5 Easy Pork Tenderloin Dinners (No Roasting Required) | Allrecipes

Presenter / Channel

Allrecipes (video title shown: “5 Easy Pork Tenderloin Dinners (No Roasting Required)”)

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Recipe 1: Lemon Garlic Butter “Spedini” Pork Tenderloin (Air Fryer)

Ingredients (quantities given)

• Pork tenderloin (2 per pack mentioned; cut into bite-size pieces)

Marinade:

• Extra virgin olive oil (amount not specified)
• White wine (amount not specified)
• Lemon zest and juice (amount not specified)
• Garlic (amount not specified)
• Crushed red pepper (amount not specified)
• Oregano (amount not specified)
• Salt and pepper (to taste)

Breadcrumb coating:

• Equal parts panko and Italian breadcrumbs
• Grated Parmesan cheese (amount not specified; implied mixed with breadcrumbs)
• Garlic powder (amount not specified)

Garlic butter drizzle:

• 4 tablespoons butter, melted
• Garlic (more; “garlic crust” mentioned—finely minced)
• More lemon juice (amount not specified)
• Pinch of salt

• Parsley (amount not specified)

• Oil spray (for extra crisping)

Prep / Equipment

• Air fryer (preheated)
• Knife (for removing silver skin and slicing)
• Skewers (to thread the breaded pork)
• Refrigerator (for marinating; also can hold prepped skewers briefly)

Method (key timings/temps)

1. Remove silver skin: Slide a thin knife just under the tough membrane; lift/trim it off.
2. Cut tenderloin into bite-sized pieces (small enough to absorb flavors quickly).
3. Quick marinade (30 minutes to 1 hour):
   • Mix olive oil + white wine + lemon zest/juice.
   • Add garlic, crushed red pepper, oregano, salt, and pepper.
   • Toss pork in, cover, refrigerate ~30 minutes.
   • Tip from subtitles: Don’t marinate overnight—acid can start cooking the meat.
4. Bread/spedini coating:
   • Mix equal parts panko + Italian breadcrumbs with grated Parmesan and garlic powder.
   • Coat pork pieces so the later sauce sticks well.
5. Thread onto skewers (fold/roll to fit).
   • Can prep ahead and refrigerate briefly as long as it’s not in the marinade too long.
6. Air fry:
   • Lightly spritz oil spray.
   • Cook at 390–400°F for 10–12 minutes until crispy outside.
7. Lemon garlic butter sauce:
   • Melt 4 tbsp butter; stir in garlic (finely minced), lemon juice, pinch of salt, and parsley.
8. Serve:
   • Drizzle skewers with garlic butter.
   • Suggested pairings: salad and something to absorb the sauce (salad + skewer + garlic butter mentioned).

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Recipe 2: “Havana” Slow Cooker Cuban-Style Pork Tenderloin (Bowls)

Ingredients (quantities given)

• Pork tenderloin (amount not specified; whole tenderloin(s) go into slow cooker)

Citrus/marinade elements:

• Fresh orange juice: ~1/2 cup
• Lemon juice (amount not specified)
• Red wine vinegar (amount not specified)
• Cumin (amount not specified)
• Steak seasoning (amount not specified)
• Cayenne (heat; amount not specified)
• Salt and pepper (amount not specified)
• Lots of garlic (amount not specified)
• Bay leaves (amount not specified)
• Lemon peel (amount not specified)
• Onion, sliced (amount not specified; placed on top)

For serving:

• Cilantro lime rice (mentioned)
• Cuban-style black beans (mentioned)
• Cooked onions saved from the pork (topping)
• Cilantro and avocado (toppings)
• Pickled red onion (topping)

Prep / Equipment

• Crock pot / slow cooker
• Prepping onion/lemon peel for the top

Method (key timings/temps)

1. Add pork tenderloin to slow cooker.
2. Build Cuban-style flavor:
   • Add orange juice (~1/2 cup), lemon juice, red wine vinegar.
   • Stir in cumin, steak seasoning, cayenne, salt/pepper, and lots of garlic.
   • Add bay leaves and place lemon peel + sliced onion on top.
3. Cook low and slow until very tender.
   • Outcome cue: it should shred/fall apart when done.
4. Shred and serve in bowls:
   • Shred pork using the juices (“liquid gold” mentioned).
   • Top with cilantro, avocado, cooked onions, pickled red onion.
   • Serve with cilantro lime rice and creamy Cuban-style black beans.

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Recipe 3: Air Fryer Pork Tenderloin with BBQ Spin (Marinated, Caramelized)

Ingredients (quantities given)

• Pork tenderloin (number/amount not specified; “five pork tenderloins” joked; later says “Take eight”)

Marinade:

• Italian dressing or balsamic vinaigrette (chosen as a base; amount not specified)
• Soy sauce (amount not specified)
• Worcestershire sauce (amount not specified)
• Garlic powder (amount not specified)
• Onion powder (amount not specified)
• Sugar (honey preferred; amount not specified)
• Olive oil (amount not specified)
• Dijon mustard (amount not specified)
• Pepper (amount not specified)

• Salt (added right before adding pork; amount not specified)

• BBQ sauce (for brushing at end)

• Optional: air fryer liner / oil spray to prevent sticking

Prep / Equipment

• Air fryer
• Plastic bag (for marinating)
• Refrigerator

Method (key timings/temps)

1. Remove air / marinate in bag:
   • Place pork in a plastic bag; add marinade ingredients.
   • Get out as much air as possible and mix around well.
2. Marination time options:
   • Can do the night before.
   • Can do a couple days before (better).
3. Preheat air fryer to 400°F.
4. Air fry:
   • Cook about 20 minutes.
   • Goal: caramelized outside and juicy inside.
   • Note: sugar can make it messy/sticky—liners help; can spray to assist.
5. Finish with BBQ:
   • Brush with BBQ sauce.
   • Return to air fryer for ~1 more minute to caramelize the sauce.
6. Serve as sliders:
   • BBQ sauce on buns; add coleslaw and pickles
   • Sweet potato fries mentioned as a side.

