The juiciest, tastiest pork tenderloin recipe.This pork tenderloin in porchetta will take you right to the sun drenched middle of Italy and make you forget all about that expensive beef stuff. It’s meant to be this pink, more on that below.

This pork tenderloin recipe

This recipe is based on the flavors of Umbria, my favorite part of Italy.Pork tenderloin done this way becomes melt-in-your-mouth with the flavors of lemon, rosemary, fennel, and good italian cheese and olive oil.

It’s perfect for eating on its own or in a crusty ciabatta. This pork tenderloin is based onporchetta, simplified with weeknight ingredients, and you’ll be amazed at how flavorful, buttery, and melty it is.

Best of all, it’s healthy, lean, and low fat,with only 7 ingredients(10如果你包括盐,胡椒和油)。你永远不会相信某种东西如此简单,快速味道味道很好。


What is pork tenderloin

Pork tenderloin, also called fillet, is a small slender muscle along the spine. Each pig has two, and they aren’t large, and yet they aren’t that popular or expensive.When cooked right, they’re buttery delicious, juicy, and full of flavor, rivaling hundred dollar wagyu steaks.


This is one of those things, like oxtail, that you should get into before they blow up and triple in price.

猪里脊肉vs oin

Although they share the same name, pork tenderloin and pork loin are not the same. Tenderloins are small and long like a zucchini or cucumber, whereas a loin is much, much larger.

You could make this recipe with a loin if you can adjust the cooking times (or sous vide the whole thing), but in my opinion, the tenderloin is worth looking for. It’s not even in the same league.


What is ‘in porchetta’

这个食谱受到传统的启发召集umbrian方法在porchetta,他们在其他食物上使用Porchetta的技术和口味。经典地,这些包括chicken in porchetta,duck in porchetta,和兔子在Porchetta。蛋白质是不同的,但制剂 - 茴香,迷迭香和橄榄油的干搓,是相同的。

A pork tenderloin happens to be one of the things you can stuff a traditional porchetta with, so this is like an easier, extra tender and not crunchy porchetta. You can also adapt this recipe to any protein you like and it’ll taste amazing.

porchetta spice mix |


  1. 锻炼脊肉by letting it rest on the countertop while you prepare the porchetta rub, pour some wine, or make while-cooking cocktail.
  2. Make the dry rub通过组合柠檬毒性,盐,胡椒,茴香和迷迭香。
  3. 刷你的脊肉含有一些漂亮的橄榄油,均匀地擦干干擦。如果需要,在平底锅中。
  4. Bake the pork腰部嫩肉在400ºF 20 - 25分钟utes.
  5. 制作莎莎佛得角虽然你的里脊是烘焙完美。
  6. 休息。然后切片,并享受脆脆的面包,意大利煨饭或意大利面。

Pork tenderloin temp

我们都长大了Hyper ockeded猪肉,但我相信你读过今天的猪肉是安全的the USDA has reduced its safe pork temp down to 145ºF.

For me personally, I’m willing to take risks and almost always cook meat 10ºF under the USDA recommendation, a trick I learned from binge watching Good Eats back in the 00’s. I cooked this pork to 130ºF, with carryover heat bringing it up to 135ºF. It was perfect: crazy tender, super juicy, and so flavorful.

If the thought of pink meat that’s not beef is offputting to you, cook your pork tenderloin to 145-155. It will still be tender and delicious, just not as juicy. Whatever you do though, err on the side of less temp. You can always microwave it for 30 seconds at a time but you can’t uncook meat, and pork tenderloin is too good (and lean) to be overcooked.

How long to cook pork tenderloin

Cooking times depend a lot on your oven, the size of the tenderloin, and the temperature of your pork before it goes into the oven. The most accurate thing you can do is get a meat thermometer with a probe.They can be真的很便宜,extremely expensive wireless app driven, orsomething in between如果您有一个非常准确的烤箱,则一些建议的烹饪时间在下面。


How long to cook pork tenderloin in oven at 400ºF

With a 1lb tenderloin that’s been tempered for an hour, it takes about 25 min at 400ºF to get to 140ºF. The carryover heat will bring it up to 145ºF. I got mine up to my desired 130ºF in 20 minutes exactly.


Although I don’t recommend it, there might be reasons to do it at 350ºF (ie, you need to have other things in the oven at 350ºF). If so, cook it for 30-35 minutes (or 25 for me and my 135ºF pork).

What temp should I cook pork tenderloin?

It’s best to cook it at 400ºF. The higher temperature will ensure that it doesn’t overcook by getting the middle up to temp faster.


