These succulent pork tenderloin recipes are accompanied by flavorful chutneys and relish. You'll also find tips on using the pork on a cocktail party menu
The pork tenderloin comes from the full pork loin, either from the center or sirloin cut. As the name indicates, it is one of the most tender cuts of pork and typically weighs between ¾ and 1 ½ pounds. Pork tenderloin has a mild flavor, so it’s best when prepared with an added spice rub, marinade, stuffing or flavorful sauce.
This lean and boneless cut, can be roasted, braised, pan-fried, grilled, or broiled but must not be overcooked. It is sometimes cut into smaller pieces, such as cutlets, medallions and scallops, before cooking.
To achieve the doneness you want, use a meat thermometer and cook to 5 to 10 degrees below the desired temperature.
Remove roast from the oven or grill. Let the pork tenderloin stand for 10 to 15 minutes in total. This will allow Temperature will continue to rise about 5°F to reach the desired doneness
A 1/2 to 1 pound pork tenderloin will serve 2 to 4 guests, 3-4 ounce portions.
Basic Pork Tenderloin Recipe
Serves 2 to 4 guests for dinner or will produce at least 30 appetizers.
Roasting at a lower oven temperature will result in meat that is more flavorful and moist. It will take longer to cook but the results will be worth the wait
1 1-pound pork tenderloin
1-2 tablespoons olive oil or vegetable oil
2 garlic cloves, finely chopped
Kosher salt and ground black pepper
Heat oven to 325°F. Mix oil and garlic. Rub over tenderloin with hands. Place in shallow roasting pan. Roast uncovered about 20-minutes or until an internal temperature of 145° is reached.
Sprinkle with salt and black pepper while meat is still hot. Slice and serve as suggested above or with any of these sauces.
Pepper-Crusted Pork Tenderloin
Serves 2 to 4 guests for dinner or will produce at least 30 appetizers
You may also follow the Basic Pork Tenderloin recipe
1 1½-pound pork tenderloin or 3 to 4 6-ounce cuts
3-4 tablespoons peppercorns. Use one or combination of black, pink or green peppercorns, cracked
3 tablespoons olive oil
Salt to taste
Heat oven to 325°F. Spread the cracked peppercorns on a board and press the pork firmly into the peppercorns until they adhere on all sides.
Heat the oil in a large oven proof skillet over medium-high heat. Add the pork tenderloins and brown for 2-3 minutes per side. Transfer the skillet to the oven and bake for about 12-18 minutes or until an internal temperature of 155° is reached.
Sprinkle with salt and black pepper while meat is still hot. Slice meat into 1/4 to 1-inch slices and serve with chutney and bread or as suggested above
Serve with Pineapple Raisin Chutney or Sweet Apple Chutney (recipes below)
Barbecued Pork Tenderloin
Prepare Basic Pork Tenderloin recipe. Lower oven to 300°F. Do not sprinkle with salt. After slicing, layer pork onto a sheet of foil and place in a baking pan. Drizzle with your favorite barbecue sauce and any pan juices. Bake about 5 minutes longer.
Alternatively, lower oven to 200°F and keep barbecued pork warm for up to 30 minutes.
Serve hot or warm with Black Bean Tomato Relish (recipe below)
Chutneys and Relish
Pineapple Raisin Chutney Recipe
Makes about 2 1/2 cups
2 tablespoons vegetable oil
1/2 cup red onions, diced
3 tablespoons fresh ginger, minced
1 garlic clove, minced
1 fresh, mild Chile, seeded and minced
1 small red pepper, diced
1/4 teaspoon chili powder
1/2 teaspoon ground turmeric
4 tablespoons sugar
5 tablespoons white vinegar
1/4 cup unsweetened pineapple juice
2 tablespoons lime juice
2 cups diced fresh pineapple. See Note
1/4 cup golden raisins
Salt to taste
Heat oil in a medium saucepan over medium heat. Add the onion and cook, about 3 minutes. Add the ginger, garlic, chili, red pepper, chile powder and turmeric and cook stirring , about 2 minutes.
Add the sugar, vinegar, pineapple juice, lime juice, pineapple, and raisins. Bring to a simmer over low heat and cook, stirring, until the chutney has thickened and all the ingredients are soft, about 12 minutes. Add the salt. Cool and let stand for at least 4 hours before using.
The chutney will keep up to 2 weeks, covered and refrigerated
Sweet Apple Chutney
Makes about 1 cup
3 medium green apples, peeled, cored, halved and thinly sliced (about 4 cups)
2 tablespoons chopped onion
2 tablespoons dark brown sugar
1 tablespoon grated fresh ginger
1/4 teaspoon ground cinnamon
2 teaspoons vinegar
Combine all the ingredients in a nonreactive 2-quart saucepan. Simmer uncovered over very low heat, stirring occasionally, until soft, about 35 minutes. Add a splash of water if apples become too dry. Remove from the heat and let cool. Serve at room temperature
Note: You can use an equal amount of crushed canned pineapple (preferably "light" or "packed in natural juices") Drain well and use juice for the 1/4 cup pineapple juice inthe recipe. If canned pineapple is sweetened reduce the 4 tablespoons sugar by about half.
The chutney will keep up to 1 month covered and refrigerated
Black Bean Tomato Relish
Makes about 2 cups
1 medium tomato, peeled and finely chopped (about 1 cup)
1/4 cup thinly sliced green onions
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt and black pepper to taste
Hot red pepper to taste
1 16-ounce can black beans, rinsed and well-drained
In a medium saucepan, heat all of the ingredients, stirring occasionally, until hot. Add salt, black pepper and red pepper to taste. Serve hot or warm