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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (116g) Recipe makes 4 servings |
||
| Calories 154 | ||
| Calories from Fat 55 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.1g | 9% | |
| Saturated Fat 2.1g | 10% | |
| Monounsaturated Fat 2.7g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 74mg | 24% | |
| Sodium 55mg | 2% | |
| Potassium 407mg | 11% | |
| Total Carbohydrate 0.0g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.0g | ||
| Protein 23.3g | 46% | |
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Perfect Pork Tenderloin
By: BeachGirl
Jun 5, 2003
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, marinade the roast and rub with any seasonings that please your palate!
SERVES 4 -5 , 1 pork tenderloin
Ingredients
- 1 lb boneless pork tenderloin (approximate)
- salt and pepper
- dry seasoning, of your choice (thyme, savory, rosemary, garlic powder, onion powder, Italian seasoning, or a mixture)
Directions
1
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 your individual oven.2
Determine the EXACT weight of roast from the meat wrapper. Weight will determine how long to cook the roast.3
Preheat oven to 500-550 degrees. Remove tenderloin from refrigerator. Season meat as desired. Place seasoned meat in an uncovered roasting pan.4
Bake EXACTLY 5 1/2 minutes PER POUND. Adjust +/- according to your oven's accuracy and heat retention. Turn oven OFF and DO NOT open oven door for 1 hour. Remove from oven and let rest 5 minutes to redistribute internal juices. Roast will be done, very slightly pink in the center, and very moist.5
NOTE:******* For anyone questioning this method of cooking, it really does reach the proper internal temperature on a thermometer. If you have a thermometer that has a wire that goes through the side of the oven door, by all means use it and set alarm for 140-145 degrees. It should go off before the hour is up. After resting 5-10 minutes, the roast should reach 145-150 degrees.6
According to Sara Moulton on FoodTV, salmonella is killed at 138 degrees, and 145 is a safe temperature for pork, although the USDA recommends 160 degrees (meat will be drier).7
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.
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Featured Reviews for This Recipe
From: Jess06
On Sep 19, 2008
Although I have yet to make this recipe I am planning on trying it this sunday. However, I want to stress the importance of making sure that your pork is cooked to an internal temp of at least 155. That is the temperature at which pork is done and all harmful bacteria killed, and if you cook it to a lesser temp you are putting your family and yourself at risk for food borne illness.
From: Chef #765437
On Sep 3, 2008
I cooked my tenderloin exactly as described in the recipe. I marinated it in olive oil, savory, thyme and garlic. It was pretty good. We noticed that the underside and about half way through were a little overdone for our taste. The top side was slightly pinker than we'd normally cook it. It was fun to try it this way, but I think I'll stick to the regular cooking methods for this cut of meat.
From: M&Mers
On Jan 12, 2004
Ours was very, very tender...but not pink in the center. We followed the recipe EXACTLY :o). We had a 1.1 lb tenderloin and cooked it for EXACTLY 6 minutes. Our oven is a 2 yr old Maytag that always heats accurately. The recipe didn't say if you were suppose to bring the meat to room temp before putting it into the oven. When you're cooking something for such a short time, I bet that would affect the outcome. I took ours out of the fridge one hour before cooking...it was very cool to the touch, not room temp. We marinated ours in olive oil, crushed garlic and rosemary for 7 hrs in the fridge. We both enjoyed it...I'll be making this again for a friend of mine at the end of the month! Thanks, BeachGirl! M&Mers
From: Leigh-Ann Louden
On Jul 9, 2003
Wow - I am at a loss for words but this darn recipe is the best and It will be the only recipe for pork tenderloin I will ever use.. Hmmmmm - I wonder if this will work for other cuts of meats?? I marinated my pork overnight with a lit' olive oil and the herbs & spices.. We couldn't get enough of it. Thank you !
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