Content

• Method 1 of 2: Preparing Pork Tenderloin
• Method 2 of 2: Cooking Pork Tenderloin
• Tips
• Warnings
• What do you need

1 Buy pork tenderloin from a local butcher or grocery store.Most tenderloins weigh between 350 and 600 g, which will amount to about 3-4 servings. Plan according to the number of guests you are going to feed.

2 Choose a method for preparing pork tenderloin from the following. Experiment with different seasonings and you will surely find what you like.

3 Choose a method for preparing pork tenderloin from the following. You can bake, grill, or fry the pork tenderloin in a skillet.

Method 1 of 2: Preparing Pork Tenderloin

1. 1 Prepare a dry mixture to rub into the tenderloin. Use your favorite herbs and spices. Rub the mixture into the raw pork tenderloin. When the tenderloin is cooked, the spices will be crispy.
   • You will need up to ½ cup of dry seasoning mixture for every 450 grams of tenderloin.
   • Simply spoon the mixture over the pork tenderloin and spread with your hands to coat all the meat.
   • You can try the spicy mixture with chili powder, garlic powder, cumin and pepper. Or make an Italian herbal blend of dried oregano, parsley, thyme, and coriander. Just make sure the seasoning is ½ cup and add a little salt on top.
2. 2 Place the tenderloin in the brine. This is necessary in order to soften the taste of the meat, and the aroma of the spices spread towards the center. Prepare a brine with 1 part water and ¼ part salt as a base.
   • Prepare the brine in a saucepan, add the pork tenderloin, cover and refrigerate overnight.
   • When you're ready to cook the pork tenderloin, remove it from the brine and dry it.
   • Season with additional seasonings such as cumin, red pepper flakes, or even maple syrup. Add as many spices as you like.
3. 3 Marinate the pork tenderloin. Marinade is similar to brine, except that instead of water, you need to immerse the pork in a mixture of vinegar, oil and seasonings. Make a marinade with ½ cup olive oil and ½ cup vinegar. Add a teaspoon each of your favorite seasonings.
   • Place the pork tenderloin in an airtight food storage bag. Pour in the marinade. Close the bag and refrigerate overnight.
   • When you are about to cook the pork tenderloin, remove it from the bag and dry it.
4. 4 Start the pork tenderloin.
   • Cut the tenderloin in half in a butterfly shape, stopping a couple of centimeters from the edge. Unfold it so that you have one large piece of tenderloin.
   • Cover with plastic wrap and hammer.
   • Sprinkle with your favorite seasoning mixture or fill with cheese and breadcrumbs.
   • Beginning at the end, fold the tenderloin into a log. Secure with toothpicks.
   • Prepare pork tenderloin using one of the following methods.

Method 2 of 2: Cooking Pork Tenderloin

1. 1 Make an oven-baked tenderloin.
   • Prepare the tenderloin according to the method of your choice.
   • Preheat oven to 200 ° C.
   • Place the pork tenderloin on the broiler.
   • Bake for 30 minutes. Flip the pork and bake for another 25 minutes.
   • The pork tenderloin is done when the internal temperature reaches 63 ° C.
   • Remove the pork from the oven and rest for 10 minutes before serving.
2. 2 Grill pork tenderloin.
   • Prepare the clipping according to the method of your choice.
   • Preheat grill to medium-high heat.
   • Place the tenderloin on the grill. Do not put it directly on fire or hot coals. Use an indirect cooking method, otherwise the meat will burn.
   • Cook the tenderloin for 30-40 minutes, turning occasionally.
   • The pork tenderloin is done when the internal temperature reaches 63 ° C.
   • Let the pork rest for 10 minutes before serving.
3. 3 Prepare pan-fried pork tenderloin.
   • Prepare the clipping according to the method of your choice.
   • Preheat oven to 300 ° C.
   • Place a buttered skillet over medium heat.
   • Fry the tenderloin in a skillet. When it is browned on one side, flip it over using tongs and brown on the other side.
   • Place the tenderloin on a roasting pan.
   • Place the broiler in the oven and bake for about 15 minutes, or until the core temperature reaches 63 ° C.
   • Let the pork rest for 10 minutes before serving.

Tips

• When the pork is done, let it rest for at least 5-10 minutes. This will allow the juices to spread out and tenderize the meat. If you cut the meat prematurely, the juice will drain out and the meat will not be as aromatic.
• For a juicier meat, remove the pork tenderloin as soon as the core temperature reaches 63–68 ° C and let it rest for 5–10 minutes before serving. The sooner you remove the meat, the pinker it will be. Experiment with temperatures and combinations of pinkness and juiciness to find what you like best.
• Divide the pork tenderloin into approximately 2 cm portions only after the meat has rested. For optimal serving, slice the whole piece to make serving the meat easier. Alternatively, you can also chop only the first few pieces and let the guests chop the rest.
• Use a meat thermometer from time to time during cooking. Insert the thermometer until the tip reaches the center of the pork. The secret to cooking the perfect pork is to stop the cooking process at the right temperature. It is worth making a mistake with the temperature, and you can easily overcook the meat.

Warnings

• To avoid contaminating kitchen surfaces, wash your hands thoroughly before touching meat and after seasoning and preparing meat.

What do you need

• Pork tenderloin
• Condiments
• Oven or grill
• Thermometer
• Knife
• Serving platter