How to Cook Wegmans Pork Tenderloin to Perfection

Cooking a delicious and juicy pork tenderloin may seem intimidating, but it’s actually quite easy if you follow a few simple steps. As one of the most versatile and flavorful cuts of pork, tenderloin can be prepared in endless ways to suit any taste or occasion.

In this comprehensive guide I’ll walk you through everything you need to know to cook Wegmans pork tenderloins flawlessly every time.

Selecting the Best Tenderloin

The first step is choosing a high-quality tenderloin. When shopping at Wegmans, look for pork tenderloins that are:

• Pinkish-red in color: This indicates freshness. Avoid any with gray, brown, or greenish hues.

• Firm and fine-textured The tenderloin should feel dense and smooth, not spongy or mushy.

• Evenly shaped: Irregular shapes can mean the tenderloin was oddly butchered or mishandled.

• Around 1-2 lbs each: Tenderloins in this size range will cook most evenly.

• Minimal fat or silverskin: Excess fat leads to flare-ups on the grill. Silverskin is the shiny, silver membrane covering parts of the tenderloin. It should be trimmed off before cooking.

Wegmans offers both regular pork tenderloins and special pre-marinated options like brown sugar barbecue, teriyaki, and herb-rubbed. The pre-marinated tenderloins infuse extra flavor into the meat.

Prepping the Tenderloin

Once you’ve selected the ideal tenderloin, proper prep work is key for the best results Here’s how to prep

• Trim off excess fat and silverskin: Use a sharp knife to remove the fat cap and any thick bits of silverskin. Cut away as little meat as possible.

• Remove the small side muscle: There is often a smaller ‘tail’ muscle running along one side of the tenderloin. Detach and reserve this for another use, like stir-fries.

• Pat dry: Blot the entire surface with paper towels to remove excess moisture. This helps browning during cooking.

• Truss with twine: Tie kitchen string around the tenderloin at 1-2 inch intervals. This compacts its shape for more even cooking.

• Season all over: Coat the tenderloin evenly with spices and herbs like salt, pepper, garlic powder, rosemary, etc. Seasoning is key for flavorful pork.

• Allow to rest at room temperature: Let sit 20-30 minutes to lose chill before cooking. Cold meat cooks unevenly.

Choosing the Best Cooking Method

Pork tenderloin lends itself well to a variety of cooking methods. Consider what flavors and textures you want, as well as convenience. Here are some top cooking options:

• Roasting: This uses dry, indirect heat to produce very tender, juicy meat. Roast at 400°F for 30-40 minutes depending on size.

• Grilling: Gets great charred flavor from direct heat. Grill over medium heat, turning occasionally, for 20-25 minutes total.

• Pan searing: Cooks the outside hot and fast while keeping the inside moist. Sear for 1-2 minutes per side in an oiled skillet over high heat.

• Baking: More hands-off and suitable for prep ahead of time. Bake at 350°F for 35-45 minutes.

• Broiling: Quickly caramelizes the exterior under high, direct heat. Broil 4-5 inches from heat for 15-20 minutes, flipping halfway.

• Sous vide: Uses precise, low-temperature water immersion. Cook 1-2 hours at 135°F then sear.

Getting the Doneness Just Right

The most common rookie mistake is overcooking pork tenderloin until dry and tough. Follow these tips for perfect doneness:

• Cook to an internal temp of 145°F: This yields ideal, slightly pink meat. Use a meat thermometer to monitor.

• Account for carryover cooking: The temp will rise 5°F after removed from heat. Pull it at 140°F.

• Best doneness for various cooking methods: For roasting/baking, 145°F is perfect. For grilling/broiling, remove around 135°F. For sous vide, cook to 145°F then sear.

• Rest before slicing: Letting the pork rest for 5-10 minutes allows juices to reabsorb for moister, more tender meat.

• Slice against the grain: Cutting across the muscle fibers makes for easier chewing.

Complementary Ingredients & Flavors

One advantage of pork tenderloin is that it goes well with almost any flavors. Consider seasoning or serving with:

• Salt, pepper, garlic: Simple classics that amplify pork’s flavor.

• Dijon mustard: Adds a sharp, tangy contrast.

• Soy sauce, sesame oil, ginger: Asian-inspired flavors.

• BBQ sauce: Sweet, sticky, and finger-licking good.

• Herbs like rosemary, thyme, sage: Earthy flavors.

• Spices like cumin, chili powder, paprika: Warm, aromatic spices pair wonderfully.

• Citrus juices: Bright acids like lemon, lime, and orange.

• Fruits like apples, pineapple, peaches: Sweet complements.

Don’t be afraid to get creative with marinades, spice rubs, glazes, and sauces to make each tenderloin unique.

Putting it All Together

Here is an easy, foolproof method for cooking pork tenderloin perfectly:

1. Select a 1-2 lb pork tenderloin from Wegmans and pat dry.

2. Prep the tenderloin: trim excess fat/silverskin, remove the smaller tail muscle, truss, and season all over.

3. Let rest 20-30 minutes to lose chill. Preheat oven to 400°F.

4. Roast the tenderloin on a rimmed baking sheet for 30-40 minutes, until 140°F internally.

5. Rest 10 minutes before slicing against the grain into 1⁄2 inch thick medallions.

6. Serve topped with desired sauces, glazes, or other accompaniments.

Some simple flavor variations to try:

• Dijon-Herb: Coat with Dijon, rosemary, thyme, garlic, salt, and pepper before roasting.

• BBQ: Marinate overnight in brown sugar barbecue sauce. Roast glazed with more sauce.

• Asian: Rub with five spice powder, sesame oil, soy sauce, ginger, and red pepper flakes.

• Mediterranean: Marinate in garlic, lemon, oregano, olive oil, and Parmigiano. Roast with tomatoes and olives.