3 tips to cook a juicy pork tenderloin!

Cooking the perfect pork tenderloin can be a rewarding experience, yielding a juicy and flavorful main course that’s sure to impress. Here are three expert tips to ensure your pork tenderloin turns out perfectly every time. Before we get to the three steps we must start with the right cut of meat. learn more about our pigs or maybe see our online store!

How to season your pork tenderloin!

The key to a flavorful pork tenderloin is in the seasoning. A good rub or marinade can make a significant difference. Season your tenderloin with a mixture of salt, pepper, garlic, and your favorite herbs or spices. For best results, season the meat at least an hour before cooking or, better yet, let it marinate overnight. This allows the flavors to penetrate deeply, resulting in a more flavorful and tender dish.

Pro Tip: For a unique twist, try using a mixture of brown sugar, paprika, and a hint of cayenne pepper to add a touch of sweetness and heat.

How to not overcook your pork tenderloin!

Tenderloin is a lean cut of meat especially from commercially raised pigs. Ours unlike the ones raised in barns are completely pasture-raised. This allows plenty of exercise which makes a more tender cut of meat. Pork needs to have an internal temperature of 145 degrees taken at the largest part of the cut. Once this is reached pull the tenderloin off the heat. I know it's tempting to leave it on there for just a little longer but your actually doing it a disservice let it rest for about 3-5 minutes. This resting period allows the juices to be redistributed, ensuring a juicy and tender result.

Pro Tip: If you’re cooking the pork in the oven, sear it in a hot skillet first to create a nice crust. Then finish cooking it in the oven until it reaches the desired temperature.

Let your tenderloin rest!

Resting is crucial for any meat, but especially for pork tenderloin. After cooking, let the tenderloin rest on a cutting board covered loosely with foil. This helps the juices settle into the meat, making each bite succulent and flavorful. A good rule of thumb is to rest the meat for about 3-5 minutes. Cutting into the meat too soon can cause the juices to run out, leaving you with a dry tenderloin.

Pro Tip: While the meat is resting, you can use the pan drippings to create a quick and delicious sauce. Just add a splash of chicken broth or wine to the pan, scrape up any browned bits, and let it reduce to your desired consistency.

By following these tips, you’ll be well on your way to mastering the art of cooking pork tenderloin. Enjoy the rich, savory flavors that only a perfectly cooked tenderloin can provide, and impress your family and friends with your culinary skills! 

What to do with that pork roast!