Ask The Chef
Cooking Pork Tenderloin
There are many different ways to prepare a pork tenderloin. It all depends on what you would like your end result to be.
First, start by setting your oven to 350-375 degrees. Since tenderloins range in different sizes, we suggest going with a moderate temperature oven to make sure it fully cooks on the inside and does not burn on the outside.
Next, you will want to find a roasting pan or baking dish that the roast will be able to fit comfortably. To make sure the product does not stick to the pan spray it with a little cooking oil before placing into the pan.
How you prepare the meat is up to you. If you have purchased a pre-seasoned tenderloin, you don't have to worry about this step. If your tenderloin is unseasoned, feel free to choose some herbs and spices that you like or will compliment the rest of your meal.
One characteristic of a great roasted item is the less grease the better! By putting down large cuts of potatoes, onions, celery and carrots and placing the meat on top of them, you are not allowing the fat to be reabsorbed into the meat but into the bottom of the pan. This also adds great flavor to your meat by having it sit on the vegetables. (You can use the roasted vegetables as a side dish as well!)
You will need to bake you tenderloin in the oven for a minimum of 40 minutes to an hour or more, depending on its size. How do you ultimately know when it is done? A meat thermometer is a great investment! If you have one, place it into the thickest part of the meat, usually the center and it should read between 150-155 degrees when it is ready. Health code standards say that pork is fully cooked when it is 160 degrees. Because the meat is still cooking even when it is out of the oven, you should take it out before so the tenderloin will not dry out.
Lastly, you should let the meat rest for 5-10 minutes before serving so the natural juices have a chance to re-absorb and your meat won't be dry.