Pork is my least favorite protein (let’s face it – nothing beats a juicy rib-eye – if you are into meat, that is). But a pork tenderloin cooked properly can be a very nice change of pace from chicken or beef. My challenge was cooking it properly.
There were MANY times I would pop a tenderloin into the oven, roast it for 20-25 minutes thinking it was cooked through only to find out the middle was almost raw. (Yes, I’ve had my share of kitchen failures. Ask GFB about the red beans and rice I made once.) We also tried the grill a couple of times, but same issue. Then, I ran across the most bazaar but full-proof way to cook a tenderloin. Trust me – it works.
Perfect Pork Tenderloin
- Determine exact weight of your pork. Most tenderloins will have the weight printed on the wrapper. (I typically use a 1.5-2lb tenderloin that is no more than 2.5 inches in diameter.)
- Preheat oven to 500-550 degrees. (Yea, I know it’s hot. On my oven – it’s the “broil” setting…)
- Line baking dish with aluminum foil and spray with a non-stick cooking spray. (This just makes clean up MUCH easier.)
- Remove the pork from the package and season with your favorite herbs or spices. (I normally use S&P along with some Rosemary, but you could use any seasoning blend you prefer.)
- Place tenderloin (uncovered) in the oven and bake for EXACTLY 5 1/2 minutes per pound. For a 2lb. roast, you would cook for 11 minutes.
- Once the time has elapsed, turn off the oven and DO NOT open the oven door for ONE HOUR. This allows the roast to continue to cook without the direct heat.
- After one hour, remove the pork from the oven and let rest on the counter for 5-10 minutes. As Alton Brown taught us from the many segments on Good Eats, this allows the juices to redistribute.
Try it out – and let me know what you think.
Favorite QuoteOne cannot think well, love well, sleep well, if one has not dined well. ~ Virginia Woolf
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