This is nothing like the dried out pork my mom use to serve us. Very juicy on the inside and crisp on the outside. I also tried this method with a beef roast and it was perfect. I use a thermometer that beeps when it reaches the temperature you set it for. Never a worry of over cooking. Thanks
Was a little confused because the tenderloin came out of the package in 2 long pieces. I adjusted the cooking time down a little but it worked perfectly! I also worried a little about my glaze burning in the hot oven but it was fine. Very moist and done to just the right color. I will definitely be using this method from now on.
Had a 5 1/2 lb-er and it came out perfect. Thank you!
Wow...Talk about being skeptical until I sliced the darn thing!!! This was absolutely the easiest pork tenderloin I ever prepared and it tasted simply wonderful. I marinated it in my homemade oil and vinegar dressing and then I coated it with a mixture of tortilla crumbs, rosemary, summer savory and onion powder. I also prepared diced squash and julienne sweet potatoes in a separate pan and baked my entire dinner. No fuss there, chickie! The meat was moist and tender and the veggies done perfectly. This dinner is going to be repeated often. I totally recommend you try this easy method of cooking your pork tenderloin. Yummy!
I have been making my pork tenderloins like this for the past year after reading this recipe and realized I never rated it. ALWAYS cooked to perfection! After the first few times I played with the seasonings to switch it up every now and then-but this is a great recipe!!!
Like everyone else, I was skeptical about cooking pork this way, but it completely blew me away! My mother-in-law is a huge pork lover and can cook them well...but my husband said this was the best he's ever tasted!!! I used a dry rub from #85382 and it turned out phenomenal! A MUST TRY! THE ONLY PORK I WILL EVER COOK FROM NOW ON!
Add me to the list of converts! I discovered that what I thought was one pork tenderloin weighing 2.13 lbs. was in fact two equally-sized ones. I brought them to room temp. I seasoned with only kosher salt and lots of freshly ground black pepper, laid them right next to each other in the pan, and covered them with strips of bacon. I cooked them for 15 min because my oven only went to 500 and it also tends to be a little cooler than the listed temp. I followed everything else to the letter. Result? The meat was cooked through - no pink - and practically melted in my mouth. I have made my boyfriend forget his mother's dry pork chops forever! Now we can have pork all the time!!! YAYYYY!!!!!
Gotta admit, I'm skeptical about your cooking method and WisconsinGirl backs up my fears. There's a BIG difference between 500 and 550 degrees, especially when you state EXACTLY 5-1/2 min per pound. In today's economy, I'm afraid to incinerate my families dinner.
Like this needs another review...LOL! This was fantastic and came out perfect. I could have taken it out a bit early since my thermometer was reading 150 at 2 mins to go. My son, who doesn't eat much meat ate about 5 pieces of this. I rubbed it with olive oil, then sprinkled with salt and pepper. Sprinkled it with oregano, garlic powder and basil. It was delicious. I had 2.15 lbs of meat and it is nearly all gone. Thanks for a definite keeper.
Wow, I have to chime in on how moist and tender this was! My only question was I had 2 roasts each about 2.5 lbs which held 2 tiny tenderloins inside so I was unsure if I should time it for 5lbs, 2.5lbs or 1.25lbs. I cooked according to the 2.5lbs because that was ONE packaged roast, let it sit one hour and it was perfect!