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cook:
45 min
240,507 views Pork Tenderloin is the inexpensive, healthy, and delicious protein that deserves your weeknight attention. Here's my top 5 ways to prepare this porcine preparatory polymath! Sorry I tried too hard on that one.
2 servings
US
original
metric
INGREDIENTS
DIRECTIONS
Pork Tenderloin Medallions with Bourbon Sauce
INGREDIENTS
For the Medallions
1 lb pork tenderloin
kosher salt, to taste
vegetable oil, as needed
For the Bourbon Pan Sauce
½ cup shallots, minced
½ cup bourbon
1 cup chicken stock
1 packet gelatin
¼ cup heavy cream
1 tbsp Dijon mustard
2 tbsp unsalted butter
kosher salt, to taste
freshly ground pepper, to taste
pork drippings
For the Pork
Pork Tenderloin medallions
Bourbon Pan Sauce
freshly chopped parsley, to garnish
freshly chopped tarragon, to garnish
TOOLS
Babish measuring cups and spoons set
Babish Chef’s knife
Babish cutting board
rubber spatula
spoon
Babish tiny whisk
oven
aluminum foil
Babish tongs set
instant read thermometer
Babish stainless steel skillet
Babish mini prep bowls
DIRECTIONS
1.
For the Medallions
1.
Begin by cutting the tenderloin into 2 even halves.
1 lb pork tenderloin
Babish Chef’s knife
Babish cutting board
2.
Dry brine with a generous sprinkle of salt on all sides and let rest at room temperature for 45 minutes to 2 hours to improve flavor and moisture retention.
1 lb pork tenderloin
kosher salt, to taste
3.
Once the pork has rested, thoroughly preheat a stainless steel pan over medium-high heat with vegetable oil until nearly smoking.
vegetable oil, as needed
Babish stainless steel skillet
4.
Transfer the dry-brined tenderloin halves to the preheated pan, making sure it’s coated in the oil, and pressing down to maximize contact. They should basically be sticking to the pan.
vegetable oil, as needed
1 lb pork tenderloin
Babish stainless steel skillet
Babish tongs set
5.
Cook on one side for 2 to 3 minutes, or until a golden crust forms. Repeat on all 4 sides.
1 lb pork tenderloin
Babish tongs set
Babish stainless steel skillet
6.
If the kitchen becomes too smoky, transfer the entire pan w/ the tenderloin halves to a 300°F preheated oven and cook for about 20-25 minutes.
1 lb pork tenderloin
Babish stainless steel skillet
oven
7.
The pork should reach 145°F at its thickest point.
1 lb pork tenderloin
instant read thermometer
8.
Remove the pork from the oven and pan, and wrap tightly in aluminum foil to finish cooking.
1 lb pork tenderloin
aluminum foil
9.
While the pork is resting, make the sauce.
10.
For the Pan Sauce
1.
Mince the shallots.
½ cup shallots, minced
Babish Chef’s knife
Babish cutting board
2.
Make the Chicken Stock Slurry by combining the gelatin with a few tablespoons of the chicken stock, stirring until a jelly-like paste forms.
1 packet gelatin
1 cup chicken stock
Babish mini prep bowls
Babish tiny whisk
3.
In the same stainless steel pan, scrape up the fond from the pork and sauté the minced shallots for about 2-3 minutes, or until just translucent.
shallots, minced
Babish stainless steel skillet
rubber spatula
4.
Then, remove from the flame completely and deglaze with bourbon.
½ cup bourbon
Babish stainless steel skillet
5.
Once the alcohol has burned off, add the chicken stock and the Chicken Stock Slurry.
chicken stock
gelatin
Babish stainless steel skillet
6.
Bring to a simmer. Season to taste with freshly ground pepper and kosher salt.
freshly ground pepper, to taste
kosher salt, to taste
Babish stainless steel skillet
7.
The sauce is finished when a spoon or whisk leaves a streak when running across the pan. Optionally add drippings from the rested pork.
pork drippings
Babish stainless steel skillet
Babish tiny whisk
spoon
8.
Once finished, kill the heat and add heavy cream and whisk together.
¼ cup heavy cream
Babish mini prep bowls
Babish tiny whisk
9.
Then add unsalted butter and whisk until completely combined.
2 tbsp unsalted butter
Babish tiny whisk
Babish stainless steel skillet
10.
After the butter has completely melted, add Dijon mustard and whisk until homogenous. Taste and adjust for seasoning.
