Roast pork tenderloin

If you’re in the mood for a simple dinner of meat and vegetables, but need to shake up your chicken breast (or pork chop) routine, pork tenderloin is your ticket. Pork tenderloin is one of the easiest, most relaxed cuts of meat to cook for dinner, and it’s one of my favorite weeknight meals. There’s no major preparation involved; just season and bang into the oven while you make a salad.

Here’s our best method for making tender, juicy pork tenderloin that tastes so good it may just earn a spot in your weekly meal rotation.

What Is the Tenderloin?

As Christine explains in her guide to buying pork chops, the tenderloin comes from the loin of the pig, which runs from the hip to the shoulder. The tenderloin itself is sometimes also called a pork “filet,” and it is one of the most tender cuts of meat on the animal, since it is not a muscle that receives much, if any, exercise.

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This means that the tenderloin is usually a little more expensive than cuts of meat that need longer cooking, like the loin proper or pork butt (shoulder). It also means that it can be cooked quickly and easily, with no brining or braising needed.

What to Look for in a Tenderloin

Pork tenderloin is often sold in individual packages in the meat section of the grocery store. An individual tenderloin isn’t very much meat; it usually weighs about 1 to 1 1/2 pounds. So you’ll often find two tenderloins in one package. If you come home with two, just cook both. Leftovers keep beautifully and are great in sandwiches. Or freeze one, if two is more than you can eat within a few days.

Pork tenderloins are also often sold packaged in a marinade. Personally, I avoid these, as I would prefer to season the meat myself (and control the amount of salt and oil used). It’s very quick and easy to roll a pork tenderloin in some salt and spices, or to create a paste of garlic and ginger to rub all over it.

Cooking Pork Tenderloin

The method below is our favorite way to cook a pork tenderloin, and it’s very easy. The only way to make it easier would be to not flip the meat while it’s cooking, but that one extra step creates a delicious crust on the meat and cooks it more evenly.

Pork tenderloin is usually fairly lean, so it’s important to not overcook it. It can quickly turn from tender and juicy to dry and chewy, so check the internal temperature and remove the pork from the pan as soon as the meat registers 140°F to 145°F in the thickest part of the meat. It’s perfectly normal and fine for the pork to be a little pink inside, as long as it has reached the correct temperature in the thickest part of the meat.

5 More Recipes for Pork Tenderloin

Once you’ve mastered this method, try one of these other recipes too!

• Teriyaki Pork Tenderloin


• Garlic and Herb Roasted Pork Tenderloin


• Southwestern-Spiced Pork Tenderloin


• Pork Tenderloin in Tangy Tomatillo Sauce


• Pork Tenderloin and Onion Jam Sandwiches
  

How To Make Roasted Pork Tenderloin

Ingredients

pork tenderloin (1 to 1 1/2 pounds)

1 to 2 tablespoons

spices or seasonings (See Recipe Note)

freshly ground black pepper

Equipment

10-inch or larger cast iron or other oven-safe skillet

Instructions

Heat the oven and pan. 10 to 20 minutes before you plan to cook, place a large cast-iron or ovensafe skillet on the middle rack in the oven and heat the oven to 450°F. The skillet will heat along with the oven.

Season the pork. Pat the pork dry with paper towels and trim off any large pieces of surface fat. Mix any spices being used with the salt and pepper in a small bowl. Rub the spice mix onto the pork on all sides.

Swirl the pan with oil. Using oven mitts, carefully remove the hot pan from the oven. Add the oil and swirl to coat the bottom of the pan.

Roast the pork for 10 minutes. Place the pork in the pan. (It's fine if your pork tenderloin is a little long for the pan; just bend it to fit as we did here.) Return the pan to the oven and roast for 10 minutes.

Flip the pork, reduce the heat, and roast another 10 to 15 minutes. Flip the pork. Reduce the oven temperature to 400°F and continue roasting 10 to 15 minutes more. The pork is done when its internal temperature registers 140°F to 145°F in the thickest part, 20 to 25 minutes total.

Rest for 10 minutes before serving. Transfer the pork to a clean cutting board, tent loosely with aluminum foil, and let it rest for 10 minutes before slicing crosswise. For extra-thin slices for sandwiches, cool the pork completely, then refrigerate before cutting.

