Pork tenderloin best recipes. Pork tenderloin with garnish

Pork tenderloin is considered the most tender, soft and dietary meat. It cooks quickly and always has excellent taste.

We offer a couple of recipes for delicious pork tenderloin dishes that you will certainly enjoy.

How to deliciously and quickly cook pork tenderloin in a frying pan?

Ingredients:

• pork tenderloin – 540 g;
• Refined sunflower oil – 65 ml;
• freshly ground black and allspice - 1 pinch each;
• coarse salt - 2 pinches.

Preparation

Rinse fresh pork tenderloin with cool water. We wipe off the moisture with napkins, cut the meat across the grain into slices about one and a half centimeters thick and beat them a little, hitting each piece covered with cling film several times with a culinary hammer.

Heat odorless sunflower oil in a heavy cast-iron frying pan and place the tenderloin slices in it. Let the meat brown for a couple of minutes on each side. Then we put the food on a plate, add some salt and pepper it with two types of ground pepper, and we can serve it, adding, if desired, fresh vegetables or simply seasoning it with sauce.

How to deliciously cook pork tenderloin in the oven?

Ingredients:

• pork tenderloin – 540 g;
• – 70 g;
• grain mustard – 40 g;
• lemon juice – 40 ml;
• Sunflower oil without aroma – 40 ml;
• garlic cloves – 4 pcs.;
• a mixture of Italian dry herbs – 2 pinches;
• coarse salt and freshly ground black pepper - to taste.

Preparation

First, we’ll tell you how to deliciously marinate pork tenderloin. To do this, rinse the meat with cool water, wipe off moisture with a towel and season the slice with coarse salt, pepper and dry aromatic Italian herbs. Rub the spicy mixture over the entire surface of the pork and leave for a few minutes. Meanwhile, mix grain mustard with honey and lemon juice, add peeled garlic cloves pressed through a press and mix. Rub the resulting spicy mixture onto the top of the pork tenderloin and place it in a container suitable for marinating for a couple of hours.

After time has passed, we place the meat along with the marinade on a piece of foil folded in half, seal it as airtight as possible and place it on a baking sheet in an oven preheated to maximum temperatures. After ten minutes, lower the temperature to 180 degrees and bake the pork tenderloin for another twenty minutes. Now unfold the foil and let the meat brown for another fifteen minutes.

The dish can be served hot, cut into portions, or as a component of cold cuts. In the latter case, let the meat slice cool and cool it additionally for several hours in the refrigerator.

There are practically no parts of a pork carcass that are not used for cooking - the shank can be baked, the ears smoked, and the legs can be cooked into jellied meat. But, of course, most of all gourmets value pig meat, or more precisely, its loin part, so every cook needs to know how to fry pork tenderloin in a frying pan. The main task in this case is not to dry out the tender meat and at the same time allow it to fry properly.

Classic recipe for pork tenderloin in a frying pan

Ingredients

• — 0.5-0.6 kg + -
• - 4 cloves + -
• - 1 tsp. + -
• — 1-2 pcs. + -
• - pinch + -
• - pinch + -
• - for frying + -

How and how long to fry pork tenderloin in a frying pan

1. Wash the pork tenderloin under running water, removing excess films.
2. Cut the fillet into small layers approximately 1 centimeter thick.
3. Pour vegetable oil into a frying pan and set it to heat over medium heat.
4. At this time, peel the onion and cut it into half rings or quarters.
5. Remove the skin from the garlic cloves and cut it into thin slices.
6. Place pork pieces into the pan. They need to be laid in one layer so that the crust that forms during the frying process seals the juice inside each piece.
7. After a couple of minutes, turn the pieces over and fry for some more time.
8. Add the onion and garlic slices, mix everything and fry until the onion and garlic acquire a characteristic golden hue.
9. Reduce heat to moderate. Salt our dish, add ground black pepper and mustard powder. Mix everything and fry the meat for another 15 minutes.

