Pork tenderloin in the oven - 10 baked meat recipes

Since ancient times, when the survival of our ancestors depended on the results of hunting, meat symbolizes prosperity, confidence in a well-fed future, and well-being. Therefore, when preparing for a holiday, or wanting to feed your household a hearty and tasty meal, you need to know how to properly cook pork tenderloin in the oven.

The meat is baked in whole pieces, prepared into medallions or steaks. To make the pork juicy and soft, housewives use modern devices: foil and a sleeve, but sometimes they remember the old method and bake the meat in dough .

To ensure that preparing a delicious dish does not become a stumbling block, carefully read my tips.

1 How to deliciously cook juicy pork tenderloin in the oven
2 Pork tenderloin, baked in the oven in one piece
3 Pork tenderloin with potatoes in the oven
4 How to deliciously bake pork in foil
5 Video recipe for making medallions from tenderloin
6 Pork in pots with potatoes
7 Grilled pork tenderloin in lemon marinade
8 Pork in French - a very tasty recipe
9 Recipe for a delicious sirloin roll with prunes
10 Tenderloin stuffed with mushrooms, ham and cheese
11 How to cook accordion from tenderloin with vegetables

How to deliciously cook juicy pork tenderloin in the oven

Each of us initially encountered problems when baking meat in the oven. Burnt, overcooked and lost juiciness, not baked - these are the most common failures due to an inept approach to the process.

I’m sharing the most important subtleties that will help you avoid annoying mistakes.

If you want to bake the whole meat, in a large piece, choose the sirloin part of the carcass, the ham. It is advisable that the piece be at least 2-2.5 kg. weight. Then, even if the edges burn a little, the meat inside will be juicy. Larger pieces take too long to bake.
Do not cook immediately after removing the tenderloin from the refrigerator. Let the meat sit on the counter for about 2-3 hours so that the temperature inside the piece and in the kitchen has time to equalize. Then the piece will be evenly fried from the inside.
There is also no need to rush when the dish is ready. After baking, leave the piece alone for a while so that the juices inside have time to distribute evenly. Cover with a towel or foil and hold for 15-20 minutes.
Proper cutting of tenderloin is the key to success. Look carefully at the piece, find the line of grain and cut across it. This will make the meat much juicier and softer.
Many people, when they put a baking sheet in the oven, expect that the dish will turn out appetizing in appearance. A golden brown crust is an indicator of the housewife’s experience in baking tenderloin. It won't work out on its own. If you want to see a beautiful crust, do a couple of manipulations in advance. Fry the piece that fits in the frying pan a little, and then send it for further baking. If the tenderloin is too large, start cooking it first in a very hot place, heated to 220-250 o C. When a beautiful golden brown appears, reduce the temperature to 160-180 o C and finish cooking.
Take care of the marinade in advance. To make the dish very tasty, stuff the piece with garlic and lard. Pork meat loves honey and mustard. From herbs, choose rosemary, oregano, thyme, coriander. And here haste is inappropriate. Rub the pieces with seasonings the day before, preferably in the evening, then it will be perfectly saturated with aroma.

How to cook pork in the oven in foil?

To begin with, you should decide on the dish that you will make, as well as what meat to choose for it. Different parts of the pig carcass are suitable for baking, both pulp and meat on the bone.

A piece baked whole looks especially impressive on the table. Pork neck is ideal for its preparation, since it has many veins that give juiciness and tenderness to the dish.

To get tasty, juicy meat, it is very important to select and prepare the right marinade. Sauces based on lemon, onion, and mustard are best suited to pork meat. You should not leave the meat ingredient to marinate in enamel or metal containers.

If you have very little time to prepare food, make punctures and cuts in a piece of meat, this way it will soak in faster and absorb the flavors of the seasonings.

Whole piece of pork tenderloin baked in the oven

By preparing the tenderloin according to this recipe, you will master any type of roasting meat in the oven. The dish will decorate any holiday and can become the highlight of the meal. to bake the loin , one of the best parts of the pig, using this recipe You can find other baking options on another page.

You will need:

Tenderloin – 1.2 kg.
Garlic cloves – 10 pcs.
Lemon – 1.5 pcs.
Dijon mustard – 2 large spoons.
Olive oil – 3 tablespoons.
Salt - a tablespoon.
Rosemary – 0.5 tablespoon.
Pepper - the same amount.

