Everything About Pork Tenderloin

Pork tenderloin is a lean, boneless cut of meat that comes from the loin, which runs from the hip to the shoulder of the pig (it’s also the same place pork chops are from). You may also see this cut labeled as pork fillet or pork tender; it’s always sold whole, averaging about one pound. And as its name implies, this is the most tender cut of pork.

Pork tenderloin is a lean cut, with very little fat. It’s ideal for weeknight dinners since it’s quick-cooking and lends itself to a variety of cooking methods.

1. Roast it in the oven.

This is the go-to method for cooking tender, juicy pork tenderloin with a wonderfully seared crust. It starts with a quick sear on all sides, in a super-hot skillet on the stovetop, and then the tenderloin goes into the oven until the meat is cooked through.

2. Wrap it in bacon.

A riff on our classic roast pork tenderloin, this version ups the ante with a bacon blanket carefully secured around the meat before cooking. The extra fat gives the overall flavor a big boost. This weeknight-friendly method starts with a sear on the stovetop, and is then cooked through in the oven.

3. Cook it on the stovetop.

Sliced into round medallions or cut into chunks, pork tenderloin can also be seared and cooked entirely on the stovetop.

4. Stir-fry it.

Because of its lean, quick-cooking nature, pork tenderloin lends itself to stir-fries. Start by cutting the tenderloin into 1/2-inch rounds, and then slice each piece into two to three strips.

5. Grill it.

Pork tenderloin also excels at being cooked on the grill. Cooked over medium-high heat, this method takes just six to eight minutes per side.