15 Delectable Pork Loin Recipes For All Occasion (2024)

FAQs

How do you cook a pork loin so it doesn't dry out? ›

CG: Roasting is the most natural way to cook a pork loin, and it's the easiest and the quickest to get into the oven. I like to sear the outside and then roast it, or you can just roast it as is. The indirect method of cooking preserves pork loin's inherent juiciness and tenderness.

DO NOT OVERCOOK THE MEAT. This is the cardinal rule for lean cuts of meat like pork tenderloin. At 400 degrees F, a 1-pound pork tenderloin will cook in 8 to 10 minutes after being seared on the stove.

Before you put the pork in the oven, pour a cup or two of water into the bottom of whatever pan you're using—just enough to completely cover the surface—then cover the roast completely with foil. (You can also use a broiler pan instead, placing the pork on the top and using the bottom chamber to hold the water.)

So this depends on the cut, and how much connective tissue it has. If you're cooking pork tenderloin, time doesn't matter much. If you're cooking the tougher cuts, you can benefit from longer cooking times for increased tenderness.

Washing beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination.

Sear + Roast

This cooking method is a surefire way to make moist and juicy pork tenderloin without much fuss. Searing the meat first gives it that golden-brown crust before a quick roast in the oven finishes it off. It's an easy, crowd-pleasing meal for any night of the week.

And since overcooking shrinks meat fibers and squeezes our juices, overcooked pork is tough and dry. It's well worth investing in a meat thermometer or slender multi-use digital thermometer, to take away the guesswork .

The answer is almost always grilled pork tenderloin. Pork, especially the pork tenderloin, takes incredibly well to the smoky char of the grill.

It turns out that 145° is a safe internal temperature and will give you a much juicier, more tender piece of meat (note that ground pork should still be cooked to 160°).

How long to cook a 1 lb pork tenderloin at 350 degrees? ›

A good rule of thumb is to cook pork loin 25 minutes per pound at 350 degrees F (177 degrees C). The internal temperature should be at least 145 degrees F (63 degrees C), so use a thermometer to know when it's done. You'll want to let your pork loin rest at least three minutes before serving.

Cooking pork tenderloin in the oven at 350°F typically takes about 25-30 minutes per pound. It is important to use a meat thermometer to ensure the internal temperature of the pork reaches 145°F. Let the pork rest for a few minutes before slicing and serving.

The slow cooker is used for moist cooking only. Yes, it's generally recommended to add some liquid when cooking pork in a slow cooker to prevent it from drying out and to help distribute flavors. You can use broth, wine, barbecue sauce, or even just water depending on the recipe you're following.

boiling water trick

This helps to prep the skin to crackle as its now "pre-cooked" so to speak. Make sure to pat dry with paper towel to further dry afterwards.

Prepare Pork for Roasting

Dry skin – Pat skin dry using a paper towel; Season flesh – Season the flesh sides of the pork with salt, pepper and optional fennel, with a drizzle of oil; Salt skin – On the skin side, drizzle with oil then sprinkle evenly with salt.

Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop. Even a quick 30-minute brine (or up to four hours) makes a big difference. It's not strictly necessary — you can still use this method to make great pork chops even without brining — but if you have some extra time, I recommend it.

Tender Cuts of Pork: Cooking Time and Temperature

The general rule is that these cuts should be cooked at a high temperature for the briefest period of time it takes to reach an internal temperature of 145°F. Cooking them any longer risks drying them out.

Cook it fast and hot — but keep an eye on temperature

If there was ever a time to use a meat thermometer, pork tenderloin is it. Unlike slow-cooked meat, tenderloin can go from juicy to dry in a matter of minutes.