Pork Oven Cooked Tenderlion Food

HOW TO COOK PORK TENDERLOIN IN THE OVEN

Steps:

• Put an oven-safe skillet into the oven and turn the oven to 450 °F (232 °C). You can use a cast-iron skillet or any skillet that's safe to put into the oven. Then, preheat the oven while you prepare the tenderloin. Heating the skillet will help your tenderloin brown when you put it into the pan.
• Pat the pork tenderloin dry and remove silverskin if it's visible. Get out 1 to 1 1⁄2 pounds (0.45 to 0.68 kg) of pork tenderloin and take it out of the package. Pat every side of the tenderloin dry with a paper towel and look for a thin, silver membrane covering the meat. If you see silverskin, remove it or the meat will be tough.Tip: To remove the silverskin, slide the tip of a paring knife under the thin membrane to loosen it. Then, use your hands to pull off the membrane. Since pork tenderloins are usually smaller cuts of meat, there may be 2 small tenderloins packaged together.
• Sprinkle the tenderloin with salt and pepper. Scatter 1 teaspoon (5.5 g) of kosher salt and 1/2 teaspoon (0.5 g) of freshly ground black pepper over the surface of the tenderloin. Turn the tenderloin a few times so salt and pepper that fell sticks to the meat. If you're in a rush for time or want to keep the seasonings minimal, you don't need to season the tenderloin any more than this.
• Rub 1 to 2 tablespoons (6 to 12 g) of spice or seasoning mix over the tenderloin. If you're seasoning a small tenderloin that's around 1 pound (450 g), you might need less seasoning. You can use your favorite spice rub or seasoning mix, such as: Dry BBQ rub Cajun seasoning Curry powder or garam masala Za'atar Chinese 5-spice blend
• Take the pan out of the oven and swirl vegetable oil in the bottom. Put on oven mitts and remove the hot skillet from the preheated oven. Set it on the stove and pour in 1 teaspoon (4.9 ml) of vegetable oil. Then, carefully swirl the pan a little so the oil spreads across the skillet. The oil will prevent the tenderloin from sticking to the hot skillet.
• Put the tenderloin in the skillet and roast it for 20 to 25 minutes. Lay the seasoned tenderloin in the hot skillet and put it onto the middle rack of the oven. Carefully flip the tenderloin over and reduce the oven temperature to 400 °F (204 °C) once it's halfway through the cooking time. You may have to curl or bend the tenderloin so it fits in the skillet.
• Remove the pork when it reaches at least 145 °F (63 °C). Insert an instant-read meat thermometer into the thickest part of the tenderloin. Once it's reached at least 145 °F (63 °C), take the tenderloin out of the oven.
• Rest the pork tenderloin for 10 minutes. Cover the meat loosely with foil and let it rest for 10 minutes so it finishes cooking. The pork will continue to cook after you take it out of the oven and the juices will redistribute within the meat. The temperature of the meat will rise about 5 degrees as it rests.
• Slice the tenderloin into 1⁄2 inch (1.3 cm) pieces before serving. Carefully lift back the foil and transfer the meat to a cutting board and use a serrated knife to carefully cut the tenderloin into thin slices. Serve the pork tenderloin with roasted vegetables, scalloped potatoes, or a garden salad. The meat should be much easier to handle since it's been resting for 10 minutes. Refrigerate the leftovers in an airtight container for up to 4 days. If you prefer, you can freeze the tenderloin for up to 3 months.

JUICIEST BAKED PORK TENDERLOIN

Steps:

• Preheat your oven to 400 degrees. Dry the pork tenderloins well with paper towels.
• Mix the paprika, onion powder, garlic powder, oregano, salt, and pepper together in a small bowl. Rub this spice mix over all sides of the pork.
• Heat the oil in a large frying pan over medium-high heat. Add the pork, working in 2 batches if your pan is not big enough to fit both tenderloins without them touching. Sear the pork on all sides until it is brown, about 6 minutes total. Take the pan off the heat.
• Move the pork to a baking dish. If the spices left in the pan are black, wipe them away with a paper towel. Return the pan to the heat and add the beef broth. Scrape the bottom of the pan to remove any stuck-on bits then boil for 1 minute until it reduces to about ¼ cup. Pour this sauce over the pork.
• Pour the apple cider vinegar over the pork then dot the top with the butter. Cover the baking dish with foil.
• Bake the pork for 20-25 minutes, or until it reaches an internal temperature of 145 degrees. Let the pork rest for 5 minutes before slicing into 1/4 inch thick rounds. Serve with a little minced parsley, for color.

SLOW-COOKED PORK TENDERLOIN

Steps:

• Place olive oil, balsamic vinegar, garlic, brown sugar, thyme, dry mustard, and paprika into a food processor and blend. Pour marinade into a zip-top bag, add pork tenderloin, and marinate in the refrigerator for 24 hours.
• Preheat the oven to 250 degrees F (120 degrees C). Transfer pork and marinade into a Dutch oven.
• Bake in the preheated oven for 3 hours.
• Remove pork from Dutch oven and set aside on a plate, reserving drippings in the pan.
• Heat drippings in the Dutch oven over medium heat on the stovetop. Add sherry and deglaze the pan, making sure to scrape up any stuck-on pieces with a wooden spoon.
• Mix cornstarch and water in a separate bowl until completely mixed; add to sauce in the pot. Bring to a simmer and cook until thickened, about 15 minutes. Slice pork tenderloin and serve with sauce on the side or poured on top.

OVEN-BAKED PORK TENDERLOIN

Steps:

• Wash and pat dry the tenderloin.
• Lay it out on a cutting board and pierce all over with fork.
• Drizzle a little olive oil onto the tenderloin and rub it into the surface.
• Sprinkle, a little at a time, the seasoning mixture onto the tenderloin.
• Use a basting brush to coat all surfaces of the tenderloin, making somewhat of a paste.
• Add more olive oil as needed.
• Place in the provided bag and secure the end.
• Pierce the bag in order to allow steam to escape.
• Bake at 375 degrees for 45 minutes or until pork is cooked through.