A Pork Tenderloin Recipe That Makes Your Tenderloin Melt In Your Mouth Good!

How to Roast Pork Tenderloin RecipePork tenderloin is a delicious and versatile cut of meat that can be easily roasted to perfection. In this pork tenderloin recipe I am going to show you how to trim and remove the silver skin from the tenderloin so that your tenderloin will be the perfect cut of meat.

I am also going to show you how to create the perfect brine, which you set the tenderloin in for about 3 hours. This will make the pork tenderloin so tender it will practically melt in your mouth. I promise you, after using my pork tenderloin recipe you will never cook a pork tenderloin again without soaking it in this special brine first.

Pork has long been misunderstood. For years, people have believed that pork must be cooked until it is dry and tough in order to be safe to eat. However, this is actually a misconception. Pork tenderloin can be safely cooked to an internal temperature of 145 degrees Fahrenheit, which results in a juicy, flavorful piece of meat.

I like to make a simple pan sauce to accompany my Pork Tenderloin, which really elevates the dish. Yukon gold mashed potatoes are the perfect side to this dish, as they are rich and flavorful. Super easy to do and super delicious!

How to Roast Pork Tenderloin

How to Roast a Pork Tenderloin

Pork tenderloin is a lean and flavorful cut of meat that is perfect for roasting. Pork tenderloin is also relatively easy to cook, making it a great option for a quick and delicious weeknight meal.
One of the most popular methods is to roast it in the oven. This Pork Tenderloin Recipe is easy to follow and results in a juicy, flavorful pork tenderloin that is sure to please even the pickiest of eaters.
4.13 from 159 votes
Servings 2 Servings

Recipe Video


For the Tenderloin:

  • 1 large Pork Tenderloin, about 1½ pounds silver skin and all fat removed

For the Brine:

  • 3 tablespoons Salt
  • 1/3 cup Brown Sugar
  • 10/12 Juniper Berries cracked, optional
  • 1 Quart/Liter Cold Water
  • 2 Bay Leaves

For the Wine Reduction:

  • 2 tablespoons Shallots chopped
  • 1 tablespoon Fresh Tarragon, Sage, Rosemary or Thyme chopped
  • About 14 ounces good Red Wine, Cabernet or Shiraz
  • ¾ cup ounces Beef Stock
  • 1 tablespoons Cornstarch diluted into 2 tablespoons water
  • 3 to 5 tablespoons Sweet Butter
  • Salt and Pepper to taste

For the Sautéed Spinach:

  • 1 large tablespoon Sweet Butter
  • 2 tablespoons Shallots chopped
  • ¼ cup approx. Sundried Tomatoes cut into very fine Julienne
  • 1 @ 6 ounces bag of Spinach Leaves stems removed


For the Tenderloin:

    Preheat Oven 400°F / 205°C

    • Season the tenderloin with cracked black pepper and salt.  In a sauté pan, heat some clarified butter or cooking oil to 365°F.  Add the tenderloin and cook on all sides until golden brown.  Place into a cookie sheet and transfer to oven and cook for about 8/10 minutes or until 145°F for a nice pink color. 

    For the Brine:

    • In a small glass lasagna pan or any container where your tenderloin will be fully submerged, dissolve all the ingredients and place the cleaned pork tenderloin, cover and refrigerate for about 3 to 4 hours.  
    • Remove from the brine and pat dry with paper towels.

    For the Wine Reduction:

    • In the same frying pan or in a reduction pan (if you have one).  Add the shallots, cook for a couple minutes until light golden brown, add your fresh herbs add the wine.  Bring to boil and reduce until Approx. 5/6 ounces remains.  Add the stock, bring to boil and add the cornstarch.  Turn of the heat and at the last minutes just before serving add the butter and using a whisk quickly incorporate it.  Strain the sauce if you like or leave the solids in.  

    For the Sautéed Spinach:

    • In a frying pan or a wok, heat the butter when hot add your shallots, when light golden brown, add the sundried tomatoes and cook for a couple minutes and add the spinach leaves and cook for 1 minutes or two.  Salt and pepper taste.


    For the Woll Non-Stick Fry Pan:  click here
    For the Reduction / Saucier Pan:  click here
    For the Boning Knife:  click here
    For the Silicone Baking Matt:  click here
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