tenderloin

The only technique you need for exceptional grilled steaks: Let them rest after seasoning, and cook them over a two-zone fire.

The Food Lab's Perfect Grilled Steaks Recipe

salt and black pepper

Season steaks liberally with salt. Set on a plate and let rest for at least 40 minutes or up to 4 days. If resting longer than 40 minutes, transfer to a wire rack set in a rimmed baking sheet and refrigerate, uncovered, until ready to cook.

Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Season steak with pepper and place on cooler side of grill. Cover and cook, with all vents open, flipping and taking temperature every few minutes, until steaks register 105°F (41°C) for medium-rare or 115°F (46°C) for medium on an instant-read thermometer, 10 to 15 minutes total.

Transfer steaks to hot side of grill and cook, flipping frequently, until a deep char has developed and internal temperature registers 125°F (52°C) for medium-rare or 135°F (57°C) for medium, about 2 minutes total. Transfer steaks to a cutting board and allow to rest for at least 5 minutes and up to 10. Carve and serve immediately.

Hands down the BEST, ultra tender pork tenderloin with a balsamic glaze made right in the pressure cooker. This Instant Pot Balsamic Pork Tenderloin will melt in your mouth and leave you craving more.&nbsp;

Instant Pot Balsamic Pork Tenderloin

pork tenderloins ((see note))

olive oil

salt and pepper

garlic powder

Italian herb blend ((see note))

soy sauce

brown sugar

balsamic vinegar

water

corn starch + 4 tablespoons cold water

Set pressure cooker to SAUTE. Rub tenderloins all over with oil. Season generously on all sides with salt and pepper to taste, then dried herbs and garlic powder.&nbsp;

Use tongs to place tenderloins in the pot, turning over every 1-2 minutes until browned on all sides.&nbsp;

Whisk together soy sauce, brown sugar, balsamic vinegar, and water and add to the pot. Put the lid on in the locked position with the steam valve closed. Set to PRESSURE COOK or MANUAL for 15 minutes. 

When cook time is up, allow to natural release for five minutes, then turn the steam valve to the venting position and remove lid once float valve drops down.&nbsp;Use tongs to transfer pork loin to a cutting board and set aside.

Switch pressure cooker to SOUP setting. Once boiling, stir corn starch into the 4 tablespoons cold water until dissolved, then pour into instant pot and stir until thickened to a glaze.&nbsp;

Slice tenderloins, then serve with balsamic glaze on top. Extra glaze can be stored in a jar in the fridge up to 2 weeks.&nbsp;

The ultimate in luxurious roasts, Beef Wellington combines beef tenderloin, a rich mushroom duxelles, foie gras, and prosciutto, all wrapped in a buttery puff pastry crust.

The Ultimate Beef Wellington Recipe

beef

horseradish

mustard

mushrooms (button, cremini, shiitake, portabello,

unsalted butter

medium shallots, finely sliced (about 1/2 cup)

thyme leaves

cognac or other brandy

heavy cream

foie

fillo dough

prosciutto, sliced paper thin

Flour

egg, beaten

Coarse sea salt,

chives

Using butcher's twine, tie tenderloin at 1-inch intervals. Trim ends of twine. Season liberally with salt and pepper.

Heat 2 tablespoons oil in a cast iron or stainless steel skillet over high heat until smoking. Add tenderloin and cook without moving until well-browned on first side, about 2 minutes. Rotate tenderloin and continue cooking until browned on all sides, about 10 minutes total. Transfer to a large plate.

Combine horseradish, mustard, and 1 teaspoon black pepper in a small bowl. When tenderloin is cool enough to handle, cut off and discard twine, then rub on all surfaces with horseradish/mustard mixture. Place in refrigerator, uncovered.

Place half the mushrooms in the bowl of a food processor and pules until very finely chopped, scraping down sides and redistributing mushrooms with spatula as necessary, about 10 short pulses. Transfer to a bowl. Repeat with remaining mushrooms.

