If you haven't cooked pork tenderloin in a while, you are missing a real treat. When cooked correctly, pork tenderloins are moist and tasty. Tenderloins also cook relatively quickly and are lower in fat than many other pork meat cuts. In fact, according to the National Pork Board, cooked pork tenderloin contains slightly less fat than a piece of cooked skinless chicken of the same weight.

Cooking Pork Tenderloins

Use a meat thermometer when cooking pork tenderloin so that you can get the right degree of "doneness." Since pork tenderloins are usually "thin" cylinders, this meat cut is easy to overcook. You have several different choices about how well-done that you would like your pork to be.

If you like your pork a little pink, cook the tenderloin to 145 degrees Fahrenheit and then let the meat sit for about 5 minutes. If you lean towards a less rare piece of tenderloin, remove the meat from heat when the temperature reaches 150 degrees. Serve after the pork sits for 5 minutes for a juicy, tender meal. For well-done pork, let the temperature reach 155 degrees and remove from the heat. The meat should still sit for about 5 minutes or until the thermometer reaches 160 degrees.

Roast Pork Tenderloin with Garlic and Rosemary Recipe

(Recipe adapted from Allrecipes.com)

2 lbs Pork Tenderloin

3 cloves of minced garlic (or 3/8 teaspoons garlic powder)

1 tablespoon of fresh chopped rosemary leaves or 1 teaspoon of dried rosemary

1/2 teaspoon onion powder

1/4 cup extra virgin olive oil

1/2 cup dry white wine

Salt and pepper as preferred

Preheat oven to 350 degrees.

If you are using dried spices, mix all the spices together. If using a combination of fresh and dried spices, crush the spices together using a mortar and pestle if possible. Cut slits into the top of the tenderloin using a knife. Rub the spices into the slits. Coat the outside of the tenderloin with the olive oil, adding any leftover spices that you may have. Bake for 1 1/2 to 2 hours, depending on the temperature/doneness that you prefer. Add the wine to pan juices and mix over heat. Serve juices over your tenderloin.

Pork Tenderloin with Cola Sauce Recipe

(Recipe adapted from WashingtonPost.com)

2 lbs pork tenderloin

2 tablespoons unsalted butter

24 ounces of Cola or two 12-ounce cans

Salt and pepper to taste

Cut the tenderloin into 1/2 to 3/4 inch rounds. Add the butter and olive oil into a heavy skillet over a medium heat and cook until the combination starts to sizzle. Place the pork medallions into the pan. The medallions should cook 4 to 5 minutes on each side until the sides are browned. Remove the pork from the pan, place on a plate and cover with aluminum foil to keep warm. Add the cola to the juices in the skillet and stir hard to combine the cola, juices and brown bits in the pan. Bring the combination to a boil and boil for about 20 minutes until you have reduced the liquids to about 1/2 cup. Add any juices from your holding plate to the pan and stir. Remove the skillet from the heat, add the pork slices, turn repeated until the meat is coated with sauce and serve.

Barbequing Pork Tenderloin Recipe

Pork tenderloin is easy to barbeque. You can barbeque tenderloins as is or cut them into medallions for single servings. If you prefer, you can prepare your coals by pushing them to the side and place your pork tenderloin over the area next to your coals to barbeque your tenderloin indirectly until the pork reaches your desired temperature. You can simply add salt and pepper to taste and serve.
However, if you would like to put in a little more effort into your meal, you might enjoy trying the following grilled pork recipe that uses simple ingredients and won't take much longer to prepare than the barbeque method listed above.

(Recipe adapted from Recipescooks.com)

1 or 2 pork tenderloins equaling about 1 1/2 lbs

2 cloves of minced garlic

1 teaspoon dried onion powder

4 tablespoons of grated ginger or 1/2 teaspoon of dried ginger*

2 tablespoons of soy sauce, regular or low sodium as preferred

2 tablespoons of sesame oil

2 cups chicken broth, regular, reduced or low-sodium as preferred

Salt and pepper as preferred

Mix all of the ingredients together except the tenderloin and pour into a bowl or a sealable bag. Add the tenderloin and turn to coat. If you are using a bowl, cover the bowl with plastic wrap to seal. Place in your refrigerator for 2 to 24 hours according to your preferences, turning the tenderloin occasionally to ensure coating.

Prepare your grill. Remove your tenderloins and toss out the marinade. When the coals are medium-hot, place the tenderloins on the grill and turn occasionally. It should take 15 to 25 minutes for the tenderloins to be cooked depending on how well-done you prefer your meat.

*Dried ginger has a different flavor than fresh ginger. If you can't find fresh ginger or this is a last-minute meal, using a smaller amount of dried ginger is a fine alternative.

(Recipe adapted from GroupRecipes.com)

Sometimes you need to have dinner ready when you get home. This is a recipe that you can easily prepare ahead of time so that you can enjoy it when everyone gets home from a long day of work or school.

2 lbs pork tenderloin

1 cup dry red wine

3/4 cup water

1 package dried onion soup mix

3 tablespoons minced garlic

3 Roma tomatoes chopped

Salt and pepper to taste

Place the tenderloin, wine, onion soup mix, salt, pepper and water into your slow cooker and turn the tenderloin until the meat is coated. Place the garlic and tomatoes on top of the tenderloin as much as possible. Cover and cook on slow for 4 to 6 hours.

Don't forget about leftovers. You can make yummy sandwiches or whip up some quick stir fry. Be creative and have fun.

Enjoy!