1 tbsp Dijon mustard
Babish tiny whisk
Babish stainless steel skillet
11.
For the Pork
1.
Slice the rested pork into medallions.
For the Medallions
Babish cutting board
Babish Chef’s knife
2.
Serve hot with Bourbon Pan Sauce and garnish with parsley and tarragon.
Bourbon Pan Sauce
freshly chopped parsley, to garnish
freshly chopped tarragon, to garnish
For the Medallions
For the Bourbon Pan Sauce
Babish Chef’s knife
Babish cutting board
Pork Schnitzel (Fried Pork Cutlets)
INGREDIENTS
For the Pork
1 (1 lb) pork tenderloin
kosher salt
For the Frying
1 ½ cups plain breadcrumbs
2 eggs
1 ½ cups flour
TOOLS
Babish measuring cups and spoons set
Babish Chef’s knife
Babish cutting board
plastic wrap
meat tenderizer
fridge
instant read thermometer
kitchen spider
wire rack
rimmed baking sheet
large, high walled pan
3 wide, shallow bowls
DIRECTIONS
1.
For the Pork
1.
Break down the tenderloin into wide, skinny cutlets, about 3 pieces.
1 lb (1 lb) pork tenderloin
Babish Chef’s knife
Babish cutting board
2.
Then, butterfly each tenderloin cutlet the same way you would a chicken breast, slicing it from its thickest side almost all the way through. Then open the cutlet along the uncut seam like a book.
1 (1 lb) pork tenderloin
Babish Chef’s knife
Babish cutting board
3.
Cover the butterflied cutlets with plastic wrap and then pound until thin (about ¼ to ½ inch thick) using a meat tenderizer.
1 (1 lb) pork tenderloin
plastic wrap
meat tenderizer
4.
Dry brine by sprinkling with kosher salt and letting sit for 45 minutes in the fridge, uncovered.
1 (1 lb) pork tenderloin
kosher salt
fridge
5.
While the pork is resting, set up your breading station in 3 separate wide, shallow bowls, one bowl with all-purpose flour, one bowl with 2 beaten eggs, a pinch of salt and a splash of water, and the last bowl with Panko breadcrumbs.
1 ½ cups flour
2 eggs
1 ½ cups plain breadcrumbs
3 wide, shallow bowls
6.
Do not begin the breading process until your frying is preheated so the breaded, uncooked pork does not sit around for too long.
7.
For the Frying
1.
In a large, high-walled pan, preheat 2-3 inches of vegetable oil to 375°F.
large, high walled pan
instant read thermometer
2.
Bread the dry-brined pork cutlets by first dredging in flour, then the egg mixture, and finally the Panko breadcrumbs.
flour
eggs
plain breadcrumbs
For the Pork
3.
Cook each pork cutlet in the oil until golden brown, around 3-5 minutes.
For the Pork
large, high walled pan
4.
Remove from the oil using a kitchen spider, and drain on a wire rack set over a rimmed baking sheet.
For the Pork
kitchen spider
wire rack
rimmed baking sheet
5.
Sprinkle the cutlets with salt while they are still hot.
kosher salt
For the Pork
wire rack
rimmed baking sheet
6.
Serve hot with mashed potatoes, herbs, and cranberry sauce.
For the Pork
7.
Mashed Potatoes Recipe Link: https://www.babi.sh/recipes/mashed-potatoes
8.
Thanksgiving Sides Recipe Link: https://www.babi.sh/recipes/last-minute-thanksgiving
Pork Souvlaki
INGREDIENTS
For the Pork
1 (1lb) pork tenderloin, cut into 1 inch cubes
For the Marinade
1 large lemon, juiced
3 oz olive oil
1 tbsp dried oregano
1 tbsp honey
2 garlic cloves, minced
½ tsp freshly ground black pepper
¾ tsp salt
For the Souvlaki Spice Mix
1 tbsp dried oregano
1 tsp dried thyme
½ tsp garlic powder
½ tsp kosher salt
½ tsp freshly ground black pepper
For the Serving
rice pilaf
tomato and cucumber Salad
Tzatziki
TOOLS
Babish measuring cups and spoons set
Babish Chef’s knife
Babish cutting board
Babish glass bowl
Babish mixing bowl
plastic wrap
Babish tiny whisk
fridge
rimmed baking sheet
oven
aluminum foil
oven safe skewers
Babish mini prep bowls
DIRECTIONS
1.
For the Pork
1.
Begin by chopping the tenderloin into 1-inch or bite-sized pieces.
