Oven-baked pork tenderloin
- 1 Jake's pork tenderloin (about 1 to 1.5 pounds)
- 1 tablespoons avocado or olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried herbs (such as thyme, rosemary, or sage)
- 1 teaspoon salt
- ½ teaspoon black pepper
1. Preheat your oven to 425°F (220°C).
2. In a small bowl, combine the oil, minced garlic, dried herbs, salt, and black pepper. Stir well to create a flavorful marinade.
3. Place the pork tenderloin in a shallow baking dish or a lined baking sheet. Rub the marinade mixture all over the pork, ensuring it is evenly coated.
4. Let the pork tenderloin marinate for about 15-30 minutes at room temperature. This allows the flavors to infuse into the meat.
5. Once marinated, transfer the pork tenderloin to the preheated oven. Bake for approximately 20-25 minutes or until the internal temperature reaches 145°F (63°C). Cooking time may vary depending on the size of the tenderloin, so it's best to use a meat thermometer to check for doneness.
6. Remove the pork from the oven and let it rest for about 5 minutes to allow the juices to redistribute within the meat.
7. Slice the tenderloin into desired thickness and serve immediately. It pairs well with a variety of side dishes like roasted vegetables, mashed potatoes, or a fresh salad.
Here are five additional ways to cook a pork tenderloin:
1. Oven-Baked: Preheat the oven to 425°F (220°C). Season the pork tenderloin with your choice of spices, herbs, and marinade. Place it in a baking dish and roast in the oven for approximately 20-25 minutes or until the internal temperature reaches 145°F (63°C).
2. Grilled: Preheat the grill to medium-high heat. Season the pork tenderloin with your preferred marinade or spice rub. Grill for about 15-20 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C).
3. Slow Cooker: Season the pork tenderloin with your favorite herbs, spices, and sauces. Place it in a slow cooker and cook on low heat for 4-6 hours or until the pork is tender and reaches an internal temperature of 145°F (63°C).
4. Pan-Seared: Heat a skillet over medium-high heat and add a small amount of oil. Season the pork tenderloin with salt, pepper, and any desired spices. Sear the tenderloin on all sides until nicely browned. Then transfer it to a preheated oven at 425°F (220°C) and bake for about 15-20 minutes or until the internal temperature reaches 145°F (63°C).
5. Stuffed and Roasted: Butterfly the pork tenderloin by making a lengthwise cut down the center, without cutting through the other side. Open it up like a book and fill with your choice of stuffing, such as herbs, cheese, vegetables, or fruits. Secure with toothpicks or kitchen twine and roast in the oven at 425°F (220°C) for approximately 25-30 minutes or until the internal temperature reaches 145°F (63°C).
When cooking pasture-raised pork tenderloin, here are some tips to keep in mind for a delicious and flavorful result:
- Brining: Consider brining the pork tenderloin before cooking. Brining involves soaking the meat in a mixture of water, salt, and optionally, herbs or spices. This process helps to enhance the tenderness and juiciness of the pork. Make sure to adjust the brining time and salt levels based on the size of the tenderloin and your personal preference.
- Proper seasoning: Season the pork tenderloin generously with your preferred herbs, spices, and marinades. Pasture-raised pork tends to have excellent natural flavor, so simple seasonings like salt, pepper, garlic, and herbs can work wonders. Consider experimenting with a dry rub or a marinade to infuse additional flavors into the meat.
- Careful cooking time and temperature: Pork tenderloin is a lean cut that can easily become dry if overcooked. It is best to cook pasture-raised pork to an internal temperature of 145°F (63°C) for optimal juiciness and tenderness. Use a meat thermometer to monitor the temperature and avoid overcooking.
- Resting period: After cooking, allow the pork tenderloin to rest for a few minutes before slicing. This resting period allows the juices to redistribute within the meat, resulting in a more tender and flavorful end result.