Pork tenderloin is my favorite dish to prepare for a New Year’s celebration, owing not just to its wonderful flavors but also to its sheer potential for creativity and variation. Traditionally, I have prepared the tenderloin using a delightful mix of garlic, rosemary, and Dijon mustard for the savory crust—one element of the dish that is very important to me.
As with all my pork preparations, I try to harness the sweetness of honey or apple cider to balance the savoriness. Some recipes call for a balsamic glaze or a splash of soy sauce (which is wonderful, too) for an extra umami kick.
Whether I’m preparing the tenderloin with any or all of those ingredients, one unresolved half of my annual equation is what to serve with it. Pork and Brussels sprouts, the current trendy pair, are an obvious choice.
The 12 Best New Years Pork Tenderloin Recipes
1. Classic New Year’s Herb-Crusted Pork Tenderloin
When the year changes, I look forward to making a classic crusted pork tenderloin. To start with, you need two pork tenderloins, which I season with olive oil, salt, and pepper.
Beyond that, though, my recipe diverges from the norm, and in place of the traditional simple crust of the dish, I use something much more fragrant and interesting. Dijon mustard is the base, but minced garlic, fresh rosemary, thyme, and parsley create a vibrant herb crust.
For those of you who enjoy a bit more texture in your food, I sometimes add breadcrumbs to the mix.
Ingredients
2 pork tenderloins (about 1 pound each)
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons Dijon mustard
3 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon fresh parsley, chopped
1/4 cup breadcrumbs (optional for extra crust)
Instructions
1. Set your oven to heat up to 400°F (200°C). Take the pork tenderloins and wipe them down with paper towels until they are thoroughly dry. Once dry, coat the tenderloins with olive oil and then proceed to coat them with a good amount of salt and pepper.
2. In a little bowl, combine the Dijon mustard, minced garlic, rosemary, thyme, and parsley. Spread this herb mixture evenly over the surface of the tenderloins.
3. If you wish, you may coat the tenderloins with breadcrumbs to get an extra crispy crust. Be sure to press the crumbs onto the pork so that they adhere.
4. Arrange the tenderloins in a roasting pan or baking sheet that has been lined with parchment paper. Roast them for a duration of 20-25 minutes or until their internal temperature reads 145°F (63°C).
5. Take the meat from the oven and let it rest for approximately 5-10 minutes before cutting. This allows the juices to rearrange themselves, virtually guaranteeing that the pork will be tender and juicy.
6. Carve the pork tenderloin, and plate it alongside whatever vegetable you like—roasted, of course, as that’s the best way to enjoy a side dish—so that you can feast on the kind of hearty, iron-rich meal that will set you up for success in the new year.
2. New Year’s Apple-Glazed Pork Tenderloin
In my opinion, the New Year’s Apple-Glazed Pork Tenderloin perfectly embodies dining for a festive moment. In it, tender chunks from a whole pork tenderloin are sautéed to succulence and glazed with an enchanting blend of apple cider, Dijon mustard, and apple jelly.
Loosely minced garlic and ground cinnamon deepen the flavor of this dish. It is, as the kids say, the bomb.
Ingredients
2 pork tenderloins (about 1 pound each)
Salt and pepper to taste
1 cup apple cider
1/2 cup apple jelly
2 tablespoons Dijon mustard
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon minced garlic
1/2 teaspoon dried thyme
1/2 teaspoon ground cinnamon
Apple slices
Instructions
1. Set your oven to 400°F (200°C). On every side, sprinkle the pork tenderloins with salt and pepper.
2. In a diminutive saucepan, mix together the apple cider, apple jelly, Dijon mustard, olive oil, apple cider vinegar, minced garlic, thyme, and cinnamon. Heat over medium until the mixture reaches a simmer, stirring intermittently until the mixture is smooth and has achieved a slight thickness.
3. A large skillet that can go in the oven needs to be heated to medium-high on the stove. Once the skillet is hot, in go the pork tenderloins, which have already been rubbed with spices. The tenderloins need to be seared on all sides for about 4-5 minutes.