The importance of tempering

I tempered these tenderloins (left them sitting on the counter) for an hour before I put them in the oven. In that time, it brought their internal temp up to 60ºF. Tempering your meat allows for more even, faster cooking.



Do you need to sear?

I didn’t sear this one because I wanted to keep it as tender as possible. It will end up a little grey though. I don’t mind that too much, but if you care about presentation, you’ll want to sear it all around over medium high heat before popping it in the oven.




  1. 让肉休息。休息越越好,允许肉坚定。这是漂亮的肉和冷肉之间的平衡行动。
  2. Use a long sharp knife.
  3. Start at the tip of the knifeand push forward with gentle downward pressure. The point is to break the surface tension of the meat.
  4. Once you are at the back edge of the knife, pull towards you and slightly downwards at the same time. If your knife is sharp, you should make it almost all the way through.
  5. 最后,当你从底部约1/4英寸时, push down, while rocking gently (assuming you are using a knife with a curved edge) to get a clean cut.

绿色酱,又名Salsa Verde

The salsa verde in this recipe goes wonderfully with the porchetta, bringing a little bit of acid and a lot of umami from the Parmigiano-Reggiano. Definitely don’t skip out on it. It’s so good Steph and I often use it as a quick pasta sauce, no meat required.

In America, salsa verde is known as a mainly Mexican or Spanish thing, butItalians have a green sauce called salsa verde too。This version is a super simplified one, using only the ingredients in the porchetta plus cheese, but usually Italian salsa verde also includes anchovies, capers, and vinegar.


making salsa verde |


Porchetta was traditionally generously seasoned。In Umbria one of the main ways to eatPorchetta是一个三明治,和the bread in that part of Italy wasn’t salted, so it was a marriage made in heaven.


How much salt you use is up to you, but my suggestion is: 1 tsp for a nice balanced taste, 2 tsp for a flavor bomb, and 1 tbsp if you want to go H.A.M., or eat with bread or plain pasta tossed in that salsa verde.

sea salt |


柠檬ZEST |www.188金宝博地区限制


Pork Tenderloin Recipe

The best pork tenderloin with the flavors of Umbrian Porchetta in only 10 ingredients
Serves 6
准备时间 10mins
Cook Time 25mins
总时间 35mins


Pork Tenderloin

  • 2pork tenderloin
  • 1TBSP.olive oilor more if needed
  • 1TBSP.茴香种子
  • 1TBSP.rosemarychopped小枝,~ 10“-12”
  • 1.5tspsea salt
  • 1.5tspfreshly ground pepper
  • 1TBSP.柠檬zest.1/2 a lemon

Salsa Verde.

  • 1/2cupolive oil
  • 2cup新鲜的平叶欧芹大致撕裂,约1束
  • 1/4cupParmigiano Reggiano cheese磨碎
  • 1TBSP.fresh rosemarychopped
  • 1tsp茴香种子
  • 2丁香garlic
  • 1柠檬汁
  • 1/2tspsalt或品尝
  • 1TBSP.柠檬zest.1/2 a lemon


  • Temper your pork by leaving it on the counter while you prepare your dry rub. At the same time, preheat your oven to 400ºF.
  • Make the porchetta dry rub by mixing the fennel, rosemary, sea salt, pepper, and lemon zest in a small bowl.
    porchetta dry rub |
  • Rub your pork tenderloins down with olive oil, then evenly rub the porchetta spice mix on.
  • Arrange the tenderloins on a rack over a baking sheet, and bake for 20 min or until 130ºF in the middle (see notes). While the pork is baking, make your salsa verde by combining all salsa verde ingredients except lemon zest in a blender. Blend until smooth, then taste and season with extra salt and pepper if needed. Drizzle a splash of olive oil on top and top with the lemon zest.
  • 当猪肉已达到所需的温度时,将其移除并休息5分钟。切片,然后用莎莎佛得角。


I prefer my pork at 130ºF. If you think this looks undercooked based on my photos, bake your pork until it hits 140ºF. The carryover heat tends to add 5ºF, which will bring it up to a USDA approved 145ºF.
Estimated nutrition includes all the salsa verde

Estimated Nutrition

Pork Tenderloin Recipe
Amount Per Serving
Calories425. Calories from Fat 248
% Daily Value*
Fat27.5g 42%
Saturated Fat 5.4g 34%
Cholesterol113mg 38%
444mg 19%
788mg 23%
碳水化合物3.7g 1%
Fiber 1.5g 6%
糖1.1g 1%
蛋白41.5g 83%

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