ROASTED PORK TENDERLOIN
Pork tenderloin a cut that is very lean, tender, and boneless, and a bit pricey. It's delicious roasted as long as you don't overcook it. 18 minutes I find is right on. With the addition of the dry brine producing a succulent tasty tenderloin. Tenderloins are usually sold in pairs do not confuse with pork loin which is a larger roast. If you do use adjust cooking times. If there's a silver membrane on the tenderloin, remove it before cooking. Use a thermometer to check if done so not to lose any juice by cutting into the meat. When at 150° which is well above the 137° necessary to kill any trichinae. Will produce tenderloin that's juicy, tender, and safe.
Provided by Rita1652
Categories Pork
Time 33m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 500 degrees.
- Position a rack at the bottom of the oven.
- Mix together the brown sugar, salt, rosemary and pepper.
- Rub the dry brine all over the meat and let infuse for 1 hour.
- Place the tenderloins side by side but not touching in the smallest roasting pan lined with non stick foil.
- Roast for 10 minutes, flip over and roast again until the internal temperature registers 155° on an instant-read thermometer, about 8 minutes more. Let rest for about 10 minutes (the internal temperature should reach 160°).
- If desired deglaze pan with water, wine or apple juice and pour over pork ½-inch-thick slices.
Nutrition Facts : Calories 156.3, Fat 4, SaturatedFat 1.3, Cholesterol 73.8, Sodium 932.6, Carbohydrate 5.2, Fiber 0.1, Sugar 5, Protein 23.5
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