Before every hostess, the question arises of how to cook a delicious dish and set a truly festive table. For this, pork tenderloin in the oven is perfect. It is prepared quite simply, but it turns out juicy and fragrant. But, it is important to follow all the necessary cooking rules so that as a result the tenderloin is not dry, because, like any meat, it can dry out under the influence of temperature and lose all its internal juices. Let's start our preparation, but before that we will prepare the necessary ingredients.
Product set
- Vegetable oil;
- Pork tenderloin - 0.8 kg;
- Spices;
- Soy sauce - 20 ml;
- Mustard - 1 tablespoon;
- Garlic - 3 cloves.
So, let's learn how to cook pork tenderloin deliciously. To clarify one point, Dijon mustard is best suited as mustard.
Step by step recipe
Here is our dish in foil in the oven and it's ready. It turned out that the recipe is very simple, and there is nothing complicated in roasting meat, the main thing is not to overdry the meat and grease it well with spices.
There is an option how to bake pork tenderloin in the oven and give it a pleasant smoked flavor. To do this, you just need to make cuts in the meat and insert small pieces of bacon into them. In the process of baking, they will release not only the necessary smoked smell, but also juice. Here is such a little trick, and the dish can play in a completely new way.
When serving, you can boil new potatoes, serve fresh vegetables and herbs. 
Here is such a great option for a delicious and satisfying meat dish that all meat-eaters will love.
Every housewife should know that the key to a delicious dish is not only the observance of all the nuances of cooking, but also the right choice of meat. For example, a good tenderloin will be a soft pink in color and have a slightly sweet smell.
If you come across a tenderloin with a layer of fat, then be sure to remove it along with an unnecessary film before cooking. Well, if the meat was frozen, then leave it to defrost naturally at normal room temperature, because if you pour boiling water over it and speed up the process, it will lose its special taste.
When cooking, generously grease it with spices, sauces or special pickles, then it will be ruddy and will not dry out. The main thing is not to set a high temperature in the oven, but to maintain an average of 170 degrees.
So, given such simple nuances, meat dishes will become your signature dishes.
What to cook for dinner tonight? Pork tenderloin. And Sunday for a family dinner with friends? Pork tenderloin. Side dishes change, but pork tenderloin is an eternal theme. She has many fans.
Pork tenderloin in the oven is a win-win choice. Unless, of course, you're an elderly vegetarian watching your cholesterol levels. One of the favorite combinations in Mediterranean cuisine is pork tenderloin in a spicy-sweet sauce of mustard and honey. Is it only the Mediterranean?
It turns out so appetizing that even people with a delicate culinary taste come to a rude delight. They sniff the air noisily, drawing it strangely into their nostrils, treacherously smack, despite their good upbringing, in a word, they behave ... adequately to the dish they enjoy. If you want to get an everyday version, serve an expressive spicy tenderloin with unleavened corn sticks, if you want a festive one, serve a brighter side dish. As in the second recipe, for example.
Unlike, pork tenderloin with a side dish is best served hot.
Ingredients
- 1 st. - corn grits
- 500 gr. - pork tenderloin
- 2 tbsp – honey
- 3 tsp - grainy french mustard
- 2 tablespoons - freshly squeezed lemon juice
- 2 tbsp. l. - olive oil
- 2 cloves - garlic
- ground black pepper
Cooking
Rinse the pork fillet well, and then dry it with paper towels to get rid of moisture. By the way, have you noticed that many products are suggested to be dried with paper towels during the cooking process? It is important. Salt, lightly pepper. That's all for now with meat, and we will start preparing the marinade.
Mix olive oil, freshly squeezed lemon juice, mustard, a pinch of ground black pepper and honey in a small bowl (if the honey is too thick, melt it slightly in the microwave). Regarding olive oil: When I cook for myself and my family, I use Extra Virgin - cold pressed olive oil, as it is healthier. But when guests are expected, refined olive oil is used. Not because I don't appreciate the health of the guests - it's just that the unrefined has a taste, we are used to it, but not everyone loves it.
Peel the garlic, pass through a press and add to the marinade mixture. Mix everything thoroughly until a homogeneous consistency.
Back to pork. We spread the prepared tenderloin in a heat-resistant container or on a small baking sheet covered with foil, and pour honey-mustard marinade on top.
