Description: The tenderloin comes from the full pork loin. As the name indicates, the tenderloin is one of the most tender cuts of pork. Typically, pork tenderloin weighs between ¾ and 1 ½ pounds.
Pork tenderloin makes an elegant entrée for a small dinner party but also can be roasted or grilled whole for quick weeknight dinner. When sliced crosswise (like a loaf of French bread), the resulting medallions also may be sautéed.
Pork tenderloin has a mild flavor, so it’s best when prepared with an added spice rub, marinade, stuffing or flavorful sauce. To keep the tenderloin juicy, be careful not to overcook it.
- Tenderloin can be soaked in the marinade from a couple of hours to twelve hours or more. Be sure to store the meat in its marinade in the refrigerator during this period of time.
- To ensure doneness, check with a meat thermometer. A thermometer inserted into the thickest part of the cut should produce a temperature of 145 degrees Fahrenheit, followed by a 3-minute rest time.