Perfect Pork Tenderloin
Think of this refreshing salad as a deconstructed spring roll: cool rice noodles, crisp vegetables, and a sweet-and-spicy vinaigrette instead of a dipping sauce. Top it all off with savory stir-fried pork. Look for brown rice noodles on the Asian foods aisle of your supermarket or in your local Asian market. We love that they offer up whole-grain goodness, and, once cooked, they’re pretty much indistinguishable from white rice noodles. If you're unfamiliar with fish sauce, you'll find it on the Asian foods aisle, too. We find it to be indispensable in the kitchen, lending savory depth to all kinds of dishes; try a splash in meatloaf or burgers; guacamole; meat or chicken marinades; or spaghetti sauce.
Apricot-Mustard Glazed Pork Tenderloin
Orange-Teriyaki Pork Tenderloin
Homemade teriyaki sauce is much fresher and more vibrant than bottled sauce and makes for a delicious sweet-salty glaze on lean pork tenderloin. Mirin lends this sauce a rich flavor; it’s a sweet rice cooking wine that you'll find near the rice vinegar on the Asian foods aisle. If you can't find it, you can substitute sweet Riesling, dry or cream sherry, or sweet marsala wine. It would be a shame to let any of that luscious sauce go to waste; serve over a bed of brown rice to soak it all up.
Smoky Pork Tenderloin with Roasted Sweet Potatoes
Spanish Pork with Apple-Citrus Salsa
Spicy North African Pork Tenderloin
Baja Pork Stir-Fry
Pork Medallions with Spring Succotash
Apricot-Glazed Pork Kebabs
Tacos Al Pastor with Grilled Pineapple Salsa
Grilled Pork Salad
Cheese and Pear Pork
Pork with Figs and Farro
A simple stuffing of nutty, whole-grain farro and sweet, fruity figs makes this dish a prime candidate for fall entertaining. Warm spices add a unique, cozy twist to juicy pork tenderloin, making this a hearty, filling dish with only 200 calories per serving. Substitute dates or dried apples in place of figs, and toss in a handful of toasted walnuts or almonds into the whole-grain stuffing mix if you like a bit of crunch. Serve over a large, leafy green salad and with a fruity red wine (try a Grenache or Syrah) for a simple-yet-elegant evening meal that'll warm you from the inside out.
Pork Tenderloin with Orange Compote
Pork and Asparagus Stir-Fry
Pork, Bean, and Escarole Soup
Caribbean Grilled Pork Tenderloin with Grilled Pineapple Salsa
Sweet and Tangy Glazed Pork Tenderloin
Pan-Roasted Pork Tenderloin and Peppers
This dish comes together in just one pan, making for quick clean up and tons of flavor as the elements build on each other. Corn starch gives the sauce a little thickness and high glossy shine. While some folks are anchovy-averse, they're a wonderful addition to dishes like this because they add meaty, umami flavor to veggies without tasting fishy. Anchovies are often a secret ingredient in some of the most delicious marinara sauces. Round out the meal with a creamy polenta spiked with Parmigiano-Reggiano cheese, and be sure to ladle a little sauce over it, just as you'd put gravy over mashed potatoes.
Spiced Pork Tenderloin with Roasted Potatoes and Green Onions
Pork Tenderloin Medallions with Blistered Broccoli Rabe
Roast Pork Tenderloin with Spicy Apricot Jam
Grilled Pork Tenderloin with Orange-Sesame Asparagus and Rice
Chile-Orange Glazed Pork Tenderloin
Orange marmalade is the surprising hero in this easy weeknight dinner. The fruit spread already has a lot going for it as the basis of a sauce—it’s thick, it’s sweet, and it’s pleasingly bitter. Add apple cider vinegar for tang and adobo sauce from a can of smoky chipotle chiles, and you have a delicious concoction that’s destined to go into regular rotation. The sweet-tart-smoky flavor goes perfectly with pork tenderloin (and the accompanying roasted sweet potatoes), but it would also complement pork chops, roasted chicken thighs, or lamb chops.
Indiana Pork Tenderloin Sandwiches with Creamy Corn Relish
Pork Tenderloin with Roasted Cherries and Shallots
Roasted Pork Tenderloin Tacos
Figgy Pork Tenderloin Sandwiches
Sweet figs and their delicate floral notes complement the meaty, grilled flavor of the pork tenderloin for a sandwich that is great for picnics and other make-ahead moments. The tenderloin can be made up to two days in advance and the vinaigrette as much as up to five days ahead. The vinaigrette, tossed with the lettuce that tops this sandwich, is a mix of fruity-tangy and mildly sweet flavors from red wine, dijon, and agave nectar. If you don't have any agave on hand you can substitute honey or pure maple syrup. If figs aren't in season, you can still make this dish. Substitute slices of fresh pear or apricot—the flavors are different, but either fruit will complement the other ingredients in this sandwich. If you have leftover pesto, spoon it into ice cube trays and freeze until solid. Then pop the cubes out of the tray and store them, frozen in a ziplock plastic bag to stir into soups or sauces.
Pancetta-Wrapped Pork Tenderloin
This recipe opens up a myriad of dinner and lunch possibilities. Serve it grilled and topped with the cantaloupe–red pepper salsa, as we do here, or save it (or the leftovers) for sandwiches. You can also serve the meat thinly sliced and cold over a bed of mixed lettuce greens and slices of fresh peaches drizzled with lime juice and olive oil. Pancetta is an Italian bacon and, like American-style bacon, is made from the pork belly; unlike bacon, it isn't smoked. Instead, pancetta is cured with salt and spices. You can find pancetta in Italian food markets and at many grocery markets. If you wish, you can substitute American-style bacon, but be aware that the smokiness of the of the bacon will translate into the overall dish. For a shortcut, purchase prepared fresh salsa from the market and augment it with diced cantaloupe. Add in jarred roasted red pepper too if you wish.
Pork Tenderloin and Cannellini Beans
Pork Tenderloin Paprikash with Egg Noodles
Spiced Pork Tenderloin with Sautéed Apples
This one-dish pork tenderloin entrée is perfect for fall. Sweet spices coat lean pork tenderloin, while apples get a savory treatment with shallots and thyme. We use a cast-iron skillet, which evenly conducts heat and keeps the pan hot so that the pork and apples can each get a good searing and lots of caramelized flavor. The tenderloin, sliced into medallions, will cook quickly, so keep a close watch: Overcooking will quickly dry out and toughen this lean cut. Because the dish is ready in 20 minutes, it's essential to have everything on hand and a game plan before you start cooking: Slice the apples before you begin and keep them from browning by tossing the slices with a few teaspoons of lemon juice and cover with plastic wrap. Shallot's papery skin can be a little stubborn to remove, you can sometimes find them pre-peeled in the produce department or soak them in boiling hot water for two to three minutes to make the skins easier to remove. Have a plate and a piece of aluminum foil ready to tent over the meat to keep it warm while the apples cook.