Food & Nutrition

Three-speed dinners: around the world with pork tenderloin

The flavors of Japanese Negamaki, Jamaican Jerk and American BBQ keep this versatile protein interesting and delicious.
Published November 13, 2015

Successful recipes this time of the year balance the produce that’s burgeoning in our markets with fast-cooking proteins that give us dinner in no time. Pork tenderloins to the rescue! This cut—sometimes called the “filet of the pig”—cooks up in no time yet enhances the flavors of all the vegetables in abundance right now. 

Here are three preparations from around the globe: a quick recipe inspired by a Japanese classic (try this for lunch this weekend!), a hearty meal right out of a Caribbean evening, and a slow cooker pork stew that tastes as if you’ve manned the outdoor pit fire all day. 

All three recipes are guaranteed to put a fresh, vegetable-laced meal on your table without a lot of fuss. So get outside and enjoy June! It’s not going to stick around forever. 

About the 20-Minute Negimaki-Style Pork Tenderloin 
Negimaki is a traditional Japanese preparation: thin slices of beef, usually something like flank steak, wrapped around scallions and given a sweet soy glaze. We’ve converted that dish into one for pork. 
Ready to start cooking? Click here for the recipe 

About the 40-Minute Jerk-Style Roasted Pork Tenderloin with Bell Peppers and Plantains
Jerk is a Jamaican tradition: a hot, spicy rub on meat that brings lots of flavor to every bite. We’ve calmed it down a bit—who wants to sweat in the summer?—and simplified the ingredients for the rub. 
Ready to start cooking? Click here for the recipe 

About the All-Day (Slow Cooker) Pork Tenderloin with “Barbecued” Baked Beans 
A slow cooker let’s you replicate wonderful barbecue flavors without standing at the grill.

Ready to start cooking? Click here for the recipe