Recipe Notes

Seasoning the pork: You can keep this pork simple and season with just salt and pepper, or you can rub it with any favorite spices or salt-free blend of spices. Some favorites are chili powder, curry powder, garam masala, Chinese 5-spice blend, and za'atar.

Doubling this recipe: To make sure you have leftovers for sandwiches or other meals during the week, you can roast a second tenderloin in the same pan. Cooking time will be the same.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Red velvet cupcakes

The BEST Red Velvet Cupcakes are a light cake with a beautiful red color and a slight chocolate flavor with a little tang from the buttermilk. They are perfectly moist and topped with cream cheese frosting. You will agree that these are the best!

Hi, it’s Jenn, from Eat Cake For Dinner. I’m back again sharing one of my absolute favorite cupcake recipes with you.

When I was young, I had never heard of, or seen, a red velvet cupcake. It wasn’t until I was an adult when I first discovered red velvet cake. Honestly, I think I first saw a red velvet cake on an episode of Paula Deen on T.V. and I had to try this interesting cake right away.

From the moment I first tasted red velvet cake, it instantly became my favorite and is still, to this day, my favorite flavor of cake.

There was a time when I was making a new red velvet cake recipe every weekend. I had to make up for lost time, right? I tried recipe after recipe and none compared to this one. It is a light cake with a beautiful red color and a slight chocolate flavor with a little tang from the buttermilk. Red velvet cake is not meant to have a super strong chocolate flavor.

I top these cupcakes with my go-to cream cheese frosting recipe. I prefer my cream cheese frosting to have more butter than cream cheese, but if you like a super strong cream cheese flavor, you can double the cream cheese and cut the amount of butter called for in half.

This has been my go-to red velvet cupcake recipe for years and years and I’m sure it will become your favorite too.

Pumpkin chocolate chip cookies

These are the absolute BEST Pumpkin Chocolate Chip Cookies! Soft, moist and loaded with fresh pumpkin flavor and sweet chocolate chips. This is one of my most requested recipes and gets rave reviews!

This pumpkin chocolate chip cookie recipe is one of my most popular fall desserts. My family is always requesting that I make these, as well as pumpkin blondies, cream cheese pumpkin roll, pumpkin snickerdoodles and pumpkin whoopie pies.

Chocolate chip pumpkin cookies

These are hands down THE BEST pumpkin chocolate chip cookies out there! I make them all the time in the fall and am frequently getting requests for the recipe. Everyone always raves about them!

These chocolate chip pumpkin cookies are so soft, moist and have the perfect light and fluffy texture. They are full of fresh pumpkin flavor and loaded with sweet chocolate chips. Every bite is absolute heaven. They will definitely become your new favorite!

How do you make soft pumpkin chocolate chip cookies?

These easy pumpkin chocolate chip cookies take only 25 minutes to make….doesn’t get any easier than that! Just follow the steps below to get started and scroll down for the printable pumpkin chocolate chip cookies recipe and video tutorial.

To make pumpkin cookie batter:

1. Combine the pumpkin, sugar, vegetable oil, vanilla and egg in a large bowl.


2. In a separate bowl, stir together the flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir into the wet ingredients.


3. Next add the flour mixture to pumpkin mixture and mix well. Stir until combined.


4. Then fold in the chocolate chips.

To bake pumpkin cookies:

1. Line a baking sheet with parchment paper. Drop pumpkin cookie batter onto the parchment paper by the spoonful, about 2 inches apart. I like to add a few extra chocolate chips to the tops as well.


2. Bake pumpkin chocolate chip cookies at 350°F for 10-12 minutes, or until a toothpick comes clean.

Frequently asked questions about chocolate chip pumpkin cookies

Can I use fresh pumpkin instead of canned? Sure! If using fresh pumpkin puree, I’d recommend draining some of the liquid out first with a paper towel. Fresh pumpkin tends to hold more water than canned pumpkin. So be prepared for moister cookies!

Can I double the pumpkin chocolate chip cookie recipe? Definitely! If doubled, it’ll make about 4-6 dozen pumpkin cookies. Plus, you’ll be able to use up the whole can of pumpkin this way. :)

Can I use a replacement for vegetable oil? Yes. I prefer vegetable oil, but others have tried apple sauce and coconut oil and have said they’ve turned out great!

Can I refrigerate the dough overnight before baking? Sure. The texture changes a little bit, but they are still delicious!

