Deliciously moist and lean, we’re gonna show you how to get the most “tender” out of your Roasted Pork Tenderloin!
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In the 1500s, early Spanish explorers introduced North America to pig breeds and variants commonly found in Europe, especially from Portugal and Spain. Pigs made excellent farm stock for the lard and pork they could provide, but also for their relatively low maintenance! Since pigs of olden farms were typically allowed to roam free to forage for their own food (subsidized by the scraps of dairy and other foods), they made a fine addition to almost any agricultural model—doubly so when grains started to flourish in the Midwest. In the mid-1800s, the states that produced the most corn grain would subsequently produce the most pork, as pig farming became even easier with a large supply of maize.
The history of pigs feasting on scraps and fattening up on corn has contributed to their unfortunate reputation for being an unhealthy source of meat. Though bacon is famously fatty and pork products (like lard) are used so little in modern cooking for their detrimental nutrition, that doesn’t mean the whole pig is inherently unhealthy!
The tenderloin is a delicately tender (yet quite lean!) cut of pork that, when treated with a savory rub and sizzled to perfection, produces a scrumptious and delicious cut of meat—a juicy and aromatic tenderloin that will have you thanking the explorers for bringing pigs across the water!
Is Roasted Pork Tenderloin Healthy?
Of all the cuts on a pig, the tenderloin is one of the healthiest! This lean slab of meat has minimal fat content, low sodium, zero net carbs, and is packed with protein perfect for keto and paleo diets! That, combined with a slew of B vitamins and minerals like magnesium, iron, and potassium, means that tenderloin is among some of the healthiest options when you’re having pork for dinner!
Delicious no matter how you slice it—the different cuts of the pig
Much like on any animal, different cuts of pork taste different, have different textures, and sometimes have drastically different nutritional values! Whether it’s the chops or ham, pig is delicious no matter how you slice it, but you’re gonna want to know some essentials before making your next purchase at your local butcher!
We’ll start with tenderloin. Tenderloin is a relatively low-fat slice of meat which comes from the pig’s back, where not a lot of fat accumulates and, because the muscle there doesn’t do a lot of work, the tissue is delicate and tender! That’s in total contrast to pork belly cuts, which is where bacon comes from. This section is comparably “lazy” but contains much of the pig’s fat.
Pork shoulder is a very meaty section with distinct marbling in some sections and sinew in others. This, in contrast to the hammy rump end, can be cheaper (albeit more difficult to work with) while still yielding some delicious flavor! The rump, which composes most ham and ham hocks, is easy to cut because there’s only one bone to work around while also delivering flavor.
From jowls to trotters, your pig has a lot to offer! Just ask your butcher which cuts will be better for your desired dish!
INGREDIENTS
- 1 tsp sea salt
- 1/2 tsp black pepper, freshly ground
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp ground coriander
- 2 tbsp olive oil
- 1 1/2 lb pork tenderloin
INSTRUCTIONS
Preheat
Get the oven ready for roasting.
Season
Prepare and coat tenderloin with spices.
Sear
Brown the meat on all sides in a pan.
Roast
Finish cooking in the oven, then rest before slicing.
Devour!
FAQs & Tips
Pork tenderloin can take some time to prepare, so why not make it ahead? It is surprisingly refreshing to eat cold and reheats easily enough that you can always serve it up hot and steaming as needed! So long as you refrigerate your cooked tenderloin and eat it within 3 days, you can always have a little something tender and delicious to DEVOUR whenever you need! You can also freeze it by letting it cool completely then wrapping it in aluminum foil or plastic wrap. I usually put the wrapped meat in a freezer-safe bag and store it for up to three months.
The saltiness you often find in pork products like ham and bacon is there because they’re cured. Curing ham and bacon in salt makes them high in sodium, but it isn’t as present in the meat prior to the curing process. Pork tenderloin is rarely ever cured so you’ll have nothing to worry about!
Ideally, you would use a meat thermometer to ensure an internal temperature of 145°F before serving your pork tenderloin; however, if you cut the thickest section of your pork, you can check the internal color for a good estimation of doneness. A medium-rare tenderloin will have just the slightest hint of fleshy pink on the insides, whereas more done pork will have whiter and drier meat.
Serving Suggestions
Pork tenderloin is perfect for serving as an entrée or as a topper for a variety of FoodFaithFitness’s finest feasts! If pork tenderloin is the star of tonight’s dinner table, try supporting it with something bright in color and flavor like roasted potatoes and asparagus or broccoli and cheese salad (made even better with some bacon crumble on top!). If you’re feeling saucy, drizzle some sautéed mushrooms on top of your loin! If you’re looking to bring some pork tenderloin to your existing plate, why not use it to top a noodle dish like our honey garlic Instant Pot noodles?
Ingredients
- 1 tsp sea salt
- 1/2 tsp black pepper freshly ground
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp ground coriander
- 2 Tbsp olive oil
- 1 1/2 lb pork tenderloin
Instructions
- Preheat your oven to 400°F with the rack positioned in the middle.
- Trim the pork tenderloin of any excess fat and silver skin, then pat it dry with paper towels. Pierce the meat all over with a fork and rub with 1 tablespoon of olive oil.
- In a small bowl, mix together the sea salt, black pepper, Italian seasoning, garlic powder, and ground coriander. Sprinkle the seasoning mix over the tenderloin and rub it in evenly with your hands.
- Heat the remaining 1 tablespoon of olive oil in a large oven-safe pan over medium-high heat. Once the oil is hot, add the pork tenderloin and sear it on all sides until browned, about 6 minutes total.
- Transfer the pan to the preheated oven and roast the tenderloin uncovered for 13-15 minutes, flipping it halfway through. Roast until the internal temperature of the pork reaches at least 145°F. Remove from oven and let the meat rest on a cutting board for 5-10 minutes before slicing into rings to serve.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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