Perfect Pork Tenderloin

BeachGirl's Note:

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! 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. 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 - Perfect Boneless Beef Roasts.

• Total Time: 1 hrs 14 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs 4 mins

Ingredients:

Serves: 4-5

Yield: 1.0 pork te ...

• 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 an oven probe or 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.

Reviews

[melis1377]

Okay, I have never been able to cook a pork tenderloin that was moist. Whenever I tried to make it, my kids would all cringe. So I decided to give this one a try since the reviews were so good, well I am so glad I did! My pork was a complete success! It was juicy, moist and delicious, my kids could not get enough! Plus, once you make it, the recipe sticks in your head because it is so easy. Whoever figured this out is my hero, I will never have dry pork again! Thanks for the help :)

[Leigh-Ann Louden]

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 !

[Mountain Mike]

Not one to shy away from unusual prep methods (see my recipe for cooking ribs in a crock pot with no liquid) I tried this recipe because pork loin is usually my least favorite cut of meat, red or white. I applied a rosemary garlic rub with a little paprika for color, cooked my 2.5 lb. tenderloin for the suggested time, and most of all, resisted a peek. When the hour was up the tenderloin was perfect, slightly crispy on the outside and moist on the inside. The flavor was excellent and my wife and I enjoyed this cut of pork for the fist time in a long while. Thanks for adding pork tenderloin back to my rotation!