To cook the pork, heat a large ovenproof skillet over medium high heat, then sear the pork tenderloin all over for about 3 minutes total, until golden brown:. Technically you could skip this step and just throw the pork tenderloin in the oven, but it will look a bit pale on the outside. After searing, place the entire skillet into the oven. The pork will receive heat from the hot air circulating around, plus it will keep searing from the heat of the skillet.
For the standard 1-lb or 1. You want the interior temperature to reach F. Once the pork has reached the target temperature of , remove it to a plate and let it sit for 10 minutes. During this time, the pork will continue cooking another 5 degrees or so, and the juices will get a chance to redistribute. Cut the pork into slices, and serve. I like to collect any of the juices from the plate and put them into a little bowl on the side for dipping.
Slow Cooker Pulled Pork is another one of my staple pork dishes in the house for mealtime. Can pork tenderloin be pink inside? Yes, the recommended doneness for pork is F, which will have pink inside. Is this recipe healthy? Yes, especially if you buy pastured pork. Will it shred? No, this is not the right cut to use for shredding.
You want pork shoulder for that like in this Pulled Pork recipe. Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes. Your email address will not be published. Notify me via e-mail if anyone answers my comment. This site uses Akismet to reduce spam. Learn how your comment data is processed. This is such a yummy, flavorful marinade. And so easy. Also, once the meat is done cooking, cover it with foil and let it rest for at least 10 minutes or it won't be as juicy when you cut it.
The roast temp will rise a bit even after you take it out of the oven so account for that in your cooking temp. I didn't have any white wine so I subbed white wine vinegar and chicken broth for the wine. Still turned out delicious! My whole family really enjoyed this recipe. The pork was very tender and the sauce was probably the best part besides the wonderful aroma while cooking.
I too reduced the cooking time to 1 hour and fifteen minutes and I even had a little over three pounds of pork loin. I used very little olive oil, just enough in my mini food processor to hold the rosemary and garlic together, around 2 to 3 tablespoons. I served this along with roasted potatoes and sauteed green beans with almonds This is a great tasting roast. I used a 2. I used fresh rosemary from my garden instead of dried, and added just a little onion and olive oil to the paste rub.
I recommend using a meat thermometer, cooking time really depends on the cut and size of your meat. I added more chicken broth and wine to the drippings in the pan, a touch of flour to thicken, and everything turned out delicious! I served this with asparagus risotto. Thank you, Kathleen, for sharing this recipe. Christy E. This was a superb dish! I have always hated pork loin, but I think it's because no one ever cooked it like this!
I baked this in a covered dish, and the meat was simply falling apart when done. Thanks for a great recipe! I couldn't believe how tender this roast came out! I substituted fresh rosemary instead of the dried and increased it to 3 tablespoons. I also addded a litlle minced onion and lots of pepper. The wine I added as it cooked and then made a very tasty gravy with a mixture of more wine, beef broth, flour, water and of course those great drippings from the pan. I did throw some small fingerling potatoes in the pan about 50 minutes before finish time.
Very wonderful, every one loved it. It cooked for about 1 hour 45 minutes for a 3. Lisa Smith. I made this recipe tonight using a bone-in Boston Butt pork roast. It was almost 5 lbs, so I doubled the recipe.
I guessed on the cooking time, but it was about 3 hours. I cut the slits real deep to put the paste mixture in, then blended the olive oil with the remaining mixture in the same processor to rub on the roast.
I used a roasting pan with a lid and had a ton of juice to baste with. Oh, I also sliced a sweet onion and layered the bottom of the pan with it and put the roast on top.
And when I put the wine in the drippings, I mixed it with some corn starch first, to thicken the gravy up a little. It was delicious! Here are a few of our favorites:. This tenderloin makes amazing leftovers. We prefer to serve leftovers cold as it's easy to accidentally overcook meat when reheating it. Hi, I'm Kristen! I LOVE everything to do with food: making it, taking pictures of it, and the best part eating it. Your email address will not be published.
All Rights Reserved. Design by Purr. Get our FREE tips, techniques, and the most popular pork recipes so you can cook pork like a pro! Get new recipes via email:. Click to Pin this recipe. Yield: 6 servings. Prep Time: 10 mins. Cook Time: 20 mins. Total Time: 30 mins. Preheat your oven to degrees. Dry the pork tenderloins well with paper towels.
Mix the paprika, onion powder, garlic powder, oregano, salt, and pepper together in a small bowl. Rub this spice mix over all sides of the pork. Heat the oil in a large frying pan over medium-high heat. Add the pork, working in 2 batches if your pan is not big enough to fit both tenderloins without them touching. Sear the pork on all sides until it is brown, about 6 minutes total.
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