How to bake:

Stuff the piece with garlic, make cuts along the entire tenderloin. Divide the slices lengthwise into 2-4 parts.
Squeeze the juice from the lemons, add mustard, rosemary, salt and pepper. Stir.
Place the meat in the marinade for at least 4 hours (ideally overnight). Turn the meat several times while marinating.
Transfer the meat to a baking sheet and cover with a sheet of foil. Bake for exactly one hour at a temperature of 190 o C.
Then remove the foil. Continue cooking for another 40 minutes until crust appears.
Remove the finished meat and cover with a towel. Leave to rest for 10 minutes. Then slice and serve.

Pork in foil, baked in a piece in the oven

This recipe for cooking pork in foil is suitable for when you have a large piece of meat on hand. It is not very convenient to bake it whole, as it takes a very long time to cook. Then try cooking pork using a method that doesn't cut the meat all the way through. So, it will be better and more evenly soaked in the marinade and will turn out very juicy and tasty. For this dish, any part that has a small layer of fat is suitable, with the help of which the pork will become even juicier.

Ingredients:

Pork – 1 kg
Garlic cloves – 5 pcs.
Mayonnaise – 1 tbsp. l.
Rosemary – 1 sprig.
Bay leaf – 3 pcs.
Ground black pepper – 2 pinches.
Salt – 3 pinches.

Cooking method:

At the beginning of cooking, quickly rinse the pork under running water so that it does not have time to absorb excess liquid. Then dry it with paper towels and transfer it to a cutting board. Using a sharp knife, cut the piece, leaving a couple of centimeters to the end.
We peel the garlic cloves and cut them into two halves, removing the core, which may have an adverse effect on digestion. Then we pass the cut cloves through a garlic press.
Rub the prepared meat well with salt, pepper, rosemary, garlic gruel and bay leaf.

Tip: if desired, you can add other spices to taste.

Soak the pork with the required amount of mayonnaise and marinate it in the refrigerator for a couple of hours.

Tip: try not to coat the meat too much with mayonnaise. Pork itself is fatty and if you add a lot of white sauce to it, the dish may turn out to be tasteless.

After the time has passed, wrap the pork tightly in foil and place it in an oven preheated to 200-220 C. Cook for 20-30 minutes, then reduce the temperature to 180-190 C and bake for another 50-60 minutes. When the time is up, take the package out of the foil and make a cut on its surface, then put it back in the oven for 15-25 minutes so that the meat is browned.

Tip: if you prefer more braised pork, then the last step can be omitted. So, the meat will cook in its own juices. For more roasted meat, let the pork sit a little longer.

We pierce the meat with a knife, checking it for readiness. If it is soft, then remove the pork from the oven.

The juicy dish is ready! Baked pork in foil can be served with any side dish and your favorite sauce. Eat with pleasure and pleasure!

Pork tenderloin with potatoes in the oven

The combination of pork and potatoes is a classic of the genre. This is a win-win cooking option, worthy even for a holiday table or for dinner with the family.

You will need:

Pork pulp -
Potatoes – 6-8 tubers.
Carrot.
Bulb.
Butter.
Milk.
Salt, hops-suneli.

Preparation:

Peel and cut the potatoes into thin slices.
Grate the carrots with large shavings. Divide the onion into rings. Cut the pulp into cubes.
Fry the meat in a frying pan until half cooked. Throw the carrots and onions into a separate frying pan and continue frying until the vegetables are browned.
Grease the pan with oil and make a pillow out of half the potato slices.
Place pieces of meat on top. Place a layer of vegetables on top. Scatter the spices and add salt.
Cover everything with the remaining potatoes. Arrange the pieces of butter.
Pour milk into the dish and wrap the pan in foil.
Place on the middle rack of the oven for 1.5 hours. Cooking temperature 220 o C.

How to deliciously bake pork in foil

Using foil guarantees that the meat will be incredibly juicy. This is a very successful baking option, since mustard and soy sauce will add a special originality to the taste. A few more variations of roasting ham can be found in an excellent selection of recipes on another page.

We take:

Meat – 700 gr.
Garlic – 0.5 heads.
French mustard – 15 gr.
Soy sauce - to taste.
Salt, pork seasonings, sunflower oil.

How to cook:

Make a marinade from the ingredients listed in the recipe (crush the garlic into a paste).
Brush the tenderloin on all sides and leave to marinate for an hour.
Then wrap in a sheet of foil and place on a baking sheet.
Oven temperature – 180-200 o C. Baking time – hour. Then unfold the foil and check the dish for doneness. If no pink juice comes out, return the meat to the oven for another 5-10 minutes until golden brown. If the meat is not ready, increase the cooking time.