I have two tenderloins equaling 2.39 pounds total. Found this recipe via Google search so thought I would give it a try.
Preheat oven to 500-550 degrees.
Season your loins as you prefer. I made a rub using eyeball measurements of salt, ground pepper, garlic power, thyme, savory and brown sugar. Coated the lions with a little canola oil and applied the rub.
Roast in the lower 3rd of the oven for 5 1/2 minutes per pound. Turn oven off and keep cooking for 1 hour (dont open the door!) Remove and let rest for 5-10 minutes.
Here are a couple notes from the recipe.
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 your individual oven.
I will be using my Maverick to check oven temp.
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 1 hour. Remove from oven and let rest 5-10 minutes to redistribute internal juices. Roast will be done, very slightly pink in the center, and very moist.
I'm looking for an IT of 145 degrees before I pull it from the oven.
Rub on
(http://i1133.photobucket.com/albums/m589/redjada/smoker/IMG_0047_zpsca22b766.jpg)
Wrapped tight and back to the fridge to get happy
(http://i1133.photobucket.com/albums/m589/redjada/smoker/IMG_0048_zpsac3872f5.jpg)
Serving with some mashed taters, vegie and some sort of bread.
looking good so far