That's right people today we are talking about pork. Pork tenderloin to be exact. I've posted this before but didn't go into how I actually prepare it so today I thought I'd post both the detailed instructions but also some instructional videos.
This is one of the easiest (and leanest) roasts you can make. Seriously. As long as you don't overcook it you really can't go wrong here. I have a super simple marinade and spice rub and that's it.... pop it in the oven and you are done! It is virtually hands off. If you haven't made this before or are new to the kitchen the videos are worth watching... there's a lot of information in them that won't be included in the recipe.
1 pork tenderloin (about 1.25-1.5 lbs)
1/4 c worcestershire sauce
At least 30 minutes before cooking (up to overnight) place the pork tenderloin (trimming it of any excess fat if need be first) in a zip top bag and cover with the worcestershire sauce. Turn the bag to coat the meat and then place in the refridgerator until ready to cook.
Preheat your oven to 375 F.
Remove the tenderloin from the marinade and pat dry. Shake salt, pepper, and thyme onto the meat and coat evenly.
Place the tenderloin in a roasting dish or pyrex pan. Place in oven and cook for approximately 25-30 minutes until a meat thermometer reads 142 F. Take the meat out and let rest for 5 minutes before slicing. The temperature should continue to rise and should reach about 150 F this will be "medium" and is how pork should be served. Take the temperature up to 160 F if you want it to be well done, dry, and grey ;)
Each 4 oz portion is 185 calories
Trichinosis is killed off at 137 F. Trust me pork is much better when it is still tender.
Please watch the video if you have any questions.
This is good as is but I like to serve it with apple butter or cranberry sauce.
Mrs F Food TV... you can watch me make it!
Want to see how "Take One" went down? N-I-G-H-T-M-A-R-E. This one is a "Do Not Miss" video!