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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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April 22-28

BC Jewel

Perfect Pork Tenderloin

Recipe #63828 | 1¼ hours | 10 min prep | add private note

⁽¹⁰¹⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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: Amazing Grace

On Nov 16, 2009

This is melt in your mouth pork tenderloin! I marinated it but next time will try a rub as suggested for more intense flavor. It was still wonderful! In the past my husband only wanted it grilled. I froze some left over pieces and they were still wonderful reheated at a low power in the microwave. This is a real go to recipe for an easy but great meal anytime or any occasion. Thanks so much!

1 person found this review helpful

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From: FabulousBigNiki

On Nov 13, 2009

OK, I thought everyone else might be overreacting when I read the rave reviews. They're not. I can't believe I, who has never baked a pork tenderloin, just whipped up something so impressive. My oven's old and I have no idea how accurate it is, but this worked out fine on my .87 lb loin. I immediately posted the recipe on my Facebook and demanded my friends try it, and decided it's what I'll cook for my father when he flies out w/ his new girlfriend. I drizzled olive oil over the pork, sprinkled it with pepper, garlic salt, and basil, rubbed it in, laid fingerling potatoes and sliced parsnips around it (not touching), and let 'er rip. Served w/ Frizzled Cabbage and 24 Karat Carrots, plus garlic bread. OH YUM. Can't wait to play around with seasonings!!

0 people found this review helpful

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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

21 people found this review helpful

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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 !

12 people found this review helpful

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