Pork tenderloin is a perfect quick weeknight meal because it requires very little prep – simply season it and pop it into the oven! It is a little more expensive but is worth the time savings and ease of cooking. The loin is the most tender cut of meat from the animal and it’s really easy, relaxed and pretty forgiving. If you over cook it slightly, it does not dry out as quickly as a pork chop would and it can also be recovered by adding a gravy or a warm sauce. Pork tenderloin is fairly lean, so, it is much more enjoyable if you do not overcook it to avoid it becoming dry and chewy. Use a meat thermometer (Mine is from Presidents Choice and is very reliable!) insert it into the thickest part of the roast and as soon as the internal temperature registers between 140-145 degrees Fahrenheit, remove the pork from the baking sheet and put onto a cooling rack straight away. A perfectly cooked pork tenderloin will be slightly pink (and opaque like chicken) and will be juicy. Pork tenderloin also makes for great leftovers – I love to add mine to a quick Asian vegetable stir fry and call it another meal!
I am using LiberTerre pork tenderloin for this recipe since their pork products are grain-fed and raised without the use of antibiotics or added hormones. I am happy about the generous marbling of the pork as well – a good amount of fat and meat ratio. This is important to ensure the meat stays tender and juicy which makes for an enjoyable eating experience. Most importantly, LiberTerre’s pork products always taste great!
You may notice that a cut of pork tenderloin is usually thicker in the middle and thinner at each end. Trussing the pork tenderloin, like I have done, is a little bit of work that goes a long way. Not only does it make for a beautiful presentation, it prevents the thinner tips from cooking before the rest of the tenderloin is cooked allowing the roast to cook more evenly. It also keeps any herbs in place (if you are using any), by allowing you to tuck them into the cotton twine.
I wanted to use some seasonal produce to pair with the pork tenderloin and I chose persimmons because I have always found them to be very challenging to work with. I always love a great challenge! My intention was originally to make a glaze out of the persimmons but after multiple attempts, I came to the realization that to make a successful glaze, the persimmon would have to be drowned out in multiple ingredients since they, on their own, will not work as a glaze in a roasting situation. A glaze would only work if i were to pan fry the roast. Since I was determined to roast the tenderloin to make for a very easy recipe, I went with my plan B – I created a spiced, but not spicy, chutney. If you are not a fan of persimmons, you can pair your pork with a fresh citrus gravy or a chutney of your preference.
When I think of pork, I think of green beans and mashed potatoes, right away. I won’t be sharing a mashed potato recipe but I will be sharing a spicy green beans recipe. One trick that I always use to get perfect, tender and crisp green beans is as soon as I see them turn bright green during their steam, I shock them in an ice bath. The vinaigrette has hot peppers and shallots and really goes well with the sweet chutney and pork.
Roasted pork tenderloin has won a spot in my weekly meal rotation. I hope you can give these easy recipes a try!