I was trying to decide between two recipes that seemed really good. I ended up with this one because of the detailed instructions, and I’m so glad I did.
Needless to say, the dinner with the in-laws turned out a great success! I will use this pork tenderloin recipe for the rest of my life, that’s for sure! You are going to need a thermometer that has a wire that goes through the side of the oven door, to get as accurate reading as possible. Don’t fret; this isn’t a difficult method at all!
Ingredients
1lb boneless pork tenderloin
salt and pepper
dry seasoning, of your choice
Instructions:
NOTE: Pay closer attention to the thermometer reading than the cooking time – all ovens are different!
Check the exact weight of the pork tenderloin from the meat wrapper, to determine how long you should cook the meat.
Preheat the oven to 500 F. Remove tenderloin from refrigerator. Season meat as desired, or you could marinate it overnight. Place seasoned meat in a roasting pan (uncovered) in the bottom 1/3 of the oven.
Bake 5 1/2 minutes per pound – try to be as accurate with this as possible! However, you may need to adjust according to your oven’s accuracy and heat retention.
Turn oven OFF and make sure you absolutely DO NOT open oven door for 45min to 1 hour (it may take less or more time, trust your thermometer). When the thermometer shows that oven temp is at 140 degrees, remove pork from oven, lightly cover with foil, and let rest 5-10 minutes to redistribute internal juices. Roast should be done, very slightly pink in the center, and very moist.
After resting 10 minutes, the roast should reach a safe 145-150 degrees.
145 is a safe temperature for pork, however the USDA recommends 160 degrees but the meat will be much drier if you cook it that long.
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Quick tip: Do not open the oven door until the thermometer shows the oven temperature is 140 degrees!
The recipe is for a pork TENDERLOIN, but the picture is of a loin of pork. There is a difference. I suspect this recipe is for the LOIN of pork, not tenderloin. A tenderloin would be quite dried out after being in the oven that long…even when turned off, no? I have used this method for eye of round (beef) and it is amazing…and will try it for loin of pork, but if anyone has actually tried it with a pork tenderloin…please do let me know. Thanks!