Heat butter in a 12-inch skillet over medium-high heat until melted. Add mushrooms and cook, stirring occasionally, until mushrooms have exuded all their liquid and start to sizzle, about 8 minutes. Continue cooking until mushrooms begin to brown and leave browned bits stuck to bottom of pan, about 4 minutes longer. Add shallots and thyme and cook, stirring frequently, until softened, about 2 minutes.

Add brandy. Scrape bottom of skillet with a silicone spatula or wooden spoon to release browned bits. Continue to cook until brandy is nearly dry, about 4 minutes. Add heavy cream and soy sauce and continue to cook, stirring frequently until mixture is thick and collects in one large mass when you shake the skillet. Season to taste with salt and pepper. Transfer to a bowl and place in the refrigerator.

Season foie gras liberally with salt and pepper. Heat remaining half teaspoon oil in a a small cast iron or stainless steel skillet over high heat until smoking. Add foie gras and cook without moving until well browned on first side, about 30 seconds. Carefully flip with a small offset spatula and brown second side, about 30 seconds longer. Transfer foie gras to a paper towel-lined plate. Pour rendered fat into mushroom mixture, stir to combine, and return to refrigerator. Use a sharp knife to split each piece of cooked foie gras in half horizontally. Transfer to a plate and place in refrigerator. Allow all ingredients to chill for at least 30 minutes.

Lay a double layer of plastic wrap about 2 feet long and 1 food wide on your cutting board. Lay fillo dough on top of plastic wrap. Shingle prosciutto on top of fillo to create a thin, even, overlapping layer, leaving a 2-inch border along the bottom and top of the fillo dough. Spread mushroom mixture evenly over ham layer.

Place tenderloin along the very bottom edge of the ham/mushroom layer. Spread sliced foie gras evenly over top of tenderloin (see note). Carefully roll tenderloin in mushroom, hamd, and filo, using the plastic wrap to help tighten it as you roll. Once beef is completely rolled up, re-wrap with more plastic wrap, twisting the ends to make sure roll is very tight. Return to refrigerator.

Dust board or countertop lightly with flour. Spread puff pastry on board and, using a rolling pin, roll it into a rectangle at least 4-inches wider than the beef roll on its shorter side.

Unwrap beef roll and place along very bottom edge of puff pastry with the foie gras side facing up. Brush 6 inches of puff pastry just above beef roll with beaten egg. Carefully roll the beef in the puff pastry until it is completely wrapped. You should end up with the foie gras-side facing up again, with the puff pastry seam meeting on the bottom. Trim pastry with a sharp knife.

Fold sides of puff pastry protruding from either end of the beef roll towards the center, then fold the top flaps down. Trimm off the bottom flaps carefully. 

Roll entire beef roll over so that the bottom is facing up, the fold up the end flaps to seal completely. Roll beef back right-side up. Transfer to a plate and chill for at least 30 minutes.

Adjust oven rack to center position and preheat oven to 425°F (218°C). Transfer Wellington to a foil-lined baking sheet and brush all over with beaten egg. Use a sharp paring knife to score a decorative pattern in the pastry. Sprinkle liberally with coarse sea salt. Bake until pastry is golden brown and center of roast registers 110°F (43°C)for rare or 120°F (49°C) for medium-rare on an instant-read thermometer, 35 to 45 minutes. Remove from oven and allow to rest for ten minutes.

Use a thin metal spatula to loosen Wellington from foil, then carefully transfer to a carving board. Slice off the ends with a sharp knife. Carve Wellington, sprinkle cut surfaces with chives and more coarse salt, and serve.

A delicious cut of tenderloin coated in a rubbed blend of herbs and spices!

Dry Rubbed Pork Tenderloin With Herb Cream Sauce

Pork Tenderloin

Heavy Cream

tsp Dry Thyme

tsp Ground Cumin

tsp Fresh Ground Black Pepper

tsp Garlic Powder

tsp Onion Powder

tsp Smoked Paprika

Salt

Personal Choice of Herbs

Clove Garlic

tbsp Butter

Oil (Light)

Trim the stems from your herbs.

Combine your dry spices in a small bowl, incorporate with a fork.

Remove Silverskin from your tenderloin.

