Pork Tenderloin

[RedJada]

 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


Wrapped tight and back to the fridge to get happy


Serving with some mashed taters, vegie and some sort of bread.

[beefmann]

looking good so far