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
- I'm Joey and today I'll show you another pathway to tasty. I'll share tips on baking pork tenderloin because it's so good, tender is in the name. Let's turn it up. Hey everybody. Before we get started today, we just need to clear the air on one thing. Do you remember the old advertising campaign which branded pork as the other white meat? You probably do because that campaign was so effective, many people accept it as fact. But hint, pork is not white meat. We only mention this because we don't want white meat claiming something as delicious as bacon, or our topic today, pork tenderloin. Pork tenderloin, like its cousin the beef tenderloin, is, not surprisingly, very tender. As such, it is one of the most desired and most expensive cuts of meat. The pork tenderloin typically weighs somewhere between three quarters and 1.5 pounds, and is completely boneless. It is also a very lean cut of meat. The fact that it is lean is important for two reasons. One, because it doesn't have a lot of natural fat to it, you'll need to season it liberally to promote flavor. Also, because it is lean, it can overcook and dry out very easily. Now, we're almost ready to get cooking, but before we do, we need to go ahead and remove this tough silver skin. It's inedible, and this fat will not render as it cooks. It's not that it's bad, it just tastes a little bit gummy if you leave it on. So, although the butcher may do it for you, if not, let's just go ahead and cut this part off. If you get some of the meat, don't worry about it, because there's still plenty left. The rest of the fat on here, you can trim up if you like. But it is very edible. It will render, and it will taste delicious as it cooks. Now that it's trimmed, let rest for about 15 or 30 minutes before cooking it. You can go ahead and season it before it rests or after. Whatever works for you. Speaking of seasoning, this cut of meat can take on a wide variety of flavors very naturally. You can buy a store-bought marinade, or a rub, or I like to make my own. So, to begin, I'll just pat off any excess moisture with a paper towel. Next, I take just a little bit of olive oil. Get that nicely coated into the meat. Once that's done, I take and hit it with some of our fiery redhead rub. It's a simple rub made from various spices that can be found on our website by clicking the link on your screen now. Don't be afraid to season it liberally. Again, because it's a lean cut of meat, it'll need a little help picking up the flavor. Although there's a variety of ways you can cook pork tenderloin. Today, I'll be baking this beast in the oven. Although any type of pan will do, I like to use a broiler pan to promote circulation around the meat as it cooks. As a tip, for easy clean up, line the bottom of it with foil before you put it in the oven. Now, while the oven's pre-heating, go ahead and place your pan in the oven to allow it to get nice and hot. Now that our oven is pre-heated, we're gonna remove our broiler pan, which is going to be nice and hot. Next, as you might be able to guess, we're going to put the pork tenderloin right on there. Because the pan is nice and hot, you can hear that sear. That is the sound of tasty. Now that we have it in the oven, we're gonna let this cook for about 20 minutes, or until it reaches an internal temperature of about 145 to 160 degrees. I suggest use a thermometer to check the temperature. If you're used to using the feel method as I showed you in another video with beef, please know that these are completely different animals with different muscle structures. Pork, when cooked to temperature, will have the feeling of rare beef. So now that it's cooking, we'll see you back here in about 20 minutes. Okay, so now it's reached 145 degrees. We're going to let it sit for about five minutes to lock in those tasty juices. Now that it's rested for a few minutes, go ahead and cut this into medallions, which are typically about a quarter inch thick. Pork tenderloin will make a great addition to a small dinner party, or your family dinner. It can be cooked in under 30 minutes or less from beginning to end with most of that time spent in the oven, while you do whatever you want. Our motto at Red Meat Lover is, any cut of meat. Any type of heat. And that reflects our belief that there are many right ways to cook and prepare meat. We would love your feedback in the comments below, or to firstname.lastname@example.org. If you like our YouTube videos, please subscribe to our channel for future updates. And remember, Julia Child attributed her longevity to red meat and Gin. So, grab your favorite drink. Make this pork tenderloin. And you might be on your way to a longer life. We'll see you next time.
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.
We would love your feedback in the comments below or to joey@RML.com. If you like this video, please – subscribe to our youtube channel to follow us and receive future updates.
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!