Slice tenderloin in half.

Apply dry rub to both halves of tenderloin.

Let dry rub sit for a minimum of 30 minutes.

Add light olive oil, or vegetable oil, to a nonstick pan (not Teflon) and set on medium-high heat. Once the oil begins lightly smoking, add your meat to the pan. Sear all over.

Place tenderloin into a preheated 400°F oven to finish cooking, until internal temps. reach 140-145°F.

Let meat rest for at least 10 minutes.

Add 3/4 cup of Heavy Cream to a cold medium-sized sauce pan, place on medium heat.

Add one small finely chopped, or pressed, garlic clove and bring the cream to a gentle simmer.

Add chopped herbs, continue to simmer and stir frequently until the sauce is thick enough to coat a spoon.

Remove pan from heat, add 1/2 tbsp of butter. Stir until incorporated.

Add salt and pepper to taste.

Prepare a side dish with the pan used to sear the tenderloin.

Slice the tenderloin into 1/2 inch thick medallions.

Arrange meal onto a plate, spoon cream sauce onto pork.

Serve and enjoy!

Roasted beef tenderloin dries out easily if it's not cooked properly. Our method yields a nicely browned crust, an ultra-tender center, and perfectly pink meat from edge to edge.

Slow-Roasted Beef Tenderloin Recipe

thyme

shallot,

chives,

recipe Horseradish Cream Sauce,

The Day Before: Using butcher's twine, tie tenderloin at 1-inch intervals using butcher's knots. Season generously with salt and pepper. Transfer to a wire rack set in a foil-lined rimmed baking sheet and refrigerate uncovered at least overnight and up to 2 nights.

When Ready to Cook: Adjust oven rack to center position and preheat oven to 225°F (107°C). Place baking sheet with rack and tenderloin in oven and roast until internal temperature registers 120 to 125°F (49 to 52°C) on an instant-read thermometer, 2 to 3 hours. Remove from oven and set aside at room temperature for 10 minutes. Cut and remove twine.

To Finish Under the Broiler: Adjust rack to 6 inches from broiler element and preheat broiler to high. Heat butter, swirling, in a medium skillet over high heat until foaming subsides and butter turns a light nutty brown. Add thyme and shallots and stir until crackling stops. Pour butter mixture over tenderloin and spread with a spoon until all surfaces are coated. Remove shallots from top surface of meat. Place pan with tenderloin under broiler and broil, turning every 30 seconds, until meat is well browned on all sides and internal temperature registers 125°F (52°C) for rare or 130°F (54°C) for medium-rare, about 2 minutes total. Proceed to step 5.

To Finish on the Stovetop: Heat butter, swirling, in a medium skillet over high heat until foaming subsides and butter turns a light nutty brown. Add tenderloin, shallots, and thyme and cook, turning occasionally and spooning hot butter and aromatics over roast, until meat is well browned on all sides and internal temperature registers 125°F (52°C) for rare or 130°F (54°C) for medium-rare, about 1 1/2 minutes. 

Transfer tenderloin to a cutting board and allow to rest for 5 minutes. Slice into 1/2-inch slices, sprinkle with chives and coarse sea salt, and serve with Horseradish Cream Sauce.

Looking for an easy pork recipe? This Glazed Pork Tenderloin from Delish.com is the best!

Glazed Pork Tenderloin

pork

orange juice, plus orange slices for garnish

kosher salt

black pepper

garlic

Italian seasoning

It's pretty clear from the photos that the tenderloins were pounded, but directions don't say to do that. I was also confused if it was one 2 lb. tenderloin, or two 1 lb. ones since the picture has two but the ingredients specify one. Anyway, flavor was good but not sure it needs to be broiled at the end since ours was then overdone. I'd also recommend lining the baking pan with foil because that glaze burns badly (grateful that I did!)

This was fantastic.  I didn't do the oranges underneath, or use the mallet tho, only because I didn't have either, but the whole family loved it! Thanks for a new favorite!

Made this for the first time, my son and I loved it! Paired it with rice pilaf and veggies.

