You have 2 pounds of pork then. I like to rub a dry seasoning all over it, and give it a quick pan sear. Then place it into a baking pan/ roasting pan, cover and cook for about 4 hours at 250 degrees F. Make sure it is cooked to a medium temp on the inside with a meat thermometer. The slow cooking makes it very tender and full of flavor. For a dry rub you can buy a pre-made or mix your own spices. Dry rosemary is the best one to include, but garlic, onion flakes, salt and fresh cracked black pepper are the basics so you can't go wrong if that is all you use. Also I like to put apples (large cubes or slices) in while cooking my roast.
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how do u cook pork tenderloin in the oven?
- Thread starter Rogue
- Start date
Our family loves this recipe. My mother found this somewhere in the 1960s. My cousin still asks us to make it for him even though we've given his wife the recipe...he just associates it with his Aunt Dot!
PEKING PIG
1/2 cup Soy Sauce
1/4 cup Honey
1/4 cup Lemon Juice
1 tsp. cinnamon
1 1/2 # pork tenderloin (or up to 2 1/2# boneless roast)
about 1/4 cup corn starch
3/4 cup diced green pepper
1/3 cup sliced fresh mushrooms (or 1 small can)
1 can sliced water chestnuts
Combine first 4 ingredients. Pour over pork in pan. Remove pork from pan, dredge in cornstarch, and return to pan. Add other ingredients. Roast 1 to 1 1/2 hours in 325° oven until well done. Baste sauce over pork occasionally.
Serve hot or cold in hamburger buns or as meat entree with herbed green rice using sauce as gravy. For larger roast, increase sauce and roasting time accordingly.
I normally make this in a loaf pan so it contains the sauce around the pork tenderloin. It's ok if you have to twist the pork to fit length wise. Or you could cut it in half to fit.
Or cut the pork into 1/2" thick medallions and pan fry.
PEKING PIG
1/2 cup Soy Sauce
1/4 cup Honey
1/4 cup Lemon Juice
1 tsp. cinnamon
1 1/2 # pork tenderloin (or up to 2 1/2# boneless roast)
about 1/4 cup corn starch
3/4 cup diced green pepper
1/3 cup sliced fresh mushrooms (or 1 small can)
1 can sliced water chestnuts
Combine first 4 ingredients. Pour over pork in pan. Remove pork from pan, dredge in cornstarch, and return to pan. Add other ingredients. Roast 1 to 1 1/2 hours in 325° oven until well done. Baste sauce over pork occasionally.
Serve hot or cold in hamburger buns or as meat entree with herbed green rice using sauce as gravy. For larger roast, increase sauce and roasting time accordingly.
I normally make this in a loaf pan so it contains the sauce around the pork tenderloin. It's ok if you have to twist the pork to fit length wise. Or you could cut it in half to fit.
Or cut the pork into 1/2" thick medallions and pan fry.
aknaswonder
New member
TUSCAN PORK LOIN
Ingredients
1 3-pound pork loin, trimmed of fat
1 teaspoon kosher salt
3 cloves garlic, crushed and peeled
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh rosemary
1 tablespoon freshly grated lemon zest
3/4 cup dry vermouth or white wine
2 tablespoons white-wine vinegar
Directions
Tie kitchen string around pork in three places so it doesn't flatten while roasting. Place salt and garlic in a small bowl and mash with the back of a spoon to form a paste. Stir in oil, rosemary and lemon zest; rub the mixture into the pork. Refrigerate, uncovered, for 1 hour.
Preheat oven to 375 degrees F.
Place the pork in a roasting pan. Roast, turning once or twice, until a thermometer inserted into the thickest part registers 145 degrees F, 60 to 90 minutes. Transfer to a cutting board; let rest for 10 minutes.
Meanwhile, add vermouth (or wine) and vinegar to the roasting pan and place over medium-high heat. Bring to a simmer and cook, scraping up any browned bits, until the sauce is reduced by half, 2 to 4 minutes. Remove the string and slice the roast. Add any accumulated juices to the sauce and serve with the pork.
Roasting Tips
Very cold meat won't roast evenly. Place it on the counter while preheating the oven.
A heavy-duty, high-sided roasting pan is essential for conducting heat evenly. Never substitute a cookie sheet. A broiler pan will work in a pinch, but the roast will inevitably be somewhat chewier.
Give it a rest. A roast's internal temperature will rise about 10 degrees while resting. The natural juices will also reincorporate into the meat's fibers and the skin or crust will dry out slightly for a more toothsome yet more succulent dinner.
Ingredients
1 3-pound pork loin, trimmed of fat
1 teaspoon kosher salt
3 cloves garlic, crushed and peeled
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh rosemary
1 tablespoon freshly grated lemon zest
3/4 cup dry vermouth or white wine
2 tablespoons white-wine vinegar
Directions
Tie kitchen string around pork in three places so it doesn't flatten while roasting. Place salt and garlic in a small bowl and mash with the back of a spoon to form a paste. Stir in oil, rosemary and lemon zest; rub the mixture into the pork. Refrigerate, uncovered, for 1 hour.
