15 Juicy Pork Tenderloin Recipes

CitiaBunda
Photo: Photo © Martin Morrell

F&W's favorite methods for preparing juicy pork tenderloin include maple-brining, braising, grilling, and more. Try pork recipes with German flavors, Middle Eastern spices, or a Penang-style curry, plus seasonal accompaniments from apples and cider to pineapple salsa.

01 of 15

Red Chile Pork and Celery Stir-Fry

Red Chile Pork and Celery Stir-Fry
© John Kernick

Pork tenderloin is ideal in a stir-fry because it cooks so quickly and stays tender and juicy. F&W Culinary Director at Large Justin Chapple combines it with crunchy celery and hot chiles for a dead-simple and deliciously spicy weeknight dinner with minimal ingredients.

02 of 15

Penang-Style Pork with Soft Tofu

Penang-Style Pork with Soft Tofu
© John Kernick

Chef Cathal Armstrong packs this deeply flavorful, very spicy curry with tender pork and tofu and tops it with crispy garlic.

03 of 15

Cider-Brined Pork Tenderloins with Roasted Apples

Cider-Brined Pork Tenderloins with Roasted Apples Save RecipePreview Recipe
© Christina Holmes

It's worth taking the time to brine Hugh Acheson's tender pork dish overnight, since the brine imparts tangy, sweet flavor to the meat.

04 of 15

Roasted Pork Tenderloin with Raisin-Ginger Pan Sauce

Roasted Pork Tenderloin with Raisin-Ginger Pan Sauce

Pam Anderson likes to serve sliced tenderloin—a very lean cut of pork—with a tangy raisin-and-ginger-flavored sauce that tastes much more decadent than it actually is, thanks to a secret ingredient: cornstarch, which gives the sauce body while avoiding added fat.

05 of 15

Pork with Arugula, Prosciutto, and Tomatoes

Pork with Arugula, Prosciutto & Tomatoes.
© Tina Rupp

Cookbook author Nancy Verde Barr created this winning combination of pork with prosciutto, arugula and balsamic vinegar.

06 of 15

Spicy Lemon-Rosemary Pork Tenderloin

Spicy Lemon-Rosemary Pork Tenderloin

Pair this spicy pork with an aromatically intense, peppery Syrah.

07 of 15

Spice-Roasted Pork Tenderloin

Spice-Roasted Pork Tenderloin

A quick spice mix seasoning and trip to the oven are all it takes to make this easy roast pork tenderloin recipe. The tenderloins are ready in under an hour, making them the perfect candidate for both weekend and weeknight meals.

08 of 15

Grilled Pork Tenderloins with Vegetable Curry

Grilled Pork Tenderloins with Vegetable Curry
© John Kernick

Instead of using high-calorie coconut milk, Sue Zemanick of New Orleans' Gautreau's substitutes coconut water (the clear liquid inside young coconuts) and a touch of full-fat sour cream to add richness to this curry sauce. Lime juice and red curry paste contribute superb tanginess and flavor, too.

09 of 15

Stuffed Pork Tenderloins with Bacon and Apple-Riesling Sauce

Stuffed Pork Tenderloin with Bacon and Apple-Riesling Sauce
Kirsten Strecker

Debra Whiting loves the fresh goat cheese from the local Lively Run Dairy so much that she always works it into her dinner menu. Here, she mixes the cheese with apple, sausage, and greens, then stuffs it inside a bacon-wrapped pork tenderloin.

10 of 15

Maple-Brined Pork Tenderloin

Maple-Brined Pork Tenderloin

Scott Boggs keeps his pork tenderloins extra-juicy by soaking them in a spiced, maple-sweetened apple cider brine; the sugars in the syrup caramelize as the meat roasts.

11 of 15

Seared Pork and Pickled Eggplant Panini

Seared Pork and Pickled Eggplant Panini
© Tina Rupp

This recipe comes from Barbara Lynch, the renowned chef of seven Boston restaurants.

12 of 15

Jerk Pork Tenderloin with Pineapple Salsa

Jerk Pork Tenderloin with Pineapple Salsa
© Kana Okada

Pork tenderloin is leaner than skin-on chicken and delicious in the spicy, smoky recipe here. Capsaicin, the chemical that makes chiles taste hot, can help boost metabolism; for extra fire, add the chile seeds to the marinade.

13 of 15

Spiced Pork Tenderloin with Hazelnut Vinaigrette

Spiced Pork Tenderloin with Hazelnut Vinaigrette
© Reed Davis

In the late 1990s, Octavio Becerra fell in love with Middle Eastern flavors while helping his friend Nayla Audi open Atlas Café in Beirut, Lebanon. The rub on this pork is his take on za'atar, a spice blend that gets its pungency from ground sumac. Becerra remembers, "Everyone in Beirut had his or her own version of za'atar," so he suggests experimenting with the ratios of spices to see what tastes best.

14 of 15

Pork Tenderloin Smothered in Onion and Mustard

Pork Tenderloin Smothered in Onion and Mustard

Grace Parisi was thinking about the typical ingredients in a German beer-hall kitchen — onions, mustard, dill — when she created this luscious dish of pounded pork tenderloins.

15 of 15

Milk-Braised Pork Tenderloin with Spinach and Strawberry Salad

Milk-Braised Pork Tenderloin with Spinach and Strawberry Salad

Braising a seared pork tenderloin in milk gives it a lovely silkiness, and the milk a delicious, savory caramel flavor. The milk will gently curdle as the meat cooks, forming small lumps; pureeing it with an immersion mixer will smooth it out again. The strawberries in the salad can be simply halved, but julienning them whimsically disguises their shape (they begin to resemble sliced red peppers)—making their sweetness a pleasant surprise.

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