4. Generously coat the pork tenderloins with the apple glaze, saving some for later. Place the skillet in the preheated oven and roast for 15-20 minutes, or until the internal temperature of the pork reads 145°F (63°C).
5. Take the pork out of the oven and allow it to rest for approximately 5 minutes. Before slicing and serving, brush the tenderloin with what remains of the glaze. Then add apple slices on top. Enjoy your New Year’s Apple-Glazed Pork Tenderloin!
3. Spicy New Year’s Cajun Pork Tenderloin
The Spicy New Year’s Cajun Pork Tenderloin has a totally awesome and fiery kick. It really gets the taste buds working and, in my opinion, is the best way to start the new year.
Cajun seasoning, cayenne pepper, and paprika (among other ingredients) work together to create a potent blend .
Other seasonings, including Dijon mustard, come into play here and balance the dish. The mustard and the hint of sweetness from brown sugar really make this dish sing to me.
Ingredients
1 pork tenderloin (about 1 to1.5 pounds)
2 tablespoons olive oil
1 tablespoon Cajun seasoning
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon brown sugar
1 tablespoon Dijon mustard
Instructions
1. Set your oven to 400 degrees Fahrenheit (200 degrees Celsius) to heat ahead of time.
2. Blend the Cajun seasoning, paprika, garlic powder, onion powder, black pepper, cayenne pepper, salt, and brown sugar in a small bowl.
3. Coat the pork tenderloin with the olive oil, then roll it in the spice mixture, ensuring it is evenly covered.
4. A large skillet, appropriate for the oven, should be heated to a medium-high temperature. Then the pork tenderloin must be seared on all sides, leading to a browning, called the Maillard effect, that has the pork tenderloin winning the looks department in the finished product.
5. Coat the tenderloin in Dijon mustard, and then move the pan into the oven.
6. Oven-roast the pork for 15-20 minutes; it should take no longer than 20 if the oven is set to 450°F (232°C). Use an instant-read thermometer to check the internal temperature.. The pork is done when the internal temperature reads 145°F (63°C).
4. New Year’s Honey Garlic Pork Tenderloin
There’s something about the New Year’s Honey Garlic Pork Tenderloin. The recipe isn’t terribly complex, even if the dish itself seems to strike a somewhat high-brow note.
It calls for tender pork, minced garlic, and soy sauce, among other things. And, of course, honey.
Very copious amounts of honey. The dish is warm and welcoming.
Ingredients
2 pork tenderloins (about 1 pound each)
1/4 cup honey
1/4 cup soy sauce
3 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes (optional)
Instructions
1. Set your oven to 400°F (200°C) to prepare it for the cooking process.
2. In a tiny dish, combine the honey, soy sauce, garlic, minced to a paste, olive oil, cider vinegar, black pepper, salt, and crushed red pepper flakes.
3. Put the pork tenderloins in a baking dish and pour the honey garlic concoction over them, turning them to coat all sides evenly.
4. In a preheated oven, roast the pork for 25-30 minutes, or until the internal temperature registers 145 degrees Fahrenheit. Baste occasionally with the pan drippings.
5. Take the pork out of the oven and cover it loosely with some foil. Let it rest for 5-10 minutes while you prepare the next part of your meal, then slice and serve.
5. Balsamic New Year’s Pork Tenderloin
I enjoy making a celebratory dish that marries the deep taste of balsamic vinegar with the fine scents of rosemary and thyme. This dish uses pork tenderloin, which I like to marinate with olive oil, garlic, and just a dash of brown sugar, then roast and slice to make an impressive, yet easy, platter.
Ingredients
2 pork tenderloins (about 1 to1.5 pounds each)
1/4 cup balsamic vinegar
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon brown sugar
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. In a little bowl, mix the balsamic vinegar, olive oil, garlic, Dijon mustard, brown sugar, rosemary, thyme, salt, and black pepper to form the marinade.