We place the finished dish on portioned plates and place the side dish here. This type of meat is best paired with fresh vegetables or green peas.

Pork tenderloin fried with vegetables in a frying pan

The juiciness of pork tenderloin depends on many factors, and even a small mistake in the actions of the cook can lead to damage to an expensive product. To avoid this situation, you can play it safe and cook meat along with vegetables.

Ingredients

• Pork tenderloin – 0.5 kg;
• Bell pepper – 1 pc.;
• Yellow or white onion – 2 pcs.;
• Tomatoes – 1 medium fruit;
• Sunflower oil – for frying;
• Pepper, salt and spices - to taste.

How to deliciously cook pork tenderloin in a frying pan

1. Rinse the tenderloin under running water and remove unwanted films.
2. We first cut the meat into not very thick layers, and then cut them into strips.
3. Pour vegetable oil into a wide frying pan and place it on medium heat.
4. When the oil is hot, add the sliced ​​meat, trying to distribute it evenly along the bottom. Stir occasionally and fry until a small crust appears.
5. While the meat is browning, we do the vegetables. Remove the skins from the onion, wash it and cut into half rings.
6. Cut off the cap of the bell pepper and cut out the seed part. We cut the sweet pepper into small strips or small squares.
7. Scald the tomatoes and remove their skins. Remove the central hard part and slightly chop the pulp with a knife.
8. Add the onion to the meat and fry until the vegetable acquires a golden hue.
9. Add bell pepper to this. Fry for a few more minutes, stirring constantly.
10. Add chopped tomatoes. Salt, pepper, add the necessary spices. Simmer the dish until the tomatoes are completely dissolved and turn into sauce.

Salt in this recipe can be replaced with soy sauce. In this case, the food will receive a touch of Asian cuisine and can be served with rice. Mashed potatoes also go well with this pork.

Pork tenderloin medallions in a frying pan

You've probably seen more than once in cooking shows or video instructions how recognized chefs prepare meat medallions. You can easily prepare this dish yourself; all you need is pork tenderloin, a couple of additional ingredients and a little free time.

Ingredients

• Pork (tenderloin) – 400-500 g;
• Cognac – 40 g;
• Garlic – 1-2 cloves;
• Salt and pepper - to taste;
• Refined vegetable oil - for frying.

How to Fry Pork Tenderloin Medallions

1. We wash the pork tenderloin and remove all films, especially thick ones. Cut into fairly large pieces about 3-5 centimeters wide.
2. Dry each piece using paper towels or napkins. We place the pieces vertically and press them on top with our hands so that they are slightly flattened.
3. Sprinkle with salt and pepper. You can also use your favorite pork spices.
4. Pour oil into the frying pan, heat it over maximum heat, then reduce it to medium.
5. Carefully place the pieces of pork vertically and fry on each side for 5 minutes.
6. Remove the skin from the garlic, cut it in half and add it to the pan when there are a couple of minutes left before the end of cooking.
7. Pour in the cognac and light it as carefully as possible. If it works, then while it is burning, turn the pieces over again to the opposite side.
8. Remove the medallions from the pan, wrap them in several layers of foil and let them simmer for a few more minutes. Then we serve it to the table.

To protect yourself from surprises, keep a lid next to the frying pan. If the flame seems too high, you can cover the frying pan with it at any time and thereby extinguish it.

Pork tenderloin rolls with bacon in a frying pan

There are many recipes for bacon rolls, but the most delicious dish is obtained if you use pork tenderloin. These two ingredients complement each other perfectly, and the result is a real culinary masterpiece.

Ingredients

• Pork tenderloin – 400-500 g;
• Bacon (raw smoked) – 4-5 pcs.;
• Granulated garlic – 1 tsp;
• Salt and pepper - to taste.

