Tasty Tender Pork Tenderloin Recipes

Steps:

• 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.
• NOTICE: 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.
• Determine the EXACT weight of roast from the meat wrapper. Weight will determine how long to cook the roast.
• 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.
• Bake EXACTLY 5 1/2 minutes PER POUND. Adjust +/- according to your oven's accuracy and heat retention. NOTE:.
• 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).
• 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.
• 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, trichinosos 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Trim any excess fat from pork and pat dry with a paper towel. Season with salt and pepper. Dust with flour, shaking off any excess.
• In a large skillet, heat 1 to 2 tablespoons of vegetable oil over medium-high heat. Sear the pork in the oil, rotating to brown evenly all sides. Transfer to a baking dish just large enough to fit the tenderloin.
• In a bowl, stir together the Russian-style salad dressing, honey, and onion soup mix. Pour evenly over the tenderloin, rolling the meat to coat on all sides. Cover with aluminum foil.
• Bake, covered, in the preheated oven for 30 minutes, basting with glaze every 10 minutes. Remove foil and continue baking another 30 minutes, or until pork is no longer pink in the center.

Steps:

• Wash Pork thoroughly under cold running water.
• Pat dry with clean cloth or Paper towels.
• Starting from top of Pork make 6-8 deep slivers along top of tenderloin towards center of Pork. You will stuff the garlic cloves in these slivers (Do not make cuts all the way down to bottom for Pork_.
• Wash Garlic under warm water for easy peeling, and stuff the garlic in each Sliver cut you made. (You can make as many cuts as you like for stuffing).
• Push ends of Pork together to conceal cuts.
• Rub Olive oil on entire pork tenderloin top and bottom. This will seal pores in the meat to lock in juices, also helps for the seasonings to adhere to the meat.
• Sprinkle Sea salt on Pork,Thyme and Sage on the Top and Sides of Pork (Set aside for now).
• Cut Onions and bell-pepper in slivers (Not Diced) and lay on the bottom of Baking Dish (Glass Dish Preferably) Make a bed because you want to keep them directly under the meat. This is used for the juices that run off to collect in the dish to make a sauce if you prefer. I myself do not like let my meat touch the bottom of dish as this will make your pork cook to fast from the bottom resulting in overcooking the Pork. Pork cooks just a little slower then chicken. Just keep that thought in mind when allowing cooking time.
• Place tenderloin in Dish on top of you onion and pepper bed.
• Now Sprinkle peppercorn on top of meat. Cut carrots/Celery and place on all sides of Meat. (Or what ever Vegetables you Perfer).
• Drizzle half the honey on top of the pork tenderloi,n the other half you will use when Pork is almost done or after its done your choice.
• Now Generously sprinkle the McCormick Smokehouse Maple seasoning on top and sides of meat, you can cuff you hands as you sprinlke the sides to catch excess seasonings and pat the sides with the excess seasonings that fall. (Completely cover the top and sides of meat the more the better).
• Sprinkle the rosemary on tip and sides as well.(If using fresh rosemary you can lay leafs on top if using day spread evenly on top and sides of meat).
• Pour Chicken broth in the Dish from one of the corners of dish( Don't pour on top of Meat). Since the meat is on a bed of vegetables the broth will flow under the meat.
• Cover the Dish with Aluminum foil foil (Shinny side up). Try to seal the edges of the dish by using your index finger and thumb and go around the rim of the dish.
• Place in a 325 degree oven and bake for 30 minutes. Remove foil and drizzle the rest of the honey you used on top eariler and bake an additional 15-25 minutes with out foil on top for excellent browning.
• Cut into 1/4 inch slices and add you favorite sauce on top of slices. I took the drippings from the meat and some maraschino cherry's/Cinnamon and some fresh mint and cornstarch and made a Glaze for the topping, If you want the sauce ingredients just let me know.
• ENJOY!