How to Cook a Pork Tenderloin Roast

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

December 17, 2012 • 1 comment

Photo courtesy: National Pork Board

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One of the best things about the holiday season is the food, of course. Sipping lowfat eggnog lattes while shopping and nibbling fresh roasted chestnuts while dressing the tree and singing along with Christmas music are a couple of my favorites. Feeding hungry houseguests and preparing for holiday dinner parties are also on my calendar. Roasted pork tenderloin is a go-to dish in my home, since it’s so impressive-looking, elegant, satisfying, yet simple to prepare.

Over the years that I’ve prepared this lean, center-of-plate protein, I’ve simplified this process down to a few simple steps that produce juicy, delicious results every time.

Step 1. Select your pork tenderloin

Figure on about four ounces per person, with a 1-pound tenderloin feeding four people.

Step 2: Prep your pork

Remove the pork from the refrigerator about 30 minutes prior to cooking, bringing to room temperature to facilitate even cooking. Carefully cut off the “silver skin” (the smaller, outer white strip of tissue on the pork) if its still intact. Discard any visible fat, if you prefer, or leave it on for added flavor. Even thickness results in even doneness, so fold a couple of inches of the thinner end of the pork under itself so that the length of the tenderloin has an even thickness. You can secure it with toothpicks or by tying it with kitchen twine (optional).

Step 3. Add your flavor flair

Do the down-and-dirty dry rub: Sprinkle with garlic powder, freshly ground black pepper, dried thyme, oregano and kosher salt.

Quick 30-minute marinade: In a large shallow dish combine 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, and 1/4 teaspoon each garlic powder, freshly ground black pepper, thyme and oregano. Whisk in 1 tablespoon canola oil, add pork to coat, and marinate on the counter for 30 minutes. Chill if it will be marinated longer, but bring back to room temperature before cooking. When you’re ready to cook the pork, remove it from the marinade and sprinkle with 1/4 teaspoon salt.

Step 4: Make it hot

Preheat oven to 400°F. Heat a large ovenproof sauté pan or skillet on medium-high with 2-3 teaspoons canola oil. When the oil is shimmering (this is important for a nice caramelized crust), add the pork to the pan, pressing down on the center with tongs and tilting the pan to help brown the pork evenly. Cook until browned on one side, about 5 minutes. Rotate and cook the pork on all sides.

Place the pork in the oven to finish cooking, about 5-15 minutes, depending on thickness. When you think the pork is done, test by inserting a meat thermometer into the thickest section. For the juiciest pork, the goal is to reach 145°F and a center with a pink blush. Allow the pork to rest 3-5 minutes to redistribute the juices.

Slice pork at an angle into thin medallions and serve however you wish—with or without sauce. Pork pairs well with fruit relishes, like cranberry-orange, or with thick and hearty sauces like smoky barbecue, steak sauce or mint vinaigrette.

Keep this recipe in mind for using any other time of year, too. Good luck with your holiday cooking adventures!

Disclosure: I’m a spokesperson for the National Pork Board and they compensated me to include them in this post. Words and thoughts are 100% my own.

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