Pork tenderloin is a lean, tender cut of meat that can be prepared in a variety of ways. When cooking Smithfield pork tenderloin, it is important to use the proper temperature and technique to ensure it turns out juicy and flavorful. This article will provide tips on determining the best temperature and method for cooking Smithfield pork tenderloin.
About Pork Tenderloin
Pork tenderloin is a cylindrical cut that comes from the loin section of the pig. It is an extremely tender cut of meat due to its low fat content and fine grain. Pork tenderloin is sometimes called pork fillet and is relatively small in size, usually around 1-2 pounds. It can be distinguished from other pork cuts by its tapered shape.
When purchasing pork tenderloin, it is best to choose pieces that are uniform in size and shape. Avoid pieces with lots of tapering or thinning on one end. The meat should have a bright pink color and minimal marbling throughout. Excess fat caps or silverskin should be trimmed prior to cooking. Well-trimmed tenderloins will cook more evenly.
Benefits of Cooking Pork Tenderloin
There are several advantages to cooking pork tenderloin versus other cuts of pork:
- Extremely lean and tender – With little intramuscular fat, pork tenderloin is one of the leanest cuts of pork available. This makes it perfect for health-conscious eaters or those watching their weight.
- Versatile – Pork tenderloin takes well to a variety of cooking methods including grilling, roasting, braising, and pan-searing. It can also be stuffed, pounded into cutlets, or sliced for stir fries.
- Mild flavor – While still flavorful, pork tenderloin has a subtle, mild taste compared to pork chops or other cuts. This allows it to pair well with various seasonings and sauces.
- Quick cooking – Due to its leanness, pork tenderloin cooks faster than other cuts of pork. Sections generally cook through in under 30 minutes.
- Budget-friendly – Pork tenderloin is relatively inexpensive, especially compared to beef tenderloin. Its small size makes it ideal for weeknight meals.
Recommended Internal Temperatures
Proper cooking temperature is crucial when preparing pork to eliminate potential food safety hazards. The United States Department of Agriculture (USDA) provides the following recommended minimum internal temperatures for pork:
| Pork Cut | Minimum Internal Temperature |
|---|---|
| Fresh pork, including tenderloin | 145°F (63°C) |
| Previously frozen raw pork | 160°F (71°C) |
| Ground or comminuted pork | 160°F (71°C) |
Pork needs to reach the proper internal temperature to kill potentially harmful bacteria such as salmonella. Use an instant-read thermometer to check the thickest part of the tenderloin when cooking. The meat will continue rising in temperature slightly even after removed from the heat source.
Basic Cooking Methods
There are several excellent options for cooking pork tenderloin. The cut’s leanness makes quick-cooking, high-heat methods ideal. Here are some of the most popular cooking techniques:
Roasting
Roasting is a simple, hands-off approach perfect for pork tenderloin. It involves cooking the meat uncovered in the oven. To roast, first preheat your oven to 400°F (205°C). Pat the tenderloin dry and season all over with salt, pepper, and any other spices. Place on a rimmed baking sheet or roasting pan and roast for 15-25 minutes, until the internal temperature reaches 145°F (63°C). Let rest for 5-10 minutes before slicing and serving.
Grilling
The high, direct heat of the grill is ideal for developing a flavorful, caramelized exterior on pork tenderloin while keeping the interior moist. Prepare the grill for direct high heat, around 400-450°F (205-230°C). Oil the grates to prevent sticking. Season the tenderloin all over and place directly over the heat. Grill, flipping once halfway through, until browned and cooked through, about 15-20 minutes total. Transfer to a plate and let rest before cutting into slices.
Pan Searing
Pan searing involves cooking the tenderloin in a skillet on the stovetop to develop a crispy browned crust. Heat a tablespoon of oil in a heavy stainless steel or cast iron skillet over high heat until very hot. Season the pork all over with salt and pepper then add to the pan. Cook undisturbed for 2-3 minutes per side until well browned. Reduce heat to medium, cover, and cook through, about 8-10 more minutes. Check often to prevent burning. Let rest before serving.
Braising
Braising uses a small amount of liquid to gently cook the pork. It results in very moist, fall-apart tender meat. To braise, sear the seasoned tenderloin first on all sides in a Dutch oven or heavy pot. Remove pork and add aromatics like onions, carrots, garlic. Return pork to pot along with 1-2 cups broth, wine, or other cooking liquid. Bring to a simmer, cover, and cook at 300°F (150°C) oven until fork tender, 1-2 hours. The meat can be finished by reducing the braising liquid to a glaze.
Sous Vide
Sous vide utilizes precise temperature control for exceptionally moist, tender results. Vacuum seal seasoned pork tenderloin in a bag then cook in a water bath at 140°F (60°C) for 1-4 hours until the center reaches the target temp. Finish by searing the exterior in a hot pan or on the grill before serving.