Then we tightly wrap the pork tenderloin with foil and leave to marinate lightly for 30 minutes. When half an hour has elapsed, put the baking sheet with meat in a preheated oven and bake at 200 degrees for about 30 minutes.
Now the most delicious, most fragrant moment of preparation. The foil must be opened and baked for another 20 minutes until browned, periodically pouring over the meat with the flowing honey-mustard sauce. Aromas at this time throughout the house are carried unheard of. Even if you have a big house, they get everywhere.
While the pork tenderloin is baking, you can prepare the side dish. Italians often use corn grits or flour as a side dish.
So, thoroughly rinse the corn grits under cold running water (until transparent). Put it in a saucepan with a thick bottom, pour 2.5 cups of cold water and bring to a boil.
Then reduce the heat and cook until tender, stirring occasionally so that the cereal does not burn to the bottom. This will take approximately 15-20 minutes. Salt to taste towards the end.
Ready, still hot corn porridge “pour” (it has a fairly liquid consistency) into a rectangular shape with a layer of about 1-1.5 cm, evenly distribute and wait until it cools down.
Then we cut the cold corn porridge with a sharp knife into thin strips about 2 cm wide. We will get corn sticks, which must be handled with care, as they are very fragile.
We shift the sticks carefully into a preheated pan and fry for 3 minutes in olive oil.
Cut the pork tenderloin into pieces, spread in portions on a plate with corn sticks. The dish is best served hot or warm.
And here is another Italian recipe for pork tenderloin, I could not resist. Dried fruits with crushed wheat serve as a side dish here.
Pork tenderloin with wheat and dried fruits
This is how oven-baked pork tenderloin is served in Southern Italy and Egypt. But in one form or another (with one or another set of fruits), the dish is found in the cuisines of many European countries.Ingredients
(for 4 persons)
- 800 grams tenderloin
- 300 grams of crushed wheat
- 30 grams chopped prunes
- 30 grams chopped dried apricots
- 30 grams chopped dates (about 4 pieces)
- 4 tablespoons olive oil
- 100-150 g white wine
- salt and pepper
Cooking
Salt and pepper, do not be shy, and then fry the tenderloin in 2 tablespoons of olive oil. Add wine to it, put it on a baking sheet (or pan) lined with paper and bake at 200 ° C for about 30 minutes.
Pour crushed wheat with water, leave to swell, then tip over into a colander and let the water drain. Try to soak the wheat as it should, the time of its preparation depends on it.
In the remaining 2 tablespoons of oil, fry the chopped dried fruits. We put wheat on them. Stir, leave on fire until tender, then serve as a side dish for sliced tenderloin. It usually takes me 10-15 minutes, but the exact time depends on how well you soak the grits. Very tasty!
I want to offer a recipe for a delicious meat dish. Pork tenderloin baked in the oven turns out to be very juicy, and due to the marinade, it is also fragrant. This meat can be served hot or chilled. Boiled potatoes are perfect as a side dish.
To prepare pork tenderloin baked in the oven, you will need:
pork tenderloin - 0.5 kg;
garlic - 3-4 cloves;
salt, black ground pepper - to taste;
vegetable oil - 3 tbsp. l.;
rosemary - a branch.
Peel the garlic and pass through a press, chop the rosemary. Mix vegetable oil, salt and pepper to taste, rosemary and garlic in a bowl.
Rinse the pork tenderloin under cold running water and pat dry with paper towels. With a sharp knife, make pricks all over the meat, coat with the prepared mixture on all sides and send it to the refrigerator for a couple of hours so that the pork is marinated.
Put the marinated pork tenderloin in a heat-resistant form, cover with foil and send to the oven preheated to 180 degrees. Bake 40 minutes.
Then remove the foil from the mold and bake for another 20-30 minutes. The readiness of the meat can be checked with a knife or a wooden skewer by piercing the meat - the juice that stands out should be transparent.
When the pork is browned, take it out of the oven.
Baked pork tenderloin is juicy and very tasty. Such meat can be served hot or chilled with a variety of side dishes and sauces. And do not rush to pour out the juice that has formed in the form, it is very tasty for them to pour over mashed potatoes or pasta.
Enjoy your meal!
