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.

• Ready In: 33 mins
• Serves: 8

Ingredients

• 2  lbs  pork tenderloin, rinsed silver skin removed and dried
• 3  tablespoons brown sugar
• 1  tablespoon  seasoned herbal salt
• 1  teaspoon fresh rosemary, minced (use your favorite herbs)
• 1⁄2 teaspoon  fresh cracked black pepper

Directions

1. Preheat oven to 500 degrees.
2. Position a rack at the bottom of the oven.
3. Mix together the brown sugar, salt, rosemary and pepper.
4. Rub the dry brine all over the meat and let infuse for 1 hour.
5. Place the tenderloins side by side but not touching in the smallest roasting pan lined with non stick foil.
6. Roast 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°).
7. If desired deglaze pan with water, wine or apple juice and pour over pork ½-inch-thick slices.