pork tenderloin recipe

Pork tenderloin is marinated in garlic and cracked black pepper seasonings, then topped with a cranberry-pomegranate sauce and served with roasted green beans. Wonderful and easy complete minute meal!

Roasted Garlic &Amp; Cracked Black Pepper Pork Tenderloin

olive oil

pork tenderloin

beans

extra virgin olive oil

salt

pepper

cranberries

pomegranate juice

orange juice

brown sugar

cinnamon

salt and pepper

Roasted Garlic &amp; Cracked Black Pepper Pork Tenderloin

Preheat oven to 425°.

Heat a large ovenproof skillet over medium-high heat. Add the 2 tablespoons of oil; swirl to coat. Add pork to pan; sauté 4 minutes. Turn pork over; place pan in oven for 25-30 minutes or until a thermometer registers 145°.

In the meantime, place green beans on a large baking sheet. Drizzle with the 2 tablespoons olive oil, the salt and pepper; toss to coat thoroughly. Spread them out so they’re in a single layer. Roast for 10 minutes, stir, spread to a single layer again; roast for an additional 7-8 minutes until crisp tender and caramelized.

While the pork and green beans are roasting, mix together all of the ingredients for the cranberry sauce in a medium saucepan. Bring to a boil; reduce heat to a gentle simmer and cook, stirring occasionally, until the cranberries pop and the sauce has thickened, about 10 minutes.

Remove cooked pork from pan; place on a cutting board. Let stand 5 minutes.

Cut the pork into thin slices. Divide onto plates and serve with the cranberry sauce and green beans.

This is the juiciest baked pork tenderloin recipe ever. It's coated in an easy spice rub, quickly browned in a pan which creates a lovely crust, then baked in a simple pan sauce to keep it incredibly tender, juicy, and delicious. The melt-in-your-mouth tender pork tastes amazing as leftovers, too!
If you love this recipe as much as we do, make sure to give it a 5-star review in the comments below!

Juiciest Baked Pork Tenderloin

pork tenderloins (about 1 lb each)

paprika

EACH: onion powder and garlic powder

EACH: oregano, salt, and pepper

cooking oil

beef broth

apple cider vinegar

butter (can sub ghee

parsley,

Preheat your oven to 400 degrees. Dry the pork tenderloins well with paper towels.

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. Sear the pork on all sides until it is brown, about 6 minutes total. Take the pan off the heat.

Move the pork to a baking dish. Return the pan to the heat and add the beef broth. Scrape the bottom of the pan to remove any stuck on bits (see notes) then boil for 1 minute until it reduces to about ¼ cup. Pour this sauce over the pork.

Pour the apple cider vinegar over the pork then dot the top with the butter. Cover the baking dish with foil.

Bake the pork for 20-25 minutes, or until it reaches an internal temperature of 145 degrees. Let the pork rest for 5 minutes before slicing into 1/4 inch thick rounds. Serve with a little minced parsley, for color.

https://content.jwplatform.com/videos/jy4voTYW.mp4

This Keto Pork Tenderloin with Garlic Herb Butter is the most epic low-carb protein that&#039;s delicious with a variety of healthy side dishes or on salads!

Keto Pork Tenderloin with Garlic Herb Butter

pork

herbs

garlic (coarsely minced)

avocado oil

unsalted butter

garlic salt

onion powder

parsley

Preheat oven to 425° F.

Using a fork, poke holes all over the pork tenderloin. Stuff the holes with the sliced garlic and minced herbs. Season the tenderloin with the salt and pepper.

Heat the avocado in a 10” or larger cast-iron skillet over medium-high heat. Sear the pork for 3 minutes per side until browned. Transfer the skillet to the oven and bake pork for 20 minutes - 25 minutes or until a thermometer inserted into the thickest part of the pork reads 145° F.

Remove from oven and let rest while you prepare the garlic butter. Make the garlic butter by simply mixing the ingredients together in a small bowl.

To serve, slice the pork into 1” slices and arrange on a serving platter. Drizzle with garlic butter and serve.

This Honey Dijon Pork Tenderloin is roasted in the oven and topped with a delicious glaze that you'll want to drink with a spoon! It's so easy to make, too!

