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31 recipes with pork tenderloin, one for each day of the month

22 mayo, 2021

There is no doubt that this tender and cheap cut we all like a lot. Either the white or Duroc pork tenderloin or the Iberian pork tenderloin, at Directo al Paladar we have prepared it in many ways. Today we collect these 31 recipes with pork tenderloin, one for each day of the month, so that you have them on hand for when you want to cook with this ingredient. Surely among all of them, you will find good inspiration and above all variety.

Both doing the whole piece like cutting it into medallionsIt is a very versatile meat that works well on the grill, in the oven, on the grill, on skewers or even in stews in which it is cooked short. As you already know, The only downside to this meat is that if it is overcooked, it dries out and loses its juiciness..

Practical guide: cutting the tastiest Iberian pork cuts (and in which recipes you can use them)

Three easy and quick baked recipes, to eat well without messing up

A) Recipes with grilled pork tenderloin

1. Iberian pork tenderloins lacquered with sesame

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We start by cutting the pork tenderloin into two-centimeter-thick medallions, reserving the ends for future preparations. We put the medallions in a soup plate and cover them with three tablespoons of our multipurpose meat sauce or another sauce of our choice, letting them marinate for 30 minutes. We put a frying pan to heat and when it is very hot, we put the medallions slightly drained on it, letting them caramelize on the outside. When we turn the meat, add a tablespoon of the sauce and let it lacquer the surface of the medallions. Once the medallions are well browned, we transfer them to a plate with sesame seeds and let them soak on one side. We place the medallions on the serving plate with some french fries and collect the excess sauce that was left in the pan and draw a line on the medallions.

Full recipe here

2. Pork tenderloins with broad beans

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  • Ingredients: Pork sirloin, 1 whole piece cut into medallions 500 g of fresh beans, Salt and mixed lettuce for garnish
  • Elaboration: The important thing with this tender meat is to ensure that it does not dry out, so the ideal is not to cook it too much. For this recipe, we start with the broad beans. If you use fresh beans like me, you take them out of the pod, cook them for 8 minutes in salted water and then repel them, obtaining green beans that are especially tender. Simpler impossible. After repelling them, we sauté them in a pan for a couple of minutes. While they are done, we cut the pork tenderloin into slices or medallions of one cm thick and we pass them through the grill for a minute on each side with very high heat, adding some crystals or salt flakes. Finally, we put the beans in the pan or griddle where the pork tenderloin has been cooked, we sauté the whole for a minute to integrate all the flavors and prepare it to serve with a salad garnish.

Full recipe here

3. Pork tenderloin with orange

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  • Ingredients: 1 pork tenderloin, 200 g of onion, 3 oranges, flour, salt and pepper.
  • Elaboration: We squeeze the juice of the oranges, we go through a strainer to remove any possible skins and we reserve. We peel the onion and cut it into julienne. We clean the sirloin, removing the tendons with a sharp knife. Cut into medallions about two centimeters thick. Season with salt and pepper and lightly flour. Heat a little oil in a pan and mark the sirloin medallions over high heat, one minute -or less- on each side. Remove and in the same pan, poach the onion over low heat, adding a little more oil so that it does not stick to the bottom. When it starts to turn translucent, after about eight or nine minutes, we season and place the pork medallions on top. We water with the orange juice and cook, covered, for 10 minutes. After this time we remove the meat, crush the sauce and pass it through a fine Chinese. We return the sauce to the pan and cook over high heat for five minutes so that it thickens. We test the point and add salt and pepper if necessary. We can thicken the sauce with a little cornmeal and give it a creamy point by adding a little liquid cream, but this is optional. We serve the medallions with the sauce on top and the garnish that we like the most.

Full recipe here

4. Pork tenderloin in tacos with artichokes and cheese sauce

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  • Ingredients: 300 gr of pork tenderloin, 120 gr of semi-cured cheese, 100 ml of wine, 100 ml of water, 1 tomato, cooked artichokes
  • Elaboration: We cut the tips of the sirloin and save them for another recipe, – for example for a pasta dish or to prepare some spicy meat skewers – and the rest we cut into thick medallions that we later cut in half. We clean the artichokes well, rub them with lemon and cook them for a few minutes until they are tender. Then we drain them and cut them into quarters. Once cooked, they can be frozen and saved for another occasion or like today, to serve as a garnish. To make the cheese sauce, we put the water and the white wine in a saucepan and bring it to a boil. Add the pieces of cheese and let it cook for a few minutes. Then we blend until obtaining a creamy sauce texture. If necessary, we return to the fire so that it is well fluid. We make the grilled pork tenderloin tacos and assemble the dish, serving 5 or 6 pieces per person, lightly covering with the cheese sauce and adding a garnish of grilled tomato and some artichokes, which we will fry to make them crisp. .

