Southern Pork Tenderloin Recipe

Pork tenderloin: A lean and tender cut of meat that cooks quickly and absorbs flavors well.

Olive oil: Used to coat the pork, helping the spices adhere and adding moisture during roasting.

Salt: Enhances the natural flavors of the pork and the spices.

Black pepper: Adds a mild heat and depth to the seasoning.

Garlic powder: Provides a subtle, savory garlic flavor without the need for fresh garlic.

Paprika: Adds a smoky, slightly sweet flavor and a beautiful color to the pork.

To ensure your pork tenderloin remains juicy and flavorful, consider searing it in a hot skillet with olive oil for 2-3 minutes on each side before transferring it to the oven. This technique, known as searing, helps to lock in the juices and creates a beautiful, caramelized crust on the meat.

• pork tenderloin - Substitute with chicken breast: Chicken breast is a lean protein that can be cooked similarly to pork tenderloin, providing a similar texture and flavor profile.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for cooking and searing meats.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, which can enhance the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile but is slightly milder, making it a good alternative.

• garlic powder - Substitute with onion powder: Onion powder provides a similar depth of flavor and can be used in the same quantity as garlic powder.

• paprika - Substitute with chili powder: Chili powder adds a bit of heat along with a smoky flavor, which can complement the other spices in the recipe.

• Allow the pork tenderloin to cool completely before storing. This helps maintain its texture and flavor.
• Wrap the cooled pork tenderloin tightly in aluminum foil or plastic wrap to prevent air exposure, which can cause it to dry out.
• Place the wrapped pork tenderloin in an airtight container or a resealable plastic bag. This adds an extra layer of protection against moisture loss and freezer burn.
• Label the container or bag with the date of storage. This helps you keep track of how long the pork tenderloin has been stored.
• Store the pork tenderloin in the refrigerator if you plan to consume it within 3-4 days. This keeps it fresh and ready to reheat.
• For longer storage, place the wrapped and labeled pork tenderloin in the freezer. It can be frozen for up to 3 months without significant loss of quality.
• When ready to use, thaw the pork tenderloin in the refrigerator overnight. This ensures even thawing and maintains the meat's texture.
• Reheat the pork tenderloin gently in the oven at 325°F (165°C) until warmed through, or slice it and reheat in a skillet over medium heat. This helps retain its moisture and flavor.
• Avoid microwaving the pork tenderloin as it can make the meat tough and unevenly heated.

• Oven Method:

  1. Preheat your oven to 325°F (165°C).
  2. Place the leftover pork tenderloin in a baking dish. Add a splash of chicken broth or apple juice to keep it moist.
  3. Cover the dish with aluminum foil to prevent the pork from drying out.
  4. Heat for about 20-25 minutes or until the internal temperature reaches 165°F (74°C).
  5. Let it rest for a few minutes before slicing and serving.

• Stovetop Method:

  1. Slice the pork tenderloin into thin medallions for even reheating.
  2. Heat a skillet over medium heat and add a small amount of olive oil or butter.
  3. Add the pork slices to the skillet and cook for 2-3 minutes on each side, or until heated through.
  4. Optionally, add a splash of broth or apple cider to the skillet for extra moisture.

• Microwave Method:

  1. Slice the pork tenderloin into thin pieces.
  2. Place the slices on a microwave-safe plate and cover with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the pork tenderloin in a vacuum-sealed bag or a resealable bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 45 minutes.
  4. Remove from the bag, pat dry, and quickly sear in a hot skillet with olive oil or butter for a crispy exterior.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Slice the pork tenderloin into medallions.
  3. Place the slices in the air fryer basket in a single layer.
  4. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.
  5. Check for an internal temperature of 165°F (74°C) before serving.

• Oven: Used to roast the pork tenderloin to the desired internal temperature.

• Baking dish: Holds the pork tenderloin while it roasts in the oven.

• Meat thermometer: Ensures the pork reaches the safe internal temperature of 145°F (63°C).

• Cutting board: Provides a surface to let the pork rest and to slice it before serving.

• Knife: Used to slice the pork tenderloin after it has rested.

• Measuring spoons: Measures out the olive oil, salt, pepper, garlic powder, and paprika accurately.

• Small bowl: Mixes the olive oil and seasonings before applying them to the pork.

• Tongs: Helps to handle the pork tenderloin without piercing it, which helps retain juices.

• Aluminum foil: Can be used to tent the pork tenderloin while it rests to keep it warm.

Pre-season the pork: Season the pork tenderloin the night before and store it in the fridge to let the flavors meld.

Use a meat thermometer: This ensures the pork reaches the perfect internal temperature without overcooking, saving you from guesswork.

Line the baking dish: Use parchment paper or foil to line the baking dish, making cleanup quicker and easier.

Batch cook: Double the recipe and cook two pork tenderloins at once. Use the extra for meals throughout the week.

Resting time multitask: While the pork rests, prepare your side dishes or clean up the kitchen.