How to cook pork tenderloin in the oven. Pork tenderloin in the oven in a sleeve. Tenderloin in the oven with mushrooms and onions

Hello my dear readers! New Year on the nose, so I want to offer you wonderful recipes hot meat dishes To New Year's table. Our today's “heroine” is pork tenderloin in the oven.

I rummaged through the culinary riches of the Russian-language Internet and found out that the name “tenderloin” includes almost any piece of boneless pork. But you and I already know what tenderloin is, where it is found in the pork carcass and how it differs from pork loin!

Pork tenderloin in the oven - recipes

Pork tenderloin in bacon - recipe

Extraordinarily tasty holiday dish, which cooks extremely quickly.

Ingredients

One large pork tenderloin (600 g).
6 slices high quality bacon.
One tablespoon of pork lard (refined olive oil).
Two tablespoons of Dijon or Bavarian mustard.
Ground black pepper.
Dry herbs (thyme, basil, oregano - optional).
Half a teaspoon of salt.

How to cook

My comments

One option for the dish: lightly fry the pork tenderloin (2-3 minutes on each side), cool slightly, wrap in strips of bacon, fry for 3-4 minutes on all sides, including the ends. Next - according to the recipe.
It is very important to carefully pin the strips of bacon onto the meat, parallel to the work surface, so that ready dish It turned out juicy and looked aesthetically pleasing.
When I first prepared this dish, my most intelligent husband, in a fit of admiration, burst out one short word in pure Russian, which I do not dare to quote here. Needless to say, I cooked tenderloin with bacon in the oven more than once after that.

Pork tenderloin in foil baked in the oven

We already know that pork tenderloin is a delicate meat and can easily be dried out in the oven. Therefore, you need to bake it with certain “tricks” in the form of a bacon wrap or dough.

What to do if you need something tasty and dietary? And nothing too fatty? Then you need to resort to wrapping with ordinary aluminum foil. With this cooking method we will not get such an appetizing appearance with a crispy surface, but it will be tasty and tender. That's what we need!

I give you basic recipe preparations. Diversify the taste of this simple dish You can use dry and fresh herbs. The simplest thing is to wash a couple of sprigs of herbs and place them on the meat before wrapping it in foil.

Black pepper can be combined with other spices - a little ground ginger and fenugreek will add expressiveness to the baked tenderloin without overpowering other flavors. They will only emphasize neutrally - noble taste tenderloins, which many people find boring.

Ingredients

One pork tenderloin weighing 500-600 g.
Two teaspoons of olive oil.
Half a teaspoon of salt.
A quarter teaspoon of ground black pepper (if you can eat spicy food).
Herbs to choose from: rosemary, oregano, thyme, cilantro, parsley or others of your choice.
Garlic, ginger (optional).

Materials

Aluminum foil.
Good sharp knife.
Baking utensils.

How to cook

My comments

To preserve the juiciness of the tenderloin and give it an interesting aroma, they often use various sauces. Most popular:
Honey and mustard sauce

Mix 80 g of Dijon or Bavarian mustard with 80 ml of liquid honey and one tablespoon of olive oil. Coat the tenderloin with the mixture, then cook according to the above recipe.

Prune and ginger sauce

Cut a glass of pitted prunes, mix with a quarter glass of water, one teaspoon of grated fresh ginger. Salt and pepper. Cook over low heat for 10 minutes, add one teaspoon of olive oil. Cool slightly, coat the meat. Next, cook according to the above recipe.
To prevent the bottom of the pork tenderloin from cooking too quickly, place sliced onion rings under it before wrapping.

Stuffed pork tenderloin in the oven

This section will not ready-made recipes, but ideas. Stuffed tenderloin should be baked in the same way as unstuffed tenderloin. Stuff the meat, and then follow the instructions in the first or second recipe: wrap in bacon or wrap in foil and bake. Don't dry out tender meat!