Honey Dijon Pork Tenderloin

pork tenderloins (package should contain two tenderloins)

soy sauce

Tablespoons honey

Tablespoons orange juice

Tablespoons dijon mustard

garlic cloves,

rosemary (or 1 sprig freshly chopped)

pepper,

Preheat oven to 350 degrees. Spray a rimmed baking sheet with cooking spray, and place the two pork tenderloins on top.

In a small bowl, whisk together the soy sauce, honey, olive oil, orange juice, dijon mustard, garlic, rosemary, and pepper. Cut small slits in the top of each of the tenderloins, about halfway through (about 6 slits on each). Pour the sauce over the top of the tenderloins.&nbsp;

Bake in the preheated oven for 40-50 minutes, spooning the sauce over the top of the tenderloins every 10 minutes. This creates a super yummy glaze on top, and will soak into the slits you cut in the meat. Bake until a meat thermometer inserted in the largest part of the tenderloins reads 145.&nbsp;

Remove tenderloins from the oven and allow to rest for 10-15 minutes before slicing and serving. Serve with sauce from the pan drizzled over the top. Enjoy!

https://embed.mediavine.com/videos/z18uequc3yejtzwntzjt

Tender and succulent seared pork medallions, with a lemony white wine sauce, are elegant enough for entertaining but easy enough to prepare for every day meals. 

Pork Medallions with Lemon Garlic Sauce

black pepper

shallot, finely chopped

garlic,

all-purpose flour

dry white wine

chicken broth

lemon

lemon juice (from 1 lemon)

Slice pork tenderloin into 8 pieces of equal...

Slice pork tenderloin into 8 pieces of equal thickness. Place each piece between two layers of plastic wrap and use a mallet or a rolling pin to pound into a thickness of about 1/2-inch. Season each piece with salt and pepper. 

Heat oil in a large skillet over medium-high...

Heat oil in a large skillet over medium-high heat. Add pork to pan in a single layer (you will likely have to do this in batches depending on the size of your skillet) and cook for 2-3 minutes per side or until internal temperature reaches 145ºF. Remove from pan and place on a plate and cover with foil. Repeat with remaining pork. 

Reduce heat to medium and add shallots to...

Reduce heat to medium and add shallots to the same pan (add another 1/2 to 1 teaspoon olive oil if pan is too dry) and cook for 2-3 minutes or until translucent. Add garlic and continue to cook for 1 minute or until fragrant. Add flour, and cook while stirring constantly, for 1 minute.

Add wine and increase heat to medium-high. Simmer...

Add wine and increase heat to medium-high. Simmer wine until reduced by about half, about 2 minutes. Add chicken broth slowly while stirring, and continue to cook until thickened slightly, about 5 minutes. 

Reduce heat to low. Add lemon zest, lemon...

Reduce heat to low. Add lemon zest, lemon juice, parsley, and butter. Stir until butter is melted. Return pork to pan to coat in lemon-garlic sauce. Serve immediately, sprinkled with additional parsley if desired.

https://mediavine-res.cloudinary.com/video/upload/zxfkv6gycxtrvpmutql4.mp4

Tender and succulent seared pork medallions, with a lemony white wine sauce, are elegant enough for entertaining but easy enough to prepare for every day meals.

Pork Medallions

This was delicious &amp; a super simple recipe to follow!! My 2 year old loved it &amp; she’s super picky!! 

I have cooked pork many ways this is by far the best I've ever had. Thank you for sharing.  I made pork fried rice the next day with the left over. Used the juice to cut back on the soy and absolutely delicious.

Thank you for this easy to follow recipe, that turns out flavorful &amp; very tender meat! I also appreciated how quickly I could get dinner together for the family!

OMG, this has to be the best recipe ever.  I don't care for any kind of dried pork.  Made exactly as recipe said and everyone just LOVED IT.  I just kept saying one more piece.  Juicy, moist and liquid delicious.  AND, it was so easy and fast to make.  Definitely a keeper, thanks.

Sheet Pan Pork Tenderloin and Potatoes is a fabulous sheet pan recipe you’ll want to make over and over. Coming together in just 35 short minutes, once you make this, you’ll wonder why this hasn’t been your go-to dinner all along.

