How to cook 5lbs pork tenderloin roast?!


Question: Please do not ruin this wonderful cut of meat by putting it in a slow cooker.

I have a wonderful recipe for pork tenderloin.

1 cup honey
1/2 cup cider vinegar
1/2 cup brown sugar
1/4 cup dijon mustard
2 tsp paprika

Prehear oven to 375 degrees. Combine all ingredients but meat, coat tenderloin well with sauce. Roast for 20-30 minutes per pound, basting occasionally, until meat thermometer registers 155-160 degrees (I personally prefer 170 degrees). Slice thinly to serve.

Enjoy!!


Answers: Please do not ruin this wonderful cut of meat by putting it in a slow cooker.

I have a wonderful recipe for pork tenderloin.

1 cup honey
1/2 cup cider vinegar
1/2 cup brown sugar
1/4 cup dijon mustard
2 tsp paprika

Prehear oven to 375 degrees. Combine all ingredients but meat, coat tenderloin well with sauce. Roast for 20-30 minutes per pound, basting occasionally, until meat thermometer registers 155-160 degrees (I personally prefer 170 degrees). Slice thinly to serve.

Enjoy!!

slow cooker on low...time depends on the size. slow cooker aka crockpot. just throw some veggies over it and it will come out tender and juicy.

you put spices of your choice all over it...
cut up some oignons...
then put the pork in the foil and put the oignons on top...
then close the foil... put it in any pot that goes in the oven...
put the oven at 350 f and leave it in there for about 1 hour or two... until it taste tender!!!

Mix up some apricot preserves and a packet of onion soup mix. Spread over the pork tenderloin roast and cover with aluminim foil; bake in a slow over for a little while, basting frequently with the pan juices, scooping them up with a spoon and drizzling them over the roast. Remove foil during the last few minutes of cooking time. Serve with rice and a nice green veggie like broccoli or spinach. Yummy and leftovers (if there are any, ) make great sammies!

start with seasoniing, you can dry rub or use any coating mix, not wet. take a piece of foil and wrap meat up completely to seal in all the juices, bake at 350 ( about 45 min. per lb.) enjoy !!!!!

Pork tenderloin cooks much faster than traditional Pork Roast, so don't cook it too long! You have some options:

1. Cut it into "chops" and season on both sides with kosher salt, fresh ground pepper, and sage. Sear in hot olive oil, then bake at 350 degrees for 30 minutes. Make a sauce of orange marmalade, white wine, and butter and brush the mixture over the chops as they bake. Sweet and tender!
2. Rub the roast with a mixture of kosher salt, fresh ground pepper and sage and place in hot oven. Make a sauce of honey, fresh raspberries (or frozen), butter and a little lemon and baste toward the end of cooking. 350 degrees for 20 minutes per pound or less.
3. Don't cook tenderloin in the crock pot!
4. Make a savory sauce of tomato sauce, red wine vinager, brown sugar and dijon mustard. Bake the seasoned tenderloin until fork tender and then mix with the sauce.

I love to fix this in the crock pot on a cold rainy Sunday......Take roast, rinse & place in bottom of crockpot. Add about 5 - 6 baby red potatos cut into 1/3rds....Add 1 pkg of the precut baby carrots from the produce section & 1 medium onion, peeled & roughly chopped. Add 1 pkg Lipton onion soup mix, 1 can cream of mushroom soup & 1 stick of butter. Sprinkle with salt & pepper, then cook on low for 8 - 10 hours. Meat will be fork tender when done. ( You can speed up the cooking process by cooking for 2 hours on high, then turning over to low for about 4 if you are in a hurry)

I love to serve this with fresh coleslaw & hot homemade cornbread......Yummy!!





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