Pork Tenderloin

I rarely cook meat. So when I do–it’s gotta be good. Like umm, ummm good.

from debbiegreen

One of the easiest meats (for me) to cook is pork–specifically tenderloin. So many flavors go with pork:

spicy, honey, berries, apples, figs, onions, garlic, plums, rosemary, oregano, dill, thyme, feta, blue cheese, goat cheese, bell peppers, fennel, cilantro, parsley, bacon, soy sauce, sesame seeds, mushrooms, pimentos…and that’s just a few of the things you can stuff it with.

We’re not even talking about what to eat with it. And then once it’s glazed/stuffed/basted/whatever, all you have to do is let is bake in the oven until it’s done. So simple.

from realestatemarketing

I have a little thing on the side with a good pork tenderloin. And here’s a question posed at a recent dinner–it it “tenderloin” or “tender loin”? It is a loin of tender? Or a compassionate loin? Life’s difficult questions.

from aflourishinglife

The hardest thing for me is choosing what to do with the tenderloin (or tender loin). This time I chose to stuff it with what I had on hand–namely, figs, feta, onions, and mushrooms. First, cut up an onion.

chopped onion

Then cut the excess fat off the meat. Unless you like eating animal fat. I don’t.

There’s no picture of this step because my hand were covered in raw meat and I hate the texture of raw meat. There was no pausing for a snapshot.

Now, put the tenderloin in a roasting pan or glass baking dish large enough to hold it without scrunching it.

pork in a dish

Then cut a deep slit down the center of the tenderloin.

slit in the pork

Stuff the slit with the chopped onion,


mushrooms (I got the prechopped to save time), figs (whole or cut up–your choice), and feta cheese.

all the other things

Stick the tenderloin in the oven at 450 for about 15 minutes to begin the baking process. While it’s baking, mix up a glaze.

Simply combine approximately 2 Tablespoons of soy sauce, 4 Tablespoons of honey, 2 Tablespoons of brown sugar,1 Tablespoons of sesame oil (it’s potent!), and 3 Tablespoons of balsamic vinegar. Billy Boy gets the credit for this glaze recipe (and I think he gives the credit to Allrecipes…)


After the 15 minutes, take the tenderloin out of the oven and spoon the sauce over the whole tenderloin.

glaze spooned over the tender loin

Put it back in the oven–bump it down 350– for about 45-60 minutes. Take it out every 20 minutes or so to spoon the sauce/glaze over the meat. After about 45 minutes, take it out and take the meat’s temperature. Once the meat hits 160 degrees, it’s done.

160 degrees

awkward close up photo

I served the pork tenderloin with spring peas and goat cheese creamed corn with peppers.

sorry it's a tidge blurry. I think I was laughing.

close up for your visual pleasure

suck it, martha.

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Categories: Food & Drink


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One Comment on “Pork Tenderloin”

  1. Celia C.
    January 13, 2012 at 9:05 am #

    If you use a gluten free soy sauce (like LaChoy) this recipe is gluten free!

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