One of the meats that gives the most play in the kitchen is the pork tenderloin. A very versatile piece that can be roasted whole, cut into medallions, chopped for sautéing or snapping, filleting and much more. It can solve us from a fast daily meal, if we cut it into a fillet and grill it, to a more elaborate main dish for a special occasion such as Christmas lunch and dinner.
And precisely with Christmas in mind we have searched and searched among our pork tenderloin recipes to bring you a lot of ideas. Below you will find 11 Complete Pork Tenderloin Recipes and a Bonus Section with 15 More Ideas in case you need more inspiration. Do we see them?
1. Pork tenderloin in beer and honey sauce with onions and chestnuts
We start by taking the sirloin out of the refrigerator half an hour before cooking it to let it cool down a bit. Cut into medallions of a thickness between 1-1.5 cm, and remove any excess fat. Season with salt and pepper and cook over high heat on a griddle or non-stick frying pan, marking well on both sides, using little oil. Remove and reserve. In the same frying pan, brown the onions, letting them fry very slightly on the outside – without burning them. Add the peeled chestnuts and sauté for a couple of minutes. Drizzle with the beer, scraping the bottom of the pan to collect the juices. When it starts to boil, lower the heat and add the honey, brown sugar, Worcestershire sauce and a pinch of nutmeg. Cook a few minutes letting the sauce reduce and thicken a little. Reincorporate the meat, mixing well with the sauce, cover and cook the whole for a few more minutes, until they are just right, about 8-10 minutes. Serve with a little fresh thyme and an extra hit of pepper.
Link | Pork tenderloin in beer and honey sauce with onions and chestnuts
2. Pork tenderloin medallions with paprika and yogurt sauce
Ingredients for three people: 1 pork tenderloin, 6 small potatoes, paprika, salt, 1 natural yogurt, chicken broth, extra virgin olive oil, black pepper, chives or parsley.
Elaboration: For more convenience, we cook the entire recipe in an oven-safe casserole and finish by dividing the recipe into three individual dishes in which we will serve it. First we cut the sirloin into 9 thick medallions, which we mark in the very hot pan with a tablespoon of olive oil, so that they quickly brown on the outside, remaining raw on the inside. We reserve the meat. Meanwhile, we cut the unpeeled potatoes in half and then into quarters, proceeding to cook them in salted water for 10 minutes. Once cooked, we put them in the oven, add the meat, and sprinkle with sweet paprika. Add 50 ml of chicken broth and bring to a boil. When the broth boils, we put the dish in the oven and let the potatoes finish cooking for five minutes. At that time, we prepare the yogurt sauce by mixing a natural yogurt with a tablespoon of olive oil and three or four turns of the black pepper mill. We serve in individual plates arranging three medallions and seven or eight pieces of potato per person. Garnish with two or three tablespoons of the yogurt sauce distributed unevenly and a little chopped chives.
Link | Pork tenderloin medallions with paprika and yogurt sauce
3. Japanese Spiced Pork Tenderloin Skewers
Ingredients for four people: i Iberian pork tenderloin, 100 g of Iberian pork belly, shichimi togarashi spices.
Elaboration: We start with the pork tenderloin and after removing the excess fat, we cut it into medallions. Then, we place a strip of bacon around each medallion, breaking the strips into narrower pieces so that they do not exceed the measure of the pork tenderloin too much. To secure the bacon and prevent it from falling off, we thread the pork tenderloin medallions on skewers choosing the end of the bacon to insert each skewer and squeezing the medallions together so that they do not come off. We heat the grill for about 10 minutes so that it is very hot. Then we put the sirloin skewers on the grill, seasoning with a little salt and Japanese spices. Let them cook for about 5 minutes on each side so that the meat is well browned. We serve the skewers immediately, garnishing them with some dill “hairs” and accompanying them with wasabi mayonnaise for those who want to enhance the spicy effect of Japanese meat and spices.
Link | Japanese Spiced Pork Tenderloin Skewers
4. Sesame-lacquered Iberian pork tenderloin medallions
Ingredients for three people: 1 Iberian pork tenderloin, 3 tablespoons of sesame or sesame seeds, 4 tablespoons of multipurpose meat sauce.
