Best Pork Tenderloin

Are you looking for the best pork tenderloin recipe? This is one of the best recipes I’ve ever tried!

This is one of my favorite Pork Tenderloin recipes.

I found it several years ago in Midwest Living Magazine and made it many times. Then I lost the magazine and panicked until I found I could order back issues of Midwest Living. I ordered two in case I lost it again!

This recipe is unique because it has a great dry rub, which stays on overnight, navy or great northern beans, spinach, bacon, and garlic. Talk about tasty!

I’ve made a number of modifications, such as changing out the dry beans for canned beans, along with several other changes. It’s great to serve to guests because they’ll rave about it and want seconds. Enjoy!

Atmosphere

This is an American dish, so any American music would be appropriate. How about some oldies from the ’60s, along with a California Pinot Noir or a Samuel Adams?

Pans

A cast iron skillet is one of my all-time favorite things to cook. They last, make the food taste great, and are the perfect addition to any kitchen.
If you were going to make one investment in your cookware, I would make it this piece.

They are reasonably priced, versatile, and fun to use. You can also use them to make breakfast dishes and desserts!

The Best Pork Tenderloin Recipe

Best Pork Tenderloin

This is adapted from Midwest Living Magazine and will become one of your go-to dishes. The combination of dry-rubbed pork tenderloin, navy beans, bacon, garlic, and spinach makes for great flavor and presentation.

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Prep Time 1 day d 15 minutes mins

Cook Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 1 lb pork tenderloin
• 1 tbsp tablespoons ancho chili powder
• 1 tsp dry mustard
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 cups Great Northern Beans or Navy Beans (canned)
• 4 ounces  thick-cut sliced bacon, diced
• 1 clove garlic, minced
• 1/2 tsp salt, in addition to the salt used on the rub
• 1 1/2 tsp  snipped fresh thyme
• 2 tbsp Grapeseed oil. Vegetable oil can be substituted.
• 1 14 ounce Can of beef stock (beef broth can be substituted)
• 2 tbsp Butter
• 8 ounces of Baby Spinach
• 3 cups water

Equipment

• 1 12" cast iron skillet
• 1 10" cast iron skillet. Must be oven proof
• 1 French cook knife
• 2 mixing bowls with top
• 1 cutting board

Method

 

1. Mix the chili powder, dry mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a mixing bowl. Massage the dry rub into the pork. Cover and chill overnight, or place the pork into a large ziplock bag.
2. Drain and rinse the beans, add to a mixing bowl, and set aside;

   Preheat the oven to 450 degrees
3. In a large cast iron saucepan, cook the bacon until crisp and drain the excess bacon grease. Add the garlic and cook for 1 minute, then add the beans and 1/2 teaspoon salt, and 3 cups of water. Heat for three minutes, and stir thyme into beans. If the beans get too dry, add a little water. Cover, set aside, and keep warm.
4. In the 10-inch cast iron skillet, heat the cooking oil over medium-high heat. Add the pork, and brown on all sides. Add beef stock to the skillet and place the skillet into the oven. Roast, uncovered, for 20 minutes or until a meat thermometer inserted into the thickest part of the pork registers 145 degrees. Remove from oven, put the pork on a cutting board, and tent with aluminum foil.
5. Add one tablespoon of butter to the pan juices in the skillet, and when melted transfer to a small bowl; set aside.
6. In the same skillet, heat the remaining one tablespoon of butter over medium heat, and add the spinach. Cook and stir until wilted, 1 to 2 minutes. Add salt and pepper to taste.
7. To serve, cut the pork into 1/2-inch pieces. Arrange beans in the center of the serving platter, and spoon the spinach on top of the beans. Spoon some pan juices around the beans on the platter, and arrange the pork slices on top of the spinach. Pass the remaining pan juices once the guests have plated their serving.

   A serving option is to plate individual servings following the sequence above
8. Enjoy!

I hope you enjoyed this recipe on the best pork tenderloin!

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