The very best way to cook a large pork tenderloin.I had a beautiful 41/4 pork loin and I wanted to avoid having it dry out so--with great trepidation- I tried this method.What a success!!! It was moist and so flavorful. It smokes a bit during the initial cooking time though so be ready to open a window. When the oven is turned off the smoke gradually subsides though.The roast turned out so well it was well worth it!!!!
I left a review earlier. The meal turned out great, however, when cleaning up and putting away the leftovers, I noticed the inside bottom edges got burnt in my roaster. I used the typical black roaster with the white dots on it. I have to throw it away. What is everyone else using to put the roast in?
It was the best pork tenderloin I have ever cooked. Moist! I am going to make again for company this weekend. That hour in the turned off oven gives us time to prep the rest and visit with guests.
Amazing, came out perfect. 2.55 lb. roast at 500 for 14 minutes. 50 minutes later, it was 140 and after 15 minutes of rest, 155.
Love Love Love it. 5 stars aint a high enough rating. It was amazing
Thanks so much for posting this recipe. I was skeptical at first about the roast being juicy because it seemed to me that it 'sat around' for so long in the hot oven. Even when I was cutting it, it seemed dry. But then I ate my first bite and it's true! The roast was so tender and so juicy! My boyfriend wolfed down 4 pork chop-sized slices it was so good - and he's usually a light eater. He also took some home for lunch today. Bottom line, this recipe is a WINNER!
I have made this recipe with beef tenderloin with temperature at 500 degrees and cooking 5 minutes a Lb. leave in an hour for medium rare f. Leave in longer for more medium well. Since a beef filet is sometimes pointed at the end that parent is good for someone who want it more well done. Or cut off and use a beef fondue. The pork also is awesome. Love it that you reminded me of this method of cooking tenderloin.
Best ever!!! So moist and tender.
Excellent. Cooked so many tenderloins, using a lot of different techniques, but this one produces the most tender, juicy result. 3lb. at about 17 mins. at 500 then 1 hour with oven off. Sliced on bias, this roast seasoned with just onion powder, garlic-pepper, was the best one I've ever prepared. Meat was at about 155 when measured. Didn't tie the 2 halves. Didn't matter. By the way this roast was frozen for at least 4 months when defrosted, still absolutely scrumptious. Thank you all.
Divine! Simple! As easy as it possibly could be to cook and tastes great. I even over cook mine to 165 degrees and it was still juicy!