Pork Tenderloin Recipe

How to Choose the Best Pork Tenderloin at the Supermarket

When selecting a pork tenderloin at the supermarket, you must pay attention to these fundamental aspects:

Appearance and Quality

The tenderloin should have a bright, uniform light pink color, without dark spots or discoloration.
Completely avoid those with yellowish or brown tones or a dull appearance.
The piece should be firm to the touch but not excessively hard.
Look for cuts that are smooth and haven't lost much liquid or aren't dripping.
The meat should have a uniform amount of intramuscular fat, which will improve its juiciness and flavor.
A fresh tenderloin should have practically no smell.
If you detect acidic, rancid, or unpleasant aromas, immediately discard that piece.

Packaging and Storage

Make sure the packaging is perfectly sealed.
The meat must be kept in a proper refrigerated environment.
If vacuum-packed, verify that no air has entered the package.

Labeling

Check:

The packaging date (preferably same-day)
The expiration date
The sanitary inspection seal
Information about origin and breed

How to Properly Remove the Silver Skin from Pork Tenderloin

The silver skin, also known as connective tissue, must be removed before cooking the tenderloin to ensure a smooth and tender texture.

What is Silver Skin?

It's a layer of whitish connective tissue that covers the tenderloin.
If not removed, it can shrink during cooking and cause the meat to deform.
This membrane can become tough and chewy when cooked.

Steps to Remove the Silver Skin

Place the tenderloin on a clean cutting board.
Locate the silver skin on the meat's surface.
Insert the tip of a sharp knife under the membrane at one end.
Gently lift the membrane with the knife to create a small flap.
Firmly grip the flap with a paper towel for better handling.
Pull the membrane at a 45-degree angle while holding the knife.
Continue pulling and separating until all the membrane is removed.

Important Tips

Always use a sharp knife to avoid damaging the meat.
Keep the knife as close as possible to the membrane while cutting.
If the membrane breaks, start again from where it tore.
Work patiently to avoid cutting into the meat.

Perfect Marinades for Pork Tenderloin

To achieve a juicy and flavorful pork tenderloin, here are three classic and effective marinades:

Honey-Mustard Marinade

Honey, Dijon mustard, Worcestershire sauce, dehydrated garlic, dehydrated onion, and salt.
This marinade provides a perfect balance between sweetness and intense flavors, creating a golden caramelized crust when cooking.

Citrus Marinade

Orange juice, lemon juice, dehydrated garlic, oregano, olive oil, salt, and black pepper.
The citrus helps tenderize the meat while adding freshness and a Mediterranean touch to the tenderloin.

Aromatic Herbs Marinade

Lemon, olive oil, oregano, fresh rosemary, sage, and garlic.
Fresh herbs infuse the meat with traditional aromatic flavors, perfect for enhancing the natural taste of the tenderloin.

Marinating Time

Minimum: 2 hours
Optimal: 4-8 hours
Maximum: 24 hours

Important Tips

Use a non-reactive container or sealed bag to ensure the marinade acids don't react with the container.
Make sure the marinade completely covers the meat to obtain uniform results and balanced flavors.
Always keep marinated meat refrigerated to prevent bacterial growth and maintain ingredient freshness.

Professional Searing Technique for a Golden Crust

To achieve a professional sear on your pork tenderloin and get that coveted golden crust, follow these fundamental steps:

Initial Preparation

Completely dry the meat's surface with paper towels.
Don't add salt before searing, as it will cause the meat to release its juices.
Make sure the meat is at room temperature before searing.

Temperature and Equipment

Heat the pan or griddle to medium-high heat (between 300°F and 550°F).
Use a high smoke point fat, such as canola or avocado oil.
Ensure the oil is hot but not smoking.

Searing Process

Place the tenderloin in the hot pan applying gentle pressure.
Don't move the meat during the searing process.
Wait for a uniform golden crust to form before flipping.
Sear each side until achieving a uniform golden color.

Professional Tips

If the tenderloin is large, sear it in sections to avoid overcrowding the pan.
Only add salt and spices after the initial sear.
The Maillard reaction (browning) is what provides the characteristic flavor and aroma.
Once seared, adjust the heat to continue with the desired cooking method.

