Top 10 Pork Tenderloin Recipes - All Mouth Watering Dishes Ranked

Pork Tenderloin

Pork tenderloin is a tender, lean cut of pork that cooks quickly and has a mild flavor. It’s great for both easy weeknight dinners and special occasions. You can season it with any spices and pair it with various side dishes. It’s a versatile option that works well for family meals or a unique Thanksgiving main dish.

Here’s a simple way to make a delicious pork tenderloin:

Ingredients

• 2 pork tenderloins (1 lb. each)
• 1½ teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 2 teaspoons herbes de Provence
• 4 teaspoons olive oil
• ½ cup white wine or chicken stock

Instructions

1. Preheat your oven to 400°F (200°C). Trim the silver skin off the pork tenderloins and season them with salt, pepper, garlic powder, and herbes de Provence.
2. Heat olive oil in an oven-proof skillet over medium-high heat. Add the pork and cook until golden brown, about 5 minutes per side.
3. Add the wine or stock and cook for 1 minute. Transfer the skillet to the oven and bake for 15 to 19 minutes, or until the pork reaches 145°F (63°C) inside.
4. Let the pork rest for 5 to 10 minutes before slicing. Serve with the pan juices.

Enjoy with your favorite side dishes!

Top 10 Pork Tenderloin Recipes

Looking for new ways to enjoy pork tenderloin? Our top 10 recipes offer a range of mouthwatering options that will elevate this versatile cut of meat. Whether you're in the mood for a classic roast, a zesty glaze, or a unique stuffing, these recipes are easy to follow and packed with flavor. Perfect for any meal or special occasion, these dishes promise to impress and satisfy. Dive in and discover your next favorite pork tenderloin recipe!

Here are the top 10 Pork Tenderloin Recipes you can try:-

Greek Pork Tenderloin with Israeli Couscous

Enjoy spiced pork tenderloin with a simple couscous salad packed with cucumbers, feta cheese, and sun-dried tomatoes.

Ingredients

• 1 tsp ground allspice
• 1 tsp dried oregano
• ½ tsp garlic powder
• 1 large pork tenderloin (about 1¼ lbs), trimmed
• Kosher salt and pepper
• 3 tbsp extra-virgin olive oil
• 1 cup Israeli couscous
• ¼ cup crumbled feta cheese
• 2 Persian cucumbers, sliced
• ¼ cup chopped fresh dill or parsley
• 3 tbsp chopped sun-dried tomatoes (not oil-packed)
• Juice of ½ lemon, plus lemon wedges for serving

Instructions

• Preheat oven to 375°F. Mix allspice, oregano, and garlic powder. Pierce the pork with a fork, season with salt and pepper, and rub with the spice mix.
• Heat 1 tbsp olive oil in a large ovenproof skillet over medium-high heat. Brown the pork on all sides, about 5 minutes. Transfer to the oven and bake until the center reaches 145°F, about 20 minutes. Rest for 5 minutes.
• Meanwhile, heat 1 tbsp olive oil in a saucepan. Toast the couscous for 5 minutes, then add water, salt, and pepper. Simmer, covered, until water is absorbed, about 15 minutes. Fluff and let cool.
• Mix couscous with feta, cucumbers, herbs, sun-dried tomatoes, lemon juice, and remaining olive oil. Season with salt and pepper. Serve with the pork and lemon wedges.

Coffee-Rubbed Pork Tenderloin with Green Beans

This dish features pork tenderloin with a flavorful coffee rub. The coffee adds a hint of bitterness, balanced by brown sugar and spices. Green beans are included, making it a quick and easy one-pan meal.

Ingredients

• 2 tbsp finely ground coffee
• 2 tbsp light brown sugar
• Kosher salt and black pepper
• 1 tsp garlic powder
• ¼ tsp red pepper flakes
• ½ tsp ground cumin
• ½ tsp paprika
• 1 ¼ lb pork tenderloin, trimmed
• 5 tbsp olive oil
• 1 lb green beans, trimmed

Instructions

• Preheat the broiler to high and place an oven rack in the top third of the oven.
• Mix coffee, brown sugar, salt, pepper, garlic powder, red pepper flakes, cumin, and paprika. Rub this mixture onto the pork tenderloin with 2 tbsp olive oil. Let it marinate at room temperature for 30 minutes.
• Toss green beans with 3 tbsp olive oil, salt, and pepper.
• Place the pork in the center of a large ovenproof skillet and spread the green beans around it. Broil for 10-12 minutes, flipping the pork and tossing the green beans halfway through.
• Check that the pork reaches 145°F and the green beans are tender and slightly charred. Let the pork rest for 10 minutes before slicing. Serve with the green beans.

