Pork Tenderloin Recipes
The pork tenderloin recipes cooks save most on Pepper — smoked tenderloins with creamy Dijon, honey mustard glaze, grilled loin, and quick 30-minute dinners built around a lean cut.
★ Dinner
DinnerIngredients
- 1 Pork loin
- 2 tablespoons Mustard
- 2 tablespoons Ketchup
- 2 tablespoons Brown sugar
- to your liking Salt
- to your liking Pepper
- ask your heart Garlic powder
- couple of dashes Hot sauce
- 1/2 teaspoon Worcestershire
- to your liking Onion powder
- to your liking Oregano
- to your liking Cayenne
- to your liking Smoked paprika
Instructions
- 1Get your grill nice and hot! While you’re grill is getting prepared, add on the condiments and seasonings.
- 2Spray your grill with some avocado spray, place the loin on and let cook, you want to rotate the loin through the cooking process so that all sides get a nice char.
- 3I like to spritz my loin with some oil while it’s cooking.
- 4If you don’t have a grill preheat to 400° cook for about 30 minutes on middle rack!
P.S. We update the recipes on this page every few days. If you want to cook this recipe over and over again, we'd love it if you downloaded Pepper 🤝.
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Open in Pepper →The Lean Cut That Rewards a Thermometer
Every top-saved pork tenderloin recipe on Pepper agrees on one thing — pull it at 145°F and let it rest, or you'll dry it out.
Home cooks who cook tenderloin weekly keep the seasoning simple (salt, pepper, one bold sauce or glaze) and let a hot pan or smoker do the work in under an hour.
The recipes here span smoker, oven, air fryer, and grill — the technique changes, but the temperature target doesn't.
Quick Tips
- 1
Read the whole recipe first
Every top-saved recipe here has one step that trips people up. Reading ahead prevents the scramble.
- 2
Season early and taste often
A pinch of salt at each stage builds real flavor — waiting until the end almost never fixes an under-seasoned dish.
- 3
Rest before serving
Meat improves with a 5-10 minute rest after cooking — juices redistribute and the plate holds together better.
- 4
Trust your instrument, not the clock
Instant-read thermometers are cheap and end most of the "is it done?" arguments — 145°F for pork, 160°F for turkey, 195-205°F for shreddable cuts.
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