Can I freeze the chocolate chip pumpkin cookies? I haven’t frozen the dough myself, but others have and said the cookies turned out great! The frozen dough takes a little longer to bake, so I’d add on 3-5 more minutes when baking. You can also freeze the cookies once baked. Just store in an airtight container in the freezer.

Pork recipes

Ingredients

• 1 pork tenderloin (1 pound), cut into 1-inch cubes


• 1 teaspoon all-purpose flour


• 4 teaspoons paprika


• 3/4 teaspoon salt


• 1/4 teaspoon pepper


• 1 tablespoon butter


• 3/4 cup heavy whipping cream


• Hot cooked egg noodles or rice


• Minced fresh parsley, optional

Directions

• Toss pork with flour and seasonings. In a large skillet, heat butter over medium heat; saute pork until lightly browned, 4-5 minutes.


• Add cream; bring to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until cream is slightly thickened, 5-7 minutes.


• Serve with noodles. If desired, sprinkle with parsley.

Test Kitchen Tips

For a spicy kick, substitute hot paprika for sweet.

Always store paprika in the refrigerator to keep its flavor fresh.

Nutrition Facts

Recommended Video

Reviews

Found this to be a little bland. I'll add extra spice next time, but will make it again.

Delicious! I made it exactly as written. Super easy and lightning fast to prepare. The sauce is outstanding , I’ll definitely prepare it again soon. Thanks for sharing this recipe.

I have never made a dish like this before. It was creamy and delicious. I added butter, s & p, and Parm., to the egg noodles and then tossed with the pork.

Popcorn recipes

Make movie night twice as nice with these crazy-good popcorn recipes.

Photo: Taste of Home

Marshmallow-Peanut

In a large bowl, combine 15 cups popped popcorn, 2 cups miniature marshmallows, 1 cup salted peanuts and 1 cup broken pretzel sticks. In a small saucepan, combine ⅔ cups sugar, ½ cup butter and ¼ cup corn syrup. Bring to a boil; cook and stir 2 minutes. Pour over popcorn mixture; toss to coat. Cool on waxed paper then break it up.

Photo: Taste of Home

Caramel-Coated

In a large saucepan, melt 1½ cups butter. Add 2⅔ cups brown sugar and 1 cup golden syrup, stirring to dissolve brown sugar. Bring to a full rolling boil. Boil and stir 1 minute. Remove from heat and quickly stir in 1 teaspoon vanilla. Pour caramel mixture over 24 cups popped popcorn, stirring lightly. Cool on waxed paper then break it up.

Photo: Taste of Home Chocolate-Mint

In a small saucepan, melt 1 package Junior Mints and 2 tablespoons butter over medium-low heat; stir until smooth. Pour over 8 cups popped popcorn; toss to coat. Immediately spread onto waxed paper; let stand until set. Break into pieces.

Photo: Taste of Home Island Breeze

Combine ⅓ cup softened butter, 2 teaspoons curry powder and 1 teaspoon sugar. Pop it in the microwave to melt the butter. Drizzle over 3½ quarts popped popcorn and toss. Sprinkle with toasted coconut, almonds, raisins and salt.

Photo: Taste of Home

Peanut Butter Lover’s

Add 1 cup each of sugar and honey to a saucepan. Stir while it comes to a boil over medium heat, and for 5 minutes while it boils. Off the heat, stir in 1 cup of peanut butter. Toss with 3½ quarts popped popcorn. Spread it on waxed paper to cool. Top with M&M’s and pretzels.

Parmesan Ranch

Mix ¼ cup grated Parmesan, 2 tablespoons rand salad dressing mix, 1 teaspoon dried parsley and ¼ teaspoon onion powder. Melt ⅓ cup butter; drizzle over 3½ quarts popped popcorn. Toss with the Parmesan cheese blend.

Photo: Taste of Home

Frosty Peppermint

Combine 3½ quarts popped popcorn and ⅓ cup crushed peppermints. Melt ½ pound white candy coating; drizzle over popcorn-candy mixture and toss. Cool on waxed paper then break it up.

Photo: Taste of Home

Sesame-Ginger

Melt ¼ cup butter; stir in ½ teaspoon sesame oil, a splash of soy sauce and a pinch of ginger. Drizzle over 3½ quarts popcorn and toss. Add wasabi pea-rice cracker mix and honey-roasted peanuts.