1 (1lb) pork tenderloin, cut into 1 inch cubes
Babish Chef’s knife
Babish cutting board
2.
Transfer the pork pieces to a glass bowl and season with kosher salt.
½ tsp kosher salt
For the Pork
Babish glass bowl
3.
For the Marinade
1.
In a small bowl, combine lemon juice, olive oil, dried oregano, honey, garlic cloves, and freshly ground black pepper. Whisk until homogenous.
large lemon, juiced
3 oz olive oil
1 tbsp dried oregano
1 tbsp honey
2 garlic cloves, minced
½ tsp freshly ground black pepper
Babish mixing bowl
Babish tiny whisk
2.
For the Pork
1.
Add the marinade to the pork and mix until fully incorporated.
For the Pork
For the Marinade
Babish glass bowl
2.
Cover and refrigerate for at least an hour and up to 12.
For the Pork
For the Marinade
Babish glass bowl
plastic wrap
fridge
3.
For the Grilling
1.
Once the pork is marinated, transfer the Marinated Pork to 2 metal skewers making sure to leave a 2 ½ inch gap at the bottom of each skewer for easy handling.
For the Pork
oven safe skewers
2.
Preheat your oven’s broiler.
oven
3.
Then, place the skewered pork on an aluminum-lined rimmed baking sheet.
For the Pork
oven safe skewers
aluminum foil
rimmed baking sheet
4.
Transfer to a preheated oven on the highest rack centered directly under the heating element.
For the Pork
oven safe skewers
oven
rimmed baking sheet
5.
Rotate the baking sheet once or twice during cooking.
rimmed baking sheet
oven
6.
Meanwhile, make the Souvlaki spice mixture. In a small bowl, add the oregano, thyme, garlic powder, kosher salt, and freshly ground pepper. Reserve until ready to use.
1 tbsp dried oregano
1 tsp dried thyme
½ tsp garlic powder
½ tsp kosher salt
½ tsp freshly ground black pepper
Babish mini prep bowls
Babish tiny whisk
Babish measuring cups and spoons set
7.
When the pork is brown on 1 side, remove from the oven and flip, using the skewers. The pork should be cooked all the way through, but to double check, its thickest point should register between 145°F and 150°F.
For the Pork
rimmed baking sheet
oven safe skewers
oven
8.
Once completely cooked, drizzle with fresh lemon juice, sprinkle with the Soulvaki spice mixture, and serve hot with rice pilaf and a tomato cucumber salad.
large lemon, juiced
For the Souvlaki Spice Mix
rice pilaf
tomato and cucumber Salad
For the Pork
American Sweet & Sour Pork
INGREDIENTS
For the Pork
1 lb pork tenderloin, cut into small strips
1 tbsp cornstarch
1 tbsp light soy sauce
1 tbsp vegetable oil
For the Sweet and Sour Sauce
⅓ cup sugar
⅓ cup white vinegar
¼ cup pineapple juice
¼ cup ketchup
1 tsp Worcestershire sauce
1 tbsp light soy sauce
1 tsp oyster sauce
1 large garlic clove, smashed and minced
½ inch ginger, peeled and minced
2 tbsp cornstarch
For the Stir Fry
2 tbsp vegetable oil
1 small yellow onion, large dice
1 small red bell pepper, large dice
1 small green bell pepper, large dice
1 cup pineapple tidbits
For the Serving
1 cup steamed white rice
finely chopped scallions, to garnish
sesame seeds, to garnish
TOOLS
Babish measuring cups and spoons set
Babish Chef’s knife
Babish cutting board
Babish glass bowl
Babish mixing bowl
Babish tiny whisk
Babish mini prep bowls
fridge
plastic wrap
microplane
Babish wok
long handled spoon
DIRECTIONS
1.
For the Pork
1.
Begin by breaking down the pork into 1-inch or bite-sized pieces.
1 lb pork tenderloin, cut into small strips
Babish Chef’s knife
Babish cutting board
2.
Transfer to a glass bowl.
1 lb pork tenderloin, cut into small strips
Babish glass bowl
3.
For the Marinade
1.
In a small bowl, add the vegetable oil, dark soy sauce, and corn starch, whisk until homogenous.
1 tbsp vegetable oil
1 tbsp light soy sauce
1 tbsp cornstarch
Babish mini prep bowls
Babish tiny whisk
Babish measuring cups and spoons set
2.
Then, toss the pork in the marinade. Cover and refrigerate for 30 to 60 minutes.
