Recipe: Ina Garten’s Cider-Roasted Pork Tenderloins with Roasted Plum Chutney (2024)

FAQs

How to cook pork tenderloin James Martin? ›

Method. Place a frying pan, large enough to fit the pork loin, over a high heat. Rub the loin in a little oil and season well. Sear the loin on all sides, around 4–5 minutes, until caramelised, then lift out of the pan and place in a deep glass or ceramic dish.

Center-Cut Loin Roast: This popular boneless roast is juicy, tender, and evenly shaped with somewhat less fat than the center-cut rib roast. We prefer the more flavorful boneless blade-end roast, but the two cuts can be used interchangeably. Make sure to buy a center-cut roast with a decent fat cap on top.

Are there any other good ideas for what I should do with about 3 pounds of dry, overcooked pork? Editor: Allison, overall, my suggestion would be to dice or shred it extra-fine and use it in places where its texture will be less of a problem: Breakfast burritos, cheesy pasta casserole, omelets, and soups.

Sear + Roast

This cooking method is a surefire way to make moist and juicy pork tenderloin without much fuss. Searing the meat first gives it that golden-brown crust before a quick roast in the oven finishes it off. It's an easy, crowd-pleasing meal for any night of the week.

At 400 degrees F, a 1-pound pork tenderloin will cook in 8 to 10 minutes after being seared on the stove. Unlike tough, fatty cuts of meat (like the shoulder used for Slow Cooker Pulled Pork), leaner cuts like pork tenderloin do not become more tender the longer they cook.

The names may be almost the same, but pork loin and pork tenderloin are different cuts of meat. A pork tenderloin is a long, narrow, boneless cut of meat that comes from the muscle that runs along the backbone. A pork loin is wider and flatter, and can be a boneless or bone-in cut of meat.

Pork tenderloin may be the trimmest of them all, but the loin cuts, including pork chops and roasts, are the next leanest with 147 calories and a smidge over 5 grams of fat per 3-ounce serving.

boiling water trick

This helps to prep the skin to crackle as its now "pre-cooked" so to speak. Make sure to pat dry with paper towel to further dry afterwards.

Tenting can be suitable for some cuts of meat, but if you want a crunchy crust on your roast, then it's best to leave it uncovered. If you notice that the roasted pork is browning too much, you can lightly cover it with aluminum foil. However, do not cover it for the last 5-10 minutes in the oven.

Should you oil pork before roasting? ›

Drizzle the olive oil over the pork rind and the meat, rubbing it in with your fingers for best results (if you need more oil, add more). Season the rind with a generous amount of sea salt (about 1 tablespoon). Transfer pork to a roasting dish and roast for 50 minutes, or until the rind crackles.

Pan fry pork fillet in 1 tbsp oil for 4-5 minutes to seal the meat on all sides. Transfer to the oven and cook for 5 minutes per 100g.

How do you make pork soft and tender? Soak your pork in a salt-based brine before cooking it using your desired method. Pork chops need to soak between 12–24 hours, an entire pork tenderloin needs to soak for 6–12 hours, and an entire pork loin requires 2–4 days of soaking.

Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop. Even a quick 30-minute brine (or up to four hours) makes a big difference. It's not strictly necessary — you can still use this method to make great pork chops even without brining — but if you have some extra time, I recommend it.

The size and structure of a tenderloin make it perfect for cooking quickly on high heat. You want to be able to brown the outside while still keeping it a little pink on the inside.

No matter the cut, pork should be cooked to an internal temperature of 145 to 160 degrees Fahrenheit. Pork tenderloin is considerably smaller and leaner than pork loin, which means it cooks more quickly.