How to Make Pork Tenderloin Bacon Rolls

1. We wash the tenderloin, remove the films and dry it a little with a paper towel.
2. Cut the fillet lengthwise into 4-5 thin layers (use a very sharp knife, this will make the pieces smoother).
3. Sprinkle all layers with salt, pepper, garlic and other seasonings of your choice. Rub each piece a little.
4. Place a piece of bacon on each layer, and then roll the rolls so that the bacon is on the outside.
5. Pierce each roll with a skewer or long toothpick.
6. Pour just a little vegetable oil into the frying pan (you don’t have to) and set it to heat over medium heat. After some time, we lay out our rolls so that they stand on the surface of the pan as if on an edge.
7. Fry the rolls on each side for 5 minutes.
8. Preheat the oven to 200 degrees, cover a baking sheet with foil and place the rolls on it. Bake them for another 15 minutes and then serve.

Now you know how to fry pork tenderloin in a frying pan. Remember that this meat is very tender, and therefore can easily be overdried. Be sure to monitor the cooking time and do not overcook the fillet, otherwise even the slightest delay can ruin the entire dish.

Pork tenderloin is an excellent product from which you can prepare a large number of different dishes. Its advantage lies in its special tenderness, the meat turns out very soft and juicy, the main thing is not to dry it out. Oven-baked pork tenderloin is sure to please the whole family.

Classic recipe for cooking in foil

The recipe for this dish is quite simple; if you follow the step-by-step instructions correctly, the meat will turn out very tender and tasty. Pork tenderloin baked in the oven in foil will be very juicy due to the fact that the temperature is evenly distributed over the entire surface of the meat.

To prepare, you will need to take one small tenderloin (its weight should not exceed 1 kilogram). To marinate the meat, you should take: 1 spoon of Dijon mustard, 2 spoons of low-fat mayonnaise and soy sauce. If you like garlic, you can also rub it on the meat. It is recommended to use thyme as a spice.

Cooking method:

Features of selection and preparation

There is no need to buy a tenderloin that is too large, this will mean that the pig was already quite old and the quality of the meat is not the best. Optimal weight should be about 600-800 g.

You need to be very careful about the cleaning process. The veins and membrane are very difficult to chew, and therefore the taste of this expensive product may be spoiled. Also, there is no need to overcook the meat in the oven; if you overdry it, the most tender piece of meat will become like a “sole.” Therefore, under no circumstances should you keep it in the oven for more than 50 minutes; the cooking time can be increased only if the tenderloin weighs more than 1 kilogram.

Pork tenderloin baked in the oven with smoked bacon

The originality of this dish lies in the fact that it uses smoked meat to wrap it. When the fat is rendered from it, the tenderloin becomes even more juicy and acquires a unique light aroma of smoked meats.

Ingredients:

• pork tenderloin - 800 g;
• bacon slices - 200 g;
• olive oil - 2 tbsp. l. (you can use the usual one, in this case it’s not important);
• fresh thyme - 1 sprig;
• cumin - ½ tsp;
• basil - ½ tsp;
• salt (its amount is determined only by personal preference);
• ground pepper.

Cooking method:

1. Thoroughly clean and then rinse the tenderloin. Dry it with paper towels.
2. Rub the meat with spices and drizzle with olive oil.
3. Place slices of bacon carefully next to each other on the table, and place marinated meat on top of them. Now you should wrap the tenderloin in bacon.
4. Place the meat on a baking sheet along with a sprig of thyme and cover with foil. Turn on the oven and set the temperature to 190 degrees.
5. When hot, place a baking sheet in it and bake for half an hour, then remove the foil and bake until the bacon has given up most of the fat.
6. Cut the pork tenderloin, baked in the oven in one piece, into portions and place beautifully on a plate. You can use greens as a decoration, or take a slice of bacon and fry it in a frying pan until it becomes meat chips.

Cooking features

When marinating meat, you need to add a small amount of salt, because the bacon is already seasoned, and when the dish is cooked, it gives up not only its fat, but also salt. When buying bacon, you need to pay attention to the length of the slices; they should be long enough so that they can wrap the meat without any problems.

