ROAST TENDERLOIN IN OVEN RECIPES
PORK TENDERLOIN RECIPE - ROAST PORK TENDERLOIN IN THE OVEN
A roasted pork tenderloin meets a mouth watering maple rosemary glaze and it's a match made in heaven. Here's how to cook your baked pork tenderloin so it's tender and juicy.
Provided by Makinze Gore
Categories nut-free dinner party weeknight meals baking dinner main dish meat
Total Time 1 hours 20 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 6 servings
Number Of Ingredients 10
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.
ROAST BEEF TENDERLOIN WITH PORT SAUCE RECIPE | EPICURIOUS
Salting the beef 24 to 36 hours in advance enhances flavor and texture. For more on this technique, see the test-kitchen tip below.
Provided by Molly Stevens
Yield Makes 10 servings
Number Of Ingredients 11
Steps:
- Sprinkle entire surface of beef tenderloin with coarse kosher salt. Place beef on rack set over large rimmed baking sheet. Refrigerate uncovered at least 24 hours and up to 36 hours.
- Melt 2 tablespoons butter in large saucepan over medium-low heat. Add shallots; sauté until soft, 3 minutes. Add Cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minute. Add Port; bring to simmer. Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer. DO AHEAD: Can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.
- Let beef stand at room temperature 1 hour before roasting. Position rack in center of oven and preheat to 425°F. Rub beef all over with oil; sprinkle with 2 tablespoons cracked peppercorns, pressing to adhere. Return beef to rack on baking sheet and roast until instant-read thermometer inserted into thickest part of meat registers 125°F for medium-rare (135°F to 140°F in thinnest part), about 30 minutes. Remove roast from oven and let rest 15 minutes.
- Bring sauce to boil; whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper.
- Cut off string from roast. Cut roast crosswise into 1/2-inch-thick slices; arrange on platter. Serve with sauce.
- Chateau Coufran 2003 (France, $23). The leathery, earthy notes and subtle fruit in this medium-bodied Bordeaux are perfect for the tenderloin.
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- Preheat oven to 425°. Place roast on a rack in a shallow roasting pan. In a small bowl, mix the oil, garlic, salt and pepper; rub over roast., Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45-65 minutes. Remove from oven; tent with foil. Let stand 15 minutes before slicing.
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Here's our best method for making tender, juicy pork tenderloin that tastes so good it may just earn a spot in your weekly meal rotation.
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Calories 177 cal per serving
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- Rest for 10 minutes before serving. Transfer the pork to a clean cutting board, tent loosely with aluminum foil, and let it rest for 10 minutes before slicing crosswise. For extra-thin slices for sandwiches, cool the pork completely, then refrigerate before cutting.
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