1/4 Photos of Roasted Pork Tenderloin
Pork tenderloin a cut that is very lean, tender, and boneless, and a bit pricey. It's delicious roasted as long as you don't overcook it. 18 minutes I find is right on. With the addition of the dry brine producing a succulent tasty tenderloin. Tenderloins are usually sold in pairs do not confuse with pork loin which is a larger roast. If you do use adjust cooking times. If there's a silver membrane on the tenderloin, remove it before cooking. Use a thermometer to check if done so not to lose any juice by cutting into the meat. When at 150° which is well above the 137° necessary to kill any trichinae. Will produce tenderloin that's juicy, tender, and safe.
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Units: US | Metric
- 1Preheat oven to 500 degrees.
- 2Position a rack at the bottom of the oven.
- 3Mix together the brown sugar, salt, rosemary and pepper.
- 4Rub the dry brine all over the meat and let infuse for 1 hour.
- 5Place the tenderloins side by side but not touching in the smallest roasting pan lined with non stick foil.
- 6Roast for 10 minutes, flip over and roast again until the internal temperature registers 155° on an instant-read thermometer, about 8 minutes more. Let rest for about 10 minutes (the internal temperature should reach 160°).
- 7If desired deglaze pan with water, wine or apple juice and pour over pork ½-inch-thick slices.
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Nutritional Facts for Roasted Pork Tenderloin
Serving Size: 1 (121 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 156.3
- Calories from Fat 36
- Total Fat 4.0 g
- Saturated Fat 1.3 g
- Cholesterol 73.7 mg
- Sodium 932.5 mg
- Total Carbohydrate 5.1 g
- Dietary Fiber 0.0 g
- Sugars 5.0 g
- Protein 23.4 g