20 Juicy Boneless Pork Tenderloin Recipes for Weeknight Dinners

Ready to transform your weeknight dinners? Boneless pork tenderloin is the ultimate solution for quick, delicious meals that feel anything but ordinary. These 20 juicy recipes will have you looking forward to cooking after a long day, with everything from savory herb-crusted roasts to sweet glazed creations. Let’s dive in and discover your new favorite way to enjoy this versatile cut!

Garlic Herb Roasted Pork Tenderloin

Zesty garlic and fresh herbs transform this pork tenderloin into a weeknight showstopper. Perfectly seared outside with juicy interior, it comes together in under an hour. Let’s get roasting.

Ingredients

– 1.5 lb pork tenderloin
– 3 tbsp olive oil (or avocado oil)
– 4 garlic cloves, minced
– 1 tbsp fresh rosemary, chopped
– 1 tbsp fresh thyme leaves
– 1 tsp kosher salt
– 1/2 tsp black pepper, freshly ground
– 1/2 tsp paprika (optional for color)

Instructions

1. Preheat oven to 400°F and position rack in center.
2. Pat pork tenderloin completely dry with paper towels for better browning.
3. In small bowl, combine olive oil, minced garlic, rosemary, thyme, salt, pepper, and paprika.
4. Rub herb mixture evenly over all sides of pork, coating thoroughly.
5. Heat large oven-safe skillet over medium-high heat for 2 minutes.
6. Place pork in hot skillet and sear for 2 minutes without moving.
7. Flip pork and sear opposite side for 2 minutes until golden brown.
8. Turn pork to sear any remaining sides, about 1 minute each.
9. Transfer skillet directly to preheated oven.
10. Roast for 15-18 minutes until internal temperature reaches 145°F on instant-read thermometer.
11. Remove skillet from oven using oven mitts.
12. Transfer pork to cutting board and let rest for 5 minutes for juices to redistribute.
13. Slice against the grain into 1/2-inch thick medallions.
14. Serve immediately with pan juices drizzled over top. Ultimate tenderness meets bold garlic-herb crust in every slice. The resting period ensures juicy results, while the high-heat roast creates a beautiful contrast between the seared exterior and pink interior. Try serving over creamy polenta or with roasted vegetables to soak up the flavorful pan juices.

Honey Mustard Glazed Pork Tenderloin

Remembering how the golden afternoon light used to fall across my grandmother’s kitchen table, I find myself reaching for those same comforting flavors today, the kind that wrap around you like a well-loved blanket on a crisp autumn evening. There’s something quietly magical about the way sweet honey and tangy mustard come together, creating a simple yet deeply satisfying glaze for a humble pork tenderloin.

Ingredients

– One nice pork tenderloin, about 1 to 1.5 pounds
– A generous quarter cup of honey
– A couple of tablespoons of Dijon mustard
– One tablespoon of olive oil
– A solid teaspoon of apple cider vinegar
– A pinch or two of garlic powder
– A little sprinkle of salt
– A few cracks of fresh black pepper

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the pork tenderloin completely dry with paper towels—this helps the surface brown beautifully instead of steaming.
3. Rub the tenderloin all over with olive oil, then season evenly with salt, pepper, and garlic powder.
4. Heat an oven-safe skillet over medium-high heat and sear the pork for 2-3 minutes per side until a golden-brown crust forms.
5. While the pork sears, whisk together the honey, Dijon mustard, and apple cider vinegar in a small bowl until smooth.
6. Brush half of the honey mustard glaze evenly over the seared pork tenderloin.
7. Transfer the skillet to the preheated oven and roast for 15-18 minutes, or until the internal temperature reaches 145°F on an instant-read thermometer.
8. Remove the skillet from the oven and carefully brush the remaining glaze over the pork.
9. Let the pork rest on a cutting board for exactly 5 minutes—this allows the juices to redistribute throughout the meat instead of running out when you slice it.
10. Slice the tenderloin into half-inch thick medallions against the grain for the most tender bite.

Oh, the way the glossy glaze caramelizes into sticky-sweet edges while the pork stays incredibly juicy inside just feels like a small triumph. I love serving these slices fanned over creamy mashed potatoes, with the extra pan juices drizzled over everything, though they’re just as wonderful tucked into warm sandwiches the next day.

Balsamic Rosemary Pork Tenderloin

Vaguely, I remember the scent of rosemary filling my grandmother’s kitchen on autumn afternoons like this one, where the golden light slants through the window and time seems to slow just enough to appreciate the simple act of preparing a meal. This balsamic rosemary pork tenderloin feels like one of those timeless recipes, where a few good ingredients come together to create something quietly special. It’s a dish that asks for little but gives back so much warmth and flavor.

Ingredients

– 1 pork tenderloin (about 1.5 lbs)
– 2 tbsp olive oil (or any neutral oil)
– 3 tbsp balsamic vinegar
– 2 tbsp honey
– 2 cloves garlic, minced
– 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
– 1 tsp salt
– ½ tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C).
2. Pat the pork tenderloin completely dry with paper towels to ensure a good sear.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, minced garlic, chopped rosemary, salt, and black pepper until well combined.
4. Brush half of the marinade evenly over all sides of the pork tenderloin.
5. Heat an oven-safe skillet over medium-high heat for 2 minutes until hot.
6. Place the pork tenderloin in the skillet and sear for 2 minutes per side until a golden-brown crust forms.
7. Pour the remaining marinade over the pork in the skillet.
8. Transfer the skillet to the preheated oven and roast for 15–18 minutes, or until the internal temperature reaches 145°F (63°C) on an instant-read thermometer.
9. Remove the skillet from the oven and transfer the pork to a cutting board.
10. Let the pork rest for 5 minutes to allow the juices to redistribute.
11. Slice the pork into ½-inch thick medallions.
12. Drizzle the pan juices from the skillet over the sliced pork before serving.

Firm yet tender, the pork slices beautifully, revealing a juicy interior that carries the sweet-tangy notes of balsamic and the earthy fragrance of rosemary. I love serving it over a bed of creamy polenta or alongside roasted root vegetables, letting the rich pan sauce tie everything together in a comforting, autumnal embrace.

Asian-Style Soy Ginger Pork Tenderloin

Perhaps it’s the quiet hum of the afternoon that makes me reach for these familiar flavors, a gentle pull towards something both comforting and new, a small ritual of preparation that feels like a quiet conversation with the past.

Ingredients

• 1 (1.5 lb) pork tenderloin
• 1/3 cup soy sauce (or tamari for gluten-free)
• 3 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp freshly grated ginger
• 3 cloves garlic, minced
• 1 tbsp sesame oil
• 1/2 tsp red pepper flakes (optional, for a subtle heat)
• 1 tbsp neutral oil, like avocado or vegetable oil
• 2 green onions, thinly sliced
• 1 tsp sesame seeds

Instructions

1. Pat the pork tenderloin completely dry with paper towels to ensure a good sear.
2. In a medium bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, minced garlic, sesame oil, and red pepper flakes until the honey is fully dissolved.
3. Place the pork tenderloin in a large resealable bag or shallow dish and pour the marinade over it, turning to coat evenly.
4. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor, turning once halfway through.
5. Preheat your oven to 400°F (200°C).
6. Heat the neutral oil in a large, oven-safe skillet over medium-high heat until it shimmers.
7. Remove the pork from the marinade, letting excess drip off, and reserve the marinade in a small saucepan.
8. Carefully place the pork in the hot skillet and sear for 3-4 minutes per side, until a golden-brown crust forms. Tip: Don’t move the pork while searing to develop that beautiful color.
9. Transfer the entire skillet to the preheated oven and roast for 15-18 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F (63°C).
10. While the pork roasts, bring the reserved marinade to a boil over medium heat, then reduce to a simmer for 5 minutes to create a safe, thickened glaze.
11. Remove the skillet from the oven, transfer the pork to a cutting board, and let it rest for 5-7 minutes. Tip: Resting allows the juices to redistribute for a more tender result.
12. Slice the pork into 1/2-inch thick medallions.
13. Drizzle the warm glaze over the sliced pork.
14. Garnish with the sliced green onions and a sprinkle of sesame seeds just before serving. Tip: Toasting the sesame seeds in a dry pan for a minute beforehand will enhance their nutty flavor.

Finally, the tender slices offer a perfect balance—a caramelized, slightly sticky exterior giving way to remarkably juicy pork within. Its savory-sweet depth, brightened by ginger, makes it wonderful served over a simple bed of jasmine rice to soak up the extra glaze, or sliced thin and tucked into warm lettuce cups for a fresh, hands-on meal.

Maple Dijon Pork Tenderloin with Apples

Unfolding this quiet afternoon, I find myself drawn to the gentle rhythm of preparing something that fills the kitchen with the scent of autumn—a simple pork tenderloin that carries the sweet whisper of maple and the warm tang of mustard, with apples softening beside it. There’s something deeply comforting about how these flavors mingle, creating a meal that feels both nourishing and nostalgic, perfect for these cooler evenings when time seems to slow just enough to savor the process. It’s a dish that doesn’t demand much, yet rewards you with layers of coziness, much like wrapping yourself in a favorite blanket after a long day.

Ingredients

– 1 (1.5 lb) pork tenderloin, trimmed of silver skin for even cooking
– 2 tbsp pure maple syrup, or honey as a substitute
– 2 tbsp Dijon mustard, smooth or grainy based on preference
– 1 tbsp olive oil, or any neutral oil like avocado oil
– 2 medium apples (such as Honeycrisp or Granny Smith), cored and sliced into ½-inch wedges
– 1 tsp fresh thyme leaves, or ½ tsp dried thyme if fresh isn’t available
– ½ tsp kosher salt, adjust to taste
– ¼ tsp black pepper, freshly ground for best flavor
– ¼ cup low-sodium chicken broth, to deglaze the pan

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. Pat the pork tenderloin dry with paper towels to help the seasoning stick and promote browning.
3. In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, thyme, salt, and pepper until smooth.
4. Brush half of the maple-Dijon mixture evenly over all sides of the pork tenderloin, reserving the rest for later.
5. Heat an oven-safe skillet over medium-high heat for 2 minutes until hot, then sear the pork for 2–3 minutes per side until golden brown.
6. Arrange the apple wedges around the pork in the skillet, scattering them evenly to cook in the pan juices.
7. Pour the remaining maple-Dijon mixture over the apples and pork, coating them lightly.
8. Transfer the skillet to the preheated oven and roast for 15–18 minutes, or until the pork reaches an internal temperature of 145°F (63°C) on an instant-read thermometer.
9. Remove the skillet from the oven, transfer the pork to a cutting board, and let it rest for 5 minutes to allow juices to redistribute.
10. While the pork rests, place the skillet back on the stove over medium heat, add the chicken broth, and scrape up any browned bits for a quick pan sauce.
11. Slice the pork into ½-inch thick medallions and serve with the roasted apples and pan sauce drizzled over the top. Maybe it’s the way the pork stays tender and juicy, contrasting with the soft, caramelized apples that melt at the edge of your fork, or how the maple-Dijon glaze adds a subtle sweetness that doesn’t overwhelm. Consider serving it over a bed of creamy polenta or with roasted Brussels sprouts to soak up the savory-sweet sauce, making each bite a quiet celebration of autumn’s simplicity.

Spicy Chipotle Lime Pork Tenderloin

Folding back the pages of my kitchen journal, I remember how the smoky aroma of chipotle first filled my small apartment, how the sharp tang of lime cut through the richness of pork on that quiet autumn evening. This recipe became my comfort ritual, a slow dance of spices and citrus that transformed simple ingredients into something deeply satisfying.

Ingredients

– 1.5 lb pork tenderloin, trimmed of silver skin
– 2 tbsp olive oil (or any neutral oil)
– 2 tbsp chipotle peppers in adobo sauce, minced
– 3 tbsp fresh lime juice (about 2 limes)
– 2 tsp honey
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp salt
– 1/4 tsp black pepper
– 1 tbsp chopped fresh cilantro for garnish

Instructions

1. Pat the pork tenderloin completely dry with paper towels to ensure proper browning.
2. In a small bowl, whisk together olive oil, minced chipotle peppers, lime juice, honey, minced garlic, cumin, smoked paprika, salt, and black pepper until fully combined.
3. Place the pork tenderloin in a shallow dish and pour the marinade over it, coating all sides evenly.
4. Cover the dish with plastic wrap and refrigerate for at least 2 hours or up to 8 hours for deeper flavor penetration.
5. Preheat your oven to 400°F and position a rack in the center of the oven.
6. Heat an oven-safe skillet over medium-high heat for 2 minutes until hot.
7. Remove the pork from the marinade, letting excess drip off, and reserve the remaining marinade.
8. Sear the pork in the hot skillet for 2-3 minutes per side until a golden-brown crust forms on all sides.
9. Transfer the skillet directly to the preheated oven and roast for 15-18 minutes, until the internal temperature reaches 145°F on an instant-read thermometer.
10. Remove the pork from the oven and transfer it to a cutting board, tenting loosely with foil to rest for exactly 5 minutes.
11. While the pork rests, pour the reserved marinade into the still-warm skillet and simmer for 3 minutes until slightly thickened.
12. Slice the rested pork into 1/2-inch thick medallions against the grain for maximum tenderness.
13. Drizzle the warm sauce over the sliced pork and garnish with fresh cilantro.

But what truly makes this dish memorable is how the tender, juicy pork yields to each bite while the smoky chipotle heat builds slowly, balanced by the bright lime acidity. I love serving these slices over cilantro-lime rice where the sauce mingles with the grains, or tucked into warm corn tortillas with crunchy cabbage slaw for contrasting textures that make each mouthful a small revelation.

Pork Tenderloin with Mushroom Cream Sauce

Sometimes, the simplest meals become the most memorable—like this pork tenderloin with mushroom cream sauce, which transforms humble ingredients into something quietly extraordinary on a cool autumn evening. It’s a dish that feels both comforting and elegant, perfect for those nights when you want to slow down and savor the process of cooking. The rich, earthy sauce clings to the tender pork, creating a harmony of flavors that lingers long after the last bite.

Ingredients

– 1 pork tenderloin (about 1.5 lbs), pat dry with paper towels for better browning
– 2 tbsp olive oil, or any neutral oil
– 8 oz cremini mushrooms, sliced ¼-inch thick for even cooking
– ½ cup finely chopped yellow onion, about 1 small onion
– 2 cloves garlic, minced
– ¾ cup heavy cream
– ½ cup chicken broth, low-sodium preferred
– 1 tsp fresh thyme leaves, or ½ tsp dried thyme
– Salt and freshly ground black pepper, to season throughout

Instructions

1. Preheat your oven to 400°F and season the pork tenderloin generously on all sides with salt and pepper.
2. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the pork tenderloin for 2-3 minutes per side until golden brown, turning with tongs to avoid piercing the meat.
4. Transfer the skillet to the preheated oven and roast for 15-18 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F.
5. Remove the pork from the skillet and let it rest on a cutting board for 10 minutes to allow juices to redistribute.
6. While the pork rests, heat the remaining 1 tablespoon of olive oil in the same skillet over medium heat.
7. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their liquid and turn golden brown.
8. Stir in the chopped onion and cook for 3-4 minutes until softened and translucent.
9. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
10. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
11. Simmer the mixture for 2-3 minutes until the liquid reduces by about half.
12. Reduce the heat to low and stir in the heavy cream and thyme leaves.
13. Simmer gently for 3-4 minutes until the sauce thickens slightly and coats the back of a spoon.
14. Season the sauce with salt and pepper to taste, then slice the rested pork into ½-inch thick medallions.
Just spoon the warm mushroom cream sauce over the sliced pork, letting it pool around the plate. The tenderloin remains remarkably juicy against the earthy, velvety sauce, while a sprinkle of fresh thyme adds a subtle aromatic lift. For a complete meal, serve it alongside buttery mashed potatoes or crusty bread to soak up every last drop of the creamy sauce.

BBQ Rub Pork Tenderloin with Grilled Vegetables

Now and then, a meal comes together so simply, so quietly, that it feels less like cooking and more like a gentle unfolding. This pork tenderloin, rubbed with smoky spices and paired with charred summer vegetables, is one of those peaceful kitchen moments where everything just settles into place. It’s the kind of dinner that fills the house with warmth without demanding too much of your attention.

Ingredients

– 1.5 lbs pork tenderloin (trim any silver skin for more tender results)
– 2 tbsp olive oil (or any neutral, high-heat oil)
– 2 tbsp brown sugar
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp black pepper, freshly ground
– 1/2 tsp salt (adjust based on your preference)
– 1 large zucchini, sliced into 1/2-inch rounds
– 1 large yellow squash, sliced into 1/2-inch rounds
– 1 red bell pepper, cut into 1-inch strips
– 1 red onion, cut into 1/2-inch wedges

Instructions

1. Preheat your grill to medium-high heat, around 400°F, and lightly oil the grates to prevent sticking.
2. In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and salt to create the BBQ rub.
3. Pat the pork tenderloin completely dry with paper towels—this helps the rub adhere better and promotes browning.
4. Drizzle 1 tablespoon of olive oil over the pork, then massage the BBQ rub evenly over the entire surface, covering all sides.
5. In a large bowl, toss the zucchini, yellow squash, red bell pepper, and red onion with the remaining 1 tablespoon of olive oil until lightly coated.
6. Place the pork tenderloin on the preheated grill and cook for 15-18 minutes, turning every 4-5 minutes, until the internal temperature reaches 145°F when checked with a meat thermometer.
7. About 8 minutes into cooking the pork, add the vegetables to the grill in a single layer, turning them once halfway through until they are tender and have visible grill marks, about 10-12 minutes total.
8. Transfer the pork to a cutting board and let it rest for 5 minutes—this allows the juices to redistribute, keeping the meat moist.
9. Slice the pork into 1/2-inch thick medallions and arrange on a platter alongside the grilled vegetables.
Creating this dish feels like weaving together textures and tastes—the pork is incredibly juicy and subtly sweet from the rub, while the vegetables offer a smoky, slightly crisp contrast. Consider serving it over a bed of creamy polenta or with a simple arugula salad to round out the meal, letting the quiet flavors speak for themselves.

Pork Tenderloin Stuffed with Spinach and Feta

Beneath the quiet hum of the afternoon, there’s something deeply comforting about preparing a meal that feels both elegant and humble, like this pork tenderloin stuffed with spinach and feta. It’s a dish that asks for your patience and rewards you with layers of flavor, a quiet project for a slow day. The process of butterflying, stuffing, and roasting becomes a meditation, filling the kitchen with warmth and the promise of a satisfying dinner.

Ingredients

– 1 (1.5 lb) pork tenderloin, trimmed of silver skin
– 1 tbsp olive oil, or any neutral oil
– 5 oz fresh spinach
– 4 oz crumbled feta cheese
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– Kitchen twine, for tying

Instructions

1. Preheat your oven to 400°F (200°C).
2. Place the pork tenderloin on a cutting board and, using a sharp knife, slice it lengthwise down the center, but not all the way through, so it opens like a book.
3. Lay the butterflied tenderloin flat between two sheets of plastic wrap and gently pound it with a meat mallet or rolling pin until it is an even 1/2-inch thickness.
4. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
5. Add the fresh spinach and minced garlic to the skillet and sauté for 2–3 minutes, until the spinach is wilted and any liquid has evaporated.
6. Transfer the spinach and garlic mixture to a bowl and let it cool for 5 minutes.
7. Stir the crumbled feta cheese, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper into the cooled spinach mixture until well combined.
8. Spread the spinach and feta mixture evenly over the flattened pork tenderloin, leaving a 1-inch border around the edges.
9. Carefully roll the tenderloin lengthwise into a tight cylinder, starting from one long side.
10. Tie the rolled tenderloin securely at 1-inch intervals with kitchen twine to hold its shape during cooking.
11. Season the outside of the tied tenderloin lightly with additional salt and pepper.
12. Place the stuffed tenderloin seam-side down in a roasting pan or oven-safe skillet.
13. Roast in the preheated oven for 25–30 minutes, until an instant-read thermometer inserted into the thickest part of the pork reads 145°F (63°C).
14. Remove the tenderloin from the oven and let it rest on a cutting board for 10 minutes to allow the juices to redistribute.
15. Carefully remove the kitchen twine, then slice the tenderloin into 1-inch thick rounds.

Now, the tender pork gives way to a vibrant, savory filling, the feta melting into the spinach with each slice. Naturally, it pairs beautifully with roasted potatoes or a simple arugula salad, but try serving it over creamy polenta to soak up any lingering juices—a quiet celebration on a plate.

Cranberry Orange Glazed Pork Tenderloin

Gently, as the afternoon light fades, I find myself drawn to recipes that feel like a warm embrace, the kind that fill the kitchen with comforting aromas and promise a quiet, satisfying meal. This cranberry orange glazed pork tenderloin is just that—a simple yet elegant dish where sweet and savory notes dance together, perfect for a reflective evening.

Ingredients

– 1 (1.5 lb) pork tenderloin, trimmed of silver skin for even cooking
– 1 tbsp olive oil, or any neutral oil
– 1/2 tsp kosher salt
– 1/4 tsp black pepper, freshly ground if possible
– 1/2 cup whole-berry cranberry sauce, from a can or homemade
– 1/4 cup orange juice, freshly squeezed for brighter flavor
– 1 tbsp soy sauce, or tamari for gluten-free
– 1 tbsp honey, to balance tartness
– 1 tsp orange zest, for a fragrant boost
– 1/4 tsp ground ginger, or 1 tsp freshly grated

Instructions

1. Preheat your oven to 400°F (200°C) and position a rack in the center for even heat distribution.
2. Pat the pork tenderloin completely dry with paper towels to ensure a good sear.
3. Rub the tenderloin evenly with olive oil, then season all sides with kosher salt and black pepper.
4. Heat a large oven-safe skillet over medium-high heat for 2 minutes until hot.
5. Sear the tenderloin for 2–3 minutes per side, turning with tongs, until golden brown on all surfaces.
6. While the pork sears, whisk together cranberry sauce, orange juice, soy sauce, honey, orange zest, and ground ginger in a small bowl until smooth.
7. Pour the glaze mixture over the seared tenderloin in the skillet, coating it evenly.
8. Transfer the skillet to the preheated oven and roast for 15–18 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F (63°C).
9. Remove the skillet from the oven and transfer the pork to a cutting board; let it rest for 5 minutes to allow juices to redistribute.
10. Slice the tenderloin into 1/2-inch thick medallions and drizzle with any remaining glaze from the skillet.

Oh, the tender slices practically melt, with the glossy glaze clinging to each piece, offering bursts of tart cranberry and bright citrus. Serve it over a bed of creamy polenta or alongside roasted Brussels sprouts for a meal that feels both rustic and refined, inviting you to savor every quiet bite.

Pork Tenderloin Medallions with Lemon Caper Sauce

Nestled in the quiet of my kitchen, I find myself returning to this simple yet elegant dish, the way one might revisit a favorite book. There’s something deeply comforting about the ritual of preparing pork tenderloin medallions, each step unfolding with gentle purpose. The lemon caper sauce brightens the richness in a way that feels both familiar and new.

Ingredients

– 1 pork tenderloin (about 1.5 lbs), trimmed of silver skin
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt
– ½ tsp black pepper, freshly ground
– 2 cloves garlic, minced
– ½ cup chicken broth (low-sodium preferred)
– ¼ cup fresh lemon juice (from about 1 large lemon)
– 2 tbsp capers, drained
– 2 tbsp unsalted butter, cold
– 1 tbsp fresh parsley, chopped (optional for garnish)

Instructions

1. Pat the pork tenderloin completely dry with paper towels to ensure a good sear.
2. Slice the pork tenderloin crosswise into 1-inch thick medallions.
3. Season both sides of each medallion evenly with kosher salt and black pepper.
4. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Place medallions in the skillet without crowding, working in batches if necessary.
6. Sear medallions for 3-4 minutes per side until a golden-brown crust forms.
7. Transfer seared medallions to a clean plate and cover loosely with foil.
8. Reduce skillet heat to medium and add minced garlic, sautéing for 30 seconds until fragrant.
9. Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the pan bottom.
10. Add lemon juice and capers, simmering for 2 minutes until slightly reduced.
11. Remove skillet from heat and swirl in cold butter until the sauce becomes glossy and slightly thickened.
12. Return pork medallions to the skillet, turning to coat in the sauce.
13. Sprinkle with fresh parsley if using, then serve immediately.

Gently, the tender pork gives way to a sauce that sings with bright lemon and briny capers, creating a beautiful balance on the palate. Consider serving these medallions over creamy polenta or alongside roasted asparagus for a complete meal that feels both rustic and refined.

Pork Tenderloin with Peach Salsa

Dusk settles softly outside my kitchen window, the fading light casting long shadows across the counter where peaches blush golden-red and pork tenderloin rests patiently. There’s something deeply comforting about this time of day, when the rush fades and cooking becomes meditation rather than obligation. This simple dish feels like wrapping yourself in a warm blanket of flavors that dance between sweet and savory.

Ingredients

• 1 pork tenderloin (about 1.5 lbs), pat dry with paper towels for better browning
• 2 ripe peaches, pitted and diced into ½-inch pieces
• ¼ cup red onion, finely chopped (soak in ice water for 10 minutes to mellow sharpness)
• 2 tbsp fresh lime juice, from about 1 lime
• 1 tbsp olive oil, or any neutral high-heat oil
• 1 tsp honey, to balance acidity
• ½ tsp kosher salt, divided between pork and salsa
• ¼ tsp black pepper, freshly ground preferred
• 2 tbsp fresh cilantro, chopped (substitute mint if preferred)
• 1 small jalapeño, seeded and minced (include seeds for more heat)

Instructions

1. Preheat your oven to 400°F and position rack in center position for even heating.
2. Pat the pork tenderloin completely dry with paper towels to ensure proper searing.
3. Season all sides of the pork evenly with ¾ teaspoon salt and all the black pepper.
4. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering but not smoking.
5. Sear pork on all sides until golden brown, about 2-3 minutes per side, using tongs to rotate.
6. Transfer the skillet directly to the preheated oven and roast for 15-18 minutes.
7. Check doneness by inserting an instant-read thermometer into the thickest part—it should read 145°F.
8. Remove pork from oven and let rest on cutting board for exactly 5 minutes to redistribute juices.
9. While pork rests, combine diced peaches, red onion, lime juice, honey, and remaining ¼ teaspoon salt in medium bowl.
10. Gently fold in chopped cilantro and minced jalapeño until just combined.
11. Slice rested pork against the grain into ½-inch thick medallions using a sharp knife.
12. Arrange pork slices on serving platter and spoon peach salsa generously over the top.

Cool slices of pork yield gently to the fork, their savory richness perfectly balanced by the bright, juicy salsa that bursts with summer sweetness. Consider serving over creamy polenta or alongside grilled corn for a complete meal that captures the essence of late summer evenings.

Pesto-Crusted Pork Tenderloin

Cradling the pork tenderloin in my hands, I feel its cool smoothness against my palms, this simple cut waiting to be transformed into something extraordinary with just a few humble ingredients. There’s something deeply comforting about the ritual of preparing pesto, the way basil releases its summer essence under the pressure of a knife, the way garlic perfumes the air with its sharp promise. This dish feels like wrapping tenderness in fragrance, like creating a quiet celebration for an ordinary Tuesday evening.

Ingredients

– 1 (1.5 lb) pork tenderloin, trimmed of silver skin
– 1 cup fresh basil leaves, packed (or substitute with spinach for milder flavor)
– 1/4 cup grated Parmesan cheese (freshly grated melts better)
– 1/4 cup pine nuts (toast lightly for deeper flavor)
– 2 garlic cloves, minced (adjust to preference)
– 1/4 cup olive oil (extra virgin preferred)
– 1/2 tsp salt (fine sea salt distributes evenly)
– 1/4 tsp black pepper, freshly ground
– 1 tbsp olive oil for searing

Instructions

1. Preheat your oven to 400°F and position the rack in the center.
2. Pat the pork tenderloin completely dry with paper towels to ensure proper browning.
3. Combine basil, Parmesan, pine nuts, garlic, 1/4 cup olive oil, salt, and pepper in a food processor.
4. Pulse the mixture until it forms a coarse paste, scraping down the sides once during processing.
5. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat until shimmering.
6. Sear the pork tenderloin on all sides until golden brown, about 2-3 minutes per surface.
7. Transfer the seared pork to a plate and let it cool for 5 minutes until safe to handle.
8. Spread the pesto mixture evenly over the entire surface of the pork using a silicone spatula.
9. Return the pesto-crusted pork to the skillet and place it in the preheated oven.
10. Roast for 18-22 minutes until the internal temperature reaches 145°F on an instant-read thermometer.
11. Remove the skillet from the oven and transfer the pork to a cutting board.
12. Let the pork rest for 8-10 minutes before slicing to allow juices to redistribute.
What emerges from the oven feels like alchemy—the pesto crust turns jewel-green and crisp while sealing in the pork’s incredible juiciness. Slicing reveals the perfect gradient from crust to pink center, each piece carrying the bright herbal notes against the pork’s gentle sweetness. I love serving this over creamy polenta where the pesto mingles with the cornmeal, or slicing it thin for sandwiches the next day when the flavors have deepened overnight.

Pork Tenderloin with Garlic Parmesan Green Beans

Autumn evenings have a way of making me crave something both comforting and elegant, something that fills the kitchen with warmth without demanding hours of my attention. This simple pairing of pork and green beans feels like a quiet gift on a busy weeknight, a small ritual of nourishment.

Ingredients

• 1 pork tenderloin (about 1 to 1.5 lbs)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp kosher salt
• 1/2 tsp black pepper, freshly ground
• 1 tsp dried thyme (or 1 tbsp fresh)
• 1 lb fresh green beans, ends trimmed
• 4 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter

Instructions

1. Preheat your oven to 400°F (200°C).
2. Pat the pork tenderloin completely dry with paper towels to ensure a good sear.
3. Rub the pork all over with 1 tablespoon of olive oil.
4. Season the pork evenly on all sides with the kosher salt, black pepper, and dried thyme.
5. Heat a large, oven-safe skillet over medium-high heat for 2 minutes.
6. Place the pork tenderloin in the hot skillet and sear for 2 minutes without moving it to develop a golden-brown crust.
7. Turn the pork and sear the other side for another 2 minutes.
8. Transfer the entire skillet to the preheated oven and roast the pork for 15-18 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F (63°C).
9. While the pork roasts, prepare the green beans by heating the remaining 1 tablespoon of olive oil in a separate large skillet over medium heat.
10. Add the trimmed green beans to the skillet and sauté for 5 minutes, stirring occasionally, until they begin to soften and develop bright green color.
11. Add the minced garlic to the green beans and cook for 1 more minute, stirring constantly to prevent the garlic from burning.
12. Remove the green bean skillet from the heat and stir in the grated Parmesan cheese and butter until the butter is melted and the beans are coated.
13. Remove the pork from the oven, transfer it to a cutting board, and let it rest for 5 minutes to allow the juices to redistribute.
14. Slice the pork tenderloin into 1/2-inch thick medallions against the grain for maximum tenderness.
15. Serve the sliced pork immediately alongside the garlic Parmesan green beans.
16. Zestfully tender and fragrant, the pork yields to the knife with ease, its subtle thyme notes mingling with the sharp, savory punch of the garlicky beans. For a lovely presentation, fan the medallions over a bed of the beans and drizzle everything with the buttery pan juices from the green bean skillet.

Teriyaki Pineapple Pork Tenderloin Skewers

A quiet afternoon like this makes me want to create something that feels both comforting and celebratory, something that fills the kitchen with a sweet, savory aroma and turns a simple meal into a small, personal feast. These skewers, with their glistening glaze and tender bites, are just that kind of quiet joy.

Ingredients

– 1 pork tenderloin (about 1 to 1.5 lbs), cut into 1-inch cubes
– 2 cups fresh pineapple chunks (about 1-inch pieces, or use canned pineapple tidbits, drained)
– 1/2 cup soy sauce (or tamari for a gluten-free option)
– 1/4 cup honey (or maple syrup for a vegan alternative)
– 2 tbsp rice vinegar
– 2 cloves garlic, minced
– 1 tsp freshly grated ginger (or 1/2 tsp ground ginger)
– 1 tbsp neutral oil, such as avocado or vegetable oil
– 8-10 wooden skewers, soaked in water for at least 30 minutes to prevent burning

Instructions

1. Soak 8-10 wooden skewers in water for at least 30 minutes to prevent them from burning on the grill or in the oven.
2. In a medium bowl, whisk together 1/2 cup soy sauce, 1/4 cup honey, 2 tbsp rice vinegar, 2 minced garlic cloves, and 1 tsp grated ginger to create the teriyaki marinade.
3. Place 1 pork tenderloin, cut into 1-inch cubes, into a large resealable bag or shallow dish and pour half of the marinade over the pork, reserving the other half for basting later.
4. Seal the bag or cover the dish and marinate the pork in the refrigerator for 30 minutes to 1 hour for optimal flavor absorption without the meat becoming mushy.
5. Preheat your grill or oven to 400°F; if using a grill, set it to medium-high heat.
6. Thread marinated pork cubes and 2 cups of fresh pineapple chunks alternately onto the soaked skewers, leaving a small space between pieces for even cooking.
7. Brush the skewers lightly with 1 tbsp neutral oil to prevent sticking and promote browning.
8. Grill or bake the skewers for 4-5 minutes on one side, until you see clear grill marks or the edges begin to turn opaque.
9. Flip the skewers and brush the cooked side generously with the reserved teriyaki marinade.
10. Cook for another 4-5 minutes, then flip and brush again with marinade.
11. Continue cooking and basting, flipping every 2-3 minutes, until the pork reaches an internal temperature of 145°F and the pineapple is caramelized with dark golden edges, about 12-15 minutes total.
12. Remove the skewers from the heat and let them rest for 3-5 minutes before serving to allow the juices to redistribute throughout the meat.

Caramelized from the honey and kissed by the grill, the pork becomes incredibly tender, while the pineapple bits turn jammy and sweet, creating a perfect balance in every bite. Consider serving these skewers over a bed of fluffy jasmine rice to soak up the extra glaze, or tuck them into warm tortillas with a sprinkle of green onion for a handheld twist.

Pork Tenderloin with Creamy Garlic Mashed Potatoes

Vaguely remembering the comforting aromas of my grandmother’s kitchen, I find myself drawn to recreate those quiet moments of nourishment, where simple ingredients transform into something deeply satisfying that warms both kitchen and heart. This pork tenderloin with creamy garlic mashed potatoes feels like a gentle embrace after a long day, the kind of meal that asks for nothing more than your presence at the table. There’s something profoundly peaceful about the rhythm of peeling potatoes and searing meat, a meditation in motion that settles the soul.

Ingredients

– 1.5 lb pork tenderloin (trim any silver skin)
– 4 large russet potatoes (about 2.5 lb total)
– 6 cloves garlic (peeled, or use roasted for milder flavor)
– 1 cup heavy cream (warmed slightly before adding)
– 4 tbsp unsalted butter (divided, for richer potatoes)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp dried thyme (fresh works too if available)
– 1/2 cup chicken broth (for deglazing pan)
– 1/4 cup grated Parmesan cheese (optional, for extra savoriness)
– Salt and black pepper (season generously throughout)

Instructions

1. Preheat your oven to 400°F and position rack in center.
2. Peel potatoes completely and cut into 1-inch cubes for even cooking.
3. Place potato cubes in large pot and cover with cold water by 2 inches.
4. Add 1 tablespoon salt to water and bring to rolling boil over high heat.
5. Reduce heat to medium and simmer potatoes for 15-18 minutes until fork-tender.
6. While potatoes cook, pat pork tenderloin completely dry with paper towels.
7. Rub pork all over with 1 tablespoon olive oil, then season generously with salt, pepper, and thyme.
8. Heat remaining 1 tablespoon olive oil in large oven-safe skillet over medium-high heat until shimmering.
9. Sear pork on all sides until golden brown, about 2-3 minutes per side.
10. Transfer skillet directly to preheated oven and roast for 15-18 minutes until internal temperature reaches 145°F.
11. Remove pork from skillet to cutting board and let rest 10 minutes (temperature will rise to 150°F).
12. Drain potatoes thoroughly and return to hot pot for 1 minute to evaporate excess moisture.
13. Add 3 tablespoons butter and garlic cloves to potatoes, then mash until smooth.
14. Gradually pour in warm heavy cream while mashing until desired creaminess is achieved.
15. Stir in Parmesan cheese and season with salt and pepper to taste.
16. Place empty skillet back on stove over medium heat and add chicken broth.
17. Scrape up all browned bits from pan bottom and simmer 2 minutes until slightly reduced.
18. Slice rested pork into 1/2-inch medallions and serve over mashed potatoes, drizzled with pan sauce.
What emerges is a study in contrasts—the pork’s juicy, herb-crusted exterior giving way to tender flesh, while the potatoes offer cloud-like comfort with subtle garlic warmth. I love serving this with roasted asparagus spears tucked alongside, their crisp green freshness playing against the creamy richness, or perhaps with a simple arugula salad dressed in lemon vinaigrette to cut through the indulgence.

Smoked Paprika Pork Tenderloin with Roasted Potatoes

Mellow evenings call for meals that fill the kitchen with warmth and the heart with comfort, like this smoked paprika pork tenderloin with roasted potatoes. There’s something grounding about the ritual of preparing a simple yet deeply flavorful dish, one that invites you to slow down and savor each step. It’s a gentle reminder that good food doesn’t need to be complicated to feel special.

Ingredients

– 1 pork tenderloin (about 1.5 lbs), trimmed of silver skin for even cooking
– 1.5 lbs Yukon Gold potatoes, cut into 1-inch chunks for crisp edges
– 3 tbsp olive oil, or any neutral oil like avocado oil
– 2 tsp smoked paprika, for a subtle smoky depth
– 1 tsp garlic powder, or substitute with 2 minced fresh garlic cloves
– 1 tsp dried thyme, or fresh thyme sprigs if available
– 1/2 tsp salt, adjust to taste
– 1/4 tsp black pepper, freshly ground if possible

Instructions

1. Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the olive oil, smoked paprika, garlic powder, dried thyme, salt, and black pepper until fully combined.
3. Pat the pork tenderloin dry with paper towels to help the seasoning adhere better.
4. Rub half of the spice mixture evenly over the entire surface of the pork tenderloin, covering all sides.
5. Toss the potato chunks with the remaining spice mixture in a large bowl, ensuring each piece is lightly coated.
6. Arrange the potatoes in a single layer on one side of the prepared baking sheet, leaving space for the pork.
7. Place the seasoned pork tenderloin on the empty side of the baking sheet, positioning it so it isn’t touching the potatoes.
8. Roast in the preheated oven for 25–30 minutes, or until the pork reaches an internal temperature of 145°F when checked with a meat thermometer.
9. Remove the baking sheet from the oven and transfer the pork to a cutting board to rest for 5 minutes, which allows the juices to redistribute.
10. While the pork rests, return the potatoes to the oven for an additional 5–10 minutes if you prefer them extra crispy.
11. Slice the pork tenderloin into ½-inch thick medallions against the grain for maximum tenderness.
12. Serve the sliced pork alongside the roasted potatoes, drizzling any accumulated juices from the cutting board over the top for added flavor.

The pork emerges juicy and tender with a smoky-sweet crust, while the potatoes turn golden and crisp-edged, soaking up the savory spices. For a cozy twist, layer slices over a bed of arugula with a squeeze of lemon, or pair with a simple apple slaw to balance the richness.

Pork Tenderloin with Caramelized Onions and Thyme

Wandering through the kitchen this quiet afternoon, I found myself drawn to the simple comfort of pork tenderloin, its gentle preparation feeling like a meditation. The way caramelized onions melt into sweetness and thyme releases its earthy perfume creates a dish that feels like a warm embrace. There’s something deeply soothing about watching these humble ingredients transform into a meal that nourishes both body and soul.

Ingredients

– 1 pork tenderloin (about 1.5 pounds), pat dry with paper towels for better browning
– 2 large yellow onions, thinly sliced
– 3 tablespoons olive oil, or any neutral oil
– 2 tablespoons butter, divided
– 4 sprigs fresh thyme, plus extra for garnish
– 1 teaspoon kosher salt
– ½ teaspoon black pepper, freshly ground
– ¼ cup chicken broth, or vegetable broth

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the pork tenderloin completely dry with paper towels and season all sides evenly with kosher salt and black pepper.
3. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering but not smoking.
4. Sear the pork tenderloin for 2-3 minutes per side until golden brown crust forms, turning with tongs to brown all surfaces.
5. Transfer the seared pork to a clean plate and reduce heat to medium-low.
6. Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the same skillet.
7. Add the thinly sliced onions and cook for 15-20 minutes, stirring occasionally, until they turn deep golden brown and become soft and sweet.
8. Strip the thyme leaves from 2 sprigs and add them to the caramelized onions, stirring to incorporate.
9. Return the seared pork tenderloin to the skillet, nestling it into the caramelized onions.
10. Place the remaining 2 thyme sprigs on top of the pork and transfer the skillet to the preheated oven.
11. Roast for 15-20 minutes until the pork reaches an internal temperature of 145°F when measured with an instant-read thermometer.
12. Remove the skillet from the oven and transfer the pork to a cutting board to rest for 5-7 minutes.
13. Return the skillet with onions to the stovetop over medium heat and add the chicken broth, scraping up any browned bits from the bottom.
14. Stir in the remaining 1 tablespoon of butter until melted and the sauce slightly thickens.
15. Slice the rested pork tenderloin into ½-inch thick medallions and arrange on serving plates.
16. Spoon the caramelized onion sauce over the pork slices and garnish with fresh thyme leaves.

