While you can certainly add flavor by using a spice rub, we love adding flavor by marinating pork tenderloin in one of our 3 delicious pork tenderloin marinades — Balsamic and Rosemary a delicious blend of herbs, garlic powder, balsamic vinegar, dijon mustard, and olive oil , Maple Dijon a great sweet and savory combo , or Sesame Ginger a tasty Asian-inspired choice that includes soy sauce or coconut aminos, honey, and red pepper flakes! Allow your pork to marinate for at least 30 minutes, or, if you have the time, up to 24 hours.
While we also love grilling pork tenderloin or even cooking it all day in the slow cooker , today's technique is dedicated to how to roast pork tenderloin in the oven, because it's the most accessible cooking method year-round. Once you have marinated your pork tenderloin, it's time to get cooking! Just follow the steps below to perfect pork tenderloin. Our main goals with pork tenderloin are to build flavor and not overcook it. Searing the pork tenderloin goes a long way to building flavor!
It caramelizes the marinade, creating a delicious golden brown crust on the outside. It also helps seal the juices before you bake it. Then, take your pork tenderloin and let the excess marinade drip off, and place it in the pan and sear for about minutes, until browned. After minutes, flip the pork tenderloin over and sear for an additional minutes, until browned. While you can sear it on all 4 sides if you'd like, we find that searing on two sides works just fine!
Now that the pork tenderloin is seared, you can either bake it in the same pan you seared it in, or transfer it to a rimmed baking sheet. Cooking the pork tenderloin at the high temperature of degrees F helps it cook quickly and prevents it from drying out. Finally, you'll want to let the pork tenderloin rest for about minutes before serving, if you skip this step and cut into it immediately, the juices will run out of it and you'll be left with dry pork.
My 1 tip for cooking this perfect pork tenderloin recipe in the oven is to buy a meat thermometer! Even better, if you can buy an in-oven thermometer that will beep as soon as the pork reaches the desired temperature, you will have perfect pork every time.
I frequently use my in-oven thermometer for pork loin and tenderloin, chicken breast, and roasting whole chickens and can't recommend it enough! The pork will still be a little bit pink but is totally safe to eat. If you don't have a thermometer, follow the recommended cooking time minutes , then pull the pork out of the oven and touch the thickest part of it.
You can get a good gauge on how done it is by following the finger test — just remember you're looking for medium-rare to medium here!
Finally, when you slice into it, the pork should be light pink and very juicy. If it looks undercooked, put it back in the oven for a few minutes. We love using leftover pork tenderloin because it stays tender even when reheated! Next time you make pork tenderloin, consider making a double batch so you can use the rest for leftovers. Our favorite way to use it is in a stir fry, but you can also season it and use it to make tacos, make fried rice, or thinly slice it for sandwiches it would be especially perfect in a Cuban sandwich.
We hope this guide to cooking the perfect pork tenderloin inspires you to give pork tenderloin a try! Balsamic Pork Loin Roast. Best Pork Chops Ever. Honey Mustard Pork Roast. Mustard Pork Tenderloin Bake. Using a thermometer is a sure-fire way to make sure that the temperature does not rise too high, which will dry out the pork roast in the oven. The target temperature for this pork loin roast recipe is degrees , that way it will be slightly pink, tender, and juicy.
You can also use the type that you stick in the meat to check the temperature and then remove it. A digital thermometer is another type and is the quickest way to get the accurate reading, usually in about 5 seconds. STEP 1: The first thing to do in making the pork loin is to take the meat out of the refrigerator about 30 minutes beforehand to let it warm up a bit.
That will ensure a more even temperature for cooking it. I like to use a baking tray or a large cutting board to place the meat on while we season it. Feel free to add or take away from this list depending on what you personally like on your baked pork loin.
There is no special order to put the spices on, just get them all on the meat, especially on the top but also on the sides and bottom if you can. You can even press them on better with your hands so that they will adhere better. STEP 3: Transfer the pork loin roast into the baking pan that you will be using to bake it in.
STEP 4: In a saucepan melt the butter, and add the olive oil and stir until blended. STEP 6: Pour it over the pork loin roast, while attempting to cover as much of the meat as possible. STEP 8: Place your pork loin in the oven and set the time for the amount of necessary time.
If you make a 4-pound roast, at 20 minutes per pound, it would be 1 hour and 20 minutes. STEP 9: When the internal temperature pork loin reaches degrees it is time to take it out of the oven. STEP 9: Let it rest on the counter for minutes before cutting. Now, slice and serve. Vegetables are a good addition to the pork loin roast, just like you would also add in the oven with roast beef, roasted chicken…etc.
