Our newest video recipe will show you another pathway to tasty. We’ll share some great tips on baking pork tenderloin because, it’s so good, tender is in the name! Turn up your volume and get baked….with this EASY pork tenderloin video recipe!
PORK TENDERLOIN VIDEO RECIPE
PORK – THE OTHER WHITE MEAT
Before we get started, we just need to clear the air one thing: Do you remember the old advertising campaign (from the 80’s and 90’s) which branded Pork as “the other white meat?”
You probably do because it’s widely considered one of the top 5 advertising campaigns ever. The advertising was so effective, many people accept it as fact (hint, pork is not white meat).
We only point this out because we don’t want white meat (we love you too white meat!) claiming something as delicious as bacon….or, our topic today, pork tenderloin.
WHAT IS PORK TENDERLOIN?
Pork tenderloin is just like it’s beef cousin, the tenderloin or filet mignon, which is not surprisingly…very tender! Its tenderness makes it one of the most desired, and one of the most expensive cuts of pork.
Pork Tenderloin is completely boneless and it typically weighs somewhere between ¾ – 1.5 lbs. It is also a very lean cut of meat. The fact that it is lean, is important for 2 reasons:
- Because, it doesn’t have a lot of fat to it, which means it will need seasoning to add flavor.
- It also means that it can be easily over-cooked which results in it become dry.
Please do not confuse pork tenderloin with what sounds like an abbreviation, pork loin. Tenderloin and loin, in the US, are not the same. They are very different cuts of pork. Just a heads up.
We’re almost ready to cook but before we get started…
Remove silver skin first
The Tenderloin should be trimmed of its tough silverskin before cooking. It’s inedible and will not render as it cooks. It’s doesn’t taste bad, just very gummy. Although may be handled by a butcher before sale, it’s this part right here that needs to be trimmed off. See video for instructions.
LET IT REST
Let the Pork Tenderloin rest for about 15 – 30 minutes before cooking. This will allow it to come closer to room temperature before cooking which provides for more predictable results. Also, you can season this easy Pork Tenderloin before or after it rests, whatever works for you.
BRING THE SPICE
To get the seasoning to stick, pat it dry with a paper towel and then rub it with olive oil. Speaking of seasoning, tenderloin takes well to a variety of flavors. You can use a store bought rub or marinade but I like to make my own.
One of the joys of Pork Tenderloin is the versatility. It can take on many different flavors depending on the spices or marinades you want to use. We suggest earthy flavors in the fall with salt, pepper, oregano and thyme….and go spicy in summer with smoked paprika, cayenne, and chili powder!
In this video we’re using some of our home-made Fiery Red Head Rub…..we’ll post the recipe for it soon. It’s spicy, just like it’s sounds! Remember, because the Pork Tenderloin cut is very lean, don’t be afraid to really bring the spice.
PREHEAT THE OVEN
Cover the bottom of a broiler pan with foil, which will make for an easier clean up. Although any pan could do, I like to use a broiler pan to promote heat circulation around the tenderloin while cooking.
Preheat the oven to 450 degrees F. Place broiler pan in oven as it heats. Once preheated, and Pork Tenderloin is ready for cooking, then remove broiler and place meat on top.
BAKING PORK TENDERLOIN
Pork Tenderloin is a great cut of meat for almost any type of heat. Whatever heat source you choose, I suggest you use a high heat to cook it relatively quickly to prevent it becoming dry. The high heat will also create a crusted, browned exterior adding some texture.
Although it can be grilled, baked, or roasted today we’re baking Pork Tenderloin in the oven at 450 for 20 minutes.
Allow cook until it reaches an internal temp of 145 – 160 (we prefer the 145 mark), or about 20 minutes. I recommend a thermometer here as the feel method for been can be difficult as pork has different muscle fibers and, hence a different feel, than beef or chicken.
LET IT REST…AGAIN!
Remove and let it rest about 5 to 10 minutes to lock in the tasty juices. After it has rested, cut it in .25 inch slices and serve. If the juices spill off your cutting board after cutting, you didn’t let it rest long enough! This easy Pork Tenderloin is also great served with gravy, saut’ed onions, or roasted mushrooms!
SO SIMPLE, SO TASTY!
Oven baked pork tenderloin makes an elegant entree for a small dinner party or a quick weeknight dinner. It can be cooked in under 30 minutes from start to finish, with most of the time spent in the oven while you do whatever you want. It’s a simple, hassle free dinner than can take on the flavor of a wide array of seasoning. Go ahead, give this pork tenderloin video recipe a shot….you’ll be glad you did.
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Also, let us remember that Julia Child attributed her longevity to red meat and gin. So grab your favorite drink, make a pork tenderloin, and you might just be on your way to a longer life!