Pretzel-Mustard-Crusted Pork Tenderloin Sliders

These sliders are inspired by a popular snack, using pretzels and mustard to coat tender pork cutlets. They’re great for enjoying on game day.

Ingredients

• 3 cups pretzel crackers, crushed
• ½ cup flour (whole-wheat or all-purpose)
• Flaky sea salt
• 2 large eggs
• 1 tbsp Dijon mustard
• ⅓ cup mayonnaise
• 3 tbsp chopped bread-and-butter pickles, plus 24 whole slices
• 1 tbsp prepared horseradish
• 2 tsp hot sauce
• 1 small pork tenderloin (about 1 lb)
• Vegetable oil (for frying)
• 12 slider rolls
• Iceberg lettuce leaves (for garnish)

Instructions

• Mix crushed pretzels, flour, and 1 teaspoon salt in a baking dish. In another bowl, whisk eggs with mustard.
• Combine mayonnaise, chopped pickles, horseradish, and hot sauce in a small bowl.
• Slice the pork tenderloin into 12 pieces, about ¾ inch thick. Flatten each piece between plastic wrap with a mallet to about 2½ inches in diameter and ¼ inch thick. Coat each piece in the pretzel-flour mixture, then dip in the egg mixture, and coat again in the pretzel mixture.
• Heat ¼ inch of oil in a skillet over medium-high heat until hot (about 375°F). Fry half the pork cutlets until golden brown on both sides, about 2 minutes per side. Drain on paper towels and season with salt. Repeat with the remaining cutlets.
• Toast the slider rolls if desired. Place a pork cutlet on each roll, top with a teaspoon of sauce, 2 pickle slices, and a piece of lettuce.

Grilled Pork Tenderloin and Sweet Potatoes

This meal combines smoky grilled pork tenderloin with a fresh cilantro and pineapple topping, and sweet, charred potatoes for a perfect balance of flavors.

Ingredients

• 2 tablespoons olive oil (plus extra for brushing)
• 3 medium sweet potatoes
• Salt and pepper
• 2 Persian cucumbers, chopped
• 1 cup chopped pineapple
• 1 scallion, sliced
• ¼ cup chopped fresh cilantro
• 1 tablespoon white wine vinegar
• 1 tablespoon brown sugar
• 1 tablespoon ancho chile powder
• 2 teaspoons ground cumin
• 2 small pork tenderloins (about 12 ounces each), trimmed

Instructions

• Preheat the grill to medium-high and brush the grates with olive oil. Pierce the sweet potatoes with a fork and microwave them until cooked, about 5 to 7 minutes. Let them cool slightly, then cut into ½-inch rounds. Toss the sweet potatoes with 1 tablespoon olive oil, salt, and pepper.
• Mix cucumbers, pineapple, scallion, cilantro, and vinegar in a bowl. Season with salt and pepper. Set aside.
• In a separate bowl, combine brown sugar, chile powder, cumin, salt, and pepper. Rub the pork tenderloins with the remaining olive oil and spice mixture.
• Cook the pork on the grill, turning occasionally, until the center reaches 145°F, about 15 minutes. Let it rest for 5 minutes before slicing. Grill the sweet potatoes for about 3 minutes, turning once, until they have grill marks.
• Top the sliced pork with the cucumber-pineapple salsa and serve with the grilled sweet potatoes.

Hasselback Pork Tenderloin

Ingredients

• 2 tbsp fennel seeds
• 1 tsp crushed red pepper flakes
• Salt
• 1 tbsp garlic powder
• 1 tbsp Italian seasoning
• 2 pork tenderloins (about 1.5 lbs each)
• 3 tbsp olive oil
• 1 large onion, quartered and sliced
• 1 medium red bell pepper, quartered and sliced
• 1 medium yellow bell pepper, quartered and sliced
• 1 tbsp apple cider vinegar
• 8 slices provolone cheese (about 8 oz)
• 2 tbsp chopped fresh parsley

Directions

• Grind fennel seeds and red pepper flakes until coarse. Mix with garlic powder, Italian seasoning, and a pinch of salt. Rub this mixture all over the pork tenderloins and let them sit for 1 hour at room temperature, or refrigerate for up to 8 hours.
• Preheat your oven to 400°F. Heat olive oil in a large skillet over medium-high heat. Cook the onion and peppers until they start to soften, about 5 minutes. Add vinegar and season with salt. Let cool.
• Cut each tenderloin into slices, about 3/4 inch apart, without cutting all the way through. Stuff each slit with a spoonful of the cooked onion and pepper mixture. Arrange any leftover vegetables around the tenderloins on a baking sheet.
• Roast in the oven until the pork reaches 140°F, about 20 minutes. Place 2 slices of cheese on each tenderloin and bake until the cheese is melted, about 5 more minutes. Let the pork rest for 10 minutes, then sprinkle with parsley before serving.

