14 Pork Tenderloin and Pork Roast Dinners That Turn Out Juicy Every Time

Pork is one of the best deals at the meat counter, yet so many people are scared of cooking it because they remember dry, gray pork chops from years ago. Here is the good news: modern pork is safe and juicy at 145F with a short rest, which means a little blush of pink is perfect. A pork tenderloin cooks in under 30 minutes, while a big pork roast can feed the whole family with leftovers to spare. These recipes cover both, from weeknight quick to Sunday special..

Brown Sugar Glazed Pork Loin

Let us start with a roast that always gets compliments. A pork loin is rubbed with garlic and spices, roasted until juicy, then brushed with a sticky brown sugar and mustard glaze that turns dark and caramelized in the oven. It is sweet, savory and so easy. Like a pork tenderloin, it stays juicy if you pull it at 145F. Serve with roasted tomatoes and peppers. Sweet glaze or savory herb crust: which team are you on?

You will need: Need: 3 lb boneless pork loin roast, 1 tsp salt, 1 tsp garlic powder, 1 tsp smoked paprika, 1/3 cup brown sugar, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 2 cloves garlic, cherry tomatoes and peppers.

How to make it: Steps: Rub the pork with salt, garlic powder and paprika. Roast at 375F for 40 minutes. Mix brown sugar, Dijon, vinegar and garlic and brush over the pork. Add tomatoes and peppers to the pan and roast 15 to 20 minutes more until 145F. Rest 10 minutes and slice.

Cuban Mojo Pork Tenderloin

Mojo is a bright Cuban marinade made with orange juice, lime, lots of garlic, cumin and oregano. Pork tenderloin soaks it up in just a few hours and then grills or roasts in about 25 minutes. The result is juicy, citrusy and full of garlic. Slice it and serve with black beans and rice, or pile it into a Cuban style sandwich. Is garlic ever too much for you?

You will need: Need: 2 pork tenderloins (about 1.25 lb each), 1/2 cup orange juice, 1/4 cup lime juice, 1/4 cup olive oil, 8 cloves garlic minced, 1 tsp cumin, 1 tsp oregano, 1 tsp salt, cilantro.

How to make it: Steps: Whisk juices, oil, garlic, cumin, oregano and salt. Marinate the pork 2 to 8 hours. Grill or roast at 425F for 20 to 25 minutes until it reaches 145F. Rest 5 minutes, slice and top with cilantro and extra mojo.

Italian Porchetta

Porchetta is the famous Italian roast pork sold in sandwiches at markets and street fairs. A pork belly is rolled around a filling of garlic, fennel seeds, rosemary, sage and lemon zest, then roasted until the skin is crackling crisp. The smell alone is worth it. Slice it thick for dinner and save leftovers for amazing sandwiches. Have you ever had a real porchetta sandwich?

You will need: Need: 5 lb skin on pork belly, 6 cloves garlic, 2 tbsp fennel seeds toasted, 2 tbsp rosemary, 1 tbsp sage, zest of 1 lemon, 1 tsp chili flakes, 2 tbsp salt, 1 tbsp pepper, kitchen twine.

How to make it: Steps: Score the meat side. Rub with garlic, fennel, herbs, zest, chili, salt and pepper. Roll tightly with skin outside and tie. Salt the skin and chill uncovered overnight. Roast at 300F for 3 hours, then 475F for 20 to 30 minutes until crackling. Rest and slice.

Slow Roasted Pork Shoulder

A pork shoulder is one of the cheapest cuts in the store, and with time it becomes one of the most delicious. Rub it with brown sugar, paprika, garlic and salt, put it in a low oven, and walk away for hours. It comes out dark, crusty and so tender it falls apart. Serve it sliced or pulled with potatoes and gravy. Perfect for feeding a crowd on a budget.

You will need: Need: 1 bone in pork shoulder (6 to 8 lb), 3 tbsp brown sugar, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp salt, 1 tsp pepper, 1 tsp mustard powder, 1 cup apple cider or stock.

How to make it: Steps: Mix the rub and coat the pork all over. Place in a roasting pan with cider. Cover with foil and roast at 300F for 5 to 6 hours until fork tender. Uncover for the last 30 minutes to crisp the crust. Rest 20 minutes before slicing or pulling.

Garlic Herb Pork Loin Roast

Pork loin is lean, affordable and perfect for Sunday dinner. A simple paste of garlic, rosemary, thyme, Dijon and olive oil makes it smell amazing as it roasts. The key is not overcooking it: pull it out at 145F and let it rest so it stays juicy. Serve with roasted potatoes and green beans. It makes great leftovers for sandwiches and fried rice too.

