We have pork tenderloin quite often. Stuffed, grilled, roasted - can't really go wrong unless I am not paying attention and I overcook it (Not that I have EVER done that) This time I let it marinate over night then roasted. I don't know if I can do this marinade then roast in the next hour so if anyone tries it, please let me know how it turned out.
This came out completely delicious and 'no need for a knife' tender. I have learned that if I am roasting it in the oven it must come out at 152 degrees (give or take a degree or two) This takes around 25 minutes at 350 in the oven I have. Then cover with foil and let rest for 10 minutes or so. Slice thin and serve up.
YOU WILL NEED:
1 pork tenderloin (at my local grocery it usually comes in a little two pack - I save the other for something else)
1/4 cup soy sauce
1/4 cup worcestershire sauce
1 teaspoon garlic powder
2 cloves fresh garlic - minced
salt
lots of black pepper (unless you like it a little less peppery)
MEAT THERMOMETER
TO DO:
Put all marinade ingredients into a large ziploc bag (or your favorite container) give everything a little stir then add the tenderloin. Seal the bag then kind of swish things around and rub the marinade into the meat (how's that for high-tech chef speak?) Put in refrigerator and leave overnight. Sometime early the next day flip the bag and give everything a little rub again - just to help evenly distribute all the flavors.
When ready - preheat oven to 350. Place tenderloin in a large casserole dish. There will be quite a bit of juice so you will need a dish that keeps all the juices in and the oven clean. Into the oven it goes.
I usually set my timer for 20 minutes before checking the temperature with a meat thermometer. Then gauge how much longer it will need to be in to get to 152 (155) usually another 7 to 8 minutes.
Make sure to let the meat rest for a few minutes before slicing.
Enjoy
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