Pork tenderloin is a foolproof way to feed a crowd family-style. Roasting this tender cut of meat in the oven with a handful of herbs and spices creates the perfect show-stopping centerpiece for your table. Learn how to make it by scrolling down, then check out our top recipes for pork tenderloin.
Photography by Jonathan Melendez
With this five-star recipe by your side, you're already well on your way to making pork tenderloin that your family and friends will rave about. Not sure where to start? We're here to help with simple step-by-step instructions.
The first thing to remember when picking out or ordering your meat is to buy pork tenderloin and not pork loin. Tenderloin is a long and narrow cut that comes without a bone, while pork loin is a wide and flat cut that can come either bone-in or boneless.
Keep it simple: all you need to season your pork is fresh garlic, thyme, salt and pepper. Mix it all together in a small bowl so it goes on evenly.
Sprinkle the spice mixture onto the meat and rub it in with your hands to ensure it sticks.
Place the meat on a sheet pan and cover it with plastic wrap. Refrigerate for at least 4 hours, or overnight.
In a large skillet, heat olive oil and brown the pork on all sides (approximately 7 minutes).
Place the pork in a roasting pan or 9x13 dish. Add about 1/2 inch of water.
For extra flavor, deglaze your frying pan with a splash of water, stock or wine and scrape up the blackened bits to add to the roasting pan.
Cover the pan with foil and bake in a 350°F oven for 45-50 minutes, or until the internal temperature of the pork is at least 145°F.
Create a slurry by whisking cornstarch into water. Add that to small pot with the pan drippings and some salt and pepper. Bring the mixture to a boil, whisking constantly. Remove the pan from the heat.
Pour some of the gravy on top of the sliced meat and serve with the extra.
We love our tenderloin tenderloin served with a big dollop of mashed potatoes and a hearty vegetable like broccoli, but it goes well with almost anything. Refrigerate the leftovers and have them on salads, sandwiches or whatever else you can dream up within 3-4 days.