This fall- and winter-friendly pork tenderloin roast with a bourbon and fig glaze looks and tastes like the type of dish that you'd make on a Sunday. But a simple stovetop technique means it's just as good for a Tuesday night when you've only got half an hour to spare in the kitchen.

Easy Pan-Roasted Pork Tenderloin With Bourbon-Soaked Figs Recipe

figs,

bourbon, rye whiskey,

(.25-ounce) packet powdered gelatin (about 2 teaspoons)

chicken stock

cornstarch

vegetable oil

maple syrup

cayenne pepper

Place figs and bourbon in a small bowl and set aside. Sprinkle gelatin over chicken stock and set aside.

Season pork on all sides with salt and pepper. Place cornstarch on a plate and dredge tenderloin until lightly coated on all sides. Heat oil in a 10-inch stainless steel skillet over high heat until shimmering. Add pork and cook, turning, until well browned on all sides, about 8 minutes total. (Reduce heat to medium if it threatens to burn.) Transfer to a large plate and set aside.

Return skillet to medium-low heat. Add shallots and cook, stirring, until fragrant. Remove pan from heat and pour in bourbon and fig mixture. Allow it to stop bubbling, then very carefully return it to heat. Tilt the pan toward the flame or use a kitchen lighter to carefully ignite the bourbon. Cook, shaking the pan, until the flames die out. Add chicken stock mixture, mustard, maple syrup, and cayenne pepper and whisk to combine.

Adjust flame to maintain a low simmer. Return pork to skillet and cook, turning occasionally, until the thickest part registers 130 to 135°F on an instant-read thermometer for medium rare or 140 to 145°F for medium well, 6 to 10 minutes after returning it to the skillet. Remove pork from skillet and set aside. Add butter to skillet and bring mixture to a boil over high heat. Cook until reduced to a thick, syrupy glaze, about 4 minutes. Return pork to skillet and turn to coat. Transfer to a cutting board, allow to rest 4 minutes, slice, and serve.

This pork fillet tagliatelle recipe from Trentino-Alto Adige reminds me a little of a pork stroganoff. It’s got a rich creamy mushroom flavour that combines so well with the pork and pancetta. It’s also pretty easy and doesn’t take long to make.

Creamy Pork Fillet Tagliatelle with Mushrooms.

320 g tagliatelle ((12 ounces) fresh or dried.)

pancetta

mushrooms

onion

60 g butter ((2 ounces) unsalted)

200 ml fresh cream ((1 cup))

measure brandy

(for

black pepper. (to taste)

Peel and finely chop the onion and garlic. Cut the pancetta into small cubes or strips (if using a thick slice of pancetta), cut the pork fillet into small cubes or strips too. Clean and slice the mushrooms. Then cut the slices in half.

Put a pot of water onto to boil for the pasta. Add salt once it starts to boil and bring to the boil again.

In a heavy skillet or frying pan, put the butter, chopped onion and garlic clove.  Cook until the onion starts to soften slightly.

Now add the sliced champignon mushrooms and continue cooking until they are slightly browned. Add the pancetta and continue cooking until this also starts to brown.

Now add the pork fillet and continue cooking for just a few minutes. It’s important not to overcook the pork. It needs to still be a little pink.

Turn up the heat and add the brandy and after the alcohol has evaporated add the cream. Lower the heat and let the sauce simmer to reduce for 3/4 minutes.

Season with salt and pepper as required. While the sauce is simmering cook the pasta al dente. Fresh tagliatelle only takes 4-5 minutes. Dried about 10 minutes.

Save a cup of the pasta cooking water and drain the pasta. Add the tagliatelle to the mushroom and pork fillet sauce and mix everything together well so that the pasta is coated with the creamy sauce. If your sauce seems dry, add a little of the pasta cooking water.

Serve immediately with grated cheese such as parmigiano or grana is required.

