How to Cook a Pork Tenderloin Roast

How to Cook a Pork Tenderloin Roast

Photo courtesy: National Pork Board

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One of the best things about the holiday season is the food, of course. Sipping lowfat eggnog lattes while shopping and nibbling fresh roasted chestnuts while dressing the tree and singing along with Christmas music are a couple of my favorites. Feeding hungry houseguests and preparing for holiday dinner parties are also on my calendar. Roasted pork tenderloin is a go-to dish in my home, since it’s so impressive-looking, elegant, satisfying, yet simple to prepare.

Over the years that I’ve prepared this lean, center-of-plate protein, I’ve simplified this process down to a few simple steps that produce juicy, delicious results every time.

Step 1. Select your pork tenderloin

Figure on about four ounces per person, with a 1-pound tenderloin feeding four people.

Step 2: Prep your pork

Remove the pork from the refrigerator about 30 minutes prior to cooking, bringing to room temperature to facilitate even cooking. Carefully cut off the “silver skin” (the smaller, outer white strip of tissue on the pork) if its still intact. Discard any visible fat, if you prefer, or leave it on for added flavor. Even thickness results in even doneness, so fold a couple of inches of the thinner end of the pork under itself so that the length of the tenderloin has an even thickness. You can secure it with toothpicks or by tying it with kitchen twine (optional).

Step 3. Add your flavor flair

Do the down-and-dirty dry rub: Sprinkle with garlic powder, freshly ground black pepper, dried thyme, oregano and kosher salt.

Quick 30-minute marinade: In a large shallow dish combine 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, and 1/4 teaspoon each garlic powder, freshly ground black pepper, thyme and oregano. Whisk in 1 tablespoon canola oil, add pork to coat, and marinate on the counter for 30 minutes. Chill if it will be marinated longer, but bring back to room temperature before cooking. When you’re ready to cook the pork, remove it from the marinade and sprinkle with 1/4 teaspoon salt.

Step 4: Make it hot

Preheat oven to 400°F. Heat a large ovenproof sauté pan or skillet on medium-high with 2-3 teaspoons canola oil. When the oil is shimmering (this is important for a nice caramelized crust), add the pork to the pan, pressing down on the center with tongs and tilting the pan to help brown the pork evenly. Cook until browned on one side, about 5 minutes. Rotate and cook the pork on all sides.

Place the pork in the oven to finish cooking, about 5-15 minutes, depending on thickness. When you think the pork is done, test by inserting a meat thermometer into the thickest section. For the juiciest pork, the goal is to reach 145°F and a center with a pink blush. Allow the pork to rest 3-5 minutes to redistribute the juices.

Slice pork at an angle into thin medallions and serve however you wish—with or without sauce. Pork pairs well with fruit relishes, like cranberry-orange, or with thick and hearty sauces like smoky barbecue, steak sauce or mint vinaigrette.

Keep this recipe in mind for using any other time of year, too. Good luck with your holiday cooking adventures!

Here are a few more ideas for including versatile pork on your holiday table:

Holiday Hosting Made Easy with Pork

Boneless Pork Loin Roast with Herbed Pepper Rub

Sweet and Spicy Pork Mini Kebabs

Disclosure: I’m a spokesperson for the National Pork Board and they compensated me to include them in this post. Words and thoughts are 100% my own.

 

You might also enjoy:

Your Go-To Slow Cooker Pulled Pork Recipe

Recipe for Sage Pork Tenderloin Medallions with White Wine Jus

Philly Cheeseloin Recipe and Book Signing at FNCE

Recipe: Brat-Style Pork Burgers

My Book: Clean Eating for Busy Families

How to Cook a Pork Tenderloin Roast

How to Cook a Pork Tenderloin Roast

By Team Michelle Published: December 17, 2012

  • Yield: 4 ounces (28 g) (4 Servings)

Step by step instructions on how to properly cook and prepare a pork tenderloin roast with a flavorful marinade.

Ingredients

Instructions

  1. Pick your pork tenderloin: Figure on about four ounces per person, with a 1-pound tenderloin feeding four people.
  2. Prep your pork: Remove the pork from the refrigerator about 30 minutes prior to cooking, which will facilitate even cooking. Carefully cut off the “silver skin” if its still intact, which is the smaller, outer white strip of tissue on the pork. Discard any visible fat, if you prefer, or leave it on for added flavor. Even thickness results in even doneness, so fold a couple inches of the thinner end of the pork over itself so that the length of the tenderloin has an even thickness. You can secure it with a couple of toothpicks or by tying it with kitchen twine (optional).
  3. Add your favor flair: Do the down-and-dirty dry rub: Sprinkle with garlic powder, freshly ground black pepper, dried thyme, oregano and kosher salt.
  4. Quick 30-minute marinade: In a large shallow dish combine 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, and 1/4 teaspoon each garlic powder, freshly ground black pepper, thyme and oregano. Whisk in 1 tablespoon canola oil, add pork to coat, and marinate on the counter for 30 minutes. Chill it if it will be marinated longer. When you’re ready to cook the pork, remove it from the excess marinade and sprinkle with 1/4 teaspoon salt.
  5. Make it hot: Preheat oven to 400°F. Heat a large ovenproof sauté pan or skillet on medium-high with 2-3 teaspoons canola oil. When the oil is shimmering (this is important for a nice caramelized crust), add the pork to the pan and press down on the center with tongs and tilt the pan to help brown the pork in the oil. Cook until browned on one side, about 5 minutes. Rotate and cook the pork on all sides. Place the pork in the oven to finish cooking, about 5-15 minutes, depending on the thickness. When you think the pork is done, test for doneness by inserting a meat thermometer into the thickest section. The goal is to reach 145°F for the juiciest pork, and the center will have a pink blush. Allow the pork to rest 3-5 minutes to redistribute the juices. Slice pork at an angle into thin medallions and serve however you wish—with or without sauce. Pork pairs perfectly with fruit relishes, like cranberry-orange, or with thick and hearty sauces like smoky barbecue, steak sauce or mint vinaigrette. Keep this recipe in mind for using any other time of year, too. Good luck with your holiday cooking adventures!
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  1. By Our Whole 30: details and a freebie on April 24, 2014 at 2:00 pm

    [...] fish (we just fried it up in a pan and ate it with veggies instead of slaw!) Pork tenderloin using this rub and this grilling method Marinated london broil (subbed coconut aminos for the Worcestershire [...]

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