Sheet Pan Pork Tenderloin and Potatoes

teapsoons garlic

balsamic vinegar

red pepper flakes

¼ teaspoon smoked paprika (optional)

½ potatoes

Italian blend herbs

garlic powder

parmesan cheese

Preheat oven to 425 degrees and grease a sheet pan. Line one half of the sheet pan with foil, folding up the sides about 2 inches from the edge to make a "tray" (to prevent pork juices from spilling out). Place tenderloin in the center of the foil tray.&nbsp;

Pat tenderloin dry with a paper towel. Whisk together brown sugar, garlic, soy sauce, balsamic vinegar, red pepper flakes, and paprika. Pour over pork tenderloin, then turn the tenderloin over a couple of times to make sure all sides are coated.&nbsp;

Arrange potatoes on the other half of the sheet pan (non-foil half). Drizzle with oil, toss to coat, then season with salt and pepper to taste, Italian herbs, garlic powder, and parmesan cheese.&nbsp;

Bake in preheated oven for 20-25 minutes, using tongs to turn the pork over in the sauces every 5-10 minutes. *I like to switch the oven to BROIL for the last 2-3 minutes to brown the pork and potatoes - but watch carefully so it doesn't burn! Allow pork to rest for 5 minutes before slicing into 1-inch sections and serving.&nbsp;

What could be better than tender, roasted pork loin smothered in a deep, rich, herby, garlicky butter sauce? Plus, it&#039;s prepped and cooked in just 45 minutes!  

Garlic Butter Roasted Pork Tenderloin

salt and pepper (to taste)

butter (softened)

garlic

herbs (see note)

Preheat oven to 400 degrees.

In a small bowl stir together all ingredients for the garlic butter. Set aside.

Pat pork dry with paper towels.

Use a fork to pierce pork all over a dozen or so times.

Season pork generously all over with salt and pepper.

Place pork on a greased, rimmed sheet pan or in a casserole dish.

Rub half of the garlic butter mixture over the top of the pork. Reserve remaining garlic butter for later.

Bake for 25-35 minutes until outside is browned and inside is no longer pink. (Internal temperature should read 145 degrees).

Let pork rest for 5 minutes. Rub remaining garlic butter over the pork. Rest another 5 minutes. Slice, serve, enjoy!

I’m not lying when I say this is the easiest, Best, Healthiest Grilled Pork Tenderloin you’ll ever make. The 30-minute marinade consists of pantry staples and the grilling process ensures a moist, tasty, hearty pork tenderloin every time!

Best Ever Healthy Grilled Pork Tenderloin

juice of ½ lemon

black pepper (or a pinch of finely ground black pepper)

Dijon mustard

honey

Pat pork tenderloin dry with a paper towel.

Stir together lemon juice, garlic, dried herbs, oil, salt, pepper, Dijon mustard, and honey.

Pour half of the mixture into a large Ziploc bag along with the tenderloin. Press out excess air, seal the bag, and chill for 30 minutes.

Marinate the pork

Preheat grill to medium and oil the grates.

Using tongs, transfer pork to the grill. Close the grill and cook 15-20 minutes, turning every few minutes to ensure even cooking and brushing reserved marinade over all sides of the pork half way through grilling.

Transfer to a cutting board to rest for 5 minutes before slicing and serving.

Grill the pork

With just 5 basic pantry staples and about 5 minutes of prep, you can prepare a juicy, tender, and healthy&nbsp;Mustard and Brown Sugar Baked Pork Tenderloin! This easy dinner recipe is also high in protein and low in calories!

Mustard and Brown Sugar Baked Pork Tenderloin

yellow mustard

Preheat oven to 425 degrees F.

In a small bowl, stir together first 4 ingredients (brown sugar through pepper).

Line a dish or rimmed baking sheet with foil or parchment for easy cleanup. Spray the dish or baking sheet with cooking spray.

Place pork on the prepared baking sheet. Pat dry with a paper towel.

Rub brown sugar mixture all over the pork.

Bake pork for 20-30 minutes, or until a thermometer reads 145 degrees F.

Remove from oven, tent with foil, and allow to rest for about 5 minutes before slicing and serving.

https://www.youtube.com/watch?v=Ht2P4Wf9GqY

With just 5 basic pantry staples and about 5 minutes of prep, you can prepare a juicy, tender, and healthy Mustard and Brown Sugar Baked Pork Tenderloin! This easy dinner recipe is also high in protein and low in calories!