Pork tenderloin baked in the oven is one of those dishes that can be easily prepared for the holiday. It takes only 5 minutes to prepare a whole piece of pork for roasting, and the oven does the rest for you! At this time, you can safely do other things, and in an hour you will have the most delicate, tasty and fragrant dish right on the festive table. Such homemade boiled pork is much superior in taste and useful properties to that sold in stores. offers to get acquainted with the recipe for a delicious baked shank (another name for the shank). This traditional dish is very famous and loved in the Czech Republic and Germany, where it is called boar knee or Bavarian knuckle.
In our country, housewives usually use pork knuckle for cooking or rich broth. However, in European countries it is prepared as an independent dish. Such food is often perceived as restaurant food, and many believe that it is not suitable for a family meal. However, it can be no worse than the chefs of famous establishments make it. But for this, you must first choose the right meat.
How to choose meat for roasting
When buying a piece of pork for roasting, inspect it carefully.
Type of meat. Suitable for baking:
- a thick piece of neck, shoulder or pork leg, i.e. meat without bones, veins and films,
- or pork knuckle (shank) on the bone.
Piece size. In order for the meat to turn out juicy, you need to choose the right piece of pork tenderloin in the store. A piece of meat (if it is boneless) should not be small, it is better to take a weight of at least 700 g.
If you opted for a shank, then for baking it is advisable to choose a meatier shank, i.e. the back lower part of the ham, weighing 1.2-1.5 kg. The front leg is smaller in size, weight and, accordingly, the amount of meat. It is more suitable for and broth.
Product freshness determined by the following external factors:
- the smell should be pleasant and slightly sweet,
- skin - light, without spots, 2-3 cm thick,
- meat - pale pink, dense, with a minimum amount of fatty white layers.
In addition, you can make an express check of the freshness of the meat right at the counter by pressing your finger on the skin, the hole should spring and straighten quickly.
Ingredients
To prepare pork tenderloin baked in the oven, you will need the following products:
700 g pork tenderloin or pork ham (knuckle, shank) - 1 piece
2-3 garlic cloves
1-2 tablespoons Dijon mustard
1-2 tablespoons soy sauce
2-3 tablespoons of mayonnaise
vegetable oil for lubrication
freshly ground black pepper - to taste
1 teaspoon salt
If you have chosen a piece of boneless pork for baking (less than 1 kg), then you will need less marinade for meat, and if you have chosen a shank weighing more than 1 kg, then you will need to put 1 tablespoon more ingredients for the sauce. Therefore, the recipe indicates the approximate amount of garlic, mayonnaise, soy sauce and mustard.
, cooking process with step by step photo
1 Rinse the tenderloin or pork leg with running water and allow excess liquid to drain. If there are hairs on the skin, then burn it a little over the fire and scrape it. With a sharp long knife, make deep punctures on the skin. Through them, the marinade will penetrate deep into the meat, soaking the fibers.
2. Peel the garlic cloves and chop them, mix with Dijon mustard, mayonnaise and soy sauce. 
3. Add salt and black pepper to the marinade. Since I had spices suitable for pork at home: nutmeg, wasabi sauce and basil, I added them too. But you can limit yourself to adding one black ground pepper, you will also get delicious homemade boiled pork. 
4. Mix the marinade well. 
5. Then coat the ham or tenderloin with sauce and leave to marinate for 1-3 hours in the refrigerator. 
6. After that, wrap the meat in food foil, folded in half and oiled on the inside, or place in a baking sleeve. It is better to bake the dish in a well-heated oven (up to 200 degrees) or a wire rack for about 1 - 1.5 hours. If you want the skin to be crispy and ruddy, then 15 minutes before the end of cooking, unfold it and reduce the temperature to 180 ° C. 
7. Then remove the meat from the grill or remove from the oven, let it cool for 10 minutes. Remove the roasted pork, cut the tenderloin across the grain and serve warm. In European countries, it is customary to serve it with a glass of foamy beer. But if it cools down, then the taste of the knuckle will not lose, but it will turn out like a juicy boiled pork, which can be eaten with a piece of bread.
Enjoy your meal!
PS: you can serve pork tenderloin baked in the oven both hot and chilled, with salad, greens, vegetable side dishes. Such homemade boiled pork is good for sandwiches for breakfast, instead of boring sandwiches with sausage.