You need to bake the meat until the bacon gives up most of the fat, otherwise the taste of the dish will be slightly spoiled.

Any meat loves marinating, so if you have time, it is recommended to leave it in the marinade overnight. The spices and salt will pass right through the fibers, making them even softer. Never buy meat that is already frozen. The tenderloin is the most tender part of the pig, and freezing will draw out all the juices from it, as a result, the expensive product on the table will not differ in any way from an ordinary, rather dry meatball.

To make pork tenderloin baked in the oven very flavorful, you need to use a large amount of spices. The most suitable are:

• thyme;
• rosemary;
• oregano;
• all types of pepper;
• caraway;
• coriander.

In order for the dish to have a crispy crust, the meat must first be half cooked in foil and then baked without it. In this case, you must use oil: vegetable or olive. If there is mayonnaise in the marinade, then it will not be possible to create a crispy crust; the tenderloin must be baked in foil for the entire time, otherwise the mayonnaise will burn and have an unpleasant taste. Many people ask the question: “How long to bake pork tenderloin in the oven?” The answer is quite simple, and it directly depends on the weight of the main product. If the tenderloin weighs:

• 600-800 g. Cooking time - 45 minutes.
• 800-1000 g. Cooking time - 50-55 minutes.
• Over 1 kg. Cooking time - 60-70 minutes.

In this case, the temperature in the oven should be about 180-190 degrees.

Tenderloin in the oven with mushrooms and onions

An incredibly simple and very quick recipe for preparing delicious meat.

Ingredients:

• pork tenderloin - 1 pc.;
• champignons - 250 g (it is advisable to take small sizes, they have a more persistent aroma);
• onions - 1 pc. (the bulb must be large enough);
• butter - 50 g;
• vegetable oil - 30 g;
• spices;
• salt.

Cooking method:

1. Prepare the meat. Clean, rinse, dry with napkins.
2. Wash the mushrooms and cut them in half. Place a frying pan on the fire and add a small amount of butter.
3. Peel the onion and cut it into rings ~0.5 cm thick.
4. Throw the mushrooms into the frying pan and fry them until cooked, add salt at the end of cooking.
5. Rub the meat with your favorite spices and vegetable oil.
6. Take foil, put chopped onions on the bottom, put meat on top and sprinkle mushrooms on it. Wrap in foil.
7. Bake in the oven according to the weight of the main ingredient (cooking time can be seen a little above).
8. After this, cut the pork tenderloin baked in the oven into small pieces and serve along with onions and mushrooms. To give the dish a delicious aroma, you can sprinkle chopped cilantro on top (optional).

Conclusion

Now you know how to bake pork tenderloin in the oven so that it is tasty and juicy. If you follow the step-by-step instructions exactly, everything will work out at the highest level. Never be afraid to experiment, because this is what all modern cooking is based on.

2018-01-09

Hello dear readers! We continue the conversation about the most tender cut of pork carcass - tenderloin. We have already done this, and today we will find out what else to cook from pork tenderloin. There will be a lot of delicious things!

For many of us, finding quick dinner recipes has become a real mission! I feel like I hit the jackpot when I manage to cook dinner in less than half an hour.

Pork tenderloin, how good it is in any form! A minimum of time spent on preparation and our taste buds soar to the skies with pleasure.

Some of you, my dear readers, will argue that tenderloin is too expensive. But let's do the math. Our price for tenderloin in the market and in supermarkets is on average 140 hryvnia per kilo. The price of Vienna sausages ranges from 150 to 230 hryvnia per kilogram.

You can put a lot of things into sausages, even the most “decent” and expensive ones. Meat is more difficult to adulterate. The conclusions suggest themselves - it is better to cook pork tenderloin. It will turn out tastier and healthier.

What to cook from pork tenderloin - recipes

Pork tenderloin in a frying pan - recipes with photos

The easiest and fastest way to cook is to fry the tenderloin in a frying pan. And then - at least eat it like that, at least flavor it with some sauce. It will be delicious any way.