For the full recipe: https://www.theseasonedmom.com/baked-pork-tenderloin/

Juicy Mediterranean Stuffed Pork Tenderloin is stuffed with spinach, feta, and sundried tomatoes with a rich and tangy balsamic rosemary glaze.

Mediterranean Stuffed Pork Tenderloin

baby spinach

tomatoes

feta cheese

dijon mustard

Tablespoon rosemary, chopped

lemon zest

garlic, grated

Kosher salt

Preheat the oven to 425 degrees.

Heat the oil in a small skillet over...

Heat the oil in a small skillet over medium heat. Add the pepper flakes and grate the 3 cloves of garlic into the oil. Saute until fragrant, about 30 seconds. Add the spinach and allow it to wilt, about 2-3 minutes. Sprinkle lightly with salt then remove the mixture from heat. Place the spinach mixture in a paper towel and squeeze gently (be careful, it's hot!) to release any excess moisture. Place the spinach in a small bowl and stir in chopped tomatoes and feta cheese. Set aside.

Combine balsamic, oil, mustard, rosemary, lemon zest, garlic,...

Combine balsamic, oil, mustard, rosemary, lemon zest, garlic, salt, and pepper in a small bowl and whisk until smooth. Set aside.

Slice the tenderloin down the middle lengthwise, leaving...

Slice the tenderloin down the middle lengthwise, leaving just about a 1/2 inch intact on one side. Open the top half and lay it flat. Spread the spinach mixture evenly down the center of the loin. Fold the top half back in place and use butcher's string to tie it together in 3-4 places. Place the pork loin in a roasting pan then smear all sides with the topping.

Roast the tenderloin for 15 minutes, then reduce...

Roast the tenderloin for 15 minutes, then reduce heat to 375 degrees and roast an additional 20-30 minutes or until a thermometer inserted in the thickest part of the loin reads at least 145 degrees. Allow the pork to rest for 10 minutes before slicing and serving.

https://mediavine-res.cloudinary.com/video/upload/xgaghklh4cnsh1rjhcuk.mp4

This Stuffed Pork Tenderloin is packed with flavor thanks to a spinach, sundried tomato, and feta filling and an amazing rosemary balsamic glaze. This pork tenderloin recipe is easy enough for any home cook, but it delivers restaurant worthy results!

Herb Roasted Pork Tenderloin is flavorful, simple, and elegant main dish that works just as well for a weeknight dinner as it is for special dinner guests.

Herb Roasted Pork Tenderloin

garlic (0.16)

basil (0.10)

thyme (0.10)

rosemary (0.10)

black pepper (0.05)

salt (0.02)

olive oil (0.32)

Preheat the oven to 400ºF. Mince the garlic. Add the dried basil, thyme, and rosemary to a small dish. Use your hands to crush the dried rosemary slightly. Add the garlic, olive oil, salt, and some freshly cracked black pepper to the bowl and stir to combine.

Place the pork tenderloin on a baking sheet or baking dish. Rub the oil and herb mix over the entire surface of the pork, including the underside.

Place the baking dish in the preheated oven and roast the pork for about 35 minutes, or until the internal temperature reads at least 145ºF. Allow the pork to rest at room temperature for 10 minutes before slicing and serving.

Step-by-step instructions on how to smoke pork tenderloin. Soaked in a citrus brine and coated in the most flavorful BBQ spice rub, this is a &quot;no-hassle&quot; smoker recipe the whole family will love!

Smoked Pork Tenderloin

smoked paprika

Byron's Butt Rub

water

orange, (sliced)

lemon, (sliced)

rosemary, (dried)

bay leaves

garlic cloves, (crushed)

sugar

Pour

To brine, place the pork tenderloin in a large 13x9 dish. Pour all brine ingredients into a bowl and mix well.

Brine

Pour the brine mixture over the pork. Cover with plastic wrap and place in the refrigerator for a minimum of 2 hours. If you have the time, brine for 12-24  hours.

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Top 25 pork tenderloin recipe recipes from across the web

The most viewed pork tenderloin recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed pork tenderloin recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine