Easy, make ahead Pork Tenderloin that is restaurant quality
It was only a few years ago that I started appreciating pork tenderloin. Let’s face it- it’s not the most attractive piece of meat at the butcher’s shop and pork can be so intimidating to cook. I regret that it took me so long to appreciate this cut of meat because it has become an absolute favorite of mine.
I have two equally wonderful pork tenderloin recipes that I make, and each time I make one of them, it becomes my new favorite! Then I make the other, and that one becomes my favorite! The struggle to pick an actual favorite is real and both are perfect for a dinner party menu or for a cozy meal at home. In addition to the cider marinated recipe featured here (my current flavor of the moment), I also really, really enjoy Prosciutto Wrapped pork tenderloin. It’s outrageously good as well! Currently though, I’m on the Cider Roasted Pork Tenderloin kick. It hits all my marks for a best recipe- unique and surprising ingredients, make ahead, and insanely tasty. What’s not to love?
It all starts with a mortal and pestle to grind up fennel seeds, peppercorns, coriander, and cinnamon. These spices might sound intimidating to some people, but they shouldn’t. This dish is totally approachable and the spices need to be strong to round out the sweetness of the hard cider and maple syrup.
After combining the spices with remainder of the ingredients, all you have to do it leave the pork to marinate in a large plastic bag for 8-24 hours. This means you can assemble this dish a full day in advance, which I think is awesome!
Charm them with Chutney.
However, every meat needs a sauce. Or in this case, a chutney. I tried Ina’s plum chutney and surprisingly, I really did not like it at all. But I liked the texture and I get what she was going for. So I turned to one of my own recipes and the combination was truly spectacular. Cherry chutney- now that’s where it’s at! The chutney can also be made in advance, up to three days, so all you need to do is reheat slightly, and serve alongside the pork. Anyone can do that!
Bring it all together.
It’s time to eat and all that needs to be done is to preheat your oven, pat dry the pork, and roast for 20 minutes. Reheat your chutney while the pork is resting, slice and serve. It doesn’t get much easier than that for such an elegant and impressive dinner.
This pork tenderloin recipe is truly very delicious, and easy! What a winning combo that is! If you like this recipe, you should also check out the recipe for Prosciutto Wrapped Pork Tenderloin with Apple Chutney which, although more work and a bit more difficult, is also an incredible superstar recipe.
- Use a thermometer. The trick to cooking this pork tenderloin perfectly (and any other roast) is using an in oven thermometer. I love the Thermoworks DOT. I like pork tenderloin between 127- 130 degrees F, plus rest time.
Read my in depth review on the Thermoworks DOT Leave in Probe thermometer and why I recommend investing in one.
- Rest Time. You must let meat rest before you slice it or it will be dry no matter how well you cooked it.
- Sharp Knives. Make sure to use a sharp knife when slicing for clean, beautiful slices.