Best Juicy Pork Tenderloin Recipes

JUICY BALSAMIC-GLAZED PORK TENDERLOIN WITH GARLIC AND THYME

Steps:

• Preheat oven to 375 degrees.
• Trim any excess fat, and rinse pork under cold water, set on paper towels and pat dry.
• Season all sides with salt and pepper to your own taste.
• Heat oil in large frying pan over medium-high heat. Get the pan nice and hot!
• Place pork into pan, and brown/sear on all sides, don't forget the ends. About 2-3 minutes per sides, if your pan is very hot. Check so you don't burn it or under sear it.
• Remove pork from pan and set on a plate.
• Turn down heat to medium, and add the balsamic vinegar.
• Using a plastic spatula, scrape any bits off of the bottom of the pan, that's the good stuff!
• Stir in dark brown sugar (can sub regular brown sugar, but dark is better), using spatula and keep scraping the bottom and stirring the sauce constantly. Don't worry, it's very easy.
• Do this for about 2-3 minutes til sauce has reduced and is thickened a little. Just don't do it too long, because it still has to bake and you don't want to end up with burnt tar to roof your house with!
• Turn heat off.
• Place pork back into the skillet and turn several (4-5) times to coat/glaze all sides, ending with it bottom-side up.
• Sprinkle bottom side evenly with 1/4 teaspoons (half) the thyme, using your fingers crushing it as you sprinkle.
• Sprinkle with half the garlic powder, (1/4 teaspoons also).
• Place pork, newly seasoned-side down into (greased) shallow roasting or baking dish.
• Now season the top the same way.
• Pour remaining glaze over pork.
• Let rest 10 minutes, and keep re-glazing with the sauce in the pan. (Just tilt the pan and spoon it over.).
• Place in oven and roast for 30-35 minutes. (35 if slightly larger).
• Remove from oven, loosely cover with foil, and let rest for 10-15 minutes.
• This gives you time to heat up that corn or green beans!
• Remove pork from baking dish to platter, slice and plate.
• Stir pan juices and pour over slices. (Don't scrape the bottom or any super thick parts, though, just mostly the juices).
• And serve! :).
• *Tip: If wanting to serve roasted potato wedges with this, bake them right along with the roast (seperate dish!) for 45 minutes uncovered. It will all get done at the same time with the resting time of the pork! HTH! :).

TENDER AND JUICY INSTANT POT® PORK TENDERLOIN

Steps:

• Stir hot water and tomato bouillon in a small bowl until dissolved.
• Mix garlic powder, oregano, thyme, salt, and cayenne pepper together in a small bowl. Rub seasoning all over pork tenderloin until coated.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and heat until shimmering, 3 to 5 minutes. Add smashed garlic and cook until fragrant and oil is infused with garlic flavor, 1 to 2 minutes. Transfer garlic to a small bowl.
• Add pork tenderloin to the pot and cook until browned, about 2 minutes per side. Pour tomato bouillon into the pot and bring to a boil while scraping any browned bits of pork off the bottom of the pan with a wooden spoon. Add garlic cloves back to the pot.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. As soon as the pressure pin drops, unlock and remove the lid. Lift out tenderloin and cover with 2 layers of aluminum foil; allow to rest for 3 minutes before slicing. After resting, pork should be slightly pink in the center and an instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Meanwhile, mix cold water and cornstarch together in a small bowl to make a slurry. Add slurry to the Instant Pot®. Select Saute function and simmer until sauce has thickened, about 3 minutes. Drizzle sauce over sliced pork.

JUICY BALSAMIC, GARLIC & THYME PORK TENDERLOIN

Steps:

• 1. Preheat oven to 375 degrees. Trim any excess fat, and rinse pork under cold water, set on paper towels and pat dry. Season all sides with salt and pepper to your own taste. Heat oil in large frying pan over medium-high heat. Get the pan nice and hot! Place pork into pan, and brown/sear on all sides, don't forget the ends. About 2-3 minutes per sides, if your pan is very hot. Check so you don't burn it or under sear it. Remove pork from pan and set on a plate. Turn down heat to medium, and add the balsamic vinegar. Using a plastic spatula, scrape any bits off of the bottom of the pan, that's the good stuff! Stir in dark brown sugar (can sub regular brown sugar, but dark is better), using spatula and keep scraping the bottom and stirring the sauce constantly. Don't worry, it's very easy. Do this for about 2-3 minutes til sauce has reduced and is thickened. Just don't do it too long, because it still has to bake and you don't want to end up with thick burnt tar to roof your house with! Turn heat off. Place pork back into the skillet and turn several (4-5) times to coat/glaze all sides, ending with it bottom-side up. (Fat side is bottom for this one.) Sprinkle bottom side evenly with 1/4 teaspoon (half) the thyme, using your fingers crushing it as you sprinkle. Sprinkle with half the garlic powder, (1/4 teaspoon also). Place pork, newly seasoned-side down into (greased) shallow roasting or baking dish. Now season the top the same way. Pour remaining glaze over pork. Let rest 10 minutes, and keep re-glazing with the sauce in the pan. (Just tilt the pan and spoon it over.)Place in oven and roast for 30-35 minutes. (35 if slightly larger). Remove from oven, loosely cover with foil, and let rest for 10-15 minutes. This gives you time to heat up that corn or green beans! Remove pork from baking dish to platter, slice and plate. Stir pan juices and pour over slices. (Don't scrape the bottom or any super thick parts, though, just mostly the juices). And serve!
• 2. *Tip: If wanting to serve roasted potato wedges with this, bake them right along with the roast (seperate dish!) for 45 minutes uncovered. It will all get done at the same time with the resting time of the pork! HTH! :)Enjoy!! :)

JUICY PORK TENDERLOIN

Steps:

• Mix all (except cornstarch) ingredients and rub mixture into loins.
• Refrigerate 2-4 hours or overnight.
• Place on rack in pan and roast at 350 for 35 to 45 mins or until juices run clear.
• let stand 10 mins then slice into medallions.
• pour pan juices into sauce pan and add cornstarch.
• cook sauce for one minute more till thick.
• Watch pan juices as it cooks as sometimes I add a little water as it cooks for more sauce.

EASY JUICY PORK TENDERLOIN

Steps:

• Dissolve 1/2 cup salt and sugar with water in large bowl.
• Submerge pork, cover with plastic wrap and refrigerate for 1 hour.
• Mix remaining ingredients in a teacup and let sit at room temperature.
• I've substituted Italian seasoning for the herbs and it works very well.
• Rinse roast under cold water and pat dry with paper towels.
• Rub herb mixture over entire pork loin.
• Place in loaf pan and cook at 325F for 90 minutes.
• Tent pork and let rest for 10 minutes.
• Slice and serve with stuffing or mashed potatoes and gravy.