Roasted Pork Tenderloin

Roasted Pork Tenderloin created by Boomette

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:
33mins
Serves:
Units:

ingredients

directions

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

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Rita1652
Contributor
@Rita1652
Contributor
"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."

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. Boomette
    Roasted Pork Tenderloin Created by Boomette
  2. Boomette
    Roasted Pork Tenderloin Created by Boomette
  3. Boomette
    What a simple rub but so tasty. This is a great recipe that I'll be doing often and on the bbq it would be great. Thanks Rita for this wonderful recipe :) Made for PAC Spring 2013
  4. Rita1652
    Roasted Pork Tenderloin Created by Rita1652
  5. Rita1652
    Roasted Pork Tenderloin Created by Rita1652
Advertisement

Find More Recipes