A very quick question from a novice cook, but an experienced eater...I've prepared a wonderful pork tenderloin marinade, but i'm at a loss for how long to cook in the oven...It's about 1.0 lbs, and given the weather, I must cook in the oven....Any idea how long and and what temp? I don't have a meat thermometer :( Thanks
I think the last time I cooked one under the broiler: about 7-10 minutes on one side, then flip and 7-10 more minutes.
Actually, since I got my little remote thermometer, I just set the temp I want, stick it in the roast, and then it beeps when it's ready. I don't even keep track of how long it takes anymore. It's great.
Yes, truss for even cooking if you have twine. I don't usually have twine, so found that folding the meat onto itself and spearing w/ strong toothpicks works fine.
I highly recommend searing the meat on the stove top first to achieve a great crust and seal in juices. On high heat, using an oven-proof skillet w/ a thin layer of canola/veggie oil, rotate meat to sear on all sides til you achieve a brown/caramel-colored crust. It may smoke up a bit, so have good ventilation or unplug the nearby smoke detector for a min. if you must. Make sure that you add a good amount of salt and pepper if you don't have much in your marinade.
I think I have baked mine at 375 for about 20 min. in the past, but honestly, you should just go pick up a meat thermometer; most basic supermarkets carry them. I usually pull mine out about 5 degrees cooler than what those things suggest, but that's me. Important to let the meat rest for at least 10 min. before slicing. Good luck.
Cooks Illustrated November/December issue has a method that includes pan searing on all sides followed by 10-16 minutes at 400 degrees in the oven.
However, this is for tenderloin that is not brined or marinated but simply sprinkled with salt and pepper, preferably half an hour before cooking. Brining or marinating may change the time in the oven or moistness of the meat.
They recommend removing from the oven when the internal temperature is 135 to 140. After a 10 minute rest, the temperature should be 145-150. They note that USDA recommends a final temperature of 160 but that they find it overcooked and dry. I tend to agree. The health issues that resulted in high temperatures for pork are no longer the problem they once were.
First of all, get yourself an instant read thermometer. It makes cooking the meat so much easier. Then, cut off the silverskin that you will see on one side. Then fold back and tie the skinny end to make a log of about even size. I tie the loose flap at the top, too. Then, in a pan that can go into the oven, I sauté the marinated whole pork tenderloin on about three sides, a few minutes each, until nicely browned. Then into a preheated 400° oven for about 10 minutes. The trachina are killed at 137°, so I take it out when the temperature is about 140° to 145°. Let it sit, loosely covered with foil, for at least 5 minutes, better yet, 10 minutes. Then slice. It will be moist and delicious.
I made pork tenderloin tonight using a method given in a recipe by Gordon Ramsay. It was the first time I tried it and it turned out perfect. I highly recommend this.
Place a large piece of clingfilm on a chopping board. Place Parma ham slices side by side on top of it, then place the tenderloin at the bottom edge of the slices. Carefully roll the Parma ham around the pork like a swiss roll. Wrap the clingfilm around the whole thing and twist the ends to secure firmly. Place in the fridge and chill for 30-40 minutes.
Bring a large pan of water to the boil and put in the wrapped tenderloin. Lower the heat and poach for 10 minutes. With a pair of tongs remove the tenderloin from the water and allow to cool, then chill for half an hour or until firm.
Heat some oil in a large frying pan. Unwrap the tenderloin from the clingfilm and fry on all sides until the ham is crisp. Remove from the heat to rest.