This dish can be prepared in different ways. For example, change or supplement the ingredients of the marinade. Ginger powder, dry wine, tomato sauce, herbs, etc. will do. You can also marinate the meat the night before in red or white wine with spices: lavrushka and black pepper. In addition to garlic, homemade boiled pork can be stuffed with cubes of raw carrots. You can also bake it in the company of potatoes, then you get a full hearty dinner.
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2017-12-20
Hello my dear readers! The New Year is just around the corner, so I want to offer you wonderful recipes for hot meat dishes for the New Year's table. Our today's "heroine" is pork tenderloin in the oven.
I rummaged through the culinary riches of the Russian-speaking Internet and found out that under the name "tenderloin" there is almost any piece of boneless pork. But we already know what a tenderloin is, where it is in a pork carcass and how it differs from a pork loin!
Pork tenderloin in the oven - recipes
Pork tenderloin in bacon - recipe
An unusually tasty holiday dish that is prepared extremely quickly.
Ingredients
- One large pork tenderloin (600 g).
- 6 slices of high quality bacon.
- One tablespoon of pork lard (refined olive oil).
- Two tablespoons of Dijon or Bavarian mustard
- Ground black pepper.
- Dry herbs (thyme, basil, oregano - optional).
- Half a teaspoon of salt.
How to cook
My remarks
- One of the options for the dish: lightly fry the pork tenderloin (2-3 minutes on each side), cool slightly, wrap in bacon strips, fry for 3-4 minutes on all sides, including the ends. Next up is the recipe.
- It is very important to carefully stab the strips of bacon on the meat, parallel to the work surface, so that the finished dish is juicy and looks aesthetically pleasing.
- When I first cooked this dish, my most intelligent husband, in a fit of admiration, burst out one short word in pure Russian, which I do not dare to quote here. Needless to say, I have cooked bacon tenderloin in the oven more than once since then.
Pork tenderloin in foil baked in the oven
We already know that pork tenderloin is a delicate meat and can be easily dried out in the oven. Therefore, you need to bake with certain “frills” in the form of a bacon or dough wrapper.
But what if you need tasty and dietary? And nothing too greasy? Then you need to resort to wrapping with ordinary aluminum foil. We will not get such an appetizing appearance with a fried surface with this cooking method, but it will be tasty and tender. What we need!
I am giving you the basic cooking recipe. To diversify the taste of this simple dish, you can use dry and fresh herbs. The simplest is to wash a couple of sprigs of greens and put them on the meat before wrapping in foil.
Black pepper can be combined with other spices - a little ground ginger, fenugreek will add expressiveness to the baked tenderloin without "clogging" other tastes with its sound. They only emphasize the neutral - noble taste of tenderloin, which many consider boring. 
Ingredients
- One pork tenderloin weighing 500-600 g.
- Two teaspoons of olive oil.
- Half a teaspoon of salt.
- A quarter teaspoon of ground black pepper (if you can eat spicy).
- Herbs to choose from: rosemary, oregano, thyme, cilantro, parsley, or others of your choice.
- Garlic, ginger (optional)
materials
- Aluminium foil.
- Nice sharp knife.
- Baking dish.
How to cook
My remarks
- To preserve the juiciness of the tenderloin and give it an interesting flavor, various sauces are often used. Most popular:
Sauce honey with mustard
Mix 80 g of Dijon or Bavarian mustard with 80 ml of liquid honey, one tablespoon of olive oil. Coat the tenderloin with the mixture, then cook according to the above recipe.
Prune sauce with ginger
Cut a glass of pitted prunes, mix with a quarter glass of water, one teaspoon of grated fresh ginger. Salt, pepper. Cook over low heat for 10 minutes, add one teaspoon of olive oil. Cool slightly, brush the meat. Next, cook according to the above recipe.
- To prevent the bottom of the pork tenderloin from browning too quickly, place a sliced onion under it before wrapping.
Stuffed pork tenderloin in the oven
This section will not be ready-made recipes, but ideas. Bake stuffed tenderloin should be the same as not stuffed. Stuff the meat, and then follow the instructions from the first or second recipe: wrap with bacon or wrap in foil and bake. Do not overdry tender meat!
