7 Ways with Pork Tenderloin

Pork tenderloin comes from the sirloin (the back part of the loin) and is the leanest and most tender cut of pork. It’s a meat that’s very compatible with many flavors and popular in a number of cuisines. Because pork tenderloin is so lean, it’s important not to overcook. Cook it to 145 degrees F or until the pork has a pink tint. Let it stand for 5 to 10 minutes to reabsorb the juices.

A satay is a popular Indonesian-style dish featuring meat that’s cut into thin strips and threaded onto skewers, grilled, and served with a spicy peanut sauce. It’s typically served as an appetizer, but is certainly hearty enough to be a main dish.

Take pork tenderloin to the Caribbean by brushing it with a spicy mixture of lime juice, ginger, allspice, cinnamon, nutmeg and pepper before you grill. Serve the slices of pork over fresh greens, and top with chopped pineapple and mango.

Double your pork pleasure by wrapping strips of bacon around seasoned pork tenderloin before baking. With only three ingredients, it might become your go-to pork recipe for weeknight dinners as well as entertaining.

Lean strips of pork tenderloin are perfect for a stir-fry because the thin slices of pork cook in less than 5 minutes. Serve the Asian-flavored pork and broccoli mixture over steamed rice for a one-dish meal.

Pork tenderloin is an easy option for a holiday meal. In this recipe, slices of pork tenderloin are browned in a skillet and simmered in a mixture of onions and dried cranberries.

To make a pork tenderloin roulade, slice the whole pork tenderloin in half lengthwise, but don’t cut all the way through. Flatten out the pork and fill with a mixture of goat cheese, shallots and onion. Roll up the pork, tie with twine and grill for a company-worthy entrée.

Go rogue and use pork tenderloin in your next pot pie instead of chicken. In place of a traditional pastry pot pie crust, this pot pie is a Southwestern-style dish featuring a corn pudding crust, plus black beans, poblano chiles, cumin, and cilantro.