Easy Roasted Pork Tenderloin
I participated in the National Pork Board Porksgiving program as a member of One2One Network. I received compensation but all opinions are my own.
A quick and easy way to prepare pork tenderloin. Great meal for the holidays. I served mine with parsnip-cauliflower puree.
Just a simple seasoning and 20 minutes of cooking time, you can have a simple dinner that tastes great. Of course, you can also serve this pork tenderloin at your holiday table.
It is this time of the year when we spend time with our loved ones. The winter holidays are so special to me. We gather around the table and enjoy our favorite meals. It is a wonderful time to give back to those who have done so much for us. It is the time to be thankful for what we have.
To inspire people across the country to take the time to give and say thanks, the The National Pork Board is celebrating “Porksgiving” – a time for giving back (with pork) to those who give back – from November 2 through the end of the year. After all, there’s no better way to show someone how much you appreciate them than with a home-cooked meal made with pork.
So this year, I decided to work on this pork tenderloin meal in honor of my grandmother.
She has taught me so much about life and has always been by my side helping with what she can. I always call her with questions about different recipes I want to recreate. She is a strong woman, who as a single mom was able to raise two amazing women – my mom and my aunt.
She is hard-working and compassionate, always ready to help with what she could. This recipe is for my maternal grandmother. We will enjoy this meal together.
I’ve always loved pork and wonder why I haven’t made tenderloin in a while. I also have a lot of pork recipes from my grandmother. This brings back memories of the time when I was a child and used to visit her every weekend. She would cook lunch and bake some cookies for me. Pork tenderloin and pork stew were my favorite meals back then and they still are.
Pork tenderloin is one of the easiest cuts of meat to cook. It is also reasonably priced and widely available.
The tenderloin comes from the loin of the pig, which runs from the hip to the shoulder. The tenderloin itself is sometimes also called a pork filet.
Preparation is very simple- rub the meat with a mix of your favorite spices. I also like to tenderize the meat, before I rub the spices, but this is totally optional. I use a blade tenderizer.
Why do I tenderize it? The meat is already tender, but I feel that by piercing it the seasonings penetrate deeper in it and enhance the flavor even more.
Then I sear the meat to create a beautiful crust. And after that I transfer it to the oven to finish cooking. To keep the tenderloin juicy, cook to an internal temperature of between 145 F (medium rare) to 160F (medium), followed by a 3 minute rest.
It reheats well and leftovers can be used in sandwiches or stews.
Make sure you let it rest for at least 3-5 minutes before cutting.
Serve it with a side salad, steamed vegetables, mashed potatoes or other sides of your choice.
I decided to boil some cauliflower and parsnips and make a puree. It turned out so smooth and creamy, and was loaded with rich flavor from the parsnips.
Now, around the holidays, make sure you take the time to thank those who have done so much for you and you care for. Let them know how special they are. Make them a special gift like this homecooked meal.
Hope this story inspires you to say thanks to someone and give back! No matter who they are, show them your appreciation this #Porksgiving by serving a pork recipe.
Get inspired to give back with juicy, tender pork all season by visiting The National Pork Board.
- For the tenderloin:
- 1 pork tenderloin (1 – 1 1/2 lb)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 2 springs fresh thyme
- 1 tsp savory seasoning (like summer savory or just use Italian seasoning and skip the fresh thyme)
- 1/2 tsp ground coriander
- 1-2 tbsps vegetable oil for cooking
- For the cauliflower-parsnip puree:
- 1 small head of cauliflower, cut into florets
- 2 medium parsnips, peeled
- salt and pepper to taste
- 2 tbsps butter
- 3 oz cream cheese
- Place cauliflower and parsnips in a medium sauce pan. Cover with water. Bring to a boil and simmer until vegetables are tender. Drain well. Transfer to a blender. Add salt, pepper, butter and cream cheese. Blend until smooth. Season with more salt and pepper if needed.
- Preheat oven to 400F. Place rack in the middle.
- Trim tenderloin of silver skin and fat. Pierce with a fork or blade tenderizer a few times.
- In a bowl combine seasonings. Rub them into the meat until evenly coated.
- Heat 1-2 tbsps vegetable oil in oven safe skillet (or cast iron skillet). Add tenderloin and cook until it is evenly browned on all sides (5-6 minutes).
- Place in the oven and bake for 15 more minutes, flipping the meat once halfway through.
- Bake until the pork’s internal temperature reads between 145 F (medium rare) and 160 F (medium) Transfer to a cutting board and let it rest 5-10 minutes.
- Slice and serve.