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
Rating: Unrated 1
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

Grilled Pork Bowl with Pineapple and Cilantro
Rating: Unrated 3
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 
Roast Pork with Fingerlings and Grapes
Rating: Unrated 2
Food & Wine’s Justin Chapple loves to make pork tenderloin for weeknight meals because it cooks so quickly. Here he roasts it alongside fingerlings and juicy red grapes for a super one-pan meal. Slideshow: More Pork Recipes 

Pork Tenderloin Gumbo

This quick-cooking (well relatively, anyway) version of gumbo takes you right to the shores of the bayou with each spoonful. Slideshow:  More Cajun and Creole Recipes