Some of the best veggies that would roast well would be mushrooms, onions, carrots …etc. In fact, I usually do not sear it. The problem with searing a pork loin is the size of it.
The water will give it a more simmered look instead. If you want the true taste of an oven-roasted pork loin then you do NOT want to cover it. It will lose that oven crispness that forms on the top of the roast because of the fat and seasonings across the top. When you are cooking pork loin slowly then you do not have to cover it. Any piece of meat that has fat on one side of it should always be cooked with the fat side up , including pork loin roast.
That way the fat drips over the meat and keeps it more tender and flavorful, and at the same time achieving that oven crisp on the top that we all look forward to eating. Once you get the pork loin set in the pan and in the oven there is no need to flip or turn the pork roast at all. It will cook just the way that you position it in the pan to start with.
YES it is perfectly fine for the meat to be a little pink , in fact, that is how it should be eaten to get the most enjoyment out of it. However, if you leave the roast a little pink, it will not dry out and will be juicy and flavorful.
Yes, you can eat the pork at degrees, in fact, that is the target temperature to achieve. This way the pork loin roast will be slightly pink, tender, and juicy. When you take your pork roast out of the oven the thermometer should read degrees. When you let it rest on the counter for minutes that temperature will rise to degrees in a few minutes after a few minutes.
It should rest about minutes. The idea behind the resting process when cooking pork loin is that the juices will stay in the meat and be absorbed better.
As it rests the temperature usually goes up 5 degrees or so. The proper way to slice the pork loin is against the grain. When you slice against the grain, you actually are cutting through the fibers and shortening them which will make it easier for you to chew through them. By slicing the meat against the grain, the knife is doing all of the hard work and it will make it easier for your teeth and jaws.
I prefer meat on the thinner side while my husband prefers it on the thicker side. Both work out fine. I prefer all my meat sliced on the thinner side because it makes each piece even more tender.
You can always put it back in the oven if the roast is not quite done the way that you like it. The best way to keep the pork loin from drying out is to cook it at a low temperature slowly. I like to roast it at or degrees. By using a thermometer you will be able to tell when the pork loin has reached the desired internal temperature of degrees.
In order to keep your baked pork loin roast juicy, once you take it out of the oven cover the roast with aluminum foil to trap in the heat. Let it rest for minutes, which will help the oven-roasted pork loin to retain its juices. If you are not going to be eating the pork roast in the oven in a few minutes, a trick to keep it moist would be to pour the pan drippings over the meat and let it sit, or get some chicken broth, heat it up and pour it over the meat.
There are a lot of uses for an oven-roasted pork loin and many ways to eat it. Here are a few suggestions:. Pork loin is a wonderful cut of meat that can be eaten as a roast on the side of vegetables and potatoes, or it can be sliced thin to make sandwiches out of.
You can also top your green salad with chunks or slices of pork loin. That way it feels like you are eating an entirely different meal the next night for dinner. When I make homemade tomato sauce, I cook a piece of pork loin right in the pot.
When we make pulled pork, the best type of meat is a butt roast. It costs less and has a lot of fat running through it so when cooked slowly it just falls apart. Yes, you can cook your pork loin on the stovetop in a dutch oven.
Just make sure that your pork loin roast is not too big in size. If you use the dutch oven, you can:. When grilling pork loin I like to marinate the meat so that it will stay moist on the grill. Preparing the pork loin ahead of time will save you time when you are in the dinner crunch. The best way to store a pork loin roast after cooking it is to place the meat in an airtight container or a Ziploc bag and seal it up. Then store it in the refrigerator.
As with most foods that are leftover, the better that you wrap them the longer that they will stay fresh. There are 4 ways to reheat your meat:. Most leftover cooked meat can be frozen and oven-roasted pork loin is no exception. When you freeze it, just make sure to wrap it well with plastic wrap or a Ziploc freezer bag. Then place it into an airtight plastic container for double protection.
You can also put the meat directly in an airtight plastic container and then put the container in a Ziploc bag or wrap the container in freezer paper. Keep in mind that time will vary depending on the size of the roast.
That comes out to roughly around minutes per pound. Some ovens may need few minutes longer than that. Pound the meat with gentle to medium force; too much can pulverize it into mush. Cover the pork tenderloin with foil and roast for 30 minutes. Remove pork loin from oven and cover it with foil to let it rest for about 15 minutes. For a lb. Scatter them around pork in the baking dish. Coat the loin well, cover and refrigerate overnight.
Preheat oven to degrees F degrees C. Bake in the preheated oven for 25 minutes per pound, or until the internal temperature reaches degrees F 63 degrees C.
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