Methods for stuffing pork tenderloin

Pork tenderloin can be stuffed in different ways.

Fillings

Prunes (dried apricots, dates, figs) with nuts.
Grated cheese (mozzarella, suluguni) with fresh herbs.
Cream cheese with herbs.
Mushrooms fried with onions.
Apples, quince, plums, peaches, apricots.

Tenderloin stuffed with prunes and nuts

Ingredients

For one tenderloin weighing 600-700 g:

120 g prunes.
30-40 g toasted ground walnuts.
One sweet onion.
One tablespoon of olive oil.
Salt.

How to cook

Rinse the prunes and add warm water. if it's too hard. If it is soft, then there is no need to fill it with water. Chop very finely or grind in a blender.
Fry the diced onion in a minimal amount of olive oil or lard. The indicator of readiness is a beautiful golden color.
Mix all ingredients and fill tenderloin.
Brush the meat with the remaining olive oil. Bake in the oven at 200°C using your chosen method.
Note

In the same way, you can prepare baked pork tenderloin stuffed with dried apricots and pitted dates.

Pork tenderloin "almost Wellington" in the oven

Everyone knows a wonderful beef tenderloin dish - beef Wellington. But a very similar dish can be prepared from pork tenderloin. Choose a large, mature tenderloin for cooking. From a small one it won’t be so tasty and appearance it won't be the same!

Large pork tenderloin (600-800 g).
Two tablespoons of Dijon (any mild) mustard.
70-80 g of raw smoked or smoked-boiled ham, cut into thin slices.
250 g puff pastry.
One egg.
300 g fresh champignons.
Two medium-sized onions.
Half a tablespoon of butter.

How to prepare for baking

First, prepare the pork tenderloin. The silvery membrane from the connective tissue should be removed from it and fried in heated olive oil on all sides (don’t forget about the ends).
Place the sizzling tenderloin immediately on a wooden board and brush it evenly with mustard on all sides (use a pastry brush). Let the meat rest for half an hour.
While the meat is cooling, prepare the champignon paste. Finely chop the peeled onion, clean the champignons, wiped with a clean cloth (not wash!), and chop into fine crumbs.
Warning

Don't try to save time and put everything through a blender. As a result, you will end up with a very wet, shapeless mess, and the finished paste will not have the consistency we need!
On butter lightly fry the chopped onion until soft, add the mushrooms to the pan. Stir and cook for ten minutes over medium heat. Increase the heat and evaporate the remaining liquid while constantly stirring. We do not allow burning! Leave the finished pasta to cool completely.
Be sure to fry in butter - this will significantly improve the taste and make it more expressive.

How to shape and bake

On a floured work surface, roll out the cold puff pastry. Roll from the middle up and down. There should be enough layer (and some extra) to wrap the tenderloin with the mushroom paste.
Place thin slices of ham on a puff sheet, place the tenderloin in the middle, coat it with mushroom paste on all sides. Make the layer on top a little thicker.
Wrap the tenderloin with an overlap (it should be at least four centimeters).
Pay special attention

Wrap so that there are no voids under the dough, make sure that the layer does not tear!
Decorate the surface with a “mesh” of dough or other design.
Bake in the oven at 200°C for ten minutes, reduce the temperature to 170°C, bake for about 15 minutes more or until the temperature inside the thickest part reaches 60°C.
Remove from the oven, let sit for ten minutes, serve with herbs.
Warning

Allow 10 minutes of rest time. If you cut the meat earlier, the juices will not be redistributed evenly. If you overdo it, the fragile dough will inevitably become soggy!

My dear readers, today we looked at what to cook from pork tenderloin in the oven. The dishes presented are not everyday dishes. They are intended for special occasions. Therefore, you need to tinker with them a little. But you will get truly festive meat and not spend so much time at the stove.

Have any of you, my dear readers, cooked pork carbonade in the oven? Before last New Year, this dish was a real hit!

