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Roasted Pork Tenderloin
Posted on 12/20/15 at 10:09 am
Posted on 12/20/15 at 10:09 am
I've roasted the loin in the past and it turns out fine, although I think I'd like to have it a little more juicy. I'm wondering if anyone has some tips.
This post was edited on 12/20/15 at 10:09 am
8
Posted on 12/20/15 at 10:16 am to VOR
no fat, so I leave it pink
Don't overcook
Don't overcook
Posted on 12/20/15 at 10:18 am to VOR
I did one a few days ago and pulled it around 150 then let it rest. It was not dry at all. Oh and I had done an overnight wet brine.
Posted on 12/20/15 at 10:50 am to VOR
Sear the shite out of it in a pan then finish in the oven. also, leave it a tad pink in the center. id say pull at 145-150 and let it rest. I think 160-165 is what is recommended, but there isn't enough fat for it to not be dry at this point. just pull it early and it will be good.
Posted on 12/20/15 at 10:54 am to VOR
America's test kitchen uses a technique that basically adds fat to it. You butterfly it, then add salt, brown butter, garlic, and some sugar. Refold it. Tie it closed, sear on all side and bake covered for about an hour. Let it rest before cutting.
LINK
LINK
This post was edited on 12/20/15 at 11:07 am
Posted on 12/20/15 at 11:07 am to VOR
Sorry to hijack, but my buddy deep fried one and I almost at the whole thing! 
Posted on 12/20/15 at 11:08 am to VOR
So, are you roasting a tenderloin or a loin. Big difference.
Tenderloin, just brown, oven 350 degrees, pull at 145 or so.
Loin, just find America's Test Kitchen recipe.
It's impossible to ruin a pork tenderloin as long as you don't overcook it.
Tenderloin, just brown, oven 350 degrees, pull at 145 or so.
Loin, just find America's Test Kitchen recipe.
It's impossible to ruin a pork tenderloin as long as you don't overcook it.
Posted on 12/20/15 at 11:09 am to VOR
The loin and tenderloin are two different cuts of meat, but your post mentions both. Which are you seeking advice about?
Posted on 12/20/15 at 11:16 am to VOR
Why cook pork when you can have chateaubriand ?
Posted on 12/20/15 at 12:28 pm to Poodlebrain
quote:
The loin and tenderloin are two different cuts of meat, but your post mentions both. Which are you seeking advice about?
oops, it's tenderloin
Posted on 12/20/15 at 1:47 pm to VOR
I do tenderloins on the stove. Sear the shite out of it in a black skillet, cut the fire down, add a dab of water (or beer) and put a lid on it for about 10 minutes. Don't go past 150 deg internal
This post was edited on 12/20/15 at 1:50 pm
Posted on 12/20/15 at 2:44 pm to VOR
You can marinate a pork tenderloin in just about anything for as little as 30 minutes before roasting or grilling, and it will pick up some of the flavor. The longer you marinate the more intense the flavor will be.
One of my favorite ways to cook pork tenderloins is to braise them in some red wine with lots of garlic and rosemary. You almost have to intentionally overcook them for them to come out dry.
One of my favorite ways to cook pork tenderloins is to braise them in some red wine with lots of garlic and rosemary. You almost have to intentionally overcook them for them to come out dry.
Posted on 12/20/15 at 4:11 pm to LSUballs
I go to 135 and let it coast from there
I like my pork a little pink
just did a garlic/Rosemary loin roast like that came out perfect and juicy
I like my pork a little pink
just did a garlic/Rosemary loin roast like that came out perfect and juicy
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