Roast Pork Tenderloin

Roast Pork Tenderloin Ala Bev Bj

I dined at Bev's house this summer.  She serve a Pork Tenderloin, roasted in the oven.  It was tender, juicy and stayed that way even when we reheated the leftovers for dinner the next night.  Delicious.

1.  Marinate the Port Loin in a mixture of diced Garlic and Olive Oil.   I put it in a plastic bag and refrigerated it overnight.  Use as much or as little garlic as you like.

2.  Bake the loin in a 425°F oven for 15 minutes.

3.  Turn the oven down to 225°F and continue cooking for about 25 minutes per pound.  Bev writes to kind of eyeball it after the first hour, depending on the size of the roast.  Hers are usually 2 to 3 pounds.

Once pork had to be cooked till well done.  That usually made it a bit tough and rubbery unless you were very very very careful.  The doneness of pork has now changed.  I like mine medium.

The following is taken from pork.org :

Pork today is very lean, making it important to not overcook and follow the recommended pork cooking temperature. The safe internal pork cooking temperature for fresh cuts is 145° F. To check doneness properly, use a digital cooking thermometer to measure the temperature at the thickest part of the cut without touching any bone. Once you have reached the desired internal temperature, remove from heat and let it rest for three minutes.

Fresh cut muscle meats such as pork chops, pork roasts, pork loin, and tenderloin should measure of 145° F, ensuring the maximum amount of flavor. Following these pork cooking temperature guidelines will not only result in a safe eating experience, but also preserve the quality of your meat for a juicy, tender, delicious meal.

Pork Cooking Temperature For Popular Cuts

Cut	Temperature
Pork Loin/Tenderloin	145° F – 160° F