How to make a Pork Tenderloin?!


Question: Okay so I need some help. I have a pork tenderloin that I need to cook tonight. Here is my plan. I will sautee some onions and mushrooms in butter. Cut the inside of the tenderloin and add the mushrooms and onions. Wrap. Then wrap bacon and around the tenderloin and tie with meat rope. I will also be seasoning with salt, pepper, and brown sugar on the outside maybe a little garlic salt. How does it sounds? And what temprature do I cook it in the oven and how long?


Answers: Okay so I need some help. I have a pork tenderloin that I need to cook tonight. Here is my plan. I will sautee some onions and mushrooms in butter. Cut the inside of the tenderloin and add the mushrooms and onions. Wrap. Then wrap bacon and around the tenderloin and tie with meat rope. I will also be seasoning with salt, pepper, and brown sugar on the outside maybe a little garlic salt. How does it sounds? And what temprature do I cook it in the oven and how long?

Sounds good! May I suggest a little bit of thyme and the garlic salt in the onion/mushroom stuffing? [I wouldn't use the garlic salt (or any salt) on the outside as the bacon will add that flavour for you.] Will you be searing the outside once it's wrapped in the bacon? This will have two effects, it will ensure the bacon cooks fully and give a crispy yummy crust outside.

Here are some cooking guidelines for finishing the roast. Preheat oven to 350 degrees F (180 C or gas mark 4). After searing the tenderloin to partially cook the bacon, roast the loin a further 25 - 35 minutes or until meat is 145 degrees F when measured with an instant-read thermometer. Remove the tenderloin to a platter and keep it warm. Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces. De-fat the drippings and drizzle them over the each piece of meat before serving.

Cheers

I'm glad it worked out. I do a shoulder roast which is good; make a dry rub with brown sugar, ground cinnamon, cloves, blk pepper, kosher salt, sometimes ground chipolte pepper, fine minced garlic. Roast in cast iron pot, filled nearly covered with water for 4 - 5 hours at 325f. mmmmmmmm Report It


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  • 20-30 minutes or until the internal temperature reaches 160 degrees.

    375 degrees,20min per pound,internal temp. of 160 degrees.

    This is a recipe i use but you can adjust it to yours.



    Prime pork tenderloin smeared in mustard and coated with muscovar sugar, roasted on a bed of red and white onions, served with creamy mashed potato. A beautifully quick and easy way to cook pork tenderloin.

    Smear mustard over the pork

    Sprinkle sugar on pork and
    place on tray
    Serve with creamy
    mash potatoes

    Ingredients (serves 3-4)
    450g (1lb) pork tenderloin
    1 red onion and 1 white onion
    6 rashers of smoked streaky bacon
    2-3 tsp english mustard
    2-3 tsp muscovar (or demorara) sugar
    3-4 tbls port
    potatoes, butter, cream and nutmeg for mashed potato

    Preparation
    1. Slice the onions, break up and mix. Spread out evenly over a small baking tray.

    2. Lay the 6 rashers of bacon over the top of the onions around the edges.

    3. Smear the mustard all over the pork tenderloin and lay this down the center of the onion bed between the bacon.

    4. Sprinkle the top of the tenderloin with the sugar.
    Cooking
    5. Place into a pre-heated oven at 180oC (350oF), roast for 25-30 mins.

    6. Whilst the meat is cooking, peel and boil the potatoes, for the mashed potato. 7. After 30 mins remove the pork and allow to rest for 5 mins.

    8. Pour the juices from the pork onto a small pan and return the pork to the oven. Bring the juices to a simmer remove from the heat and add the port.

    9. Slice the roast pork and serve on the onions with mashed potato and the port jus.

    Serve with creamy mashed potato. Boil potatoes and mash. Add a large knob of butter a little cream (or milk) and a pinch of ground nutmeg. Mix well and serve immediately.
    Finally.... enjoy!



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    Lay a branch of Rosemary beside tenderloin. Put a sprig of Tarragon and some Thyme with it and wrap it all in tinfoil. Put it in oven at 250 degrees for an hour and enjoy. If cooking more than one loin wrap them separately.





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