OMG!! This recipe is easy and fabulous. I am not a fan of pork and had tried to cook a tenderloin in the past and it was horrible. When I made this recipe it was delicious!!!!! Moist and extremely tasty. Thanks!
Just made this pork tenderloin for dinner and it was great! I was not sure about the cooking method, but I was wrong. It was moist and delicious. My only addition was that after I pulled it out of the oven to rest, I added a few tablespoons of butter to the pan drippings to creat a sauce to pour over after it was sliced.
This was extraordinary. I have used this same method for cooking BEEF tenderloin for years with unqualified success and the recipe has been passed along to family and friends. Everyone raves about it. You will have to take a leap of faith because the recipe sounds very weird but I promise you, there will be no regrets. You take any size beef tenderloin and slather it with mayonnaise (that's right, mayo). Sprinkle all over with lemon-pepper spice and garlic salt. Put in roasting pan and into 500 degree oven, baking for EXACTLY 5 1/2 minutes per pound. Turn off oven and let sit--do not touch oven door!--for 1 hour. You will have a medium rare center at the large end of the tenderloin and medium to well-done at the smaller. The mayo, lemon-pepper and garlic salt rub creates a delicious crust that tastes wonderful.
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!!
The side bar list of ingredients specifies that the port tenderloin be AT ROOM TEMPERATURE. The text of the instructions say to take it out of the refrigerator after the oven is already preheated. One of these is wrong.
I had a Costco Pork Sirloin Tip Roast (part of the 4-pack they're selling these days) and tried this recipe with that cut of meat and it worked perfectly. We had made one of the other pork roasts a couple of weeks ago following the basic instructions on the package and it was dry. This time, I used the method described above and it was amazingly moist! So, YES, use this exact same method for more than just tenderloin!
A couple of things to note: bring your meat to room temperature before roasting (I always do this for any meat, and just wanted to bring that to the attention of those who may not know that trick). I rubbed the meat with a mixture of garlic, rosemary, celery salt, salt, pepper and oil. My roast was just under 2 pounds and I cooked for 10 minutes at 500 degrees, convection method. When I turned off the oven, I checked the actual oven temperature 50 minutes after turning it off and it was at 277 degrees. My oven is fairly high-end and I assume well-insulated so I'm thinking that if you have an old or poorly insulated oven that loses heat too quickly, it may work to set your oven at 250 or so instead of turning it off altogether. That way, it won't go below that point.
I decided to try this recipe on Christmas Eve. My husband requested pork tenderloin, so I started searching food.com for ideas. I am in absolute awe and disbelief of this recipe because it turned out AMAZING! I've never had better pork tenderloin in my entire life. I even roasted vegetables on the top rack of the oven at the same time (red potatoes, carrots, and onions) on two baking sheets. Absolutely wonderful! Thank you so much!
sooooo easy!! follow the directions exactly, had 5 pound tenderloin, cooked for 26 minutes at 525f, let sit in oven exactly 1 hour and it was perfection. used a rub that i bought at sams club and truly this was so delicious that everyone had seconds. moist with a slightly crunchy exterior.
Not happy at all. Followed the instructions to a T and it just barely measured 120 degrees. Now I'm not sure how to finish cooking it. The oven is cooled down from the process. Apparently we won't be having dinner at 5:00 tonight :(
I followed the recipe step by step. I have a thermometer in my oven to verify the accuracy. After the proscribed hour wait, my tenderloin was at 120 degrees internal temp. Worst. Recipe Ever.