You will need: Need: 3 lb boneless pork loin roast, 6 cloves garlic, 2 tbsp rosemary, 1 tbsp thyme, 2 tbsp Dijon mustard, 3 tbsp olive oil, 2 tsp salt, 1 tsp pepper.

How to make it: Steps: Blend garlic, herbs, Dijon, oil, salt and pepper into a paste. Rub all over the pork. Sear fat side down in a hot pan for 3 minutes. Roast at 375F for 50 to 60 minutes until it reaches 145F. Rest 10 minutes before slicing.

Pork Roast With Mushrooms and Rosemary

This cozy roast is made for chilly nights. A pork loin or sirloin roast cooks surrounded by mushrooms, onions, garlic and rosemary, and all the juices turn into a rich pan sauce. Spoon it over mashed potatoes or egg noodles for a hearty dinner. It is simple, rustic and full of fall flavor. Do you love mushrooms, or do you pick them out?

You will need: Need: 3 lb pork loin roast, 1 lb mushrooms halved, 1 onion in wedges, 4 cloves garlic, 3 sprigs rosemary, 2 tbsp olive oil, 1 cup chicken stock, 2 tbsp butter, salt, pepper.

How to make it: Steps: Season and sear the pork in oil. Place in a roasting pan with mushrooms, onion, garlic and rosemary. Add stock. Roast at 375F for about 1 hour until 145F. Rest the pork. Stir butter into the pan juices and mushrooms and spoon over slices.

Balsamic Pork Tenderloin Medallions

Slicing pork tenderloin into medallions before cooking means dinner is ready in 15 minutes. The little rounds get a golden sear and then a quick balsamic and honey glaze. Serve them over a fresh salad or with roasted vegetables for a light, high protein meal. This is the pork tenderloin recipe for nights when you have almost no time. Quick poll: A) Salad B) Potatoes C) Rice?

You will need: Need: 1.5 lb pork tenderloin sliced into 1 inch rounds, salt, pepper, 1 tbsp olive oil, 1 tbsp butter, 2 cloves garlic, 1/4 cup balsamic vinegar, 2 tbsp honey, 1 tsp thyme, mixed greens.

How to make it: Steps: Pound medallions slightly and season. Sear in oil and butter 3 minutes per side until 145F. Remove. Add garlic, balsamic, honey and thyme to the pan and simmer 2 minutes until glossy. Return pork, coat in glaze and serve over greens.

Roast Pork With Pineapple Salsa

Pork and pineapple are a perfect match, sweet and savory in every bite. Slices of roast pork are served with a fresh salsa of pineapple, red pepper, onion, cilantro and lime, plus a few golden potatoes. The salsa makes leftover roast pork feel brand new too. It is a sunny, colorful dinner even in the middle of winter. Would you put pineapple on pork, or is that a no for you?

You will need: Need: 2 lb pork loin roast or leftover roast pork, 1 tsp salt, 1 tsp cumin, 2 cups diced pineapple, 1/2 red pepper diced, 1/4 red onion diced, 1 jalapeno, 1 lime, cilantro, roasted potatoes.

How to make it: Steps: Rub pork with salt and cumin and roast at 375F until 145F, then rest and slice. Mix pineapple, pepper, onion, jalapeno, lime juice and cilantro. Serve pork slices with the salsa and roasted potatoes.

Dijon Herb Pork Tenderloin

A coat of Dijon mustard and herbs gives pork tenderloin a tangy crust and keeps it juicy. Sear it in a hot pan, then finish it in the oven for about 15 minutes. Slice and serve with green beans and sweet potato mash. It is a healthy, high protein dinner that looks good enough for company. Mild or grainy mustard: which is your favorite?

You will need: Need: 2 pork tenderloins, 3 tbsp Dijon mustard, 1 tbsp honey, 2 cloves garlic, 1 tbsp thyme, 1 tbsp rosemary, 1 tbsp olive oil, salt, pepper, green beans, sweet potatoes.

How to make it: Steps: Season pork and sear on all sides in oil. Mix Dijon, honey, garlic and herbs and brush over the pork. Roast at 400F for 15 to 20 minutes until 145F. Rest 5 minutes and slice. Serve with green beans and sweet potato mash.