2. Put the pork tenderloins in a shallow dish or a sturdy resealable plastic bag. Carefully pour the marinade over the tenderloins, making sure they are completely covered (and even overlapping a bit is fine). Seal the bag or cover the dish and refrigerate it for at least 2 hours, but preferably overnight.
3. Set the oven to 400°F (200°C). Take the pork tenderloins out of the marinade and throw away any leftover marinade.
4. Preheat a large, oven-safe skillet over a medium-high flame. Add a drizzle of olive oil, and sear the pork tenderloins until they are browned on all sides—about 3-4 minutes per side.
5. Move the skillet containing the seared pork tenderloins into the oven that you just preheated. Roast the tenderloins for about 15-20 minutes or until the internal temp of the pork reads 145°F (63°C).
6. Allow the pork to rest for 5 minutes, then slice and serve. This gives the juices time to redistribute throughout the meat so that it is optimally tender and flavorful.
6. New Year’s Maple-Mustard Pork Tenderloin
This dish combines the sweetness of maple syrup with the kick of Dijon mustard. It stars pork tenderloins marinated in a potent blend of soy sauce, olive oil, and a few other ingredients that you probably have on hand.
The tenderloins are roasted to perfection, resulting in a very simple yet elegant New Year’s dish. This will definitely impress your family.
Ingredients
- 2 pork tenderloins (about 1 pound each)
- 1/4 cup pure maple syrup
- 1/4 cup Dijon mustard
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
Instructions
1. Set oven to 400°F (200°C) to heat.
2. In a tiny bowl, mix together the maple syrup, Dijon mustard, soy sauce, olive oil, apple cider vinegar, minced garlic, salt, black pepper, and dried thyme while whisking briskly.
3. Put the pork tenderloins in a big resealable plastic bag and add the marinade. Seal the bag and place it in the refrigerator for at least 1 hour, but up to 8 hours is better. Just remember to turn the bag occasionally so that the marinade can work its magic on both tenderloins.
4. Take the pork out of the marinade and arrange it on a baking sheet. Set aside the marinade to use for basting.
5. Place in the preheated oven for 25-30 minutes. Baste it now and then with the saved marinade. When the internal temperature reads 145°F (63°C), take it out and serve.
6. Allow the pork to rest for 5 minutes before you slice it. Serve it while it is still warm.
7. New Year’s Stuffed Pork Tenderloin with Cranberries
I adore this stuffed pork tenderloin. Combining the savory with the sweet, its filling of fresh and dried cranberries, walnuts, and just a hint of orange zest..
The tenderloin itself is the perfect vessel, wrapping around this festive mixture and roasting up beautifully, creating an elegant centerpiece.
Ingredients
- 2 pork tenderloins (about 1 pound each)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 cup fresh cranberries
- 1/2 cup dried cranberries
- 1/4 cup chopped walnuts
- 1/4 cup chopped fresh parsley
- 1 tablespoon honey
- 1 teaspoon orange zest
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 cup breadcrumbs
- 1/4 cup chicken broth
- Butcher’s twine for tying
Instructions
1. Your oven must be preheated to 375°F (190°C). Each pork tenderloin must be butterflied by slicing down the center lengthwise, being careful not to cut all the way through. The tenderloin must then be opened like a book. After the tenderloin is opened, the unrolled surface must be seasoned with salt and pepper.
2. In a bowl, combine the fresh cranberries, dried cranberries, walnuts, parsley, honey, orange zest, cinnamon, allspice, and breadcrumbs. Combine everything thoroughly.
3. Distribute an even layer of the cranberry mixture on the inside surface of every butterflied tenderloin.
4. Each tenderloin should be rolled up carefully, starting from the long side, to completely envelop the filling. Butcher’s twine is used to secure the rolls, with ties at 1-inch intervals.
5. In an oven-safe skillet, heat the olive oil over medium-high heat. Sear the tenderloins until they’re browned all over, about 3 minutes on each side.
6. Roast for 20-25 minutes at 325 f or until the porks internal temperature reads 145°F (63°C). Remove from heat, let sit for 10 minutes, then slice and serve.