Photo: Taste of Home

Sweet & Salty

In a large bowl, combine 10 cups popped popcorn, 1 cup broken miniature pretzels, 1 cup Almond Joy pieces or 1 cup M&M’s candies and 1 cup chopped dried pineapple. In a microwave, melt 10 ounces coarsely chopped white candy coating; stir until smooth. Pour over popcorn mixture; toss to coat. Cool on waxed paper then break it up.

Photo: Taste of Home

Tex-Mex

In a Dutch oven over medium heat, cook ½ cup popcorn kernels, 3 tablespoons canola oil and ½ teaspoon cumin seeds until oil begins to sizzle. Cover and shake for 2-3 minutes or until popcorn stops popping. Transfer to a large bowl; spritz with butter-flavored spray. Add ¼ cup minced cilantro, 1 teaspoon salt, 1 teaspoon chili powder, ½ teaspoon garlic powder and ⅛ teaspoon smoked paprika. Toss; continue spritzing and tossing until popcorn is coated.

Photo: Taste of Home

Italian Cheese

Mix 6 tablespoons grated Romano cheese, 2¼ teaspoons Italian seasoning and ¾ teaspoon garlic salt. Melt 1/3 cup butter; drizzle it over 3½ quarts popcorn and toss. Sprinkle on the Romano cheese mixture and toss.

Photo: Taste of Home

Buffalo Ranch

Place 16 cups popped popcorn in a large bowl. In a small bowl, combine ⅓ cup buffalo wing sauce, 2 tablespoons melted butter and ⅛ cayenne pepper; drizzle over popcorn and toss to coat. Sprinkle with 1 tablespoon ranch salad dressing mix and additional cayenne to taste; toss to coat.

Plantain recipes

Sumptuous Plantain Recipes – Delicious Plantain Recipes using ripe and up ripe plantains – from appetizer to dessert , that are sure to please even the most discerning palates .

As you may know, I’m a big fan of plantains in any form. Plantains are such a versatile food that many recipes can be made using them. Many confuses plantain with banana mainly because they look similar but when it comes to versatility, I say plantains are the clear winner- Even better, they are cheap and healthy! And the fact that they fruit all year round, plantains are considered a reliable all-season staple food.

Now if you have plantains at home and are wondering what to do with them or If you’re ready to add plantains to your menu but aren’t sure how, you’re in luck! Here I share some of my favorite easy and delicious Plantain Recipes.

1. Baked Plantain Frittata (Baked plantain and eggs)- A healthier and delicious take on fried plantains and eggs. Here, I came up with a reduce calorie alternative of this popular breakfast; a lighter version of this meal – baked with very little oil and still downright delicious, one that I can indulge in, and not have to worry about hips. Get the RECIPE HERE.

1. Plantain Mofongo with Shrimp Sauce- Fried mashed plantains infused with garlic, bacon, and chicharrones (fried pork skin) stuffed with a succulent tomato, garlic, parsley, shrimp sauce. This is a mashed plantain taken to another level. The shrimp sauce is just like cake icing. Real comfort food at It’s best! Get the RECIPE HERE.

1. Plantain Pancakes- Rich, tender, & delicious Plantain Pancakes, like pancakes but with a sweet plantain taste. Good for Breakfast or make it for dessert with coconut sauce. Simply delicious and satisfying! Get the RECIPE HERE.

1. Plantain Bread- Want to add another recipe to your overripe plantain repertoire? There is nothing better than using up those funky, ugly looking plantains that look like they should be in the trash already. Wouldn’t it be cool if you make this amazing delicious plantain bread? Get the RECIPE HERE.

1. Bacon-wrapped Plantain- Plantain with a touch of heat, wrapped with bacon and sprinkled with spice. They are pure indulgence and Simply Irresistible; the sweet and smoky flavors of the plantains and bacon create quite an explosion in your mouth. Easy, yet delicious appetizer, snack and/or breakfast. Get the RECIPE HERE.

1. Plantain Lasagna aka Pastelon- This is a Latin- Style (Puerto Rican) lasagna that is a combination of sweet and savory, with spiced beef, sandwiched in layers of plantains, and topped with cheese and or eggs. It’s like no other lasagna you’ve ever tried before! Get the RECIPE HERE.

