Perfect Pork Tenderloin

Perfect Pork Tenderloin – Really Moist & Tender

Wow – I am at a loss for words but this Perfect Pork Tenderloin really is perfect. I’ve never cooked a pork tenderloin that was so moist and tender.

 

Plus, once you make it, the recipe sticks in your head because it’s so easy.

We couldn’t get enough of it. It will be the only recipe for pork tenderloin I will ever use.

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Perfect Pork Tenderloin
Prep Time
5 mins
Cook Time
1 hr
Resting Time
10 mins
Total Time
1 hr 15 mins
 

This Perfect Pork Tenderloin uses an unusual cooking technique, but it works!

Course: Main Course
Cuisine: American
Keyword: Perfect Pork Tenderloin
Servings: 4
Calories: 225 kcal
Ingredients
  • 1 lb boneless pork tenderloin
  • salt and pepper
  • dry seasoning of your choice (thyme, savory, rosemary, garlic powder, onion powder, Italian seasoning, or a mixture)
Instructions
  1. Note: The success of this cooking method will depend upon how accurate the temperature of your oven is and how well your oven retains heat. Adjust cooking time +/- according to your individual oven.
  2. Determine the EXACT weight of roast from the meat wrapper. Weight will determine how long to cook the roast.
  3. Preheat oven to 500 degrees. Remove tenderloin from refrigerator. Season meat as desired. Place seasoned meat in an uncovered roasting pan on a shelf in the bottom 1/3 of your oven.
  4. Bake EXACTLY 5 1/2 minutes PER POUND Adjust +/- according to your oven's accuracy and heat retention.

  5. If you have an oven probe or thermometer that has a wire that goes through the side of the oven door, by all means use it and set the temperature alarm for 140 degrees. remove meat from oven when alarm alert goes off (probably before an hour has expired).
  6. Turn oven OFF and DO NOT open oven door for 45 to 1 hour, OR sooner IF you are using a probe thermometer and it alerts that internal meat 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.
  7. After resting 10 minutes, the roast should reach a safe 145-150 degrees.

 

Note: For anyone questioning this method of cooking, it really does reach the proper internal temperature on a thermometer. According to Sara Moulton on FoodTV, trichinosis is killed at 138 degrees, and 145 is a safe temperature for pork, although the USDA recommends 160 degrees (meat will be much drier). If the center of the meat is not a little pink, it is overcooked!

Variation: To make Roasted Veggies along with the tenderloin, peel carrots and potatoes, and cut into about 1-inch cubes. Season as desired and drizzle with a little oil. Add vegetables to pan around (but NOT touching) pork tenderloin.

Cook tenderloin as instructed above.

The roasted potatoes and carrots should be done when the roast is done. You may need to adjust the size of the potatoes and carrots depending upon the weight of your tenderloin and how long you cook it.

Enjoy this Perfect Pork Tenderloin!

Up Next: 

Sausage Frittata

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Recipe based on one by BeachGirl
Photo by gurulady