Methods for stuffing pork tenderloin
Pork tenderloin can be stuffed in a variety of ways.
toppings
- Prunes (dried apricots, dates, figs) with nuts.
- Grated cheese (mozzarella, suluguni) with fresh herbs.
- Cream cheese with herbs.
- Mushrooms fried with onions.
- Apples, quince, plums, peaches, apricots.
Tenderloin stuffed with prunes and nuts
Ingredients
For one tenderloin weighing 600-700 g:
- 120 g prunes.
- 30-40 g toasted ground walnuts.
- One sweet onion.
- One tablespoon of olive oil.
- Salt.
How to cook
- Rinse prunes, pour warm water. if it's too hard. If soft, then pour water is not necessary. Finely chop or grind with a blender.
- Fry the diced onion in a minimum amount of olive oil or lard. The indicator of readiness is a beautiful golden color.
- Mix all the ingredients, fill the tenderloin.
- Brush the meat with the remaining olive oil. Bake in the oven at 200°C in your chosen way.
On a note
In the same way, you can cook baked pork tenderloin stuffed with dried apricots, pitted dates.
Pork tenderloin "almost Wellington" in the oven
Everyone knows a wonderful beef tenderloin dish - Wellington beef. But a very similar dish can be prepared from pork tenderloin. Choose a large mature tenderloin for cooking. From a small one it will not be so tasty and the appearance will not be the same!
- Large pork tenderloin (600-800 g).
- Two tablespoons of Dijon (any mild) mustard.
- 70-80 g of raw smoked or smoked-boiled ham, cut into thin slices.
- 250 g puff pastry.
- One egg.
- 300 g fresh champignons.
- Two medium sized onions.
- Half a tablespoon of butter.
How to prepare for baking
- First, prepare the pork tenderloin. The silvery membrane from the connective tissue should be removed from it, fried in heated olive oil on all sides (do not forget about the ends).
- Place the tenderloin, bursting with heat, on a wooden board immediately, grease evenly with mustard on all sides (we use a culinary brush). Let the meat rest for half an hour.
- While the meat is cooling, prepare the mushroom paste. Finely chop the peeled onion, clean the champignons wiped with a clean cloth (do not wash!), chop into small crumbs.
Warning
Don't try to save time and run everything through the blender. As a result, you will end up with a very wet, shapeless mess, and the finished pasta will not have the consistency we need!
- Lightly fry the chopped onion in butter until soft, send the mushrooms to the pan. Stir, cook for ten minutes over medium heat. Increase the heat and, with constant stirring, evaporate the remaining liquid. We do not allow burning! Let the cooked pasta cool completely.
Be sure to fry in butter - this will significantly improve the taste and make it more expressive.
How to shape and bake
- Roll out the cold puff pastry on a floured work surface. Roll from the middle up and down. You should get a sufficient layer (and more with a margin) for wrapping the tenderloin along with the mushroom paste.
- Spread thin slices of ham on a puff sheet, lay the tenderloin in the middle, coat it with mushroom paste on all sides. Make the top layer a little thicker.
- Wrap the cutout with an overlap (it should be at least four centimeters).
pay special attention
Wrap so that there are no voids under the dough, make sure that the layer does not tear!
- Decorate the surface with a "mesh" of dough or other pattern.
- Bake in the oven at 200°C for ten minutes, lower the temperature to 170°C, bake for about 15 more minutes or until the temperature inside the thickest part reaches 60°C.
- Remove from oven, let rest for ten minutes, serve with herbs.
Warning
Give an exposure for “resting” exactly 10 minutes. If the meat is cut earlier, then the juices are not redistributed evenly. If you overdo it, then the fragile dough will inevitably become sour!
My dear readers, today we looked at what to cook from pork tenderloin in the oven. The presented dishes are not everyday. They are for special occasions. Therefore, you need to tinker with them a little. But you will get truly festive meat and not spend much time at the stove.
Some of you, my dear readers, have already cooked! Before last New Year, this dish was a real hit!
If you decide to cook tenderloin according to the recipes presented here, then I am ready to answer all the questions that you have! I will be glad to your comments and reposts in social networks. Bye everyone and see you soon!
Always yours Irina. 
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