Tips for a Juicy and Tender Pork Tenderloin

Initial Temperature and Preparation

Remove the tenderloin from the refrigerator and let it reach room temperature before cooking to ensure even cooking.
Pat the meat dry with paper towels to remove excess moisture and achieve better searing.
Don't add spices like pepper or oregano before cooking, as they can burn and alter the flavor.

Cooking Technique

Preheat the pan for two minutes over medium heat until you feel heat radiating when holding your hand above it.
Cook over medium-high heat, without turning the meat until it's well seared on each side.
Avoid piercing the meat with a fork during cooking to prevent losing juices.
Use a meat thermometer to monitor internal temperature, removing it a few degrees before desired temperature.

Temperature Control

The ideal oven temperature for roasting is between 180-200°C (355-392°F).
The perfect internal temperature is 63-65°C (145-149°F) for a juicy result.
For more controlled cooking, use the low-temperature cooking technique (150°C/302°F).

Resting Time

Let the tenderloin rest for 5-10 minutes after cooking.
Cover loosely with aluminum foil during resting to maintain warmth.
This resting period allows the juices to redistribute evenly throughout the meat.

Additional Tips

Use a marinade with acidic elements to tenderize muscle fibers.
The initial sear creates an outer layer that keeps juices inside.
If roasting, cover with aluminum foil to maintain moisture during cooking.

Necessary Ingredients

The honey-mustard marinade is one of the most popular for pork tenderloin, providing a perfect balance between sweetness and intense flavors.

Pork tenderloin: 1 piece (500-600 grams), cleaned and silver skin removed for uniform marinade absorption.
Dijon mustard: 2 tablespoons to provide intense flavor and help tenderize meat fibers.
Honey: 1 tablespoon to balance the mustard's acidity and create a caramelized crust.
Olive oil: 3 tablespoons to emulsify the marinade and help it adhere to the meat.
Garlic: 3 cloves finely chopped to add depth of flavor.
Kosher salt: 1 tablespoon to enhance all flavors and help marinade penetration.
Black pepper: 1 teaspoon freshly ground to add a spicy touch that complements the sweetness.
Lemon juice: 2 tablespoons to balance sweetness and help tenderize the meat.
Fresh rosemary: 2 sprigs to add an herbaceous aroma that complements the honey.
Butter: 2 tablespoons for final searing and to give a shiny finish.

Step-by-Step Pork Tenderloin Recipe

This detailed recipe will guide you to prepare a perfect pork tenderloin with honey-mustard marinade, following professional techniques to achieve a juicy texture and exceptional flavor.

Step 1: Initial Preparation

Remove the 500-600 gram tenderloin from the refrigerator 30 minutes before and pat it completely dry with paper towels for better searing.
Prepare all ingredients and necessary utensils, making sure to have a kitchen thermometer on hand.

Step 2: Cleaning the Silver Skin

Place the tenderloin on a clean cutting board and insert the knife tip under the silver skin, creating a small flap.
Grip the membrane with paper towels and remove it at a 45-degree angle, keeping the knife close to the surface.

Step 3: Marinade Preparation

In a bowl, mix 2 tablespoons of Dijon mustard, 1 tablespoon of honey, and 2 tablespoons of lemon juice until homogeneous.
Add 3 minced garlic cloves and 2 sprigs of chopped rosemary, mixing all ingredients well.

Step 4: Marinating

Completely cover the tenderloin with the marinade, ensuring it reaches all surfaces uniformly.
Place in a non-reactive container or sealed bag and refrigerate for 4-8 hours, turning occasionally.

Step 5: Cooking Preparation

Remove the tenderloin from the marinade and pat the surface completely dry with paper towels for better browning.
Preheat a large skillet over medium-high heat with 3 tablespoons of olive oil until hot.

Step 6: Searing

Place the tenderloin in the hot pan and sear each side for 2-3 minutes without moving it, until uniformly browned.
Add 2 tablespoons of butter and sprinkle 1 tablespoon of kosher salt evenly over the meat.