Full recipe here

5. Spiced pork tenderloin skewers

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  • Ingredients: 150 gr of pork tenderloin tips, 1 plastic bag, abundant spices to taste, salt, extra virgin olive oil for frying and a bread stick
  • Elaboration: We cut the pieces of pork tenderloin or the meat you have chosen into bite-size pieces. You can use pork as in this case but you could also use lamb, veal or whatever you have at home. It does not take a lot of quantity. In a plastic bag we put the spices ras el hanout and mix them well so that they are evenly distributed. I used a mix of spices from when I was in Israel, which were basically cumin, curry, Provencal herbs, cardamom, coriander and ground ginger and cinnamon. We put the pieces of sirloin in the bag of spices and shake well so that the spices are impregnated in the meat that has to be completely covered. We insist that it be well marinated with the mixture, while we put a pan with extra virgin olive oil to heat. We fry the pieces of pork tenderloin and as soon as they are golden brown, we remove them to an absorbent kitchen paper to remove the excess oil. Then we string them three by three pieces on small skewers or toothpicks.

Full recipe here

6. Pork tenderloin with couscous and escarole salad

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  • Ingredients: A pork tenderloin, For the couscous, 1 onion, 1 tomato, 1 pepper, 1 zucchini, 6 tablespoons of couscous, 1 glass of chicken broth, 1 bunch of parsley. For the salad: 1 roasted red pepper and escarole
  • Elaboration: We cut the pork tenderloin into medallions of a little less than 2 cm wide and we reserve them to cook them on the grill at the moment of serving. While we are preparing the couscous, which we are going to make starting from a stir-fry of assorted vegetables. Chop the onion, tomato, pepper and zucchini into small pieces, all in similar and homogeneous pieces and sauté them with olive oil until they are all golden. Then add the chicken broth and let it cook for 5 minutes until it reduces its volume by half. We turn off the heat and add the couscous on top, stirring with a spoon so that it integrates well with the other ingredients, until it has absorbed all the liquid and is just right. Sprinkle with plenty of chopped parsley. In a frying pan with hardly any oil on the heat to high, we quickly brown the pork tenderloin medallions so that they are very crispy and very juicy on the inside. We assemble the dish spreading two or three tablespoons of couscous, putting the medallions on top and accompanying it with a salad of escarole and roasted red peppers, dressed to our liking.

Full recipe here

7. Pork sirloin with whiskey

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  • Ingredients: 1 pork tenderloin, 1/2 head of garlic, 50ml of whiskey, the juice of 1/2 lemon, oil, salt and pepper.
  • Elaboration: We start by cleaning the sirloin, removing excess fat. Then we cut it into medallions between one and two centimeters thick. Season both sides and reserve. We also peel the garlic and make a cross cut, so that they do not splash with the oil. Now, in a frying pan with a drizzle of oil, brown the medallions with the garlic cloves. We mark the meat well on both sides before removing it from the pan. Now add the whiskey and the lemon juice (we can flambé it if we dare) and let the sauce reduce a little. Finally, we add the medallions back to the pan, sauté a little with the sauce and serve hot, along with a good plate of French fries, as is tradition.

Full recipe here

8. Iberian pork tenderloins in honey-lacquered tacos

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  • Ingredients: 3 Iberian sirloins, 1 tablespoon of honey, 1 tablespoon of apple cider vinegar, pepper and salt. For the marinade, 1 clove of garlic, 1 tablespoon of sugar, 4 tablespoons of soy sauce, 1 tablespoon of ketchup and 1 teaspoon of powdered ginger.
  • Elaboration: We clean and cut the fillets into pieces. We season them and put them in a bowl where we will marinate them with all the marinade ingredients. We will leave it a minimum of 2 hours and a maximum of 12 in cold. When we take them out, we put them on a tray. Mix the honey and vinegar with the marinade and paint the pieces. Bake at 180 ºC for 10 minutes. We turn, paint and bake again another 10 or 15 minutes. It can be painted as many times as you want.

Full recipe here

9. Pork tenderloin with foie sauce

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  • Ingredients: 2 pork tenderloins, 150 gr of foie (fresh or micuit), 1 onion, 150 …