQ
What is the secret to tender pork loin?
How do you make pork soft and tender?
Does cooking pork tenderloin longer make it tender?
How to cook a pork tenderloin in the oven?
Preheat the oven to 400 degrees F (200 degrees C). Trim the silver skin from each pork tenderloin and season evenly with salt, pepper, garlic, and herbes de Provence. shimmering. Add both pork tenderloins and cook, undisturbed, until golden brown and easily release from the pan, about 5 minutes.
How do you marinate pork tenderloin?
Season two 1–1½-lb. pork tenderloins all over with 2½ tsp. Diamond Crystal or 2 tsp. Morton kosher salt and 2 tsp. freshly ground black pepper; transfer to a large bowl or resealable bag. Add marinade or dry rub if desired; if marinating, refrigerate for at least 1 hour or up to overnight. Preheat oven to 425°.
How to cook pork tenderloin in a frying pan?
Mix the paprika, onion powder, garlic powder, oregano, salt, and pepper together in a small bowl. Rub this spice mix over all sides of the pork. Heat the oil in a large frying pan over medium-high heat. Add the pork, working in 2 batches if your pan is not big enough to fit both tenderloins without them touching.
How do you tenderize pork?
Use a commercial meat tenderizer. Another option for tenderizing your pork is to use an artificial meat tenderizer. These meat-tenderizing substances usually come in the form of a powder but are also sometimes available as liquids. Often, the active ingredient in these tenderizers is papain, the natural meat-softening chemical found in papayas.