Step 7: Cooking

Reduce heat to medium and continue cooking, turning occasionally until reaching an internal temperature of 63-65°C (145-149°F).
Add 1 teaspoon of freshly ground black pepper during the final minutes of cooking.

Step 8: Final Rest

Remove the tenderloin from heat and let it rest on a cutting board for 8-10 minutes, loosely covered with aluminum foil.
During this time, the juices will redistribute evenly throughout the meat, ensuring a juicy texture.

Following these steps carefully, you'll achieve a perfectly cooked pork tenderloin with a delicious golden crust outside and juicy inside.

Resting Technique After Cooking Pork Tenderloin to Retain Juices

Why is Resting Important?

During cooking, meat juices concentrate in the center due to heat-induced muscle fiber contraction.
If cut immediately, the juices will spill onto the cutting board instead of staying inside the meat.

Correct Resting Process

Remove the tenderloin from heat when it reaches an internal temperature of 63-65°C (145-149°F).
Place the meat on a clean cutting board.
Cover loosely with aluminum foil to maintain warmth without condensing moisture.
Don't cut the meat during this resting period.

Recommended Resting Time

For individual tenderloins: 5-10 minutes of rest.
A general rule is to rest 1 minute per 100 grams of meat.
The internal temperature will continue to rise during resting, completing the cooking process.

Benefits of Proper Resting

Allows the meat muscles to relax.
Juices redistribute evenly throughout the piece.
The temperature difference between exterior and interior balances out.
The final texture will be more tender and juicy.

Ideas for Serving a Delicious Pork Tenderloin

To present pork tenderloin in an attractive and delicious way, here are the best combinations and side dishes:

Classic Side Dishes

Creamy mashed potatoes with roasted garlic and parmesan cheese for a comforting option.
Roasted vegetables like carrots, zucchini, and Brussels sprouts with rosemary and thyme to enhance the meat's flavor.
Rice with fresh herbs like parsley, cilantro, or dill to add freshness to the dish.

Fresh Accompaniments

Arugula salad with green apple, walnuts, and honey-mustard vinaigrette.
Grilled asparagus with a touch of olive oil, salt, and pepper.
Roasted tomatoes with garlic and olive oil to add juiciness.

Sweet and Fruity Options

Mango or peach chutney with a touch of ginger to balance flavors.
Caramelized apples with a hint of cinnamon.
Grilled pears or peaches for a sweet and caramelized contrast.

Complementary Sauces

Reduced red wine sauce with shallots and aromatic herbs for an elegant touch.
Honey-mustard glaze to enhance sweet and spicy flavors.
Creamy mushroom sauce with a touch of fresh thyme.

Final Presentation

Cut the tenderloin into uniform medallions approximately 2-3 centimeters thick.
Serve the meat over the chosen side dish, creating height on the plate.
Garnish with fresh herbs like rosemary or thyme to add color and aroma.
Add the sauce around the plate or serve it separately in a sauce boat for guests to serve themselves.

Frequently Asked Questions (FAQs)

Q: What temperature should pork tenderloin be cooked at?

A: The ideal temperature for roasting tenderloin is between 180-200°F (355-392°F), reaching an internal temperature of 145-149°F for a juicy result. For more controlled cooking, using the low-temperature technique (302°F) is recommended.

Q: How long should the tenderloin rest after cooking?

A: The ideal resting time is 5-10 minutes after removing it from heat, loosely covered with aluminum foil. This resting period allows the juices to redistribute evenly throughout the meat, ensuring a juicy texture.

Q: How to prevent the tenderloin from becoming dry?

A: It's essential not to overcook the meat, sear it well to retain juices, and marinate it beforehand with olive oil and aromatic herbs. The key is maintaining precise internal temperature control and respecting the resting time.

Q: Is it normal for the tenderloin to be pink inside?

A: Yes, it's completely normal and safe for the tenderloin to be slightly pink in the center when it reaches an internal temperature of 145-149°F. This level of doneness ensures the meat stays juicy and tender.