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Pork Tenderloin
Pork Tenderloin
Photo coming soon
The Marinade Is Everything
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You almost have to marinate pork tenderloin overnight.
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The meat is lean and mild, which means it's a blank canvas that needs flavor pushed into it.
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A spicy marinade, a garlicky one, a barbecue-style one — it doesn't matter which direction you go as long as you go there.
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The marinades section has plenty of options that work beautifully on this cut.
The Sear
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Cast iron, ripping hot.
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You need a hard sear on all sides.
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Tenderloins are log-shaped, so you'll need to rotate them and really work the surface — it's not a flat steak where two sides gets the job done.
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Every bit of crust you develop on the outside is flavor and texture that makes the final product better.
Finish in the Oven
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After the sear, transfer the whole pan to the oven.
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This is a thermometer cook — pull it 2-3 degrees before your target (about 142-143°F), cover loosely with foil, and rest for 10-15 minutes.
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Carryover will bring it to 145°F.
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Pork tenderloin overcooks easily, so erring on the side of pulling early is always the right call.
The Underrated Cut
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Most people walk right past pork tenderloin in the store because they don't know what to do with it.
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That's their loss.
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It's affordable, it feeds a family, it looks impressive sliced on a plate, and it's a legitimate alternative to chicken when you want lean protein but are tired of poultry.
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Learn this one and it'll be in your regular rotation.
Quick Tips
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Marinate overnight — this is non-negotiable for pork tenderloin
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Sear all sides of the log shape — don't just do top and bottom
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Pull at 142-143°F and let carryover finish the job
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Rest for 10-15 minutes covered in foil before slicing — patience pays off here
Featured In The Playbook
Classic BBQ Rub
Honey Garlic Marinade
Jerk Marinade
Lemon Herb Marinade
Mediterranean Rub
Greek Yogurt Mashed Potatoes
Roasted Broccoli
Roasted Potato Chunks
Roasted Sweet Potato Chunks
Simple Green Salad
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