I'm with the rest of reviewers in that I was terribly skeptical of the timing and cooking used in this recipe. But rest assured, your pork will be perfectly done and tender! Used this recipe with a small pre-marinaded loin from the store, and it was great!
I just cooked this and it turned out awesome. Moist and tender. I purchased an already sliced tenderloin that was 5 lbs in weight and coated each piece in fresh rosemary and Old Bay lemon pepper seasoning and garlic salt. I skewed ( shish kabob sticks) all the pieces together and poured a little olive oil over each piece.(This way I still had a whole loin and sealed in seasonings in between each piece.) I quartered potatoes and coated in green onions and white, fresh rosemary and a stick of buttery cut up laying on the top here and there. I baked all of this together and WOW it is all moist and delicious! Even the potatoes were perfect. They were not dry or under cooked.
Oh wow, dare I say that after I cooked this pork tenderloin I "ate like a pig"?? It was so tender and yummy, I just couldn't resist another slice, and another, etc. I'm very happy to have found this method for cooking pork, and I'll be doing it frequently in the future.
There are NOT enough stars to give this! I have used it about 25 times over the last three years. Not only does it make a wonderful loin, I've used it successfully with other boneless pork cuts, up to 4-4.5" diameter, including chuck, butt, and shoulder. Using a baking sheet intended for cookies I've done two loins at once, each between 1'9" & 2' 5", laid lengthwise. Be sure the sides of the sheet are at least 3/4" tall so you don't have drippings smoking up your kitchen.
The meat was dry even though I followed the instructions exactly.
This technique is amazing! My pork tenderloin was so very moist. I will always use this when I am cooking a pork tenderloin in the oven.
what more can I add? Tasty and moist and good! Thanks for sharing!!
I have to admit, I was very curious, but also a little skeptical as to whether the pork would be cooked properly and it was hard to not open the oven to check on it. However, the pork was absolutely perfect - moist and delicious! I used a spice rub and then cooked two tenderloins with a total weight of 2.25 pounds at 550 degrees for a little over 12 minutes, then turned the oven off and left them in for 1 hour. I would recommend this cooking method to anyone who wants a sure proof way to cook pork tenderloin.
I have a newer oven in my apartment and it must retain heat well because my pork came out well done. Still a bit juicy but I was hoping for medium. I think when the author recommends between 500-550 for temp, it will relate to how done the tenderloin will be. (500=rare, 525=med, 550=well). But like I said, even at well done it was still juicy. My baby reds were sliced a bit on the large side (I thought the temp would take care of that) but they were not quite done enough so I through them back in on the middle rack for 10 minutes. Cut your potatoes small, that's for sure.
I agree with the others, this is by far the best and juicest pork tenderloin I have ever had! I usuallyliked to smoke it, butthe weather was bad and I gave thos a try. Thos will be the only way I fix it from now on, Even days later when I cut it and heated it up, it was still very juicy.
Has anyone tried this with a Turkey breast? Bonesless breast only. Thanks!