Pork tenderloin is an underrated weeknight warrior. It is as lean as boneless, skinless chicken breasts and fairly affordable, too, especially when you consider how versatile and delicious it can be.
“I love that it is quick cooking and a blank canvas to permeate with any flavours I am craving,” said Alyse Whitney, a food writer and author of the cookbook Big Dip Energy.
It’s commonly referred to as the fillet mignon of pork, it is a long, slender cut of meat that is not to be confused with pork loin, which is shorter and thicker. Because the two shapes cook at different rates, they should not be used interchangeably. About 500g each, a single tenderloin will typically serve three to four people.
Some tenderloins will still have the silver skin - a grayish, shiny, tough connective tissue on the outside of the tenderloin. It can easily be removed with a sharp knife, though Whitney prefers to use kitchen shears, which she calls her “secret weapon for battling silver skin.”
Given its leanness, “The toughest part of cooking pork tenderloin is not making it tough,” Whitney said. As with all meat, the best way to determine doneness is with an instant-read thermometer. It is recommended to removing the protein from the heat source at 145 degrees and allowing it to rest for at least three minutes.
My favorite aspect of pork tenderloin - and pork in general - is its ability to serves as a blank canvas. “Pork can take on any flavour profile beautifully, and one of my go-to dishes is making something Vietnamese-inspired with the elements of nuoc cham: fish sauce, chilies, lime juice, and a little sugar or honey,” Whitney said.
Cooking a whole tenderloin it is best to briefly sear it in a hot pan on the stove before finishing it in the oven. Or it can be cooked on the stovetop, over medium heat. You could also roast it entirely in the oven, throw it on the grill or pop it in an air fryer.
Don’t sleep on this underrated protein, Whitney said: “It’s a weeknight workhorse and I always have one in the freezer for throwing together a meal on the fly.” Perhaps you should do the same.
Pan-Seared Pork Tenderloin With Tarragon
Total time: 40 mins
4 servings
This tarragon-scented pork tenderloin makes a surprisingly elegant option for a weeknight meal. You might want to stash it in your cook-for-unexpected-company file. Pork tenderloin cooks fairly fast, and even faster when you whack it into thin cutlets.
Serve with steamed broccolini and/or roasted potatoes.
Storage: Refrigerate for up to 4 days.
INGREDIENTS
One pork tenderloin, trimmed of any visible fat and quartered
Fine salt
Freshly ground black pepper
3 tablespoons unsalted butter, divided
1 large shallot, minced
3 cloves garlic, minced or finely grated
3/4 cup no-salt-added chicken broth
1/4 cup dry white wine
1 tablespoon fresh lemon juice
1 teaspoon granulated sugar
4 stems fresh tarragon, leaves picked and finely chopped, plus more for garnish
DIRECTIONS
Place each piece of meat between two sheets of plastic wrap and pound to a thickness of 1/4-inch. Pat each piece with towels, then season lightly on both sides with salt and pepper.
In a large pan over medium-high heat, melt 1 tablespoon of the butter, tilting the pan to coat it evenly. Add two of the pork cutlets and cook until browned and cooked through, 1 to 2 minutes per side. Transfer to a plate and cover loosely with foil to keep warm. Repeat with another 1 tablespoon of the butter and the remaining cutlets, transferring them to a plate once they're done.
Add the shallot and garlic to the skillet and cook, about 1 minute, until the garlic is fragrant. Add the broth, wine, lemon juice and sugar and stir to combine. Increase the heat to high, stir to dislodge any browned bits on the bottom of the pan and cook until the liquid has reduced by one-third, 3 to 4 minutes.
Add any meat juices that have accumulated on the plate of cutlets. Whisk in the remaining 1 tablespoon of the butter and the tarragon leaves and cook, stirring, until slightly thickened, about 1 minute. Remove from the heat and pour the sauce over the cutlets. Garnish with more tarragon and serve right away.
Substitutions:
Shallot - onion.
Wine - 1/4 cup chicken broth or 2 tablespoons white wine vinegar.
Tarragon - thyme, parsley or basil.