I’ve been cooking pork for years and will somewhat jokingly announce that ‘I think the pork is cooked, but it’s not dry enough yet so I’m going to let it cook for 5 or 10 more minutes…‘ (not a good idea).
So I was pretty amazed with the results when I recently discovered a little secret on how to cook pork tenderloin to perfection (I just never knew).
Two tenderloins should serve four people but if your guests are big eaters, you might want to prepare three of these or you could just be sure to have several side dishes, such as baked acorn squash and roasted or mashed potatoes. I usually serve a chunky applesauce too–sweetened very lightly.
When I serve it during the holidays, my favourite method is to stuff it with a bit of dressing similar to what I use for turkey. I really like the festive feel to it–it reminds me of Christmas dinner but is 1,000 times easier.
- 2 pork tenderloins * butterflied (see photos at bottom)
- 4 cups toasted bread crumbs
- 1/2 onion, minced
- 1/2 cup celery, minced
- 3 Tbsp butter
- 1/4 tsp each of dried sage, rosemary and thyme
- Salt and pepper to taste
- 1 Tbsp butter
- Melt butter in skillet, saute onions and celery until translucent. Add bread crumbs, sage, rosemary, thyme, salt and pepper.
- Fill the tenderloins with the bread crumb mixture, preserving 1 cup for the crust. Roll each tenderloin and tie with kitchen string. Rub with butter and roll in the preserved crumbs.
- Place on broiler pan that has 1 1/2 cups of water in the bottom (tenderloins are not sitting in the water).
- Now for the big secret to success! Preheat oven to 500 degrees--yes, 500 degrees! Apparently, because pork tenderloin is very low in fat, cooking at lower temperatures drys the meat out before it is cooked. I just never knew...
- So...
- Place tenderloins in oven and bake for 30 - 35 minutes. Watch closely so as not to overcook. It should remain juicy with a pale pink colour. If using a thermometer the temperature should reach 150 degrees. Remove from oven and let rest for 10 minutes - the meat continues to cook.
Enjoy!
Here’s a brief visual ‘how to’
- Remove tough sinew (if present). Slice through the loin but not completely. This is how to ‘butterfly’ meat. The one on the left has been butterflied.
- Place wax paper on top and pound with wooden mallet. This flattens the meat so that it’s all the same thickness. It also tenderizes it.
- Prepare stuffing.
- Place on top of tenderloins (reserve some stuffing to coat tenderloins).
- Roll each tenderloin separately and tie together with kitchen string. (Roll each tenderloin in the reserved stuffing to coat). Place on broiler pan with 1 1/2 cups of water in the bottom. Meat is not in the water – the water serves to steam them.
They look really delicious!
Your photo makes this look divine! I’ve never been successful at cooking pork tenderloin, but I may give this a go. Thank you!
Wonderful post. Your photoshop text areas are really nice. If you have not looked at the book ROASTING by Molly Stevens take a look. At first it seems like she is not telling you anything new. But a lot of great roasting ideas. This looks delicious.
My grandmother used to make stuffed spareribs and I do pork chops with a bread dressing so I can’t believe that I never thought of this before! Thanks Barb ~ sounds delish.
I am making this!!!! Thank you for sharing at the Thursday Favorite Things hop xo
This looks amazing!Yum!
Wow! I am in love with your blog! You have the most beautiful photography and projects! Thanks for inspiring me today! Thanks so much for sharing the Pork Tenderloin! It looks easy and fun! The perfect combination for me!
Have a blessed and merry Christmas!
karianne
Oh, I am hungry now–pinning this recipe to try it out soon! Thank you so much for sharing it.