Harissa-Honey Pork Tenderloin Recipe (2024)

FAQs

Is it better to sear pork tenderloin before roasting? ›

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.

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.

Pork tenderloin should be cooked for a short time in a hot oven to prevent it from drying out. Bake pork tenderloin in a 400-degree Fahrenheit oven for 20-25 minutes. The exact cooking time will depend on the size of the tenderloins and how long you seared them.

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.

This baked pork tenderloin recipe is perfectly juicy and melt-in-your-mouth tender. No searing is required, so it's fast and has minimal prep! It's ready in just over 30 minutes.

Season with salt and pepper: Just before cooking, sprinkle the meat with salt and pepper. Wait to do this until you're ready to actually put the meat in the pan, otherwise the salt draws moisture out of the meat and you'll need to pat it dry again.

If you're not confident in your cooking skills, there is one foolproof way to guarantee your pork ends up on the tender side, even if you cook it too long: Soak it in a brine or a marinade. According to Hazel, these kinds of preparations always produce the most tender outcomes.

Doing this will help the pork loin from becoming dry and tough. First, wait until your oven is preheated. Once your oven is at 400° F place the loin inside and cook for 10 minutes. After 10 minutes take the loin out and lower the oven temperature to 350 ° F and cook the loin for another 20 minutes per pound of meat.

How long to cook pork tenderloin in oven at 350? Cooking pork tenderloin in the oven at 350°F typically takes about 25-30 minutes per pound.

We recommend that you keep the BBQ LID CLOSED while grilling pork tenderloin, but this is optional or personal preference. Grill pork tenderloin on the barbecue for approximately 4 MINUTES AND 30 SECONDS A SIDE (15 minutes in total). Remember pork tenderloins have “three” sides.

Should you wash pork tenderloin before cooking? ›

Washing beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination. Some consumers think they are removing bacteria and making their meat or poultry safe.

Meat juices inside can not react when we cook cold meat. We need room temperature for a juicy and tender steak. If you want to cook a tasty, delicious pork tenderloin in your oven, keeping all the flavors, you need to take it out of the refrigerator one hour before.

Once thawed, remove your roast from the refrigerator at least one hour (but not more than two hours) before cooking to allow the roast to come to room temperature. Season your Beef Tenderloin Roast well.

While pork loin offers a larger size, robust flavor, and versatility in cooking methods, pork tenderloin boasts tenderness, lean meat, and a milder taste.

Brush the pork tenderloin with additional marinade, then bake in a preheated oven at 425°F for about 15-20 minutes, until the pork reaches a temperature of 145°F, then remove it from the oven. Cooking the pork tenderloin at the high temperature of 425 degrees F helps it cook quickly and prevents it from drying out.

You will first sear for a few minutes per side, then roast in the oven. 375℉ – Sear for 6-8 minutes; Oven roast for 20-23 minutes. 400℉ – Sear for 6-8 minutes; Oven roast for 18-20 minutes.

Should you sear beef tenderloin before cooking it? If roasting a tenderloin in the oven, you'll definitely want to sear it to get a golden brown crust. It doesn't take very long, and is so worth the effort.

It's not really necessary to sear your roast before cooking, but caramelizing the surface gives the cut an incredible depth of flavor, enhanced with the complex layers of nutty caramel and coffee-like bitterness that meat-lovers find delicious.

Pan searing is my favorite way to cook pork tenderloin to keep it from drying out. I've included a link to my recipe for Seasoned Salt, which made a great, flavorful rub, or you can use your favorite pork seasonings.