pork tenderloin temperature and cooking time
I want to roast a pork tenderloin for dinner tonight. I stuffed it already with onion and sage stuffing. I used two tenderloins, butterflied and tied together. The stuffed tenderloin weighs about 2.2 lb. I have only cooked this cut before in skewers and it got very dry, I don't wanna make the same mistake. I don't have a meat thermometer unfortunately and can't go out now to buy one.
I usually roast pork loin and it comes out tender and juicy cooking it for about an hour and 20 minutes (it weighs 2.2 lb as well), but I am thinking a tenderloin is less thick so it will cook faster.
I was going to roast it at 170 Celsius degrees for about 25-30 minutes (I have a fan oven), would that give me a dry tenderloin? Forgot to say I will sear it first in a pan and that is marinating in balsamic vinegar, honey and mustard.
Thanks in advance for any reply.
Unfortunately without a meat thermomoter anything you do will be guesswork.... 140 Fahrenheit = 60 C internal temp. leaves a pork tenderloin a little pink in the midde the way I like it.
the time & temp you state sound about right based on my experience. Watch it carefully and when you see that it's shrunk a little, make a test incision and look how it's done inside
Any time/temp combination is going to be an approximation. Roasting time depends not just on weight and oven temp but on shape of the roast, type of pan used, the length of the pre-sear, placement in the oven, starting temp of the pork, etc - in other words, too many factors to account for.
Your best bet will be to start with a general time/temp guideline - your stated time/temp looks decent enough, perhaps even a little long if the tenderloins wind up fairly thin after butterflying and considering that you are pre-searing. At the early end of your expected cooking time, cut into the thickest part of the meat to check for doneness. If the meat near the center is just a tiny bit underdone, you're good to go - remove the pork from the oven, tent with foil, and rest for 10-15 minutes or so. I know lots of people claim that cutting into meat to check for doneness is a cardinal sin - it does cause some loss of juiciness, but they tend to overstate the effect. At any rate, the end result will be FAR better than a very over- or underdone pork tenderloin. It's the least bad option if you don't have a thermometer or the experience to go by feel alone.
Keep in mind that a lot of cooking charts on the internet and in cookbooks call for roasting pork to a very high internal temperature, and the times tend to be longer for that reason. A little bit of pink in pork is fine nowadays and it tastes much better cooked to 130 or 140 F than it does cooked to 160+.
Does the pork weigh 2.2 pound before stuffing, or after stuffing? Two Tenderloins would not weigh that much.. If they are indeed Tenderloins, the weight is not as much as a factor as shape, i.e., thick or thin When you say you butterflied, does that mean one slit, or more of a roulade or braciole. Did you pouund the two tenderloins first, or simply matched the ends around the stuffing and tying it in a small log shape?
Yes, I pounded the two tenderloins together and tied them in a log shape. I roasted it at 170 Celsius for about 25 minutes but it was still bloody when I checked it. I put it back for 10 more minutes, still very pink. I took it out, tented it with foil and rested it for 10 minutes then sliced it and while potatoes were roasting I put the medallions back in the oven for 10 mins covered with foil so that they would be cooked ok. I rested them and they were slightly pink, but not noticeably pink. I found them not too bad, not as juicy as when I do pork loin, but not dry as leather. My boyfriend said they were nice. It is a meat I wouldn't buy again anyway, too tricky to get it right.