Elaboration: 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 the multipurpose meat sauce, leaving them to 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.
Link | Sesame-lacquered Iberian pork tenderloin medallions
5. Pork tenderloin with applesauce and raisins
Ingredients for six people: 2 pork tenderloins opened in the shape of a rectangle, 450 g of Golden apples, the juice of half a lemon, 50 g of seedless raisins, salt and pepper. For the sauce: 450 g of onion, 2 cloves of garlic, 50 g of olive oil, 250 g of white wine, 250 g of water, 70 g of soy sauce.
Elaboration: We will start by peeling and core the apples, we chop them into pieces. We add them to the glass of the robot with the lemon juice and program 3 min / 100º / speed 4. We lower the apple remains from the glass with the spatula and add ground black pepper, and program 8 min / 100º / speed 1. Remove from the glass and let cool. You can also do this by cooking the apples for 10 minutes at 800W in the microwave, stirring from time to time and crushing them with a hand mixer once cooked. We place on a table plastic kitchen paper, we spread the sirloin, we salt and pepper and we spread the apple compote, placing the raisins on top. With the help of the film we are rolling the meat, closing the ends well with the plastic, we wrap the sirloin in aluminum foil and place it in the Varona container or in the steamer accessory of our casserole. Put the onion and garlic in the glass of the robot, and chop for 3 seconds / speed 5. Add the oil and fry for 12 min / Varoma / speed 1 without a beaker to promote evaporation. We add the wine, water and soy sauce. We put the Varoma container in its place and program 30 minutes / Varoma / speed 1. We remove the Varoma container and grind the sauce for 30 seconds / speed 5. We remove the transparent film and aluminum foil from the fillets and cut them into slices. Pour the sauce into a bowl and place the stuffed meat on top. If we do it without Thermomix, we would make the minced onion and garlic sauce in the saucepan, for 15 minutes over low heat, then we would add the liquids and put the steamer tightly closed with the sirloins on top of this saucepan. Cook everything for 30 minutes over medium-high heat.
Link | Pork tenderloin with apple compote and raisins
6. Baked pork tenderloin with claudian plums and citronella
Ingredients for four people: 2 pork tenderloins, 60 ml of sunflower oil, 75 ml of soy sauce, 45 ml of maple syrup, 6 stems of citronella, 2 cloves of garlic, 100 ml of rice vinegar, 1 k of claudian plums, 30 g of butter, 15 ml of lime juice, 5 g of five Chinese spices, salt and ground black pepper.
Elaboration: We will start by preparing the marinade, for that in a large bowl we put the oil, 3 tablespoons of the total soy sauce and 2 tablespoons of the total maple syrup. Salt and pepper the mixture and add the citronella stems cut into pieces or, if necessary, the lime zest. We place the meat in this marinade, add the whole and peeled garlic cloves and leave the meat in the bowl to marinate for an hour and a half in the fridge. When time passes, remove the marinade and meat from the fridge to warm and preheat the oven to 200 degrees. In a casserole that can later be baked, we brown the meat on all sides and reserve it, keeping the marinade on the other hand. Once the meat is sealed, add the marinade, the rice vinegar and let it reduce for five minutes over medium heat. We put everything in the oven and let it roast for ten minutes. Meanwhile, we cut the claudian plums into quarters and sauté them until they are soft in a pan with the melted butter, adding the rest of the maple syrup and the soy sauce and letting them cook for five minutes over a brighter heat. When this time passes we add the lime juice and the mixture of five Chinese spices, salt and pepper and reserve the fruit garnish in the heat. We remove the meat from the oven and carefully fillet it, keeping the initial shape of the sirloin piece, return the meat to the cocotte and bake again for another five or ten minutes. Serve piping hot with the spiced claudian plums.
Link | Baked pork tenderloin with claudian plums and citronella
7. Orange glazed pork tenderloin
Ingredients for a four people: 50 g of bitter orange marmalade, 35 g of apple cider vinegar, 45 g of soy sauce, 2 cloves of garlic, 15 g of honey, 1 pork tenderloin, mild olive oil, salt and black pepper.
Elaboration: We start with the glaze mixture of …