Pork tenderloin baked in the oven: recipes

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:

Thoroughly clean the meat from veins and film, then rinse it well.
Place the tenderloin in a deep bowl and add mustard, mayonnaise, vegetable oil, soy sauce and spices.
Peel the garlic and chop it very finely, add it to the rest of the products.
Mix everything thoroughly and leave the meat to marinate for 1-2 hours. If possible, you can put the tenderloin in the refrigerator overnight.
Afterwards, carefully wrap the tenderloin in foil.
Read also: How to make chickpea soup. Chickpea soup - oriental notes in the everyday menu
Preheat the oven to 190 degrees, place the meat on a baking sheet and bake for 50 minutes.
Remove the tenderloin and, without removing the foil, leave it on the table for 15 minutes.
Cut the meat into portions and can be served.

Recipe: how to cook pork tenderloin

Before cooking, wash the meat and dry it thoroughly in napkins.
Remove excess fat. There is no need to do anything extra: just fry the meat on all sides and turn it over periodically.
Fry the dish until golden brown so that its flavor does not evaporate.
Pour the oil into a bowl and heat until a special smell appears. When you hear a crackling sound from the oil, put it in a special frying pan.
While the pork tenderloin is roasting, prepare the seasoning mixture.
It is better to use a ready-made mixture or use ground ingredients. Condiments such as mustard and pepper should be in pea form. It is also worth adding unground herbs, such as saffron or oregano. We choose the ingredients according to our taste and improvise. The main thing is that everything should be in moderation. We take spices in equal quantities. They should fit in a tablespoon.
Next, put the mixture in a bowl and add salt.
There is no need to put a bay leaf there. Grind all seasonings. The result should be a coarse grind.
After the dish is fried, transfer it to a saucepan and sprinkle with prepared seasonings.
We leave everything that sticks to the meat and throw away the rest.
Then we take foil for cooking.
We open several pieces and fold them. Sprinkle the dish with seasonings and place on paper. Place a few bay leaves and a clove of garlic on it. Wrap the pork properly in foil and place in the oven for half an hour.
Next, heat the oil and fry the boneless berries.
You can use fresh frozen cherries. Pour some wine into the pan. Add sugar if desired. It is better to simmer the berries for ten minutes. The alcohol should evaporate.
Pour in the starch that needs to be diluted.
Stir it until it becomes thick. You can add sugar. When the seasoning is ready, pour it into a special bowl and cool.
After removing the meat from the oven, cut the cooking paper.
It is necessary to remove the garlic. Next, put the meat back in the oven for ten minutes. Finally, cut the meat into pieces and place on a plate. Place cherries or other berries on top of it. Pork tenderloin can be eaten in any form. Place the sauce next to it or pour it over the dish.

By the way, when preparing this dish, it is recommended to use a special thermometer. We insert it so that the tip reaches the center of the meat. Tenderloin will taste best if cooked to the right temperature. If you are not careful, it will end up overcooked.

March 19, 2020 1854

Pork tenderloin is a product from which you can prepare many interesting dishes. By itself, it is tender and juicy; you just need to cook it correctly and not dry it out.

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.

What to pair with pork tenderloin

According to classical culinary canons, meat is ideally combined with products that grow in the same areas where the animal grazed, from which the piece for baking, stewing or frying was obtained. This is why it is recommended to add foods with a so-called earthy taste to pork and pork tenderloin in particular:

eggplants and potatoes;
mushrooms;
beets;
celery;
cumin.

Oddly enough, juicy fruits can perfectly highlight the taste and aroma of pork tenderloin: pears and apples, pineapples and cherries, tomatoes and grapes. To such sour-meat combinations, famous chefs like to add a little piquant crunch by generously sprinkling toasted pecans or peanuts over the finished dish. Cereals in the form of porridges or vegetables are ideal as a side dish for pork tenderloin: mashed, stewed, baked and boiled.

Pork tenderloin baked in the oven with smoked bacon

The originality of this dish lies in the fact that it uses smoked bacon to wrap the meat. 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:

Thoroughly clean and then rinse the tenderloin. Dry it with paper towels.
Rub the meat with spices and drizzle with olive oil.
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.
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.
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.
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.

