Pork Tenderloin

A sauce of Dijon mustard and fresh parsley brings new life to the classic grilled pork tenderloin. Throw some asparagus on the grill and you have a whole meal.

The best method for truly juicy pork tenderloin is to first pan-sear it and then finish it in the oven.

We took the classic, beloved Chicken Marbella recipe from The Silver Palate Cookbook and made it weeknight-friendly by using quick-cooking pork tenderloin instead. 

Stash bags of these spice-rubbed pork tenderloin strips in your freezer to use to make family-friendly dinners.

Packed with the bright flavors of citrus and dill, this greens-and-grains dinner comes together fast. Peas and blistered cherry tomatoes add sweetness, while feta contributes salty tang.

An ancho chile spice mix serves double-duty in this dinner: it's the sweet and zesty rub for the tenderloin, and the seasoning for roasted squash and Brussels sprouts.

Braise pork and beets in a fragrant broth flavored with sauerkraut, lemon juice, and white wine. Then top the whole thing with a sprightly mix of walnuts and herbs.

Three levels of flavor-building means this customizable pork dinner can easily go from simple to next level.

Prepared green curry paste gives this simple, dinner party–worthy dish tons of complex flavor in very little time.

Use butternut squash two ways in this autumnal dinner: shaved into a Southeast Asian–inspired salad and roasted with pork until caramelized and tender.

During Easter time in Ireland, I love to whip up this easy dish for my family. My mom always has three other types of meat in the oven, usually a duck, a goose, and a turkey. Sometimes beef, too. So trying to find the space to make this meat ends up in an annual argument. Every. Single. Time. Just a snippet of Easter with the O’Keeffes.

Frozen cherries are the star in this vibrant pan sauce that comes together in minutes while the tenderloin rests.

Tender pork is roasted with rich, warmly spiced chutney so that the fruity condiment gets a chance to cook into the meat. The woody, sweet notes of the chutney are also great atop chicken, lamb, or duck—or just on a spoon, straight. Rhubarb is at its prime in spring so for a fall-friendly chutney, replace it with fresh apples and figs.

To sauté pork tenderloins, cut them into rounds (noisettes) about 3/4 inch thick, brown them over high heat, and then continue cooking them until they are firm to the touch. Here, they are served with a sauce made with prunes soaked in wine, a little meat glaze (if you have it), and some cream.

Fig trees love warmer climates. However, for the adventurous northern gardener, the best way to grow figs is in a container that can be placed outdoors in warm weather and then brought indoors to winter. The best variety of fig tree for a container is the Petite Negri fig. It's a small- to medium-sized black fruit with sweet, red flesh. If you have great weather, Mission figs are superb. The natural sweetness of figs goes well with pork tenderloin in this dish. If you like, use sturdy fresh rosemary branches (as from the Tuscan variety) for the skewers.

Roasting beets takes a bit longer than boiling them, but the time spent is well worth it for the resulting rich flavor. Using both the greens and the roots makes beets a great bargain.

A mortar and pestle make easy work of crushing whole spices and peppercorns, but you can also use the bottom of a skillet or even the flat side of a chef ’s knife, pressing down firmly and working on a cutting board. Choose apricots that are ripe but still firm so they can hold up under the heat of the grill; brush the apricots and pork with the glaze as soon as they come off the heat. The glaze also tastes great on other grilled meats.

Make the chile-lime marinade the day before, and let the pork marinate overnight before cooking.