How to cook pork tenderloin

Updated April 17, 2017

There are so many ways to cook pork tenderloin that it may become your favourite cut of meat. Pork tenderloin is fairly inexpensive and since it contains no bones and very little fat, it is a great value in your grocery cart.

Slice it into chops. You can slice the chops thin or thick depending on your preference. You can get a good number of pork chops out of a tenderloin. Pork chops can then be breaded, grilled, or stuffed. Cook as you would any traditional pork chop.

Brown the tenderloin in a frying pan coated with a bit of oil to prepare it as a roast. Once the tenderloin is browned, dress it with your favourite seasonings and place it in a roasting pan and pop it into a 160 degree C (300 degree F) oven until the internal temperature is at least 65.5 degrees C (150 degrees F).

Brush your tenderloin with olive oil and seasoning for grilling, or use a seasoning rub. You can also marinate your tenderloin before grilling for extra flavour. Cook the tenderloin on a medium to high flame, turning it often to cook it evenly. Grill until the internal temperature reaches at least 65.5 degrees C (150 degrees F).

Slice your tenderloin midway deep and all the way down the length of the tenderloin for a stuffed version. Spread open the tenderloin in butterfly fashion and fill the centre with your favourite bread stuffing. Place the stuffed tenderloin on a baking rack or roasting pan and cook at 180 degrees C (350 degrees F) for 1 to 1 1/2 hours until the internal temperature is above 65.5 degrees C (150 degrees F).

Stew leftover cooked pork tenderloin in a slow cooker with your favourite barbecue sauce until it is tender enough to pull apart and make pulled pork sandwiches.


Be sure your pork is cooked thoroughly to avoid food borne illness.

Things You'll Need

  • Pork tenderloin
  • Spices and sauces of your choice
  • Frying pan
  • Grill
  • Baking dish
  • Meat thermometer
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About the Author

Christine Sostarich is a freelance writer and poet based in the Pocono Mountains in Pennsylvania. She has served as managing editor, publisher, and poetry editor for numerous literary journals online and in print such as The Cortland Review, Moondance, and Maelstrom. Her work was nominated for the Pushcart Prize in 2000.