369 Reviews

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

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Chef ChiSox#1 July 21, 2010

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.

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Notherjack June 20, 2010

Had a 5 1/2 lb-er and it came out perfect. Thank you!

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Diamond Girl June 09, 2010

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!

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Tucsonbrat February 26, 2010

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!!!

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JenMayers October 19, 2009

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!

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j8ert8er15 February 07, 2009

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!!!!!

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ashannonorourke October 21, 2008

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.

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Kitchen Explorer May 29, 2008

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.

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~jb4~ March 08, 2008

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!

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dtgadgetgirl February 01, 2008
Perfect Pork Tenderloin