Common Seasonings and Flavors
Pork tenderloin adapts well to a wide array of seasonings and flavor profiles. Consider rubbing or marinating the pork in the following ingredients prior to cooking:
- Fresh herbs – Rosemary, thyme, sage, oregano
- Spice blends – Chili powder, garlic powder, onion powder, smoked paprika, jerk seasoning
- Citrus – Lemon juice, lime juice, orange juice
- Mustard – Dijon, whole grain, mustard powder
- Chiles – Chipotle powder, ancho chile powder
- Vinegars – Balsamic, red wine, rice wine, white wine
- Sweet flavors – Brown sugar, honey, maple syrup
- Soy sauce or tamari
- Garlic and onions
When roasting or braising, cooking liquids like wine, broth, vinegar, juice, and soy sauce can also provide flavor. A quick pan sauce made from the fond after searing also pairs excellently with pork tenderloin.
Doneness Indicators
In addition to using a meat thermometer, there are a few ways to determine if your pork tenderloin is fully cooked and ready to eat:
- Color – The meat will turn from pink to white throughout when it reaches the proper internal temperature.
- Juices – If pricked with a fork, the juices should run clear with no traces of pink.
- Texture – Pork tenderloin loses its soft, mushy raw texture when cooked through. It will become firmer to the touch.
- Opacity – Any translucent areas in the uncooked meat will turn opaque at the proper doneness.
Keep in mind thatcarryover cooking will occur after you remove the pork from the heat source. So always allow the tenderloin to rest for 5-10 minutes before checking for doneness and digging in.
Serving and Leftovers
Serving
Pork tenderloin makes a great entree for dinner parties or weeknight meals. Sliced medallions of tenderloin pair beautifully with all sorts of sides. Consider serving with:
- Roasted potatoes or root vegetables
- Rice pilaf or risotto
- Pasta or polenta
- Green salad or roasted vegetables
- Fresh fruit salsa
- Quick pan sauce made from the fond
For special occasions, a stuffed pork tenderloin makes an elegant main dish. Filled with ingredients like dried fruit, cheese, spinach, or mushrooms, the presentation is impressive but easy to execute. Pork tenderloin is also wonderful in sandwiches, tacos, soups, and pastas.
Storage
Fresh pork tenderloin will keep 3-4 days in the refrigerator. Leftovers should be stored in an airtight container and can be kept refrigerated for 3-4 days. Reheat leftovers to 165°F (74°C) before serving again. For longer storage, slice the cooked tenderloin into portions and freeze for 2-3 months. Vacuum sealing prior to freezing will help prevent freezer burn.
Uncooked, vacuum-sealed pork tenderloin can be frozen for 4-6 months without sacrificing quality. Thaw frozen pork in the refrigerator before cooking.
Tips for Cooking Smithfield Pork Tenderloin
Smithfield is a major pork producer that offers high-quality fresh and frozen pork products. Their boneless pork tenderloins provide an affordable, consistent option for easy weeknight meals. Here are some tips for cooking Smithfield brand pork tenderloin:
- Pat the meat dry before seasoning or marinating. This helps the spices adhere properly.
- Trim off any excess fat caps or silverskin for even cooking. Leave a thin layer of fat if pan searing.
- Allow meat to rest at room temperature 20-30 minutes before cooking if time allows.
- Preheat your oven, grill, or pan before adding the meat. Proper temperature is key.
- Cook to an internal temperature of at least 145°F (63°C). Check with a thermometer.
- Allow the cooked tenderloin to rest for 5-10 minutes before slicing against the grain.
- Avoid overcooking this lean cut. Use medium or medium high heat for pan searing.
- Add fresh herbs, spices, citrus, or quick pan sauces to complement the mild flavor.
Smithfield pork tenderloins offer convenience and consistent quality. Follow proper cooking methods for tender, juicy results perfect for everyday meals or entertaining.
Common Questions
What is the best way to cook a pork tenderloin?
Roasting and grilling are two of the best and easiest cooking methods for pork tenderloin. The high, dry heat browns the exterior while keeping the inside moist and tender. Other excellent options include pan searing, braising, and sous vide.
Should pork tenderloin be cooked covered or uncovered?
For methods like roasting, grilling, and pan searing, pork tenderloin should be cooked uncovered to promote browning. When braising or cooking in liquid, you can cover the meat to help it cook evenly and prevent drying out.
Can you cook pork tenderloin from frozen?
It is best to thaw pork tenderloin completely before cooking. Attempting to cook frozen pork can result in uneven cooking. Thaw frozen tenderloin slowly in the refrigerator for 12-24 hours before using.
Is pork tenderloin done at 145°F?
Yes, the USDA states that pork tenderloin can be safely cooked to an internal temperature as low as 145°F (63°C). Always allow the meat to rest for 5-10 minutes before cutting or consuming.
Should you marinate pork tenderloin?
Marinating is completely optional but can add a lot of flavor to mild pork tenderloin. Marinate for 30 minutes up to overnight in the refrigerator. Acidic ingredients like vinegar, citrus, and yogurt help tenderize the meat.
Conclusion
With proper preparation, pork tenderloin provides a quick and easy lean protein option for dinner. Cook Smithfield pork tenderloin to an internal temperature of 145°F (63°C) using a method like roasting, grilling, pan searing, or braising. Allow the meat to rest before slicing and serve alongside bold seasoning or sauces. Following these tips will result in a tender, juicy pork tenderloin perfect for any occasion.