Caramelized to deep amber perfection, the onions create a silky sauce that clings to each tender slice of pork. The thyme’s subtle earthiness weaves through every bite, while the pork itself remains remarkably juicy and delicate. Consider serving this over creamy polenta or alongside roasted root vegetables to soak up every last drop of that beautiful onion-thyme sauce.

Pork Tenderloin and Asparagus Stir-Fry

A quiet evening calls for something simple yet deeply satisfying, the kind of meal that comes together in the gentle rhythm of chopping and sizzling, filling the kitchen with warmth and the promise of comfort. This pork and asparagus stir-fry is just that—a humble, nourishing dish that feels like a quiet conversation with yourself after a long day.

Ingredients

– 1 lb pork tenderloin, thinly sliced against the grain for tenderness
– 1 bunch asparagus, trimmed and cut into 2-inch pieces
– 2 tbsp vegetable oil (or any neutral, high-heat oil)
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp soy sauce
– 1 tbsp honey (or maple syrup for a vegan option)
– 1 tsp rice vinegar
– 1/4 tsp red pepper flakes (optional, for a subtle kick)
– 1/4 cup water or low-sodium broth

Instructions

1. Pat the pork tenderloin slices completely dry with paper towels to ensure a good sear.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
3. Add the pork slices in a single layer, working in batches if needed to avoid overcrowding, and cook for 2–3 minutes per side until lightly browned but not fully cooked through.
4. Transfer the pork to a clean plate, leaving any juices in the skillet.
5. Add the remaining 1 tablespoon of oil to the skillet and swirl to coat the surface evenly.
6. Add the asparagus pieces and stir-fry for 3–4 minutes until bright green and slightly tender but still crisp.
7. Push the asparagus to one side of the skillet and add the minced garlic and grated ginger to the empty space, cooking for 30 seconds until fragrant but not browned.
8. Return the pork and any accumulated juices to the skillet, tossing everything together gently.
9. Pour in the soy sauce, honey, rice vinegar, red pepper flakes (if using), and water or broth, stirring to coat all ingredients.
10. Reduce the heat to medium-low, cover the skillet, and simmer for 4–5 minutes until the pork is cooked through and the asparagus is tender-crisp.
11. Uncover and let the sauce reduce for 1–2 more minutes until it lightly coats the back of a spoon.

Unfolding with each bite, the tender pork melts against the crisp asparagus, while the glossy sauce—a balance of savory, sweet, and gentle heat—clings to every piece. Try serving it over a bed of jasmine rice to soak up the extra sauce, or tuck it into warm tortillas for a quick, handheld meal that feels both familiar and new.

Pork Tenderloin with Red Wine Reduction

Now, as the afternoon light fades, I find myself thinking about how some recipes feel like quiet conversations with the past. Pork tenderloin with red wine reduction is one of those dishes that carries both simplicity and depth, much like the changing seasons outside my window. It’s a comforting meal that transforms humble ingredients into something quietly elegant, perfect for a reflective evening.

Ingredients

– 1 (1.5 lb) pork tenderloin, trimmed of silver skin (pat dry with paper towels for better browning)
– 2 tbsp olive oil, or any neutral oil
– 1 tsp kosher salt
– ½ tsp black pepper, freshly ground if possible
– 1 cup dry red wine, such as Cabernet Sauvignon (avoid sweet varieties)
– ½ cup low-sodium chicken broth
– 1 tbsp unsalted butter, chilled (adds richness to the sauce)
– 1 small shallot, minced (about 2 tbsp)
– 2 garlic cloves, minced
– 1 tsp fresh thyme leaves, or ½ tsp dried thyme

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Pat the pork tenderloin dry with paper towels, then season all over with salt and pepper.
3. Heat olive oil in a large oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
4. Sear the pork tenderloin, turning every 2-3 minutes, until golden brown on all sides, about 8-10 minutes total.
5. Transfer the skillet to the preheated oven and roast for 15-18 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F.
6. Remove the pork from the skillet, place it on a cutting board, and tent loosely with foil to rest for 10 minutes.
7. While the pork rests, return the skillet to medium heat and add minced shallot, cooking for 2 minutes until softened.
8. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
9. Pour in red wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
10. Simmer the wine until reduced by half, about 4-5 minutes, stirring occasionally.
11. Add chicken broth and thyme, then simmer for another 3-4 minutes until the sauce coats the back of a spoon.
12. Remove the skillet from heat and swirl in chilled butter until the sauce is glossy and slightly thickened.
13. Slice the rested pork into ½-inch thick medallions and arrange on plates.
14. Spoon the red wine reduction over the pork slices just before serving. Here, the tenderloin melts with juiciness, while the reduction adds a deep, tangy sweetness that clings to each slice. Try serving it over creamy polenta or with roasted root vegetables to soak up every drop of the glossy sauce.

Summary

Zesty and satisfying, these 20 boneless pork tenderloin recipes make weeknight dinners effortless and delicious. We hope you find new family favorites among these quick-cooking options! Try them out, then leave a comment sharing which recipe you loved most. Don’t forget to pin this article on Pinterest to save these juicy ideas for your next meal planning session.