Balsamic Glazed Pork Tenderloin - 20 minute recipe! - A Gouda Life (2024)

FAQs

Should pork tenderloin be browned before roasting? ›

Sear + Roast

This cooking method is a surefire way to make moist and juicy pork tenderloin without much fuss. Searing the meat first gives it that golden-brown crust before a quick roast in the oven finishes it off. It's an easy, crowd-pleasing meal for any night of the week.

For the best, juiciest pork tenderloin, sear the pork on all sides in a skillet before finishing it in the oven. The spice blend you use is up to you (we love using a this steak seasoning or fresh herbs like rosemary and thyme).

But remember, the temperature will continue to rise while the pork rests, so pull the roast from the oven when it's 5 to 10 degrees shy of your desired doneness. And on that resting time: Pork tenderloin benefits from a 10- to 15-minute rest before slicing, which allows the juices to redistribute within the meat.

Cooking Temperature of Pork

The safe internal pork cooking temperature for fresh cuts is 145° F. To check doneness properly, use a digital cooking thermometer. Fresh cut muscle meats such as pork chops, pork roasts, pork loin, and tenderloin should measure 145° F, ensuring the maximum amount of flavor.

This is the cardinal rule for lean cuts of meat like pork tenderloin. At 400 degrees F, a 1-pound pork tenderloin will cook in 8 to 10 minutes after being seared on the stove.

Washing beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination.

If you're not confident in your cooking skills, there is one foolproof way to guarantee your pork ends up on the tender side, even if you cook it too long: Soak it in a brine or a marinade. According to Hazel, these kinds of preparations always produce the most tender outcomes.

The size and structure of a tenderloin make it perfect for cooking quickly on high heat. You want to be able to brown the outside while still keeping it a little pink on the inside.

Cooking pork tenderloin in the oven at 350°F typically takes about 25-30 minutes per pound.

Pork Tenderloin Dry Rub Recipe FAQs

Simply season your pork, then store it (raw and covered) in the refrigerator until you're ready to cook. The more the seasonings sit on the pork, the more flavorful they'll become! 2-3 days in advance is plenty of time to max it out.

At what temp does pork tenderloin fall apart? ›

Best to cook at about 200–225°F and get the internal temperature up to 190°F. The meat should fall apart and be plenty moist then. How long do you cook a pork loin at 250 degrees? That totally depends on how big a piece of meat and which cut you are cooking.

The size of the pork tenderloins makes them particularly attractive to smaller families. Tenderloins commonly come two to a package, with each piece weighing 3/4 to 1 pound. The two together are perfect for a family of four. It is no accident that the tenderloins are packaged this way.

With a pork tenderloin: Season the meat, sear all sides in a very hot pan, and then finish in the oven at 350°F (175°C) degrees until the internal temp. hits 145°F (63°C).

One way to determine your porks' doneness is by the color of the juices that come out of it when you poke a hole in it with a knife or fork. If the juices run clear or are very faintly pink, the pork is done cooking. If they're mostly or entirely pink or red, it's best to continue cooking.

So this depends on the cut, and how much connective tissue it has. If you're cooking pork tenderloin, time doesn't matter much. If you're cooking the tougher cuts, you can benefit from longer cooking times for increased tenderness.

You will first sear for a few minutes per side, then roast in the oven. 375℉ – Sear for 6-8 minutes; Oven roast for 20-23 minutes. 400℉ – Sear for 6-8 minutes; Oven roast for 18-20 minutes.

Some products may brown before reaching the target endpoint temperature combination. Others may be pink when prepared to the proper temperature. Cooking all pork to a white or tan color will result in overcooked meat that often is less flavorful, juicy and enjoyable.

You want to be able to brown the outside while still keeping it a little pink on the inside. And that is best done by adding your tenderloin to a pan on medium high heat to brown for five to six minutes and then moving it into a 400 -degree oven for another 10 to 15 minutes, depending on the size.

It's not necessary, but it makes the roast a whole lot more pleasant. If you don't brown a roast before throwing it into a roasting pan and into the oven, the roast will still fully cook all the way through. After all, that's what you're throwing it into the oven for, to let it cook fully.