SErved with vegitables, pork tenderloin is hearty and nutritious food.
1. Take its temperature: The tenderloin’s small size and leanness make it susceptible to overcooking, so an instant read thermometer is a must when cooking pork tenderloin. The National Pork Board suggests cooking to a final internal temperature of 160 degrees, which can be achieved by cooking to 155 degrees and removing the tenderloin from the oven to rest 10 minutes (the temperature will rise several degrees).
Gourmet chef’s prefer removing the pork at 145 or 150 degrees (it is perfectly safe at this temperature) and letting it rest 5 minutes. If you’re put off by pink pork, use the higher figure, but 150 degrees will result in juicier pork. If you’ll be reheating the meat, 145 is preferable.
2. Flavor it: This mild-flavored cut lends itself to dry rubs, marinades and brining. Brining, which enhances juiciness, is simpler than you think. Just mix a quart of cold water, ½ cup sugar and ¼ cup table salt in a large resealable plastic bag (include spices, aromatics and citrus juice or zest for more flavor). Even 30 minutes will make a difference, but you can brine it up to 8 hours in the fridge.
Marinades can be as simple as olive oil and garlic, but if you use an acid such as citrus juice, don’t marinate more than 2 hours, or the meat will be mushy.
Dry rubs – ground herbs and spices, chiles, paprikas – can be applied several hours ahead of time, but even a last-minute rub will punch up your pork. Marinades and Rubs
3. Glaze it: Barbecue sauces; fruit preserves, jellies and jams; reduced fruit purees and juices; and syrups are all potential ingredients for a glaze. Apply the glaze after you’ve seared the meat and before the final cooking.
4. Grill it: Its small size, tenderness and lack of fat make the pork tenderloin ideal for grilling. Sear the tenderloin on the hottest part of the grill for about 1 ½ minutes on each side and then cooking over either direct heat, 2 to 3 minutes more per side, or indirect heat, for 10 to 15 minutes more without turning.
5. Pan-roast it: This is my favorite method of cooking pork tenderloin. Take the tenderloin out of the fridge 30 minutes before cooking. Preheat the oven to 425 degrees. Film an ovenproof skillet with oil and sear the tenderloin over medium-high heat to brown all sides, about 5 minutes in all. If you’re using a glaze, apply it now.
Place skillet in the oven and roast 15 to 20 minutes, until internal temperature is 145 degrees. Remove from the oven, tent the pork with foil and let it rest about 5 minutes before serving. If you don’t use a glaze, make a quick pan sauce by deglazing the skillet with chicken broth, wine, fruit juice or another flavorful liquid.
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