Peel the garlic and pass through a press, chop the rosemary. Mix in a bowl vegetable oil, salt and pepper to taste, rosemary and garlic.

Rinse the pork tenderloin under cold running water and pat dry with a paper towel. Using a sharp knife, make pricks all over the meat, coat it on all sides with the prepared mixture and put it in the refrigerator for a couple of hours so that the pork marinates.

Place the marinated pork tenderloin in a heat-resistant dish, cover with foil and place in an oven preheated to 180 degrees. Bake for 40 minutes.

Then remove the foil from the pan and bake for another 20-30 minutes. You can check the readiness of the meat using a knife or wooden skewer by piercing the meat - the juice that comes out should be clear.

When the pork is browned, remove from the oven.

The baked pork tenderloin is juicy and very tasty. This meat can be served hot or chilled with a variety of side dishes and sauces. And don’t rush to pour out the juice that has formed in the mold, it’s very tasty to pour over it mashed potatoes or pasta.

Pork tenderloin is considered the best cut of meat. At proper preparation the pork turns out tender and slightly sweet, which gives the food a special piquancy. Pork tenderloin dishes are so appetizing that even the most discerning gourmet will not be able to resist them.

Unlike other parts of the animal, soft tenderloin is ideal for frying in a pan., especially when time is limited.

Ingredients:

400 g tenderloin;
2 times less eggplants;
150 g mushrooms;
bulb;
1 sweet pepper;
½ head of garlic;
15 ml each soy sauce and balsamic vinegar;
salt and spices.

Cooking method:

Medallions are prepared from meat, half rings from onions, plates from mushrooms, and cubes from eggplant and pepper.
The tenderloin is fried in portions and placed on a plate.
Next, the eggplants are fried with peppers and onions, to which mushrooms are added after 2 minutes.
After 3 minutes, the meat is returned to the pan.
The contents are salted, seasoned and filled with a mixture of vinegar and sauce.
After 5 minutes the dish is served to the table.

Cooking jerky

If you choose a high-quality source product, then break away from homemade jerky will be impossible.

It is enough to prepare:

1 kg tenderloin;
favorite spices and salt.

In progress:

The meat is divided into 2 equal parts, which are salted and generously sprinkled with seasonings.
The tenderloin is marinated in the refrigerator for 24 hours, during which time the meat is turned.
After the specified time has passed, the meat is placed in a colander, where all the liquid should drain within 2 hours.
Next, the product is sprinkled with fresh spices, wrapped in gauze and tied with twine.
The tenderloin is dried for a week in the kitchen, in a convenient place under the cabinet.

How to bake deliciously in foil

In the oven using foil, the already tender tenderloin turns out even more flavorful and softer.

You will need:

700 g meat;
½ head of garlic;
15 g French mustard;
a little soy sauce and sunflower oil;
salt and spices.

Preparation stages:

A dressing is prepared from mustard, sauce and garlic gruel, which is used to lubricate a piece of meat.
The tenderloin is seasoned with your favorite spices and wrapped in foil.
The meat is baked at standard temperature for about 60 minutes.

Extraordinarily tasty kebab

Loin barbecue lovers should take note of a dish made from tenderloin, which is considered dietary, but more tender.

To prepare you need:

meat;
yogurt;
Cayenne pepper;
lime juice

Work progress:

The washed tenderloin is cut into large pieces.
Prepared from yogurt, pepper and juice hot sauce, with which the meat is poured.
The dish is marinated for about 3-4 hours.

Pork tenderloin medallions

The dish is easy to execute and delicate taste lean pork.

All you need to prepare is:

a piece of tenderloin;
a little sunflower oil;
salt and favorite spices.

Sequence of actions:

The meat is cut into pieces up to 3 cm thick, which are sprinkled with seasonings and sprinkled with oil.
Medallions are fried for 90 seconds on each side, after which they are laid out on a baking sheet, where they are salted.
The meat is covered with foil and put in the oven for 10 minutes, which will give the medallions more juiciness.

