Tenderloin

The tenderloin is a long, narrow cut that extends from the middle of the loin to the leg.

Did you know?

The fine grain of tenderloin makes it one of the most tender cuts of pork.
A dry rub or marinade helps enhance the flavour. Tenderloin can also be stuffed or brushed with sauce.
Avoid overcooking this lean, delicate meat so it doesn’t dry out.

Availability

Tenderloin is one of the most popular cuts of pork in Quebec. You can find it in any grocery store.

Cuts

Medallions
Cubes
Strips

Cooking method	Instructions
On the stove	Heat some oil in a skillet set over high heat. Sear pork tenderloin for 3 minutes on each side. Cover and continue cooking over low heat until meat is browned on the outside and pink on the inside or until the internal temperature reaches 63°C (145 °F) for medium rare. Place meat on a rack and cover with foil. Let stand for 10 minutes before serving. This waiting time lets the meat rest, allowing juices to distribute evenly.
In The Oven	Place oven rack in middle position and preheat oven to 200 ^oC (400 ^oF). Heat some oil in an oven-safe skillet set over medium-high heat. Brown tenderloin for 3 minutes on each side. Bake for 12–15 minutes (per half-kilo or pound) or until the internal temperature reaches 63 °C (145 °F) for medium rare. Remove tenderloin from oven and cover with foil. Let stand for 10 minutes before serving. This waiting time lets the meat rest, allowing juices to distribute evenly.
On the BBQ	Preheat BBQ to high. Sear each side directly over heat source until nicely browned. Continue cooking over indirect heat for 10–14 minutes. Remove meat from grill and cover with foil. Let sit for 10 minutes before serving. This resting period allows the meat to settle and the juices to be distributed throughout.
Slow cooker	Heat some oil in a large skillet over high heat. Brown the meat on all sides. Place the tenderloin in the slow cooker and cover ingredients with broth. Cover and cook for about 2 hours on low.
Pressure cooker	Preheat the interior of the pressure cooker using the sauté setting. Heat oil in the pressure cooker and sear pork tenderloin for 3–4 minutes. Add broth and bring to a boil. Close and program the pressure cooker to the meat setting, then set cooking time to 20 minutes. Let the pressure cooker depressurize naturally and remove lid.
Sous vide	Place tenderloin in a sous vide cooking bag and season to taste. Remove air from bag. Set the thermocirculator at 63 ^oC (145 ^oF) for medium-rare. Once the water has reached the desired temperature, immerse the bag in the water and leave to cook for about 1 hour. Remove bag when cooking is complete.

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