How to Cook the Perfect Aldi Pork Tenderloin

As someone who shops at Aldi on a regular basis I’m always on the lookout for delicious and budget-friendly recipes using Aldi products. One of my favorite Aldi finds is their pork tenderloin. It’s an extremely versatile and tasty cut of meat that cooks up juicy and tender every time.

In this article, I’ll walk you through everything you need to know to cook the perfect Aldi pork tenderloin. From choosing the right size, to prepping, seasoning, and cooking, I’ll share tips and tricks for maximizing flavor and texture. Whether you want to oven roast, grill, or sauté your pork tenderloin, this guide has you covered. Let’s get cooking!

Choosing the Right Pork Tenderloin

Aldi offers pork tenderloin packages ranging from 1-2 pounds. For most recipes, I recommend choosing a 1 1⁄2 pound tenderloin which will serve 3-4 people. The tenderloins are long, skinny cuts of meat that look like mini footballs.

When selecting your pork, look for a tenderloin that is evenly shaped all the way through without any irregular lumps or shapes. The meat should look moist but not wet and have a nice pink/beige color. Pass on any packages that have discoloration or dry spots.

Prepping the Pork Tenderloin

Before you start seasoning and cooking, there are a couple of prep steps to ensure your pork turns out perfectly:

• Trim off excess fat/silverskin Pork tenderloins often have a thin silvery membrane covering parts of the meat Use a sharp knife to trim this off along with any large chunks of fat

• Cut in half (optional): If your tenderloin is extra long, you can cut it in half crosswise so it cooks more evenly.

• Dry thoroughly: Pat the meat very dry all over with paper towels. This helps ensure even cooking and seasoning adhesion.

Seasoning Suggestions

Pork tenderloin benefits from bold, aromatic seasoning. Here are some of my favorite flavor combos:

• Garlic powder, onion powder, oregano, parsley, salt, pepper
• Cajun seasoning
• Brown sugar and chili powder
• Italian herb blend
• Jalapeño and lime
• Mustard and thyme

Generously coat all sides of the tenderloin with your desired seasonings. I prefer to use dried herbs and spices so they don’t burn from direct heat while cooking.

Cooking Methods

Oven Roasting

This is my favorite hands-off cooking method for pork tenderloin. The hot, dry heat of the oven produces a beautifully caramelized exterior while keeping the inside juicy and tender.

• Preheat oven to 400°F.
• Place seasoned tenderloin on a rimmed baking sheet or roasting pan.
• Roast for 25-35 minutes until the internal temperature reaches 140-145°F.
• Allow meat to rest for 10 minutes before slicing.

Pan Searing

For delicious browned flavor, first sear the tenderloin on the stovetop before finishing in the oven.

• Pat pork dry and season all over.
• Heat 1 Tbsp oil in a skillet over medium-high heat.
• Brown tenderloin for 1-2 minutes per side.
• Transfer to a baking dish and roast at 400°F for 15-25 minutes until 140-145°F internal temp.

Grilling

The high heat of the grill adds wonderful smoky charred flavor to pork tenderloin.

• Coat tenderloin with olive oil and seasonings.
• Grill over direct medium heat for 12-15 minutes, flipping occasionally until 140-145°F internal temp.
• Move to indirect heat if flare-ups occur.

Sautéing

For quick stovetop meals, sliced pork tenderloin can be sautéed in a skillet.

• Cut tenderloin into 1/2 inch slices. Pound to an even 1/4 inch thickness.
• Season pork slices with salt, pepper, garlic powder.
• Heat 1 Tbsp oil in a skillet over medium-high heat.
• Cook slices for 2-3 minutes per side until browned and cooked through.

Cooking Tips

• Always use a meat thermometer to monitor doneness. Pork should reach 140-145°F internally.

• For tender, juicy results, don’t overcook the meat. Remove it from heat when it’s slightly underdone.

• Allow the cooked pork to rest for 5-10 minutes before slicing so juices redistribute.

• If the tenderloin starts to burn on the outside before fully cooking, loosely tent with foil to slow cooking.

• For extra flavor, try marinating the pork in something acidic like citrus juice, vinegar, or yogurt.

Serving Suggestions

Pork tenderloin is so versatile. Here are some of my favorite ways to serve it:

• Slice and serve with chimichurri or salsa verde.

• Turn into tacos with corn tortillas, onion, cilantro, lime.

• Slice and add to stir fries or fried rice.

• Serve alongside creamy mashed potatoes or pasta in a cream sauce.

• Pile onto sandwiches or wraps with pickles and mustard.

• Dice and add to salads, omelets, pizza, pasta salads.

Freezing Pork Tenderloin

Leftover pork tenderloin freezes beautifully for quick future meals.

• Allow cooked pork to cool completely before freezing.

• Slice pork or leave whole. Portion into freezer bags or airtight containers.

• Remove as much air as possible and seal.

• Freeze for up to 3 months.

• Thaw in the refrigerator before reheating.