A sous-vide or roast pork tenderloin recipe for spring and summer

Pork Tenderloin with Sauce Verte

pork tenderloin

parsley

tarragon

capers

Pick any large stems out and roughly chop the remaining herbs

Put them in a small blender with the capers and 1 tsp of olive oil

Blend until you have a rough puree, then season with salt and pepper and add more oil to create a thick sauce that can be drizzled

Store in the fridge until needed

Sauce Verte

Season the pork tenderloin with salt and pepper and with a few sprigs of fresh thyme (or herbs of your choice) pressed into the meat

Vacuum pack the tenderloin in a sous-vide bag

Sous vide at 59c (for medium-rare pork) for at least an hour and up to four hours.  If you prefer your pork better done, adjust the sous-vide up to a maximum of 66c for well-done meat and down to a minimum of 57c for rare pork

Once you are nearly ready to eat, take the meat from the sous-vide and heat the remaining oil in a pan

Pat the meat dry with kitchen paper before browning on all sides - this should take no more than 2 minutes

Put the meat to rest for 5 minutes before carving it into thick medallions

Drizzle over the sauce verte and serve the pork with a green vegetable and new potatoes

Slow cooker pork tenderloin seasoned with delicious Cajun spices and cooked until tender.

Slow Cooker Pork Tenderloin

tenderloin (usually 2 in the pkg)

Cajun seasoning

butter

red pepper flakes

oregano

Coat tenderloins with Cajun seasoning.

Heat a large skillet on high, add oil...

Heat a large skillet on high, add oil and place tenderloin in skillet and sear for 2-3 minutes then flip and sear  2-3 minutes. Place tenderloins into the slow cooker.

Reduce the heat to medium and add in...

Reduce the heat to medium and add in butter, once melted add in the garlic, oregano and red pepper flakes and cook until fragrant about 1 minute.

Pour the seasoned butter over the top of...

Pour the seasoned butter over the top of the tenderloins. Cover and cook on high 2 hours or low 3 1/2 hours.

When done remove tenderloins from the slow cooker.

Add the juices back into the skillet, with...

Add the juices back into the skillet, with the chicken stock

In a small bowl mix together cornstarch and...

In a small bowl mix together cornstarch and 1 tablespoon water until combined. And whisk it into the skillet.

Heat on medium high heat until mixture starts...

Heat on medium high heat until mixture starts to simmer, stirring constantly until mixture thickens. Remove from heat. Slice the tenderloin and place into the gravy. Serve!

https://mediavine-res.cloudinary.com/video/upload/wfi1er68murqxzoir1ko.mp4

Slow cooker pork tenderloin is a meal the whole family will love. Moist and tender with so much flavor.

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for some Grilled Pork Tenderloin & Chimichurri. Pair that with grilled corn on the cob in a bowl full of rice and quinoa, and you’ve got prime summertime eats!

Top 29 tenderloin recipes from across the web

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

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Top 29 tenderloin recipes from across the web

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

Top Tags

The Food Lab's Perfect Grilled Stea...

Instant Pot Balsamic Pork Tenderloi...

The Ultimate Beef Wellington Recipe

Dry Rubbed Pork Tenderloin With Her...

Slow-Roasted Beef Tenderloin Recipe

Glazed Pork Tenderloin

Easy Pan-Roasted Pork Tenderloin Wi...

Creamy Pork Fillet Tagliatelle with...

Pork Tenderloin with Sauce Verte

Slow Cooker Pork Tenderloin

Pork Tenderloin & Grilled Chimichur...

Turkey Tenderloin Recipe

One-pan creamy chicken pesto pasta

Instant Pot Pork Tenderloin and Ric...

Rach's Steakhouse-Inspired Stuffed ...

Chicken Fried Elk Steak

Frozen Pork Loin in Instant Pot

Bacon-Wrapped Pork Tenderloin with ...

Beef Tournedos Rossini

Here's Our Best Beef Roast Recipe

Smoked Beef Tenderloin

How to prep a whole beef tenderloin

The Perfect Pork Wellington

Air Fryer Chicken Tenders (Low Carb...

Sheet-Pan Pork Tenderloin with Pota...

Chinese Chicken recipe

Chicken Scampi with Garlic Parmesan...

Brown Sugar Spiced Pork Tenderloin ...

Shaved Pork Tenderloin Sandwich

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