my #1 way to cook a pork tenderloin or a boneless pork loin because it's always moist and tender. it's easy and foolproof! if you like, marinate the roast and rub with any seasonings that please your palate!
so many people have asked me how long to cook tenderloins if they have "more than one" to cook, i wanted to give a simple response. answer: so long as the tenderloins are not touching each other, cook 3 or 4 individual tenderloins for the same amount of time as if you were cooking one. remember, each tenderloin is cooking in its own separate space. example: if cooking three 1-pound tenderloins, cook them only 5-1/5 minutes total. this makes it a great entree recipe when having a dinner party for 8-12 people, or more.
if you enjoy this pork recipe and cooking method, you might want to try my similar beef cooking method - recipe #65987.
Ingredients
•pork tenderloin
•salt and pepper
•seasoning
Nutrition / serving
Calories
136
Total fat
6% DV
Sugar
0% DV
Sodium
2% DV
Protein
46% DV
Sat. fat
6% DV
Carbs
0% DV
Method
1Adjust cooking time + / - according to your individual oven
2Notice: if you have a very old oven that is not well insulated , this recipe may not work for you , as heat retention / residual heat is important to the success of this recipe
3Determine the exact weight of roast from the meat wrapper
4Weight will determine how long to cook the roast
5Preheat oven to 500 degrees
6Remove tenderloin from refrigerator
7Season meat as desired
8Place seasoned meat in an uncovered roasting pan on a shelf in the bottom 1 / 3 of your oven
9Bake exactly 5 1 / 2 minutes per pound
10Adjust + / - according to your oven's accuracy and heat retention
11
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
12Remove meat from oven when alarm alert goes off
13Turn 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
14Remove pork from oven , lightly cover with foil , and let rest 5-10 minutes to redistribute internal juices
15Roast should be done , very slightly pink in the center , and very moist
16After resting 10 minutes , the roast should reach a safe 145-150 degrees
17According to sara moulton on foodtv , trichinosos is killed at 138 degrees , and 145 is a safe temperature for pork , although the usda recommends 160 degrees
18If the center of the meat is not a little pink , it is overcooked !
19Variation: to make roasted veggies along with the tenderloin , peel carrots and potatoes , and cut into about 1-inch cubes
20Season as desired and drizzle with a little oil
21Add vegetables to pan around pork tenderloin
22Cook tenderloin as instructed above
23The roasted potatoes and carrots should be done when the roast is done
24You may need to adjust the size of the potatoes and carrots depending upon the weight of your tenderloin and how long you cook it