You mentioned a slight pink center in the pork tenderloin. I've been cooking for over 50 years & have always been taught that fresh pork should never have any visible pink color at all for food safety reasons. Pork & chicken should never be cooked any way except well done, no visible pink at all. This can be done without drying the meat. I' m only giving it 3 stars because of these concerns...
I use this recipe 100% for pork loin now. I've used this at least 5 times so far, and it always cooks perfect, never too dry. I did modify it a bit because I put two loins in one cake pan, and then use another 12x12 pan next to it with more veggies. SOOO easy. SOOO good!
Perfect Indeed in Toaster Oven!!!! I have not seen a review for doing the Perfect Tenderloin in a Countertop Oven so here it is. It is sizzling here in Texas Summer so I moved my NuWave and Elite Countertop Rotisserie Ovens to garage, just off my kitchen, to keep heat down in apartment (and have more kitchen counter space). In addition the apartment stove/oven has questionable ability to retain heat or keep heat constant. (I hate this stove/oven. - We recently moved from big house with wonderful appliances.)... I brought 1.5 Tenderloin up to "room temp" by leaving it out of fridge for 1 hour. Then rubbed with seasonings/sea salt/ fresh minced garlic/butter rub and massaged in. I cut 4 slits in top and put some of the rub into slits. (Caution - We love our garlic but, with this manner of cooking, next time I'm going to lower the amount of garlic as it seemed to infuse more than I'm used to.) My "toaster" oven only goes up to 450 degrees F so I adjusted the amount of time for initial cooking of 5.5 minutes/lb due to lower initial cooking temp. After placing tenderloin on rack in small, shallow pan and folding skinny end under, so that both ends were as thick as middle of t-loin, and it made the t-loin fit the rack, I put it into preheated, to 450 F, for 12 minutes. As I was pretty sure the oven would not retain high enough heat for an hour, for the oven-off time, I set oven to "keep warm", about 150-160 F, for one hour. (Oven is NOT a convection, only upper and bottom coils for baking; no air circulation.) Soon after oven turned off I placed a meat thermometer into meat. It read 150-155 F. I let the t-loin rest in oven for an hour as I was busy with other cooking. It came out PERFECT; perfect pink interior. Never have I had a more perfectly moist, perfectly cooked pork tenderloin, either out at great restaurants or prepared in-home!!!! I'm sharing this with friend and I'm so looking forward to preparing other cuts of meat in this manner. Thank you, thank you for sharing this amazing way to cook Perfect Pork Tenderloin.
This was amazing and so easy and quick with my two little kids in tow (by the way both ate it) also I like it a little more done so I cooked it for 7 min/1 lb with cubed potatoes and carrots. As I left everything cook in oven (turned off), went to park to play with kids, came home to heaven! Thanks will keep this one forever.
A quick edit to my review, I also used a little olive oil in my marinade.
Great recipe. Have used similar on prime rib with great results. The pork was a winner. Moist and tender.
Best recipe ever!!!!!!!! Thank you for sharing this excellent mouth watering recipe!!!!!
I just made this and it turned out perfect. I have a very small oven and used a Dutch oven pot to cook 2.5 lb pork loin. I seasoned with salt and pepper and whole garlic. Moist and delicious. Thank you. This will be my go to recipe for Pork Loin.
My family said this was the best thing I've ever cooked! Came out perfectly! This will be the way I cook pork tenderloin from now on ??
I had marinated my tenderloin for 1 day. I do have an older oven so once my time at 500 degrees was up I turned my oven down to 200 for about 15 min before turning it off 40 mins. It came out perfect and juicy and did have the proper temp on my meat thermometer. My family was very pleased. That includes my very picky 11yr old daughter.