Pork tenderloin takes well to lots of flavors. Each tenderloin weighs about a pound, so one works for an intimate meal, and a few will feed a crowd.
It doesn’t get more simple than applying a spice rub, letting the meat sit for an hour, and then throwing it on the grill. A favorite seasoning of onrushpam‘s is Memphis dust rub. “This may sound weird, but the leftover bits make great pork fried rice!” says onrushpam. Or go for a delicious, classic jerk pork.
If you’re not grilling, tenderloin is an easy cut to roast whole. An unusual approach involves seasoning and searing the meat, then stuffing it in a baguette before roasting. “The bread turns into almost a savory pudding around the pork, and the garlic mustard sauce is lovely,” says westernmeadowlark.
Four ingredients add up to a terrific dish for HillJ, who slathers the roast with pomegranate molasses and bakes it on a bed of sweet potato wedges and onions, covered with foil for 20 minutes at 425 degrees Fahrenheit, then 8 to 10 minutes more uncovered.
An alternative to cooking a tenderloin whole is to cut it crosswise into medallions before cooking. GretchenS marinates them in chopped fresh herbs (she prefers a mix of parsley, thyme, and marjoram), smashed garlic cloves, lots of paprika, salt and pepper, and enough olive oil to create a paste. She then sautés them in more olive oil. Or use a simple marinade of equal parts grated fresh ginger and soy sauce that’s been spiked with a bit of sesame oil, as ricepad does.
Discuss: Bored with my pork tenderloin