Tender chops for the holiday table

Chops under golden brown crust awaken an incredible appetite and disappear with festive table in an instant.

For preparation you will need:

tenderloin;
2 eggs;
a little flour;
a piece of cheese;
salt and spices.

Step-by-step instructions for creating a dish:

Pieces are prepared from the tenderloin, which are beaten well with the blunt side of a hammer so as not to disturb the structure of the meat.
Beat the eggs in a separate bowl.
The chops are salted, seasoned and dredged in flour, then dipped in egg wash.
The products are fried on both sides, after which they are laid out on a baking sheet, where they are sprinkled with cheese shavings and sent to hot oven for 7 minutes.
On the platter, the products are decorated with greenery to add a festive touch.

Baking recipe with prunes

Pork tenderloin dishes in the oven are very varied.

You can prepare an original dish from:

600 g pork;
10 pcs. prunes;
10 g French mustard;
½ head of garlic;
salt and spices.

When preparing:

A layer is formed from the meat using spiral movements with a knife.
The resulting piece of meat is beaten.
The inside of the future roll is smeared with mustard, salted, seasoned and covered with prune halves.
The roll is rolled up quite tightly, secured with toothpicks, and then tied with kitchen twine.
The product is wrapped in foil and placed in the oven for 1 hour, 20 minutes before the end of which the foil is unrolled to give the dish a golden brown color.

Pork tenderloin with cranberry sauce

Pork tenderloin with sweetish notes goes very harmoniously with cranberries, giving the meat a little sourness and richness.

To bring the recipe to life, you should purchase:

½ kg tenderloin;
50 g honey;
½ glass of olive oil;
clove of garlic;
a little garlic salt and dry mustard;
100 g frozen cranberries;
½ glass of lemon juice;
a pinch of brown sugar.

To impress your guests with a delicious sweet and sour pork dish:

The tenderloin is washed well.
Salt and mustard are mixed in a bowl, after which the prepared meat is rubbed with the mixture.
Oil is heated in a frying pan, in which the meat is fried on all sides.
The frying pan without a handle is moved to an oven preheated to 200°C, where it remains for about 15-20 minutes.
They combine in a bowl olive oil and liquid honey, after which the dressing is poured over the meat.
After 10 minutes, the pork is removed from the oven and cut into pieces, which are laid out on plates.
Before serving, the meat is topped with a sauce made from cranberries, lemon juice, crushed garlic and sugar, which is pre-boiled over low heat for about ¼ hour.

To follow this simple recipe, you need to take:

300 g meat;
100 g champignons;
30 g cheese;
the same amount of sausage;
1 bell pepper;
1 tomato;
bulb;
salt and olive oil.

Sequence of actions:

The tenderloin is cut lengthwise and opened like a book, after which it is lightly beaten and salted.
The sausage is cut into slices, the mushrooms into slices, and the cheese into pieces.
Sausage, cheese and ½ mushrooms are laid out on the prepared layer, and then the ends of the tenderloin are chopped off with toothpicks.
A salad is prepared from vegetables and remaining mushrooms, which is seasoned with olive oil.
On a baking sheet, the stuffed meat is sprinkled with salad and placed in the oven to bake until golden brown.

By 04/24/2016

For those who love oven-baked pork, we suggest repeating this recipe with photos. On the one hand, it is simple and ordinary, but the highlight is in the marinating method and baking method. As a result, the meat will turn out juicy, well baked, aromatic, with a pleasant, unobtrusive spice. The taste largely depends on the meat. The piece should be lean and non-greasy. It is desirable that it be without greasy layers. It’s great to bake a hillock or an apple.

The marinating method shown in the recipe is universal. In this way, you can prepare not only meat, but also poultry for baking. To make the pork juicy, be sure to bake it in the sleeve. If you like meat with a golden brown top, at the end of cooking you should open the sleeve and, turning on the top heating, bake to the desired state. A kilogram piece of pork will be ready in about an hour. But before moving on to serving, it is better to check its degree of readiness. You can serve pork tenderloin baked in the oven as a slice or serve it in portions with some side dish.

