|
Anyone have experience with pork tenderloin?
I bought a Smithfield 2.17lb pork tenderloin from the Fresh Market yesterday and some fabulous Praline-Mustard Glaze and figured (like all of the other meat I get) the directions for roasting would be on the Fresh Market label. Yeah, no.
So I start to do some research and realize that everyone has drastically different ideas on how to cook a big tenderloin and that people will actually argue about it online.
I found a couple of general trains of thought....
Sear in a skillet until browned and roast in a baking dish for 20 minutes at 425.
Bake at 350 for 20 minutes per pound... which would be around 40 minutes.
Cook until 145 degrees F, 150, 165, 175, 180 degrees.
Marinate overnight.
Brush with glaze at the beginning of cooking.
Brush with the glaze at the end of baking.
Marinate overnight in thinned glaze and then add 10 minutes before the end of cooking....
HELP!
Anyone cooked whole pork tenderloins in the oven with success?
Grilling is not an option.
__________________
Here's how life works: you either get to ask for an apology or you get to shoot people. Not both. House
Quote:
|
Originally Posted by Plan9
Just realize that you're armed with smart but heavily outnumbered.
|
The question isn’t who is going to let me; it’s who is going to stop me. Ayn Rand
|