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.

Pork Tenderloin

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.
After the 5-10 minutes, slice and top  with your favorite cranberry sauce, gravy or bbq sauce.
NOTE: This recipe does depend on the accuracy of your oven and how well it retains heat. I was lucky; the first time I tried the recipe on my 500degree oven, it worked PERFECT. You *might* have to adjust your settings slightly if you don’t achieve the desired doneness.
I, like many of you will, read the recipe and said to myself “Hell no that isn’t going to work.” Then read the more than 170 reviews from a website that posted about it and almost every one said “Oh hell yes it does.” (Ok, not in those words – but you get the idea.)

Try it out – and let me know what you think.

Happy Cooking~

Stephanie

 

Originally posted on food.com
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38 Responses to How to cook the PERFECT Pork Tenderloin

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  2. Melissa says:

    This was fantastic! Made it tonight and it was so juicy and tender. I did my oven at 500° and it came out just perfect!

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