Ingredients

Pork - 1 kg
Garlic - 3-4 cloves
Salt and spices - to taste
Mayonnaise - 2 tbsp. l.

27.04.2018

Today we will talk about how pork tenderloin is prepared. Experienced housewives will teach us recipes for cooking pork in the oven. Choose the option that suits you and create your own culinary masterpieces.

Pork tenderloin in foil in the oven is easy to prepare. This method of heat treatment allows you to preserve the juiciness of the meat pulp. We suggest baking pork under spicy sauce from honey and mustard. This dish is best served cold, sliced.

Advice! Choose fresh meat pulp. It should have a pleasant sweetish aroma and a delicate pink color. Make sure that there are no whitish fat layers on the tenderloin.

Ingredients:

pork tenderloin (tenderloin) – 0.6 kg;
mustard (any spice) – 30 g;
honey – 2 table. spoons;
salt;
black pepper.

Preparation:

Advice! Be sure to trim off the fat and film from the pork flesh. The secret of cooking juicy meat – temperature regime baking is 170-180 degrees.

This dish can be classified as a restaurant dish. But it is easy to prepare home kitchen. Pamper your loved ones with this culinary masterpiece.

Advice! To avoid cleaning the oven for a long time, place a fireproof pan under the grill, covering it with a sheet of foil.

Ingredients:

tenderloin – 0.5 kg;
"Pesto" sauce;
potato root vegetables (small) – 10-12 pieces;
salt;
black pepper;
caraway.

Preparation:

Prepare the meat pulp as described above. Let's salt it.
Coat the pork with Pesto (or any other sauce).
First we will cook the tenderloin on the grill, and then bake it in foil. So, let's put the meat on the grill.
We heat the oven to one hundred and eighty degrees.
We have young potatoes, so we don’t peel them, but rinse them thoroughly with a brush. Old root vegetables, of course, need to be cleaned.

Place the potatoes in a bag.
Add olive oil, cumin, pepper and salt to it.
Close the bag and rub it well so that the oil and spices are evenly distributed over the potatoes.
Arrange the root vegetables around the meat on the grill.

Then carefully remove the tenderloin. Wrap it in a sheet of foil.
Place the meat in the oven and simmer for another ten to fifteen minutes.
Ready! You can complement the dish with assorted vegetables.

It's worth a try!

We figured out how to prepare pork tenderloin, baked in the oven in one piece. It will be delicious if you first lightly fry the pork slices and then bake them. Shall we try?

Ingredients:

pork pulp – 0.7 kg;
salt;
black pepper;
unflavored vegetable oil;
rosemary.

Preparation:

Wash and dry the tenderloin.
Let's cut it into thin slices.
Heat unflavored vegetable oil in a frying pan.
Lay out the tenderloin pieces.
Fry the pork on both sides until lightly golden brown.
Let's prepare as many sheets of foil as we have pieces of meat. We will wrap each one separately.
Season with salt, pepper and rosemary.
Wrap the pork slices in foil.
Bake at two hundred degrees for thirty minutes. Ready!

Note! Pork tenderloin is prepared in different ways. Her oven-baked recipes are interesting. In fact, this method of heat treatment of meat is practically no different from baking in foil. You can add your favorite vegetables to the tenderloin, and then you will get a complete, hearty dinner.

Dish from the royal table

Pork tenderloin baked in the oven in foil can become a real royal treat if you prepare it in the manner described below. Every housewife can master this culinary process, and the result, as they say, will exceed all your expectations!

Advice! If your tenderloin is frozen, defrost it properly. In the evening, place the meat on the top shelf of the refrigerator, and in the morning let it defrost at room temperature. Do not put pork in hot water, and certainly do not use a microwave oven for this purpose.