Perfect Pork Tenderloin
I tried this last night and this is going to be my go-to cooking technique for pork and beef roasts from here on in.
Wow, the pork was so tender and juicy.
Here's what I did:
- I rubbed 2 pork tenderloins with some tamari and Montreal chicken seasoning.
- Put them in a roasting pan on a rack, and put it back in the fridge for the afternoon
- I pulled it out for an hour to come to room temperature (or close to it. It was actually about 55F)
- Baked it as instructed: preheated oven to 500F, shut it off after 5.5 minutes. Make sure you only take into account the weight of the *individual* tenderloins, if you're making more than one.
I'd *really* recommend using a probe thermometer. The author suggests about 45 min - 1 hour, but mine was done after 35 minutes. I must have a hot and well-insulated oven. I had some veggies in with it and they were undercooked.
(ETA) I've made pork tenderloin this way many times now, and you don't have to be super-picky about the cooking time as long as you have a probe thermometer - at least with the pork tenderloins available to me in my area. I've used fresh, and I've used frozen/thawed, and they're almost always within 2 oz of *one* pound. So convenient. I cook them for 6 minutes, shut off the oven, then wait until the temp is about 155. 140 is probably fine, but the red juices are a little weird to me. If I cook it to 155, the meat is still a tad pink, and so are the juices. It's melt-in-your-mouth tender.
I do side veggies, I do them on the stovetop or in the microwave.