PERFECT PORK TENDERLOIN
My #1 way to cook a pork tenderloin or a boneless pork loin because it's ALWAYS moist and tender. It's easy and foolproof! If you like, marinate the roast and rub with any seasonings that please your palate! So many people have asked me how long to cook tenderloins if they have "more than one" to cook, I wanted to give a simple response. ANSWER: So long as the tenderloins are NOT touching each other, cook 3 or 4 individual tenderloins for the same amount of time as if you were cooking one. Remember, each tenderloin is cooking in its own separate space. EXAMPLE: If cooking three 1-pound tenderloins, cook them only 5-1/5 minutes TOTAL. This makes it a great entree recipe when having a dinner party for 8-12 people, or more. If you enjoy this pork recipe and cooking method, you might want to try my similar beef cooking method - Recipe #65987.
Provided by BeachGirl
Categories Pork
Time 10m
Yield 4-5 serving(s)
Number Of Ingredients 3
Steps:
- NOTE: The success of this cooking method will depend upon how accurate the temperature of your oven is and how well your oven retains heat. Adjust cooking time +/- according to your individual oven.
- NOTICE: If you have a very old oven that is not well insulated, this recipe may not work for you, as heat retention/residual heat is important to the success of this recipe.
- Determine the EXACT weight of roast from the meat wrapper. Weight will determine how long to cook the roast.
- Preheat oven to 500 degrees. Remove tenderloin from refrigerator. Season meat as desired. Place seasoned meat in an uncovered roasting pan on a shelf in the bottom 1/3 of your oven.
- Bake EXACTLY 5 1/2 minutes PER POUND. Adjust +/- according to your oven's accuracy and heat retention. NOTE:.
- IF YOU HAVE AN OVEN PROBE OR THERMOMETER THAT HAS A WIRE THAT GOES THROUGH THE SIDE OF THE OVEN DOOR, BY ALL MEANS USE IT AND SET THE TEMPERATURE ALARM FOR 140 DEGREES. REMOVE MEAT FROM OVEN WHEN ALARM ALERT GOES OFF (probably before an hour has expired).
- Turn oven OFF and DO NOT open oven door for 45 to 1 hour, OR sooner IF you are using a probe thermometer and it alerts that internal meat temp is at 140 degrees. Remove pork from oven, lightly cover with foil, and let rest 5-10 minutes to redistribute internal juices. Roast should be done, very slightly pink in the center, and very moist.
- After resting 10 minutes, the roast should reach a safe 145-150 degrees.
- NOTE:******* For anyone questioning this method of cooking, it really does reach the proper internal temperature on a thermometer. According to Sara Moulton on FoodTV, trichinosos is killed at 138 degrees, and 145 is a safe temperature for pork, although the USDA recommends 160 degrees (meat will be much drier). If the center of the meat is not a little pink, it is overcooked!
- VARIATION: To make Roasted Veggies along with the tenderloin, peel carrots and potatoes, and cut into about 1-inch cubes. Season as desired and drizzle with a little oil. Add vegetables to pan around (but NOT touching) pork tenderloin. Cook tenderloin as instructed above. The roasted potatoes and carrots should be done when the roast is done. You may need to adjust the size of the potatoes and carrots depending upon the weight of your tenderloin and how long you cook it.
PERFECT PORK TENDERLOIN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the pork tenderloin: Preheat the oven to 425 degrees F.
- Place the peppercorns in a resealable bag and crush them coarsely with a meat mallet or rolling pin.
- Mix together the salt, peppercorns, thyme, rosemary and crushed red pepper, if using, in a bowl. Season the pork with the seasoning mix.
- Heat a large heavy-bottomed skillet over medium-high heat and add the olive oil. Add the pork and cook, turning as needed to brown the pork all over, about 5 minutes. Transfer the skillet to the oven and bake until cooked through (145 degrees F on a meat thermometer), 15 to 20 minutes. Transfer the pork to a cutting board and tent with foil to rest.
- For the herby mustard cream sauce: Return the skillet to the stovetop over medium heat. Melt the butter, then add the garlic, thyme and rosemary and cook for a minute or two Sprinkle over the flour and cook, stirring, for an additional minute. Add the cream and bring to a simmer. Simmer until the cream thickens slightly, about 2 minutes. Stir in the whole-grain mustard and parsley. Taste and adjust the seasoning as needed.
- Slice the pork and shingle it onto a platter. Spoon some of the sauce over the top and sprinkle over some chopped parsley. Transfer the remaining sauce to a sauceboat or serving bowl and serve alongside the pork.
PORK TENDERLOIN, THE BEST EVER
I have tried many recipes for pork tenderloin and this is the absolute best ever. It is so tender and juicy and great tasting. Hope you enjoy.
Provided by Nimz_
Categories Pork
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 375 degrees F.
- Trim as much of the fat off as you can.
- Season with Salt& Pepper.
- Roll tenderloin in flour and coat well.
- Heat olive oil in cast iron skillet.
- Brown the tenderloin on all sides.
- Mix the soups together with the hot water.
- Add the soups slowly to the roast allowing the onion pieces to rest on the top of the tenderloin as much as possible.
- Cover and bake in oven for approximately 1 hour and 15 minutes or until the inner temperature reaches 170 degrees (well done).
Nutrition Facts : Calories 433.4, Fat 12.1, SaturatedFat 3.3, Cholesterol 123, Sodium 4445.8, Carbohydrate 35.2, Fiber 3.2, Sugar 2.9, Protein 43.5
OVEN-BAKED PORK TENDERLOIN
Make and share this Oven-baked Pork Tenderloin recipe from Food.com.
Provided by Lydias Mama
Categories Pork
Time 1h5m
Yield 4-5 serving(s)
Number Of Ingredients 3
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.
PORK TENDERLOIN
Make and share this Pork Tenderloin recipe from Food.com.
Provided by Jjortikka
Categories Pork
Time 5h15m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Mix garlic, salt, pepper & thyme in small bowl.
- Rub mixture over tenderloin and wrap in plastic. Refrigerate for at least 4 hours or overnight.
- Heat olive oil over med. high heat. and brown pork on all sides, approximately 7 minute total.
- Remove pork and place in a 9x13x2 pan.
- Add enough water to come up to bottom edge of pork (about a half inch). I rinse my frying pan and scrape blackened bits for water.
- Cover with foil and bake at 350 for approximately 45 to 50 minutes.
- Boil the drippings and add a little cornstarch mixed with water to it for gravy. Season with salt & pepper. Good with mashed potatoes.
Nutrition Facts : Calories 224.1, Fat 9.9, SaturatedFat 2.4, Cholesterol 98.4, Sodium 854.1, Carbohydrate 0.6, Fiber 0.1, Protein 31.4
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