1 lb pork tenderloin, cut into small strips
Babish glass bowl
plastic wrap
fridge
3.
For the Sweet and Sour Sauce
1.
Meanwhile, in a medium bowl, make the sweet and sour sauce. Combine white vinegar, light soy sauce, white sugar, worcestershire sauce, oyster sauce, ketchup, pineapple juice, ginger, and garlic.
⅓ cup white vinegar
1 tbsp light soy sauce
⅓ cup sugar
1 tsp Worcestershire sauce
1 tsp oyster sauce
¼ cup ketchup
¼ cup pineapple juice
½ inch ginger, peeled and minced
1 large garlic clove, smashed and minced
Babish mixing bowl
Babish measuring cups and spoons set
Babish tiny whisk
2.
Reserve ½ of the mixture and add cornstarch. Set aside.
2 tbsp cornstarch
For the Sweet and Sour Sauce
Babish mixing bowl
Babish mini prep bowls
3.
For the Stir Fry
1.
Preheat the wok over high heat until ripping hot with a table of vegetable oil.
2 tbsp vegetable oil
Babish wok
2.
While the wok is preheating, dice the vegetables.
For the Stir Fry
Babish Chef’s knife
Babish cutting board
3.
Add marinated pork and sear until just colored - this should take less than 30 seconds. The wok needs to be very hot. Stir constantly.
For the Pork
Babish wok
long handled spoon
4.
Once the pork is browned, add the diced vegetables.
1 small yellow onion, large dice
1 small red bell pepper, large dice
1 small green bell pepper, large dice
long handled spoon
Babish wok
5.
Toss the stir fry by hand or with the long-handled spoon, keeping the mixture moving.
Babish wok
long handled spoon
6.
Then, add pineapple and un-cornstarched half of the sauce. Stir and cook for 30 seconds.
1 cup pineapple tidbits
Babish wok
long handled spoon
7.
After 30 seconds, use the cornstarched half of the sauce to adjust mixture’s thickness to your preference.
For the Sweet and Sour Sauce
Babish wok
8.
For the Serving
1.
Once the veggies are softened, the pork should be cooked through.
For the Pork
For the Sweet and Sour Sauce
For the Stir Fry
2.
Serve immediately on a bed of steamed white rice, and garnish with sesame seeds and scallions.
1 cup steamed white rice
sesame seeds, to garnish
finely chopped scallions, to garnish
For the Serving
Pork Tenderloin Leftovers with Tonnato
INGREDIENTS
For the Pork
1 cooked pork tenderloin, chilled
For the Tonnato
½ cup extra virgin olive oil, plus more for drizzling
½ cup plus 1 tablespoon vegetable oil, divided
1 large whole egg
¼ cup fresh juice from 2 lemons, divided
1 tsp Dijon mustard
1 tsp drained capers
2 anchovy fillets
1 (6 oz) can tuna in olive oil, drained
For the Serving
celery salad
TOOLS
Babish Chef’s knife
Babish cutting board
blender cup
immersion blender
Babish glass bowl
tiny whisk
DIRECTIONS
2.
Place egg, 2 tablespoons lemon juice, mustard, capers, and anchovies in the bottom of an immersion blender cup. Pour remaining 1/2 cup vegetable oil on top and allow it to settle for 15 seconds.
1 large whole egg
2 tbsp fresh juice from 2 lemons, divided
1 tsp Dijon mustard
1 tsp drained capers
2 anchovy fillets
½ cup plus 1 tablespoon vegetable oil, divided
3.
Place the head of the immersion blender at the bottom of the cup and switch it on. As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified.
4.
Add tuna and remaining 2 tablespoons lemon juice and blend until thoroughly incorporated into a smooth sauce.
1 (6 oz) can tuna in olive oil, drained
2 tbsp fresh juice from 2 lemons, divided
5.
Transfer mayonnaise to a large mixing bowl and slowly drizzle in 1/2 cup olive oil, whisking until emulsified. Season with salt and pepper.
½ cup extra virgin olive oil, plus more for drizzling
6.
Slice pork very thinly against the grain. Arrange on a large plate and spoon tuna mayonnaise all over, spreading to form an even coating. You can refrigerate the pork tonnato, covered with plastic, for up to 8 hours; it will improve in flavor as it sits.
1 cooked pork tenderloin, chilled
7.
When ready to serve, toss garnish with a small drizzle of olive oil and salt. Arrange on top and serve right away.
extra virgin olive oil, plus more for drizzling
celery salad
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