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Recipe 4: Sweet & Sour Pork Tenderloin Stir-Fry (Deep Fry Shortcut Optional)

Ingredients (quantities given)

• Pork tenderloin (cubed)

Vegetables:

• 1/2 green bell pepper (as stated)
• Red bell pepper (amount not specified)
• Jalapeno (amount not specified)
• Onion (amount not specified)
• Pineapple (mentioned for sweet)
• Green onions (for finishing; amount not specified)

Marinade (quick coating):

• Green onion (amount not specified)
• Soy sauce (amount not specified)
• Sugar (amount not specified)
• Salt (amount not specified)

• Egg white (1; amount not specified)

• Cornstarch (for crispy coating)

Sweet & sour sauce components:

• Apple cider vinegar (sour; amount not specified)
• Sugar (sweet; amount not specified)
• Ketchup (amount not specified; adds color and sweet/tang)
• Water (amount not specified)
• Soy sauce (amount not specified)
• Salt (amount not specified)

Prep / Equipment

• Small saucepan (for shallow/deep-fry in a small amount)
• Skillet/wok for stir-fry
• Mixing bowl(s)
• Slurry container

Method (technique cues)

1. Cut pork into cubes (takeout-style shape; similar to how spadini was done).
2. Marinate ~1 hour:
   • Use green onion + soy sauce + sugar + salt + egg white.
   • Not a super-wet marinade because pork goes straight into stir-fry.
   • Optional: marinade can be prepped up to the night before; target is ~1 hour.
3. Make sweet & sour sauce first (before cooking):
   • Apple cider vinegar + sugar + ketchup + water + soy sauce + salt.
4. Create crispy coating on pork:
   • Toss marinated pork with cornstarch.
   • Deep fry option: use a small saucepan with a small amount of oil; cook in batches.
   • Aim: 1–2 minutes for crispiness (not fully cooked through).
5. If frying is too much:
   • Skip frying and add pork raw directly into the skillet.
6. Stir-fry:
   • Keep heat high to build flavor and brown slightly.
   • Prepare slurry: cold water + cornstarch (added later).
   • Add veggies + pineapple; stir.
7. Combine sauce + pork:
   • Bring sauce to a simmer, then add pork.
8. Thicken to glossy:
   • Add slurry and stir until thick and shiny/glossy.
9. Serve:
   • Over rice.
   • Finish with green onions + optional “green veggie” side mentioned.

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Recipe 5: Pork Cutlets (Breaded, Pan-Cooked) + Palenta + Arugula Salad

Ingredients (quantities given)

• Pork tenderloin (pounded thin; cut into medallions)
• Eggs (for breading; with a splash of milk and salt)
• Salt and pepper
• Italian-style breadcrumbs
  • Optional variation: mix panko + grated Parmesan into breadcrumbs

Palenta:

• Palenta (quick/pre-made side; flavor oil with smashed garlic)

Arugula salad:

• Lemon juice, olive oil, Parmesan, salt, pepper

Prep / Equipment

• Meat mallet (or similar) to pound pork thin
• 3 shallow bowls/stations for breading (egg/milk/salt + breadcrumbs)
• Skillet/pan with oil for pan-cooking
• Wire rack + oven warming option (batching): oven around 200°F
• Smashed garlic for flavoring palenta oil

Method (key timings/technique cues)

1. Stretch pork tenderloin:
   • Cut into medallions; save end pieces for stir-fry.
2. Pound to thin layer to increase servings and speed cooking.
3. Set up breading:
   • Egg bowl: eggs + splash of milk + salt.
   • Breadcrumb bowl: Italian breadcrumbs (option: panko + grated Parmesan), plus salt and lots of pepper.
4. Bread cutlets thinly:
   • Dip in egg, then breadcrumbs.
   • Press breadcrumbs down lightly; keep coating thin to avoid heavy breading.
5. Cook (no deep frying):
   • Quick “swim” in pan oil.
   • Cook time: ~2 minutes per side (thin cutlets).
   • Flip when cooked 2/3 to almost all the way up the sides.
   • First side often cooks ~1 minute longer to build color/crispness.
6. Batching tip (if cooking ahead):
   • Rest finished cutlets on a wire rack over a pan.
   • Keep oven on warm ~200°F.
7. Palenta + garlic oil:
   • Use quick/pre-made palenta.
   • Flavor oil with smashed garlic; remove when fragrant (when sizzling begins).
8. Serve:
   • Plate fried pork cutlets over palenta.
   • Add simple arugula salad with lemon juice, olive oil, Parmesan, salt/pepper.

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Chef Tips / Common Cues Emphasized

• Don’t over-marinate the lemon/wine pork: not “night before” for the lemon garlic butter spadini (acid can start cooking).
• Air fryer sugar marinades can stick—liner helps; spray if needed.
• Sweet & sour: you can skip deep-frying and add raw pork to the skillet for a simpler route.
• Cutlets: thin pounded pork + thin breading = crisp outside without heavy breading; cooks fast.

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Sources / Referenced Brands & Origins

• Dish names and inspiration referenced by the presenter:
  • Spedini (Italian; meat with breadcrumbs/cheese on a skewer; typically grilled/“skipill” referenced)
  • Cuban-style bowls
• Ingredients referenced from common pantry items:
  • Italian dressing/balsamic vinaigrette, soy sauce, Worcestershire sauce, BBQ sauce, steak seasoning