8. Asian-Inspired New Year’s Pork Tenderloin
In my estimation, this Asian-inspired pork tenderloin is perfect for ringing in the New Year. It features a harmonious combination of soy sauce, hoisin sauce, and honey.
Grated fresh ginger and garlic give the marinade some kick. Once the pork has soaked up all those wonderful flavors, it is seared and then finished in the oven.
The tenderloin emerges from the heat just this side of well done, which is how most pork should be cooked these days.
Ingredients
1 pork tenderloin (about 1 to 1.5 pounds)
1/4 cup soy sauce
2 tablespoons hoisin sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
1/2 teaspoon Chinese five-spice powder
1 tablespoon green onions, sliced for garnish
1 tablespoon sesame seeds, toasted for garnish
Instructions
1. In a medium bowl, combine the soy sauce, hoisin sauce, and honey with the rice vinegar. Whisk in the sesame oil, then add the ginger, garlic, and five-spice powder.
2. Put the pork tenderloin into a shallow dish or a resealable plastic bag, and pour the marinade over the pork. Seal the bag or cover the dish and let the pork marinate in the refrigerator for at least 2 hours, but preferably overnight.
3. Your oven needs to be set to 400°F (200°C). The pork should be taken from the marinade, with any excess marinade allowed to drip off. You will want to keep the marinade for later use.
4. Begin by preheating a large oven-safe skillet on medium-high heat. Introduce a small amount of oil to the skillet, and proceed to place the pork within the confines of the skillet. Let the pork reside in the skillet for 3 minutes, and do not turn it until a crust has formed. Turn the pork and sear all sides until browned.
5. Move the skillet to the preheated oven and continue roasting the pork until its internal temperature measures 145°F (63°C). This should take about 15-20 minutes. After you remove the skillet from the oven, allow the pork to rest for 5 minutes before slicing it.
6. At the same time, transfer the marinade you set aside earlier into a small saucepan. Bring the marinade to a boil over medium to medium-high heat. Once it reaches a vigorous boil, reduce the heat a notch or two and allow it to simmer, uncovered, for 5 to 7 minutes. You want it to reduce down and thicken up a bit. When the sauce is ready, drizzle it over your sliced pork and garnish with the green onions and sesame seeds.
9. New Year’s Dijon and Rosemary Pork Tenderloin
While preparing a pork tenderloin for New Year’s, I like to use a combination of Dijon mustard, fresh rosemary, and lemon zest. The medley makes for a flavorful crust on the tenderloin, one that complements the natural juices of the pork.
Roasting it to perfection is a good way to begin the year.
Ingredients:
- 2 pork tenderloins (about 1 pound each)
- 3 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Zest of 1 lemon
Instructions
1. Set your oven to 400°F (200°C) to warm up.
2. In a small bowl, combine the Dijon mustard, olive oil, minced garlic, rosemary, salt, pepper, and lemon zest to make a paste.
3. Evenly distribute the mustard and rosemary mixture over the pork tenderloins, rubbing it into the surface and ensuring it is well coated on all sides.
4. Position the coated tenderloins on a baking sheet that’s been lined with parchment paper or in a roasting pan.
5. Place in the oven and roast for approximately 20-25 minutes, or until the interior temperature registers 145°F (63°C).
6. Take out of the oven, cover loosely with foil, and allow to sit for 5-10 minutes before cutting and serving.
10. Citrus-Marinated New Year’s Pork Tenderloin
Bright, lively, and intensely fragrant, my pork tenderloin marinated in a citrus mixture for New Year’s is a delightful way to ring in the season. I infuse the tenderloin with orange and lime juice, olive oil, and a touch of honey so it has a more complex sweetness to balance the flavors of the dish.
Between the flavors of the marinade; the symphony of garlic, fresh ginger, and onion powder in the dry rub; and the taste of the olive oil emulsified with a few earthy spices and mustard powder in the basting sauce, you have a delicious dish.
