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Old 12-03-2006, 03:06 PM   #1
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Basic roasted pork tenderloin

Can someone give me some basic guidelines for a roasted pork tenderloin. How to prepare it for roasting, oven temp and length.


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Old 12-03-2006, 03:15 PM   #2
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Pork tenderloin is a very lean piece of meat so it benefits from high heat cooking.

You can marinate it if you like for a couple of hours. Preheat the oven to 400 F. Dry off the tenderloin and sear it in some oil in a HOT pan on all sides then pop it into the oven. As it only weighs about a pound and a quarter, it should be dome in 20 minutes or so. Check it with an instant read thermometer for an internal temperature of 150F. Let it rest, covered, for 10 minutes before slicing.

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Old 12-03-2006, 05:39 PM   #3
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I would dry the tenderloin, season it with salt, pepper, rosemary, garlic, maybe even some onion powder, then sear it in a hot cast iron skillet. I would also take the same skillet, with the tenderloin, and pop it in the oven until it's done. I'm not sure about the time, as I haven't cooked a pork tender in many, many years. When it's done, I would remove the tender to a platter to allow it to rest, caramelize the drippings in the cast iron skillet (if they aren't already), and deglaze it with some pork stock to make the gravy.
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