Pork Tenderloin Demystified

• The pork tenderloin comes from the loin region of the pig, and as the name suggests, is the most tender part of that cut of meat. While a loin roast may be sold as bone-in or deboned, the tenderloin is always boneless. This versatile cut can be cooked whole or sliced into medallions for a fast sautéed dish.

Marinade or Dry Rub

• Pork tenderloin has a very mild flavor that goes well with a wide variety of other flavors. If you don't have two to 12 hours to let the meat marinate, opt for the dry rub. Spicy or herbal flavors are most prominent when used as a rub, while fruity and sweet ones work best as a wet marinade. Either method will deliver intense flavor, whether you decide to bake or grill the pork tenderloin.

Oven Method

• Baking pork tenderloin in the oven is the simplest method to cook this cut of meat. Simply preheat the oven to 450 degrees Fahrenheit, place the tenderloin in a roasting pan, and cook for 10 minutes. Lower the oven temperature to 325 and let the meat roast for an additional 25 to 30 minutes or until the internal temperature reaches 145 degrees F. Remove the meat from the oven and let it rest for three to five minutes to allow the juices to redistribute throughout the meat. Avoid overcooking, which will cause the tenderloin to become dry and tough.

Grill Method

• Grilling is ideal for hot weather, when you do not want to turn on the oven. High heat is key to grilling pork tenderloin without letting it dry out. If you have a gas grill, turn the burners to their highest setting. If you have a charcoal grill, build your fire on one side of the grill. Grill the tenderloin on one side for seven minutes, then flip. Cook on the second side for six minutes. If you have a gas grill, turn the burners off and close the lid, leaving the tenderloin on the grill. If you have a charcoal grill, move the tenderloin to the cooler side of the grill and close the lid. Let the meat sit for an additional five minutes to finish cooking, then remove it to a platter and allow it to rest for another three minutes.