noodle

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.

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Meditrina

I buy pork tenderloins every once in awhile. I marinated it in teriyaki sauce all day, then bake until 160 degrees. I forget what I put the oven on (I always have to look it up in my cook book) and it usually takes about 30-35 minutes. I am not a very adventurous cook, but this works for my whole family. I hope you figure out how to make yours.

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pig

noodle: first, i do grill my tenderloins...actually I smoke them. That said, my general advice would be:

1. Marinade overnight. I usually make a marinade that involves something like chicken or beef broth, some tasty alcohols (bourbon, whiskey, wine, etc), various spices for your particular tastes.

2. I'd cook it around 300 F, or maybe as low as 250 F, and I would baste it while cooking every 30 mins with the marinade to help it stay juicy. I'd probably pan sear it prior to the oven for about 5 min on each side. When the internal temp hits about 150 - 160 F, pull it out and wrap it in tin-foil for 30 min to an hour.

I'm adopting my technique for the oven, but I just made one last weekend that had people drooling. Remember that the tenderloin is a pretty lean cut of meat, so I'd stay low on the oven temp and let it take a little longer...maybe 1/2 hr or so a lb. You don't want it to dry out.

Good luck.

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skizziks

Tenderloins are deceptively simple. Sear, roast, top with goodness.

Preheat your oven to 400 degrees.

Season the pork with the salt and pepper, heat oil in an ovenproof skillet (like a cast iron, or use a huge roasting pan) over high heat and sear the pork on all sides. Searing is important. put the whole thing into the oven and roast the pork for 8 to 10 minutes. Let the meat rest for 5 minutes before cutting. Slicing on a diagonal, cut each tenderloin into 4 or 5 pieces.

You can top it with cranberry dressing (boil a bag of cranberries in water unti they burst and thicken, add sugar, thats a basic recipe. you can add pineapple, jalapeno, cinamon, cloves, whatever to make it how you like it), or an apricot marmalade, or whatever you like on your pork.

Daval

I use this method. While the tenderloins are resting (I usually rest for 10 minutes) I use the same pan to fry some onion, garlic and mushrooms. Add a little bit of flour, and then deglaze with chicken stock. Makes a very nice sauce to go with the pork.

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Cynthetiq

I roast them.... salted, lemon pepper..

stuffed them with dried apricots and plums, tied and put in the showtime rotesserie until the outside is nice and brown about 1 hour.

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BenChuy

I have made pinwheels of them. Bunches of chopped apples, pecans and mushrooms and seared with an apple cider vinegar/maple sugar glaze. I usually make tarragon-garlic mashed potatoes to go with it.

really good stuff.