Pork Tenderloin



Pork tenderloin is a great option for a stress-free weeknight dinner. It's easy to cook, superlean and ideal for absorbing any flavors your imagination can think up. The tenderloin lends itself well to rubs, salsas, marinades, dressings and more. Plus a single pork tenderloin is usually the perfect size (about a pound) to use when you’re making dinner for just two people. Food & Wine's guide gives you all the recipes you need to make dinner shine.

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This Bone-In Pork Roast Is Your New Dinner Party Move

A bit of simple knife work, a few inches of string, a dash of salt, and some time are all you need to make a centerpiece roast that guests will still reminisce about years later.

Italian Bone-In Pork Loin

Frenching and trimming the bone-in pork loin at home gives you fatty, flavorful scraps to season the aromatics and renders luscious pan juices. Finishing the pork on a slow roast gives it time to cook through without drying out and gently caramelizes the tender fennel, onion, and shallots.

Pork Tenderloin with Charred Tomatillo Salsa

  Versatile pork tenderloin has a number of admirable attributes—it’s easy to prepare (just don’t overcook it), it plays well with endless global flavors (from lemongrass to Creole mustard), and feeds a crowd without blowing your budget. But let’s be honest: pork tenderloin will never make your heart race the way a well-marbled rib eye or glistening red snapper does. That is, unless you partner it with a hot grill, wood-fueled fire, and a seductive ally. The lean, mild-tasting meat is made for punchy sidekicks. In this recipe, grilled pork tenderloin is paired with one of my favorite supporting players: a tangy green salsa made from blistered tomatillos, onion, garlic, and serranos, which takes on a complex, caramelized depth from all of the charred and blackened bits. Finishing the sauce with a splash of thickened cream isn’t essential, but it makes everything better, bringing the tart, bitter, and spicy flavors together beautifully. This green salsa can be made up to five days in advance, so it’s a great opportunity to make the most of a lingering fire (from, say, last night’s dinner) and cook ahead—a time-efficient practice that I encourage in my books. Or, you can char the vegetables in a grill basket first, toss them in a food processor, and then puree them into a sauce while the meat rests. Another reason to direct pork tenderloin to the grill? You can use your tongs to roll the meat over the grates for even browning. That means more crispy, delicious exterior—and no panic about flipping, say, a fish fillet or chicken breast without tearing the skin. Serve thinly sliced rounds of pork over a pool of the tomatillo sauce, or pour the salsa over the top. When it’s paired with warm corn tortillas or steaming white rice, I ask you, dear reader, would you call this meal boring? Never.

Pork Loin Roast with Caramelized Onions and White Wine–Dijon Sauce


It’s important to make sure that the pork roast has enough air circulating around it (especially underneath) as it cooks, so use a roasting pan fitted with a rack to elevate the meat as it cooks.

Korean-Mexican Tacos

Recipe courtesy of Judy Joo, Executive Chef Jinjuu (London and Hong Kong), author of Korean Food Made Simple (Houghton-Mifflin, May 2016) and host of television series Korean Food Made Simple. Slideshow: More Korean Recipes

Citrus-Chile-Marinated Pork Tenderloin


The marinade in this supersimple grilled pork tenderloin dish from La Granja chef José Catrimán does double duty. Let your pork sit in the orange juice, garlic and chile mixture overnight, then cook down the leftover marinade for a glossy sauce to serve alongside. Slideshow: More Pork Tenderloin Recipes

More Pork Tenderloin

Hawaiian Pork Bowl


Food & Wine’s Justin Chapple marinates pork tenderloin in lightly sweetened tea before grilling it. It’s the star in these satisfying rice bowls, along with grilled pineapple, red onion and a bright lime dressing. Slideshow: More Pork Recipes

Red Chile Pork and Celery Stir-Fry


Pork tenderloin is ideal in a stir-fry because it cooks so quickly and stays tender and juicy. Food & Wine’s Justin Chapple combines it with crunchy celery and hot chiles for a dead-simple and deliciously spicy weeknight dinner with minimal ingredients. Slideshow: More Stir-Fry Recipes

Beet-and-Caraway-Roasted Pork Tenderloin

Don’t throw away your beet peels! Instead, use them to make this striking fuchsia pork roast—the beets and caraway seeds give the pork a sweet earthiness. Slideshow: More Pork Tenderloin Recipes