Pork with sweet teriyaki sauce in the oven in the sleeve

Teriyaki is one of the basic sauces in Japanese cuisine. Its main feature is its sweetish taste. The meat marinated in it turns out juicy, very tender, with an unobtrusive sweetness, but not cloying. Garlic and other spices add piquancy to the dish. Products for marinade - based on not too fatty brisket.

Ingredients

Pork belly - 2 kg;
Fresh ginger - 4 cm with medium thickness;
Garlic - 5 cloves;
Hot paprika - 1 tsp;
Zira - 0.5 tsp;
Cardamom - 0.5 tsp;

Cinnamon - 0.5 tsp;
Salt - 1 tbsp;
Black pepper (ground) - 1 tbsp;
Teriyaki - for coating;
Dry white wine - 100 ml.

Teriyaki pork sleeve in the oven

How to cook pork teriyaki in the sleeve

Combine finely grated ginger root, garlic cloves, paprika (preferably finely ground), and crushed cumin, cardamom, and cinnamon.
You need to add salt and black pepper, mix everything and rub the meat.
We put it in the sleeve, tying it on one side, then pour in dry white wine, tie the other edge (you need to leave room for steam!). Place on a baking sheet and place in the lower part of an oven preheated to 200°C.
After half an hour, reduce the temperature to 130°C and bake for about 2 hours.
Next, you need to remove it from the sleeve, when it has cooled a little, spread it thoroughly with teriyaki sauce (as much as it will take) and place it in the oven under the grill on a baking sheet lined with parchment.
At 200°C, the meat will be covered with an appetizing golden crust in 15 minutes.

After cooling the finished delicacy slightly, you can cut it and serve it with rice noodles.

How to deliciously bake pork tenderloin in the oven: tips

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.

Cooking jerky

Dried meat is almost a delicacy in some countries of the world. Much also depends on the type of meat. If it is not possible to dry an expensive product, you should pay attention to pork.

For drying you will need:

Tenderloin	Salt	Garlic	Spices for meat	Adjika dry	Red and black peppers
800 g	1 kg	12 cloves	2 tbsp. l.	1 tbsp. l.	1 tbsp. l.

The first step is to resolve the issue with salting. “Dry” pickling is perfect. To do this, pour salt at a height of 1-1.5 cm onto the bottom of the pan. The tenderloin is washed, laid out on top and sprinkled with salt. The pork should stand like this for three days.
The meat should shrink in size and darken slightly.
The tenderloin is taken out, washed and cleared of salt. To remove excess salt, you can leave the meat in water for several hours.
After this, it is completely coated in seasoning. To do this, mix garlic, spices and peppers.
Now you need to wrap it well in gauze, wrap it with a rope and hang it in a cold place for 1.5-2 weeks. The refrigerator does this very well.

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:

Prepare the meat. Clean, rinse, dry with napkins.
Wash the mushrooms and cut them in half. Place a frying pan on the fire and add a small amount of butter.
Peel the onion and cut it into rings ~0.5 cm thick.
Throw the mushrooms into the frying pan and fry them until cooked; add salt at the end of cooking.
Rub the meat with your favorite spices and vegetable oil.
Take foil, put chopped onions on the bottom, put meat on top and sprinkle mushrooms on it. Wrap in foil.
Bake in the oven according to the weight of the main ingredient (cooking time can be seen a little above).
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).

Spicy pork steaks in cognac in the oven for the holiday

This original recipe will be a holiday gift for all who love to cook. The meat in cognac sauce turns out juicy, incredibly soft, and ginger in combination with lemon gives an incredibly appetizing aroma.

Ingediety

Pork steak - 500 g;
Lemon - 2 pcs.;
Garlic - to taste;
Cognac - 100 ml;

Grated ginger - 2 tbsp;
Hot paprika - 1 tbsp;
Honey - 2 tbsp;
Ground pepper - to taste.

Baked pork steaks in cognac sauce

Cooking pork steaks with cognac

We will bake the steaks on a baking sheet. First, they need to be generously salted and marinated for half an hour in lemon juice along with a few grated cloves of garlic.
Brown the prepared meat on both sides until light golden brown.
Mix cognac with honey, ginger, paprika and honey.
Place the fried pieces of pork on a sheet, pour in cognac sauce, pepper and place in the oven for 25 minutes at 180°C.