Chef John's Best Pork Tenderloin Recipes

Roll up pork tenderloin with a stuffing mixture of fresh parsley, rosemary, garlic, plain breadcrumbs, and currants. "Sometimes you just have to show off," says Chef John. "This is one of my many recipes that looks very impressive to your dinner guests but is, in fact, quite simple and easy to prepare. " Watch the video to see a super simple way to tie the roast with kitchen twine.

This marinade features an abundance of minced garlic, annatto powder, chipotle pepper, cumin, cayenne, oregano, and three kinds of citrus juice. "This may not be an authentic Yucatan peninsula recipe, but it's just like a similarly named dish I had at a sports bar," says Chef John. "It has vibrant citrus/chile flavors and a beautiful orange hue from ground annatto."

Rub the tenderloin with an aromatic paste of fennel, garlic, sage, rosemary, red pepper flakes, olive oil, and lemon zest and wrap it up with bacon strips and roasted until the bacon is crispy and the pork "is amazingly moist and tender," says Chef John.

This breaded and fried mock chicken drumstick is actually made with chopped pork tenderloin! Chef John explains the backstory: "This fascinating pork-on-a-stick recipe is American cuisine in a nutshell. City cooks, who couldn't get chicken, would take scraps from much cheaper, at the time, pork and build something similar to what you see here. Long after chicken became cheap and plentiful, people kept making and eating this anyway. Serve with honey mustard."

You'll roast pork tenderloin with caramelized red onions and shallots and firm fresh plums. Then deglaze the pan with balsamic vinegar and a little cold butter to create a deeply flavorful sauce. "When shopping for this recipe be sure to choose plums (or any other stone fruit) that are fairly firm so they keep their shape after roasting," says Chef John. "You know that selfish jerk that has to feel-up every piece of fruit before deciding on one? This time, be that jerk."

Chef John's method for pork tenderloin cutlets calls for folding the pork after pounding it thin, which seals in the flavorful seasonings. "I thought I'd seen all there was to see when it came to pan-fried pork cutlets, but then I saw something called Katsu 'Mille-Feuille,' and I realized I hadn't seen anything yet," says Chef John. "Okay, I'm being a little dramatic, but I really loved the unusual look and feel, as well as the internal flavoring opportunities the multi-layer technique provides. I look forward to seeing what you come up with! Served here with a salad and a squeeze of lemon on top."

Here's Chef John's take on a traditional veal dish. Chef John says, "It's just as tender as veal, and maybe even a bit more forgiving if slightly overcooked," says Chef John. "In Italy, 'saltimbocca' means 'jumps in the mouth.' This tender, juicy and delicious pork tenderloin is finished with a rich meaty sauce and will certainly please your palate."

Believe it or not, this savory pork tenderloin was inspired by chocolate-covered cherries. "My favorite candy growing up," says Chef John. "The way that thin, crisp chocolate would break away to reveal the florescent red maraschino cherry suspended in the clear syrup was intoxicating." Chef John translates his inspiration into this cocoa- and chile-powder-rubbed roast pork tenderloin served with a black cherry sauce, featuring black cherry preserves, vinegar, and oregano.

A simple roasted pork tenderloin with spicy horseradish and mustard sauce -- a silky, rich, yet surprisingly light and super-flavorful sauce. "This is a great pork recipe," says Chef John. "Mustard is a classic with pork, but when you add the extra zing of horseradish and cayenne, and then smooth it out with a little cream and butter, well, it's devilishly delicious."

German schnitzel technology meets Southern country cooking. You'll serve these crispy pork tenderloin cutlets with a creamy jalapeno and green onion gravy. It's a versatile recipe. Chef John says, "You can substitute veal, beef, turkey or chicken for the pork without missing a beat.

Use pepitas to create a great-tasting crust with terrific texture. "The beautiful crust also helps keep our tenderloin nice and moist," says Chef John. "I think this is the perfect fall roast. In the video, I'm also sharing two key culinary skills — how to properly cook lean meat and how to make a fast, easy, and delicious pan sauce." 

Here's a simplified, lighter version of sweet and sour pork, the famous Chinese dish with a homemade sweet and sour sauce. Chef John makes it a little healthier by using lean pork tenderloin instead of chunks of deep-fried pork. "I thoroughly enjoyed this plate of florescent food," he says, "and if you're a fan of the Chinese take-out version, I believe you will enjoy this too."

Chef John's grilled pork tenderloin relies on a traditional jerk chicken marinade that's spicy and aromatic, with spices, herbs, and fresh hot peppers. "The spicy, aromatic marinade worked wonderfully with the lean mild pork," says Chef John. Watch the video to see how it's done. You'll also learn an easy way to keep wet-rubbed or marinated meats from sticking to the grill and discover what the jerkiest of all the jerk spices is! 

"Al Pastor is a really popular way to prepare pork, famous in San Francisco's Mission District," says Chef John. "It's a pineapple juice and pepper marinated roast pork tenderloin. They make the most incredible tacos and burritos. This is inspired by those flavors." Serve with lightly-fried tortillas topped with melted Jack cheese, shredded cabbage, and a little salsa.

Pork tenderloin is stuffed with Dijon mustard, herbs, bread crumbs, walnuts, and cranberries. Chef John says, "This amazing roast pork recipe is more than festive enough for the fanciest of holiday menus, but it's also fast and easy enough for any old weeknight. Serve with a super-simple pan sauce made with white wine, balsamic vinegar, Dijon, and butter.