How to cook pork tenderloin so it stays juicy

A simple roasting method for lean pork tenderloin, with attention to uneven shape and thorough cooking.

Pork tenderloin is a slender, lean cut that cooks more quickly than shoulder. It suits a short roast or medallions in a pan, but it needs a different approach from a large pork loin joint.

Prepare the cut

Check the label and remove packaging. If there is a firm silvery membrane, ask your butcher to remove it or trim carefully with a suitable sharp knife. Do not strip away useful meat while chasing every small piece of surface fat.

For a pair of tenderloins totalling around 750g, use one tablespoon oil, a teaspoon of chopped thyme, black pepper and a little salt. Add a crushed garlic clove if you like.

Brown, then roast

Heat the oven to 180°C fan or 200°C conventional. Brown the tenderloins on all sides in an ovenproof frying pan with the oil. Add herbs and transfer to the oven.

Begin checking after about 15 minutes. The exact time depends on thickness and how much heat the pan retained. Check each tenderloin separately with a clean probe: pork needs thorough cooking, such as 75°C held for 30 seconds.

Do not judge by colour alone, and do not assume the thinner end tells you the centre is ready. If one piece finishes first, remove it while the other continues.

Rest and slice

Rest briefly, then slice into medallions across the grain. Serve with apple sauce, mustard gravy or a simple pan sauce made after the meat is removed.

This cut is lean, so sauce adds a welcome accompaniment. It does not compensate for unnecessarily long cooking: start checking early and stop once the meat is safely done.

Explore the Malpas Farm Shop range
2 x Pork Tenderloin (750g)
https://www.malpasfarmshop.co.uk/product-page/2-x-pork-tenderloin-750g

Illustrative serving or preparation suggestion. Presentation and accompaniments may vary.