Preheat oven to 375 degrees F.
Place the pork in a roasting pan. Roast, turning once or twice, until a thermometer inserted into the thickest part registers 145 degrees F, 60 to 90 minutes. Transfer to a cutting board; let rest for 10 minutes.
Meanwhile, add vermouth (or wine) and vinegar to the roasting pan and place over medium-high heat. Bring to a simmer and cook, scraping up any browned bits, until the sauce is reduced by half, 2 to 4 minutes. Remove the string and slice the roast. Add any accumulated juices to the sauce and serve with the pork.
Roasting Tips
Very cold meat won't roast evenly. Place it on the counter while preheating the oven.
A heavy-duty, high-sided roasting pan is essential for conducting heat evenly. Never substitute a cookie sheet. A broiler pan will work in a pinch, but the roast will inevitably be somewhat chewier.
Give it a rest. A roast's internal temperature will rise about 10 degrees while resting. The natural juices will also reincorporate into the meat's fibers and the skin or crust will dry out slightly for a more toothsome yet more succulent dinner.
aknaswonder
New member
TUSCAN PORK LOIN
Ingredients
1 3-pound pork loin, trimmed of fat
1 teaspoon kosher salt
3 cloves garlic, crushed and peeled
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh rosemary
1 tablespoon freshly grated lemon zest
3/4 cup dry vermouth or white wine
2 tablespoons white-wine vinegar
Directions
Tie kitchen string around pork in three places so it doesn't flatten while roasting. Place salt and garlic in a small bowl and mash with the back of a spoon to form a paste. Stir in oil, rosemary and lemon zest; rub the mixture into the pork. Refrigerate, uncovered, for 1 hour.
Preheat oven to 375 degrees F.
Place the pork in a roasting pan. Roast, turning once or twice, until a thermometer inserted into the thickest part registers 145 degrees F, 60 to 90 minutes. Transfer to a cutting board; let rest for 10 minutes.
Meanwhile, add vermouth (or wine) and vinegar to the roasting pan and place over medium-high heat. Bring to a simmer and cook, scraping up any browned bits, until the sauce is reduced by half, 2 to 4 minutes. Remove the string and slice the roast. Add any accumulated juices to the sauce and serve with the pork.
Roasting Tips
Very cold meat won't roast evenly. Place it on the counter while preheating the oven.
A heavy-duty, high-sided roasting pan is essential for conducting heat evenly. Never substitute a cookie sheet. A broiler pan will work in a pinch, but the roast will inevitably be somewhat chewier.
Give it a rest. A roast's internal temperature will rise about 10 degrees while resting. The natural juices will also reincorporate into the meat's fibers and the skin or crust will dry out slightly for a more toothsome yet more succulent dinner.
Ingredients
1 3-pound pork loin, trimmed of fat
1 teaspoon kosher salt
3 cloves garlic, crushed and peeled
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh rosemary
1 tablespoon freshly grated lemon zest
3/4 cup dry vermouth or white wine
2 tablespoons white-wine vinegar
Directions
Tie kitchen string around pork in three places so it doesn't flatten while roasting. Place salt and garlic in a small bowl and mash with the back of a spoon to form a paste. Stir in oil, rosemary and lemon zest; rub the mixture into the pork. Refrigerate, uncovered, for 1 hour.
Preheat oven to 375 degrees F.
Place the pork in a roasting pan. Roast, turning once or twice, until a thermometer inserted into the thickest part registers 145 degrees F, 60 to 90 minutes. Transfer to a cutting board; let rest for 10 minutes.
Meanwhile, add vermouth (or wine) and vinegar to the roasting pan and place over medium-high heat. Bring to a simmer and cook, scraping up any browned bits, until the sauce is reduced by half, 2 to 4 minutes. Remove the string and slice the roast. Add any accumulated juices to the sauce and serve with the pork.
Roasting Tips
Very cold meat won't roast evenly. Place it on the counter while preheating the oven.
A heavy-duty, high-sided roasting pan is essential for conducting heat evenly. Never substitute a cookie sheet. A broiler pan will work in a pinch, but the roast will inevitably be somewhat chewier.
Give it a rest. A roast's internal temperature will rise about 10 degrees while resting. The natural juices will also reincorporate into the meat's fibers and the skin or crust will dry out slightly for a more toothsome yet more succulent dinner.
You have 2 pounds of pork then. I like to rub a dry seasoning all over it, and give it a quick pan sear. Then place it into a baking pan/ roasting pan, cover and cook for about 4 hours at 250 degrees F. Make sure it is cooked to a medium temp on the inside with a meat thermometer. The slow cooking makes it very tender and full of flavor. For a dry rub you can buy a pre-made or mix your own spices. Dry rosemary is the best one to include, but garlic, onion flakes, salt and fresh cracked black pepper are the basics so you can't go wrong if that is all you use. Also I like to put apples (large cubes or slices) in while cooking my roast.