361 Reviews

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.

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dcn626_13036809 January 30, 2013

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.

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soupandsalad January 22, 2013

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!

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Strange007 November 11, 2012

My new goto recipe! Perfect Pork Perfection!

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estevesmd November 08, 2012

Wow! I've only made pork tenderloin on the grill and was a little worried how this would turn out. Like others I had 2 tenderloins. Mine totaled 2.62 pounds. I heated the oven to 500 and cooked them for 13 min and let sit for 1 hour. They turned out perfect. During the winter months I'll always use this method to cook my tenderloin.

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hfriend024_11678126 November 06, 2012

Excellent and simple---very moist---best way to cook this cut of pork!

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cjcotton November 02, 2012

Fabulous!!!! Yummy.. The best ever... OMG... wow

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sophialynn1 October 11, 2012

Really impressed with this easy recipe! I have been looking for just such a recipe for a long time but was so happy that it was so moist and fully cooked perfectly. I also added vegetables, plastic bag with olive oil and various spices, at the same time before I put in the oven and they were perfectly done. Thank you so very much for a wonderful tip!!!

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Marla811 October 06, 2012

My oven only goes to 500 degrees so set it for that; also my tenderloin was a little over 1 pound so I cooked it for 9 minutes and then turned it off and left the oven closed. My tenderloin was a little too rare for our liking; not sure if it was under cooked or cooked perfectly but looked under cooked based on how we usually cook it (we may just over cook it usually). Was very tender and juicy and I just sauteed the slices in a pan for a couple minutes on each side to be sure it was cooked through. Will use this method again; even with cooking the tenderloin slices afterwards it still turned out more moist and tender than any other way we have cooked it. Made for Help A Naked Recipe Tag in the Photo Forum.

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AZPARZYCH September 11, 2012

I cannot believe how delicious this pork was! I've never been able to cook pork tenderloin without it becoming really dry and boring. But this roast was so tender and moist that my family questioned whether or not I had actually made it myself! :)
I had a very small roast, so the official baking time was only 7 minutes. I turned the oven off and let it sit for an hour. Definitely worth the wait!
The only problem I had was that another reviewer mentioned that you could also cook veggies in this same method but that did not turn out well. The carrots I placed in the pan with the roast ended up being rather crunchy still. Next time I will cook the sides separately, but as good as this roast was- there will definitely be a next time! Great recipe!

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scshouse September 02, 2012
Perfect Pork Tenderloin