I want to serve one tomorrow night to some company. It's 2 lbs and crusted with seasonings and herbs, and I found a method of cooking it on the net that looks like it might work - I don't have a meat thermometer, so I can't cook it to an internal temp, I have to rely on weight, time and oven temp. Has anyone tried this before? If so, how'd it turn out? If you think it's a bad method, have you got a tried and true method that won't dry it out?
- 1 lb boneless pork tenderloin (approximate)
- salt and pepper
- dry seasoning, of your choice (thyme, savory, rosemary, garlic powder, onion powder, Italian seasoning, or a mixture)
NOTE: The success of this cooking method will depend upon how accurate the temperature of your oven is and how well your oven retains heat. Adjust cooking time +/- according your individual oven.
Determine the EXACT weight of roast from the meat wrapper. Weight will determine how long to cook the roast.
Preheat oven to 500-550 degrees. Remove tenderloin from refrigerator. Season meat as desired. Place seasoned meat in an uncovered roasting pan.
Bake EXACTLY 5 1/2 minutes PER POUND. Adjust +/- according to your oven's accuracy and heat retention. Turn oven OFF and DO NOT open oven door for 1 hour. Remove from oven and let rest 5 minutes to redistribute internal juices. Roast will be done, very slightly pink in the center, and very moist.
NOTE:******* For anyone questioning this method of cooking, it really does reach the proper internal temperature on a thermometer. If you have a thermometer that has a wire that goes through the side of the oven door, by all means use it and set alarm for 140-145 degrees. It should go off before the hour is up. After resting 5-10 minutes, the roast should reach 145-150 degrees.
According to Sara Moulton on FoodTV, salmonella is killed at 138 degrees, and 145 is a safe temperature for pork, although the USDA recommends 160 degrees (meat will be drier).
VARIATION: To make Roasted Veggies along with the tenderloin, peel carrots and potatoes, and cut into about 1-inch cubes. Season as desired and drizzle with a little oil. Add vegetables to pan around (but NOT touching) pork tenderloin. Cook tenderloin as instructed above. The roasted potatoes and carrots should be done when the roast is done. You may need to adjust the size of the potatoes and carrots depending upon the weight of your tenderloin and how long you cook it.