Spice-Rubbed Pork Tenderloin

Season a pork tenderloin with Chinese five-spice powder and cook it under the broiler. Finish it with a ginger-soy dressing for an easy and delicious meal.

Ingredients:

• 1 pork tenderloin (about 1 1/2 pounds), trimmed
• 1 tablespoon peanut oil
• 2 teaspoons Chinese five-spice powder
• Salt and pepper
• 1 tablespoon rice vinegar
• 1 teaspoon fresh ginger, grated
• 1 teaspoon mirin (sweet rice wine)
• 1 teaspoon soy sauce
• Juice from 1/2 lime
• 2 teaspoons toasted sesame oil
• Cooked rice and steamed or stir-fried broccoli (for serving)

Instructions

• Preheat your broiler. Cover a baking sheet with aluminum foil.
• Place the pork tenderloin on the baking sheet. Brush it with peanut oil. Sprinkle the five-spice powder all over the pork. Add salt and pepper to taste.
• Broil the pork, turning it once, until it’s golden and a thermometer reads 145°F in the thickest part. This should take about 15 to 20 minutes. Let the pork rest on a cutting board for 5 minutes.
• In a small bowl, mix rice vinegar, grated ginger, mirin, soy sauce, and lime juice. Stir in toasted sesame oil and season with salt and pepper.
• Slice the pork tenderloin. Drizzle with the ginger-soy sauce. Serve with cooked rice and steamed or stir-fried broccoli.

Grilled Pork Tenderloin with Guava Glaze and Spicy Orange Sauce

This recipe features pork tenderloin brushed with a sweet guava glaze while grilling, giving it a fruity taste. If guava jelly isn't available, you can substitute apricot jelly. The dish is completed with a zesty orange and chili sauce with a hint of cilantro for extra flavor.

Ingredients:

• 2 pork tenderloins (around 1.5 pounds each)
• 2 tablespoons canola oil
• Salt and pepper

For the Guava Glaze

• 1 cup guava jelly (or apricot jam)
• 1/4 cup Dijon mustard
• 1/4 cup orange juice
• Salt and pepper to taste

For the Orange-Habanero Sauce

• 2 tablespoons canola oil
• 1 small red onion, chopped
• 4 cloves garlic, chopped
• 1/2 cup lime juice
• 3 cups orange juice
• 1/2 habanero chili, chopped (remove seeds for less heat)
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon cumin seeds
• Salt and pepper to taste

Instructions

• Heat your grill to high.
• Brush the pork tenderloins with canola oil and season with salt and pepper.
• Reserve a few tablespoons of the guava glaze for later.
• Place the pork on the grill and cook for 4 to 5 minutes on each side. Brush frequently with guava glaze while grilling.
• Once cooked, remove the pork from the grill, brush with more glaze, and let it rest for 10 minutes.
• Slice the pork into 1/2-inch thick pieces.
• Drizzle with the orange-habanero sauce and serve immediately.

Make the Guava Glaze

• In a small bowl, mix guava jelly, Dijon mustard, and orange juice.
• Season with salt and pepper to taste.

Make the Orange-Habanero Sauce

• Heat canola oil in a small saucepan over medium-high heat.
• Add chopped onion and garlic, and cook until soft, about 5 minutes.
• Stir in lime juice, orange juice, and habanero chili. Bring to a boil and cook until the mixture is reduced by half.
• Add cilantro and cumin seeds, and season with salt and pepper to taste.
• Drizzle over the grilled pork.

Pork Tenderloin with Sugar Snap Pea Salad

Enjoy the breadcrumb coating on this pork because it adds great flavor and creates a light, crispy, golden crust on the tenderloin.

Ingredients:

• 3 tablespoons sliced almonds
• 1/4 cup chopped fresh parsley
• 2 tablespoons red wine vinegar
• 1 tablespoon plus 2 teaspoons Dijon mustard
• 1 small clove garlic, grated
• Kosher salt and freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 3 tablespoons breadcrumbs
• 1 large pork tenderloin (1 1/4 to 1 1/2 pounds), trimmed
• 1 pound sugar snap peas, trimmed
• 2 carrots, thinly sliced
• 1 large bunch watercress, trimmed

Directions:

