RECIPE FOR PORK TENDERLOIN IN OVEN RECIPES

Steps:

• NOTE:  The success of this cooking method will depend upon how accurate the temperature of your oven is and how well your oven retains heat.  Adjust cooking time +/- according to your individual oven.
• NOTICE: If you have a very old oven that is not well insulated, this recipe may not work for you, as heat retention/residual heat is important to the success of this recipe.
• Determine the EXACT weight of roast from the meat wrapper. Weight will determine how long to cook the roast.
• Preheat oven to 500 degrees. Remove tenderloin from refrigerator.  Season meat as desired.  Place seasoned meat in an uncovered roasting pan on a shelf in the bottom 1/3 of your oven.
• Bake EXACTLY 5 1/2 minutes PER POUND. Adjust +/- according to your oven's accuracy and heat retention. NOTE:.
• IF YOU HAVE AN OVEN PROBE OR THERMOMETER THAT HAS A WIRE THAT GOES THROUGH THE SIDE OF THE OVEN DOOR, BY ALL MEANS USE IT AND SET THE TEMPERATURE ALARM FOR 140 DEGREES. REMOVE MEAT FROM OVEN WHEN ALARM ALERT GOES OFF (probably before an hour has expired).
• Turn oven OFF and DO NOT open oven door for 45 to 1 hour, OR sooner IF you are using a probe thermometer and it alerts that internal meat temp is at 140 degrees. Remove pork from oven, lightly cover with foil, and let rest 5-10 minutes to redistribute internal juices. Roast should be done, very slightly pink in the center, and very moist.
• After resting 10 minutes, the roast should reach a safe 145-150 degrees.
• NOTE:******* For anyone questioning this method of cooking, it really does reach the proper internal temperature on a thermometer. According to Sara Moulton on FoodTV, trichinosos is killed at 138 degrees, and 145 is a safe temperature for pork, although the USDA recommends 160 degrees (meat will be much drier). If the center of the meat is not a little pink, it is overcooked!
• VARIATION:  To make Roasted Veggies along with the tenderloin, peel carrots and potatoes, and cut into about 1-inch cubes.   Season as desired and drizzle with a little oil.  Add vegetables to pan around (but NOT touching) pork tenderloin.  Cook tenderloin as instructed above.  The roasted potatoes and carrots should be done when the roast is done.  You may need to adjust the size of the potatoes and carrots depending upon the weight of your tenderloin and how long you cook it.

Steps:

• Preheat oven to 400°. Place potatoes in a 9”-x-13” baking dish and drizzle with 2 tablespoons oil and season with salt and pepper. Roast until starting to turn golden, about 40 minutes. 
• Season tenderloin with salt and pepper all over, then place on top of potatoes. 
• In a small bowl, whisk together remaining 1/4 cup oil, maple syrup, garlic, mustard, rosemary, and red pepper flakes. Season with salt and pepper then brush over tenderloin and pour any extra over the potatoes. 
• Roast for another 20 minutes or until potatoes are tender and tenderloin is cooked through. Internal temperature should read 145°. 
• Garnish with more rosemary to serve.