Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jan 9, 2008 03:19 AM

Pork Tenderloin Help

I have an almost 2 pound pork tenderloin from Trader Jo's...not interested this time in a Asian prep, but probably s-p, garlic in slits, etc...maybe a little cumin. How long should I roast it and at what temp???
Thanks for any help!

  1. Click to Upload a photo (10 MB limit)
  1. The original comment has been removed
    1. Thanks, I will try it...with some Penzey's Chicago steak seasoning too! (your BBQ recipe looks great!)


      This is my (Cajun) family's recipe. It sounds weird but trust me, it tastes amazing. The mustard makes an great crust that smells incredible, is very tasty and keeps the pork moist. More than any other dish I cook, when I am making this tenderloin and people come in the house I hear ‘Oh my goodness, what is in the oven?’

      If you have time to prep it the night before (or morning of), excellent! But if you need to do it right before, it will still be wonderful.

      1 pork tenderloin
      garlic cloves
      Serrano peppers
      French’s Mustard
      Salt and pepper

      Make slits all over the tenderloin with the end of a sharp knife.

      Stuff each slit with a slice of garlic and a slice of Serrano pepper.

      Liberally cover the tenderloin with salt and pepper, and then slather it with French’s Yellow Mustard. (Use your hands, they will get all messy, it’s fun)

      Place in a roasting pan. We roast at 350 degrees. For 2 pounds, I would say about 30 minutes. You do want to be careful with pork, as you can overcook it easier than beef. If you have a thermometer, go for about 145 – 150 degrees, unless you like it more well done. If not, just cut into it at about 25 minutes to see what it looks like, keeping in mind it will cook a little bit more when you take it out of the oven to rest.

      1 Reply
      1. re: Tom P

        that sounds wonderful! I opened the package, and there were 2 tenderloins in it...thought it was strange that one would weigh two pounds. So I stuck the other in the freezer and will try your recipe. Are the peppers fresh, or jarred?