• Position a rack in the top third of the oven and preheat to 400°F. Toast the almonds on a baking sheet for 6 to 8 minutes until golden. Let cool.
• Increase the oven temperature to 450°F. In a bowl, mix parsley, vinegar, 2 teaspoons mustard, garlic, 1/2 teaspoon salt, and a few cracks of pepper. Slowly whisk in the olive oil.
• Transfer 1 tablespoon of the vinaigrette to another bowl and mix in breadcrumbs. Place the pork on the baking sheet, season with 1/2 teaspoon salt and pepper. Brush with the remaining mustard and press the breadcrumb mixture onto the pork. Roast for 15 to 20 minutes until golden and the internal temperature is 145°F. Let rest for 5 minutes.
• In a microwave-safe bowl, combine peas and carrots with a pinch of salt and a splash of water. Cover with plastic wrap, pierce with a knife, and microwave for 3 to 4 minutes until tender. Let cool slightly.
• Toss the peas and carrots with watercress, toasted almonds, and the remaining vinaigrette.
• Now, you Slice the pork and serve with the salad.

Mushroom-Stuffed Pork Tenderloin

This pork tenderloin is filled with tasty bacon and mushrooms. Soak toothpicks in water before using them to keep the tenderloin together while cooking, so they don't burn.

Ingredients:

• 5 tablespoons olive oil, plus extra for brushing
• 4 slices bacon, chopped
• 8 ounces cremini mushrooms, thinly sliced
• Salt and pepper
• 1 clove garlic, finely chopped
• 1 tablespoon breadcrumbs
• 1/2 cup chopped fresh parsley
• 2 pork tenderloins (2 to 2 1/2 pounds total), trimmed
• 1/2 teaspoon grated lemon zest

Instructions:

Prepare the Filling:

• Heat 2 tablespoons of olive oil in a skillet over medium heat.
• Cook the bacon until crispy, about 8 minutes.
• Add the mushrooms, salt, and pepper; cook until mushrooms are soft, about 4 minutes.
• Stir in the garlic and cook for 1 more minute.
• Remove from heat, mix in the breadcrumbs and most of the parsley. Let the mixture cool.

Prepare the Pork:

• Soak 10 to 12 toothpicks in water.
• Rinse and pat dry the pork tenderloins. Butterfly them by cutting 1 inch deep along the length of each tenderloin, but don’t cut all the way through. Open them like a book.
• Cover with plastic wrap and pound with a meat mallet until about 1/2 inch thick, starting from the center.
• Spread the mushroom mixture over the tenderloins. Roll up each tenderloin tightly, starting from a long side. Secure with toothpicks.

Cook the Pork:

• Preheat the grill to medium-high and brush the grates with olive oil.
• Brush the pork rolls with olive oil, and season with salt and pepper.
• Grill, turning occasionally, until the center of the pork reaches 140°F, about 25 to 30 minutes.
• Let the pork rest on a cutting board for about 10 minutes.

Make the Parsley Oil:

• Mix the remaining olive oil, parsley, lemon zest, and salt and pepper in a bowl.
• Remove the toothpicks from the pork, slice, and top with the parsley oil.

Pork Tenderloin with Farro and Oranges

If you want to give your usual pork-and-rice meal a fresh twist, try using farro instead of rice. Farro cooks just like rice but has a slightly nutty taste. It goes really well with the other flavors in this dish.

Ingredients:

• 3 tablespoons olive oil
• 1 shallot, finely chopped
• 3/4 cup farro
• Salt and pepper
• 2 small pork tenderloins (12 ounces each)
• 2 teaspoons fresh rosemary, chopped
• 1 orange, cut into 8 wedges
• 1/3 cup dry white wine
• 1/2 cup chicken broth (low sodium)
• 2 teaspoons honey
• 2 cups radicchio (or escarole), chopped
• 1/4 cup fresh parsley, chopped

Instructions:

• Set your oven to 450°F (230°C).
• Heat 1 tablespoon of olive oil in a medium saucepan over medium-high heat. Add the shallot and cook until soft, about 2 minutes. Add the farro, 1/2 teaspoon salt, and some pepper. Stir in 1 3/4 cups of water. Bring to a boil, then reduce the heat, cover, and simmer until the farro is tender and the water is absorbed, about 25 minutes.
• Rub the pork tenderloins with rosemary, salt, and pepper. Heat the remaining 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat. Add the pork and orange wedges. Cook, turning occasionally, until browned, about 5 minutes.
• Transfer the skillet to the oven and roast until a thermometer inserted into the center of the pork reads 145°F (63°C), about 12 to 15 minutes. Remove the pork and oranges from the skillet and let them rest.
• Add the wine to the skillet and cook over medium-high heat, scraping up any browned bits from the bottom. Cook until the liquid is nearly gone, about 2 to 3 minutes. Stir in the chicken broth and honey, and simmer for about 2 minutes until slightly reduced.
• Mix the radicchio and parsley into the cooked farro.
• Slice the pork and serve it with the oranges and farro. Drizzle with the pan sauce.