Oven Roasting Pork Tenderloin
Flavor: 3 Out Of 5
Alternative Names: Filet Of Pork
Roasting Pork Tenderloin
The pork tenderloin lies underneath the ribs alongside the backbone, parallel to the loin. Together the tenderloin and the loin make up the bone-in center loin roast and center loin chop.
The tenderloin is very lean and extremely tender, a favorite of chefs, the world over. It has about the same amount of fat as boneless/skinless chicken breast and can be used in any dish calling for chicken breast.
Pork tenderloin roast cooks very quickly, will dry out faster than most cuts but is still a very versatile cut. It can be roasted, grilled, sauteed, stewed, skewered or stir-fried. Tenderloin also takes well to marinades, rubs and glazes.
Enhanced or seasoned pork is becoming more and more popular in grocery stores in the United States and Canada. If the pork you have purchased is enhanced do not use a brine solution or add any salt to the recipe. Read this article to learn more about enhanced or seasoned pork.
When roasting tenderloin we recommend not cooking past medium doness of 150 degrees, because tenderloin is a delicate, lean cut it will easily dry out if cooked past medium doneness.
Pork roasts generally cook better at low temperatures however because of its long cylinder shape and only weighing ¾ to 1½ pounds (340-680gr.) cooking at a temperature of 425 degrees will not dry out the outer parts before the center is cooked.
Baked Pork Tenderloin Recipe
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