Honey Hoisin Pork Tenderloin Recipe - Kristine's Kitchen (2024)

FAQs

Is it necessary to brown pork tenderloin before baking? ›

Taking a few minutes to sear the outside of the pork on the stove prior to putting it in the oven forms a tasty “crust” that gives the pork an additional dimension of flavor. You'll feel like a pro! DO NOT OVERCOOK THE MEAT. This is the cardinal rule for lean cuts of meat like pork tenderloin.

For each method, I lightly oiled a marinated pork tenderloin, cooked it to an internal temperature of 145°, and allowed it to rest for five minutes before slicing. The stovetop method: I seared the pork tenderloin in a cast-iron skillet over medium-high heat on the stovetop.

Bake at 400 degrees F until pork registers between 145- and 150-degrees F (63 and 65 degrees C) at the thickest part of the tenderloin, 15-25 minutes depending on thickness. This means the pork will be juicy and slightly pink in the middle.

You don't *need* to let dry rub sit on the pork overnight, but if you want to get ahead on dinner prep, you certainly can.

Pre-heat oven to 325F (165C). Bake pork tenderloin in the oven UNCOVERED for approximately 20-25 MINUTES *PER POUND* (44-55 MINUTES PER KILOGRAM) Or until internal temperature reaches 155F (68C), rested to a final 160F (71C).

If you're not confident in your cooking skills, there is one foolproof way to guarantee your pork ends up on the tender side, even if you cook it too long: Soak it in a brine or a marinade. According to Hazel, these kinds of preparations always produce the most tender outcomes.

Brush the pork tenderloin with additional marinade, then bake in a preheated oven at 425°F for about 15-20 minutes, until the pork reaches a temperature of 145°F, then remove it from the oven. Cooking the pork tenderloin at the high temperature of 425 degrees F helps it cook quickly and prevents it from drying out.

Cooking a pork loin at 400°F will give a nice crust and cook it faster, reducing the risk of drying out. If using 350°F, cooking will take longer but be gentler, helping retain moisture.

Place in the oven and bake uncovered at 400˚F for 13-15 minutes, flipping the tenderloin over halfway through baking. Bake until center of pork registers 150˚F (I have let mine get to 160 and it's still super tender) then transfer to a cutting board and let meat rest 5-10 min before slice into rings to serve.

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.

How do you know when pork tenderloin is done without a thermometer? ›

For some cuts of pork not thick enough for thermometers, this may be your only way to assess doneness. Cut a slit into the thickest part of the pork, then pull it apart with a knife and fork to gauge its internal color. The pork should be opaque (solid in color) and may have a slight pinkish tint when done.

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.

The names may be almost the same, but pork loin and pork tenderloin are different cuts of meat. A pork tenderloin is a long, narrow, boneless cut of meat that comes from the muscle that runs along the backbone. A pork loin is wider and flatter, and can be a boneless or bone-in cut of meat.

Ingredients & Variations

Peanut oil, sunflower oil, or corn oil are good options too. Butter will burn if used for searing so it is not recommended.

Searing (quickly browning at high heat) the outside of a pork roast before continuing with cooking is a great way to seal in flavor. Roasts should have a hint of pink in the centre after cooking.

If fresh pork has reached 145°F (62.8 °C) throughout, even though it may still be pink in the center, it should be safe. The pink color can be due to the cooking method or added ingredients.