Crispy Roast Pork Belly

Crispy pork belly is pure indulgence, with crackling skin on top and soft, juicy layers underneath. The trick is drying the skin well and roasting it hot at the end. Cut it into chunks and serve with rice and pickled vegetables, or with mashed potatoes and apple sauce. It is a treat, not an everyday meal, but it is so worth it. Who gets the crunchiest corner piece at your house?

You will need: Need: 2.5 lb skin on pork belly, 2 tsp salt, 1 tsp five spice or black pepper, 1 tsp garlic powder, 1 tbsp vinegar.

How to make it: Steps: Score the skin and pat very dry. Rub the meat side with five spice, garlic and half the salt. Brush the skin with vinegar and rub with the rest of the salt. Chill uncovered overnight. Roast at 325F for 1.5 hours, then 475F for 20 to 30 minutes until crackling.

Pork Tenderloin Kebabs With Peppers

Pork tenderloin is perfect for kebabs because it is tender and cooks fast. Cubes are marinated in olive oil, lemon, garlic and paprika, then threaded with peppers, onions and corn. Grill or broil them until charred at the edges. Serve over rice or couscous for a colorful dinner the whole family can help build. Kids love making their own skewers. What veggies would you add?

You will need: Need: 2 pork tenderloins cut in 1 inch cubes, 1/4 cup olive oil, 1 lemon, 3 cloves garlic, 2 tsp smoked paprika, 1 tsp oregano, salt, 2 bell peppers, 1 red onion, 2 ears corn cut in rounds, rice.

How to make it: Steps: Marinate pork in oil, lemon, garlic, paprika, oregano and salt for 1 hour. Thread onto skewers with peppers, onion and corn. Grill or broil 10 to 12 minutes, turning, until the pork reaches 145F. Serve over rice.

Bacon Wrapped Pork Tenderloin

Wrapping pork tenderloin in bacon adds smoky flavor and keeps the lean meat extra juicy. A brown sugar and mustard glaze on top makes the bacon sticky and caramelized. It looks impressive on a platter but needs only a few ingredients. Serve with tomatoes, basil and a side of mashed potatoes. Want more easy weeknight ideas? Check out these family favorite ground beef dinners.

You will need: Need: 2 pork tenderloins, 12 slices bacon, salt, pepper, 1 tsp garlic powder, 2 tbsp brown sugar, 1 tbsp Dijon mustard, cherry tomatoes, fresh basil.

How to make it: Steps: Season pork with salt, pepper and garlic. Wrap each tenderloin in overlapping bacon slices and tuck ends under. Mix brown sugar and Dijon and brush on top. Roast at 400F for 25 to 30 minutes until 145F, broiling 2 minutes to crisp. Rest and slice.

Rack of Pork Rib Roast

A rack of pork, also called a pork rib roast, is like prime rib but made with pork and at a fraction of the price. The bones keep the meat juicy and make a dramatic presentation. Rub it with garlic, fennel and herbs and roast until golden. Carve it into thick chops at the table. It is a great choice for a holiday or a big family Sunday.

You will need: Need: 1 bone in pork rib roast (5 to 6 lb, 6 bones), 4 cloves garlic, 1 tbsp fennel seeds crushed, 2 tbsp rosemary, 2 tbsp olive oil, 1 tbsp salt, 1 tsp pepper.

How to make it: Steps: Mix garlic, fennel, rosemary, oil, salt and pepper and rub over the roast. Let it sit 1 hour. Roast bone side down at 425F for 20 minutes, then 325F for about 1 to 1.5 hours until it reaches 145F. Rest 15 minutes and carve between bones.

Asian Glazed Pork Tenderloin Over Noodles

Pork tenderloin takes on a sticky, savory glaze of hoisin, soy, honey, garlic and ginger, then roasts until caramelized. Slice it and serve over garlicky noodles with green onions and a little chili oil. It tastes like a restaurant dish but costs a fraction. The extra glaze is great on rice too. Chopsticks or fork tonight?

You will need: Need: 2 pork tenderloins, 1/4 cup hoisin sauce, 2 tbsp soy sauce, 2 tbsp honey, 3 cloves garlic, 1 tbsp ginger, 1 tsp sesame oil, 12 oz noodles, green onions, sesame seeds, chili oil.

How to make it: Steps: Mix hoisin, soy, honey, garlic, ginger and sesame oil. Coat the pork and marinate 30 minutes. Roast at 425F for 20 to 25 minutes, brushing with glaze, until 145F. Cook noodles and toss with a little sauce. Slice pork over noodles and top with green onions.