Fried tenderloin with onions

Ingredients

• Large pork tenderloin.
• Two onions.
• Three tablespoons of the highest quality vegetable oil (grape seed oil was ideal).
• Ground spices (a mixture of peppers, fenugreek (chaman, utskho-suneli), coriander).
• Salt.

How to cook deliciously

Pan-fried pork tenderloin with mushrooms and wine

Ingredients

• One pork tenderloin (600-700 g).
• 350 g of mushrooms (preferably wild mushrooms, but available champignons are quite suitable).
• Three tablespoons of butter.
• Two medium onions.
• Two cloves of garlic, peeled and finely chopped.
• One tablespoon of flour.
• Three tablespoons of heavy cream.
• 125 ml dessert wine (port, Marsala, Madeira).
• 250 ml chicken broth or water.
• Ground black pepper.
• Two tablespoons of chopped fresh parsley.
• Salt.

How to cook deliciously

1. Peel the champignons and cut into slices.
2. Remove the silver film from the tenderloin.
3. Cut crosswise into pieces 4-5 cm thick, flatten each piece with your hand.
4. Heat olive oil in a frying pan or saucepan, melt one tablespoon of butter in it. Fry the pieces of meat for 2-3 minutes on each side, lightly salt.
5. As soon as the meat is fried on both sides, remove it to a plate and cover it with a “house” of foil.
6. Add the remaining two tablespoons of oil to the pan and fry the finely chopped onion, carefully scraping off any particles that stick to the bottom.
7. After two minutes, add the garlic to the onion, cook together for a minute, add the mushrooms.
8. Do not stir the contents of the saucepan for about a minute and a half, let the mushrooms settle and release their juice.
9. Cook for another three minutes, stirring occasionally.
10. Pour in flour, stir, cook for two minutes, pour in wine, simmer over medium heat. The wine should almost completely evaporate.
11. Pour in the broth, cook for 3-5 minutes, reduce heat, add cream, pepper, chopped parsley, a little salt, stir, add fried tenderloin. Simmer for three minutes. The dish is delicious with folded rice or any pasta.

Pork tenderloin in a frying pan with mustard sauce

Ingredients

• 600 g pork tenderloin.
• 150 ml chicken broth or water.
• Two onions.
• Two tablespoons of olive oil.
• One tablespoon of flour.
• Three tablespoons of Dijon mustard (any mild variety).
• Five tablespoons of cream (20%).
• Two tablespoons of cognac or brandy (optional).
• A sprig of fresh or a pinch of dry.
• Salt.

How to cook deliciously

1. Remove the silver film from the tenderloin, cut into pieces 4 cm thick, and flatten each piece with your hand.
2. Chop the peeled onion into cubes.
3. Fry the meat in olive oil heated in a frying pan for two minutes on each side, remove the meat to a plate and cover with foil.
4. Fry the onion for two minutes (in the same frying pan as the meat), add flour, stir, pour broth or water. Stirring, bring to a boil.
5. Remove the leaves from the washed thyme sprigs. Throw them (or a pinch of dry thyme) along with mustard and salt into a frying pan, stir the brew, add the meat there, and simmer for five minutes.
6. Pour in the cream, cook for two minutes, add cognac, increase the heat, simmer for two minutes. The most delicious dish is ready!

Pork tenderloin medallions - recipe

Ingredients

• Plump pork tenderloin.
• Ground black pepper.
• Sprigs of herbs (take a closer look at rosemary, thyme, savory).
• Salt.

How to cook deliciously

My comments

Pork tenderloin shashlik

My second cousin Aristotle always said that the best meat for barbecue is pork tenderloin. And the best marinade for it is ordinary onions mixed with rehan (purple basil).

Having lived quite a life, I have been convinced many times of the correctness of his words. Shish kebab prepared from pork tenderloin according to the recipe of Aristotle Venedictis is still a favorite in our family.

