Pork Tenderloin

Have you ever prepared Pork tenderloin? many people are intimidated about cooking pork because, let’s face it. It can get pretty dry if you don’t do it right and, there have been many, many, times when I didn’t do it right. But a couple of nights ago, I prepared the most juicy, succulent pork tenderloin I’ve ever cooked.

When I buy the meat at the store, it comes in a package with two long pieces. I take the “tail” end, where it tapers down to a thin narrow strip and fold it under, tying it off with some cooking twine to insure even doneness. Is that a word? I don’t know. I’m not a pro, people. Anyway, usually, I season the meat with olive oil, kosher salt, pepper, and herbs de provence, then sear all sides in a pan, and then put the pan in the oven to finish it off. Well, this time, I only seasoned it with some garlic salt, pepper, herbs de provence, put it in a 350 degree oven for 25-30 minutes and took it out when the temp read about 170 degrees on a meat thermometer. I let it rest for about 15 minutes and people? Let me tell you, this was the best pork tenderloin I’ve ever eaten. it was perfectly cooked all the way through and each piece was so tender and juicy I thought my husband was going to ask me to marry him all over again. It was that good. If you haven’t tried this cut of meat, do it ASAP. You will not be sorry. It is also a pleasantly nutritious meat. here are the facts for a 3 oz serving, roasted:

Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Polyunsaturated Fat
Monounsaturated Fat
Total Carbohydrates

Serve it with some wild rice cooked in beef broth and some steamed broccoli topped with some freshly grated Parmesan cheese and cracked pepper and you’ve got a winner of a meal.

On the personal front, I have been doing quite well with getting back on track with portions and eating whole foods instead of processed. So far so good!!

carri - 1.0g saturated fat!!! This is why I am confused about why all the books I’ve been reading say not to eat pork. I think I’m going to just start looking at the fat grams myself thank you very much.

This sounds delicious. I’ve never cooked pork tenderloin before. I’ll see if I can find some on sale soon and try this out.

EC - Carri, you will love it! Another thing I like to do it take a knife, insert through the bottom and put small slits along there. Then I insert slices of garlic clove and then roast it to 170 degrees. Delicious!

I think pork tenderloin is one of the most delicious cuts of pork you can get! Let me know if you try it!

Mama Podkayne - Oh yeah. That cut is divine. We grill it. Actually, we get similar results with a cut called Iowa Chop. We soak it in a sugar/salt brine and then broil it.


EC - Mama P, oh how I wish I had a grill. Ours blew up this spring and we haven’t yet replaced it. You don’t know how much you grill until it’s gone!

Teresa Cordero Cordell - Evie, the pork tenderloin sounds delicious. If your husband was that impressed to ask you to marry him all over again, I think I’ll try it with mine. 🙂 Great job. I love pork.

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