How do you keep pork tenderloin from drying out?

First, it's important to sear the pork tenderloin on all sides in oil before putting it in the oven to bake. Next, make sure the pork loin is facing with the fat side up. The fat will melt and baste the meat as it cooks. I also like to cook my pork tenderloin in a dutch oven with the lid on. This allows the moisture to stay in the pan and helps the meat not to dry out. If you don't have a dutch oven you can cover your baking dish with tin foil.

Should you sear pork tenderloin?

Yes! Searing the pork tenderloin on all sides before putting it in the oven to bake will help keep the juices in and help you have moist and tender meat. I put my dutch oven on the stove top over medium high heat. I put about two tablespoons of olive oil in the pan and let it heat up a bit. While the oil is heating I pat my spices into the pork tenderloin. Then, I carefully put the meat into the pan. I let each side brown in the oil before rotating to the next side. Once all sides are browned I put the pork tenderloin in the oven to finish cooking.

Pork Tenderloin with Prune Sauce

Name: Pork Tenderloin with Prune Sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Gluten Free
Ingredients: Pork Tenderloin:3 Tbsp. Olive Oil3 pound Pork Tenderloin2 tsp. Sea Salt1 tsp. Coarse Ground Black Pepper1 tsp. Garlic Powder1/2 tsp. Ground Mustard; Prune Sauce:2 Tbsp. Olive Oil1 Tbsp. Unsalted Butter1 small Yellow Onion, finely chopped1 cup Dried Prunes, finely chopped1 cup Chicken Stock1 Tbsp. Balsamic Vinegar1/4 tsp. Sea Salt

Description

This easy recipe for pork tenderloin with prune sauce is baked in the oven. The simple sauce uses dried plums and balsamic vinegar for a tangy and sweet taste. This healthy, boneless meat is perfect for dinner!

Ingredients

Pork Tenderloin:
3 Tbsp. Olive Oil
3 pound Pork Tenderloin
2 tsp. Sea Salt
1 tsp. Coarse Ground Black Pepper
1 tsp. Garlic Powder
1/2 tsp. Ground Mustard

Prune Sauce:
2 Tbsp. Olive Oil
1 Tbsp. Unsalted Butter
1 small Yellow Onion, finely chopped
1 cup Dried Prunes, finely chopped
1 cup Chicken Stock
1 Tbsp. Balsamic Vinegar
1/4 tsp. Sea Salt

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Instructions

Heat your oven to 350 degrees.

In your dutch oven over medium high heat add the olive oil. Let it heat up while you pat the salt, pepper, garlic powder and ground mustard into the pork tenderloin.

Carefully place the tenderloin into the heated dutch oven. Sear on each side until browned. This should take about 10 minutes total.

Put the lid on the dutch oven and cook at 350 degrees for 30-40 minutes or until the internal temperature of the thickest part of the tenderloin is at least 155 degrees.

Carefully remove the pork tenderloin from the hot pan and place on a cutting board to rest.

While the meat is resting make the prune sauce. In a 2 quart saucepan over medium heat add the olive oil and butter. Add the onion and saute until translucent, about 3 minutes.

Add the prunes, chicken broth, balsamic vinegar and salt. Bring the mixture to a simmer and reduce heat to medium low. Cook until the mixture reduces to a sauce, about 5 minutes.

Cut the pork tenderloin into medallions and serve with prune sauce over top.

Notes

If you reduce your prune sauce too much add 1-2 tablespoons of chicken broth to thin.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Meat
Method: Oven Baked
Cuisine: Gluten Free