Boneless pork tenderloin is often the most expensive cut of pork at the grocery store. Cut from the loin of the hog, the tenderloin is the most tender pork portion. Simple to cook by a variety of methods, baking or roasting is often the preferred way to prepare tenderloin for the table. The U.S. Department of Agriculture Food Safety and Inspection Service recommends that tenderloins be cooked in a preheated 350 degree oven for 20 to 30 minutes per pound.
Things You'll Need
- Roasting pan or shallow pan with rack
- Aluminum foil
- Bacon or prosciutto
- Meat infuser
- Chopped garlic
- Chopped onion
- Rosemary or dill
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Season the 1.5 lb. pork tenderloin as desired. Place on a baking rack in a roasting pan or shallow pan. Add 1/2 cup water to the pan. Cover with aluminum foil and bake for one to one-and-a-half hours or until a meat thermometer reads 160 degrees.
Wrap the loin with bacon or prosciutto ham. Add 1/2 cup chicken broth to the roasting pan and place the loin on the rack in the roaster. Cover with the roaster lid or foil and back for one to one-and-a-half hours.
Fill a meat infuser with finely chopped garlic, onion and either rosemary or dill. Inject the pork tenderloin with the mixture, 1 inch deep, every 2 to 3 inches along the top of the loin. Bake covered in a roasting pan for one to one-and-a-half hours.