Author Topic: Pork Tenderloin  (Read 1708 times)

Offline RedJada

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Pork Tenderloin
« on: February 10, 2013, 11:50:55 am »
 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

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Re: Pork Tenderloin
« Reply #1 on: February 10, 2013, 01:03:02 pm »
looking good so far