Pork Tenderloin Recipes and Cooking Tips

A Variety of Recipes for Lean and Delicious Pork Tenderloin

Pork Tenderloin With Marsala Sauce
Pork Tenderloin Medallions With a Simple Marsala Sauce. Photo: Diana Rattray

Pork tenderloin is one of the leanest meats available, and according to the National Pork Producers' comparison chart, it's nearly as low in saturated fat as chicken breasts. The tenderloin is part of the loin, usually sold in packages of one or two. Since there's very little fat on a tenderloin, a small amount can go a long way, particularly in stir-fry dishes, or cut and flattened as medallions.

Whole pork tenderloins and medallions can be marinated with a liquid or dry spices for extra flavor.

The main thing to remember when cooking pork tenderloins is not to overcook when roasting since overcooking will cause the meat to dry out and toughen. It's a good idea to use a meat thermometer to test for doneness; cutting into the meat to test for color will cause too many good juices to run out. Cook pork tenderloin to a temperature of at least 145° F., as recommended by the USDA. This should produce tenderloin that's juicy, tender, and safe.

Since tenderloin is often somewhat higher in price, look for sales and stock up! Fresh pork may be kept frozen for 3 to 6 months.

Below, you'll find a variety of pork tenderloin recipes, including easy skillet recipes, baked and roasted recipes, and a few for the slow cooker. Enjoy!