Ingredients
- 2 pork tenderloins (about 1 pound each)
- 1/4 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup fresh cilantro, chopped (optional for garnish)
- Orange and lime slices (optional for garnish)
Instructions
1. Whisk the orange juice, lime juice, olive oil, soy sauce, honey, garlic, ginger, cumin, paprika, salt, and pepper in a bowl to make the marinade.
2. Pork tenderloins can be placed in a resealable plastic bag or shallow dish, and the marinade can be poured over them. The bag should be sealed, or the dish covered, and the pork should be refrigerated for at least 2 hours or overnight.
3. Set the oven to 400°F (200°C). Take the pork from the marinade and put it on a baking sheet lined with foil. Throw away the marinade.
4. In the oven that has been warmed up, roast the pork for a duration of 20-25 minutes or until it registers an internal temperature of 145°F (63°C). After it’s done, let the pork sit and rest for about 5 minutes before you commence with the slicing.
5. If you care to, you can garnish the dish with fresh cilantro and slices of citrus before putting it on the dinner table. Serve the pork tenderloin in neat slices, that unusual cut held to the side of the plate like its tasty, oblong self, and enjoy what might be my favorite New Year’s dish!
11. Slow Cooker New Year’s Pork Tenderloin
For me, the best dish to kick off the New Year is an easy, flavorful pork tenderloin. I have a wonderful recipe that calls for apple cider, soy sauce, and good old Dijon mustard.
They make a superb marinade. And the slow cooker guarantees that I will have a tender, aromatic center of the meal that I need to serve alongside some good roasted vegetables.
Ingredients
- 2 lbs pork tenderloin
- 1 cup apple cider or apple juice
- 1/4 cup soy sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- Fresh parsley, chopped (optional, for garnish)
Instructions
1. Evenly coat all sides of the pork tenderloin with a mixture of salt and pepper.
2. In a wide pan over medium-high heat, add the olive oil and quickly brown the pork tenderloin, cooking it about 4 minutes on each side until it is browned all over.
3. Put the sliced onions in the bottom of the slow cooker. Top the onions with the seared pork tenderloin.
4. In a tiny mixing bowl, combine the apple cider, soy sauce, Dijon mustard, honey, minced garlic, and dried thyme, and whisk to combine. Pour this mixture over the pork in the slow cooker.
5. Cook with the lid on for 6-8 hours or on high for 3-4 hours, until the pork is tender and cooked through. Base the meat regularly with the sauce.
6. Take the pork out of the slow cooker, cut it into slices, and serve it with both the sauce and the onions from the slow cooker. If it pleases you, go ahead and sprinkle some freshly chopped parsley on top.
12. New Year’s Bourbon Brown Sugar Pork Tenderloin
This dish combines bourbon and brown sugar and makes a tender piece of pork the star of the show. I love how soy sauce and Dijon mustard add depth to the dish, while a hint of smoked paprika complements and rounds out the flavors.
This is a dish that takes a little time and love to achieve its succulence and wow factor, but the payoffs on both counts when you serve it for a New Year’s meal are huge.
Ingredients
2 pork tenderloins (about 1 pound each)
1/4 cup bourbon
1/2 cup brown sugar
1/4 cup soy sauce
2 tablespoons olive oil
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon smoked paprika
Instructions
1. Whisk together in a bowl the bourbon, brown sugar, soy sauce, olive oil, Dijon mustard, minced garlic, black pepper, salt, and smoked paprika.
2. Put the pork tenderloins into a large resealable plastic bag, and pour the marinade over them. Seal the bag, removing as much air as possible, and refrigerate for at least 2 hours, preferably overnight.
3. Heat the oven to 400°F (200°C). Take the pork from the marinade, allowing the excess to drip off, and set it in a roasting pan. Set aside the marinade for basting during the roasting process.
4. In the preheated oven, pork roast for 25 to 30 minutes, basting every 10 minutes with the reserved marinade. Until the internal temperature reaches 145°F (63°C).Â
5. Allow the pork to rest for 5 minutes after removing it from the heat. Serve it alongside your preferred accompaniments, and savor the taste..
