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Mar 7, 2008 11:14 AM

Pork tenderloin in clay baker

I picked up a Romertopf clay baking dish at the Goodwill, and the other day I did a little research to see what I might want to cook in it. I could swear I found a recipe for pork tenderloin, but now that I've gone out and bought the pork tenderlion I can't find a recipe. The advice that I have found is conflicting -- there's a Chowhound post for a Cuban-style roast pork that cooks at 325 degrees for 2 1/2 - 3 hours, and another one for an ancho and chipotle rubbed pork loin that roasts at 300 degrees for 1 hour. I was thinking more of something I can cut in slices, rather than the fall-apart-shred Cuban roast. Any suggestions?

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  1. I would first double check if the piece of meat you have is a loin or a tenderloin.

    1. I googled schlemmertopf recipes as I misplaced the booklet that came witih my clay baker. There are several recipes for pork roast, all around 2 or so hours at 425 degrees. You might want to check this out as the site has much information on the care and use of the schlemmertopf and other recipes you may like to try. I love my clay bakers (I have 2), and while I don't eat pork, I've made some wonderful chicken and beef dishes in it. I have 2 clay bakers and they never disappoint. You could google romertopf as well and see if there are any recipes that would work for you.

      1. What I finally did was combine the recipes I mentioned above. I had already googled Romertopf recipes, and hadn't found anything all that useful -- almost all require the oven to be set at 400 or above, which may be the correct method for a chicken, but didn't seem right in this case. I used the Cuban marinade (orange and lime juice, rum, onions, garlic, oregano, cumin, chile powder) and set the oven at 325 degrees. I roasted the pork tenderloin for an hour and 25 minutes after the oven got hot, then poured the juices into a saucepan. Meanwhile I increased the oven temp to 400 and put the pork back in for 15 minutes, while I reduced the juices. Served it with black beans and rice and found it quite successful. This would probably have been too long to cook the tenderloin dry with a rub, but the sauce kept the meat nice and moist.