1. Stuffed Baked Plantains- Roasted plantains filled with seasoned ground meat, tomatoes, onions, bell pepper, and spices, topped with cheese for lunch, dinner or even breakfast- very comforting! Get the RECIPE HERE.

1. Poulet D.G – A super flavorful French inspired Cameroon chicken dinner – sure to tantalize your taste buds. Loaded with garlic, herbs and vegetables. Delish! Get the RECIPE HERE. or Here

Comments

This is wonderful! I love everyone of these recipes… Was really wondering what to do with my overripe plantains and decided to google it. Love what I found..

Thank you for these! My friend has developed allergies to potatoes and rice so I was looking up things to cook for her that would be tasty as well. These are perfect!

imma africanbites says

Thanks for stopping by! These are absolutely crowd-pleaser. Happy cooking!

Look up recipes with chickpeas too. They’re a good alternative to potatoes and rice.

I am so thrilled that I found you because I have been eating plantanes my entire life but it’s always great to find new recipes. I can’t wait to try some of these. I’ve had piononos in the past but now I know how to make them!

Me too! Love plantains. Happy cooking!!

Wonderful .. do you conduct training of any kind. Am super instrested

Sorry I don’t at the moment.

I love plantains the only how I know how to do it is fry and cook l usually cook or fry it almost every day thanks for your ideas I surely Will try some of these recipes.

You are going to love them. Do let me know which ones you try out . Thanks.

Thanks for these recipes!! I made the minced meat stuffed plantain and it was awesome….. wish I could post a picture of it.

Bummer! I bet it looked really good. Thanks for letting me know.

Pioneer woman mashed potatoes

I f comfort food had to be categorized down to one single dish it would have to be mashed potatoes. Effortlessly simple and comforting, eating a big plate of mashed potatoes is like wrapping your self up in one of Grandma's blankets. No surprises here, Ree Drummond, the Pioneer Woman, has a killer recipe for creamy mashed potatoes that are filled with secret ingredients. (Okay to be fair they won't be secrets after we tell you, but mum's the word when you make these for your next dinner).

Unlike many mashed potato recipe we have come across, this recipe is actually made in advance. That's right, you can make these mashed potatoes up to two days before serving. It takes just one more thing off your plate.

How to Make the Pioneer Woman's Mashed Potatoes

Before we even turn on the stove we have to prepare the potatoes. The best potato for the job are russet potatoes or yukon gold potatoes due to their high-starch content. More starch means more smooth and creamy texture. This specific recipe uses five pounds of potatoes which need to be peeled and rinsed under cold water to remove any dirt or peels.

Ree likes to chop the potatoes into fourths before adding them into a large pot filled with simmering water. This is something that we seems to differ on. In our experience potatoes that are added to simmering water and cooked seems to cook unevenly compared to potatoes added to cool water then brought to a boil. We'll stick with our way and Ree with hers.

Once the potatoes are tender (you can easily pierce with a fork), drain the spuds in a colander and discard the water. Place the potatoes back in the dry pot and place on the stove over low heat, letting the potatoes steam.

Get to Mashing

Now it's time to mash! Grab your potato masher (yes, we are doing this with our hands) and start to mash away. Ree swears that using a handheld masher is better than using an electric mixer because the mixer tends to turn the potatoes gummy.

Here comes the butter. This recipe calls for two (!!) sticks of butter so plop them in. Now the secret ingredient: softened cream cheese. Add in a 8-ounce package of cream cheese into the potatoes and mash it down so the cream cheese and butter can melt.

Meanwhile pour in half-and-half. You can also make this yourself by mixing together equal parts of heavy cream and milk. Once added, grab your potato masher and mash to your heart's content. Smooth and creamy is what we are looking for.

Now to season. Sprinkle in some Lawry seasoning salt and black pepper and call it a day. Taste the potatoes and see if the seasoning is to your liking. Don't be afraid to add more!

Moving along, butter up a baking dish and scoop your 'taders on in. Cut up half a stick of butter (more butter!) and place on top of the potatoes. Cover with aluminum foil and place in the fridge until needed.

Once you are ready to serve, simply remove the potatoes from the fridge at least an hour before baking, then bake in a 350-degree oven until warmed through. The butter on top will melt into the potatoes. Yes, please.