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http://scalewars.com/r131
Perfect Pork Tenderloin
Servings: 4   |   Prep Time: 1 hour, 15 minutes

Ingredients
1 lb boneless pork tenderloin (approximate)
salt and pepper
dry seasoning, of your choice (thyme, savory, rosemary, garlic powder, onion powder, Italian seasoning, or a mixture)

Directions
1. 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. 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.
3. Determine the exact weight of roast from the meat wrapper. Weight will determine how long to cook the roast.
4. 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.
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 us it and set the temperature alarm for 140 degrees. Remove meat from oven when alarm alert goes off(probably before an hour has expired). After resting 5-10 minutes, the roast should reach a safe 145-150 degrees.
6. Bake exactly 5 1/2 minutes per pound. Adjust /- according to your oven's accuracy and heat retention. Turn oven off and do not open oven door for 45 to 1 hour. 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.

Note:
According to Sara Moulton on FoodTV, botulism 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.


Source: http://www.food.com

Recipe Comments

RyboFlavin
Nov 5th 2013
I wonder how this will go if I use the meat sensor that my oven came with. I'll give it a try and comment about my success for failure. Great recipe,thanks!
ellemaclaren
Nov 5th 2013
I wonder how this will go if I use the meat sensor that my oven came with. I'll give it a try and comment about my success for failure. Great recipe,thanks!


I've never used the thermometer thingy with my oven. I'll have to see if I can find it and then give that a try too. Great idea!
Fatty15
Nov 10th 2013
Yes, please report back! This looks incredible but I always worry about cooking pork thoroughly without overcooking and drying it out.
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