Ingredients

• Pork tenderloin in required quantities.
• Onions (half the mass of meat).
• Bunch of basil.
• A couple of tablespoons of olive oil (optional).
• Ground spices (black pepper, chaman, utskho-suneli).
• Salt.

How to cook

1. Peel the onion, cut into medium half rings, place in a deep bowl, mash thoroughly with your hands to release enough juice.
2. Prepare the tenderloin as indicated in previous recipes, cut into pieces 5-6 cm thick.
3. Add salt, sprinkle with spices, place in a container with onions, stir, add olive oil (if desired), squeeze the meat with your hands, as if massaging it. Leave to marinate for 2-3 hours (more is possible).
4. Thread the pieces of tenderloin onto skewers (shake off the onions and herbs - they can be fried separately), bake the kebab over hot coals for about ten to fifteen minutes. Skewers should be turned frequently. Baked vegetables and a salad of fresh tomatoes with olive oil and basil are best served as a side dish.

Dried pork tenderloin

Prices for high-quality dry-cured pork (prosciutto, jamon) in our stores are off the charts. But at home you can prepare wonderful dried pork tenderloin of excellent taste, which will cost you much less than bourgeois delicacies.

I warn you that you should buy pork for drying only from trusted suppliers who have all the proper sanitary and veterinary documents.

Ingredients

• 600 g pork tenderloin in one piece.
• Ground red hot pepper, coriander, black pepper, fenugreek.
• Three dessert spoons of vodka or cognac.
• Sugar.
• Salt.

How to cook

My comments

• The meat should release moisture slowly and evenly. You should not speed up the process by increasing the temperature or hanging the meat in a draft. The outside of the tenderloin will harden and become “hardened,” but the inside will remain damp.

My dear readers! I told you today what you can cook from pork tenderloin quickly and tasty. In a short article, I did not cover all the noteworthy dishes made from this tender and worthy of all attention and praise meat. I will add other recipes as possible.

Please send the article to your social networks and subscribe to my blog updates (at the very bottom of the post before the comments there is a subscription form) if my writing seems interesting to you. I look forward to your comments with great anticipation and gratitude - they are very necessary and important to me! I bow to you and wish you all good health!

Always yours Irina.

I noticed that on Christmas days I always have a special state in my soul. Today I will “treat” you to music that is in tune with my soul at Christmas...

A Breathtaking Piano Piece – Jervy Hou

Just over two months after giving birth, the singer Victoria Dayneko is in excellent shape. According to the star, the doctor warned her at the beginning of her pregnancy that if she gained a lot of weight, then she would lose weight for a long time. The artist’s diet was dominated by meat, vegetables and fruits. But she didn’t indulge herself in bread, sausage or sweets, only occasionally allowing herself to eat a burger.

“Immediately after giving birth, I only had three and a half extra pounds left, they disappeared in literally a week and a half. Now I weigh less than before pregnancy, and even less than at school - 51.5 kilograms! This is my personal record! And it seems like I’m not doing anything special. I just stick to a diet and eat only healthy foods,” Vika admitted in 7 Days magazine.

Healthy recipe from Vika Daineko

Pork tenderloin baked in foil from Vika Daineko Photo: Fotodom.ru

Ingredients:

• Chilled pork tenderloin - 500 g
• Grapeseed oil - 2-3 tbsp. l.

Preparation:

“Pork tenderloin baked in foil is one of the most nutritious meat dishes I know. My secret is using grape oil. Buy 500 g of chilled pork tenderloin - such a long piece, without veins or films. Wash the meat, pat dry with a napkin and rub with coarse salt. Coat with grape oil (2-3 tbsp) and wrap everything in foil. Place the package in an oven preheated to 180-200 degrees for 50 minutes. Then let the pork simmer in the oven for another 40 minutes. Unfolding the foil, pour the remaining “broth” of meat juice, oil and water into the gravy boat. You can pour it over the side dish.”