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Pork tenderloin recipe
When it comes to Pork Tenderloin, it is not just the cut of meat that is important. The perfect Pork Tenderloin Recipes should scream flavour. The best Pork Tenderloins you can buy arguably will be the ones that come from your local butcher shop. The quality between supermarket meat counter cuts and butcher shop showings is usually worlds apart.
Some local butcher shops will sell not just fresh cuts of Tenderloin, but also packaged cuts which come vacuum sealed for freshness. Many of these vacuum sealed Pork Tenderloins are near perfect in structure with very little fat content. You know by just looking at some of the selection what your chances are of cooking that perfect dish.
You will want to research which spices and other flavours will go well with the Pork. A traditional Pork flavour enhancer favourite like applesauce rarely if ever will fail. Another great common way to spice up Pork would be the use of dry or prepared mustards.
It is important though to never feel limited with traditional favourites. With barbecuing becoming a year round favourite, barbecue flavours are becoming a classic flavour enhancer. You never have to limit yourself to actually cooking Pork Tenderloin just on your grill in order to enjoy those smoky rich tastes!
One of the perfect balances to seek in Pork Tenderloin Recipes is to create a dish combining the most intense flavours and the most preferred cooking method. It is critical to remember that if you elect to grill Pork, consider a combination of marinating the meant with spices for a 24 hour period before it hits the grill. This way, you are least likely to have meat that is dried out and tougher to eat. Oven cooking Pork Tenderloin means you will most likely have meat that is rich in flavour and with a juicy texture!
By trying as many Pork Tenderloin Recipes as possible, you are certain to find one that will make its’ way into your regular meal plan!
THE BEST PORK TENDERLOIN
2 pork tenderloins
1 jar Best Foods mayonnaise
1 box (2 envelopes) Lipton's Dry Onion Soup Mix
1 9/13" baking pan or dish
Set oven to 375°F.
Pat tenderloins dry with a paper towel and place in 9/13-inch baking dish or pan. Coat both loins evenly with the mayonnaise about 1/8 of an inch thick around entire loin.
Empty the envelopes of soup mix on cutting board and use rolling pin or back of big spoon to crush up the soup mix as best you can. Evenly sprinkle on top of mayonnaise around entire outside of both loins.
Bake, uncovered, for about 35 to 45 minutes or until internal temperature is about 160°F or according to USDA standards for cooking pork.
ROASTED PORK TENDERLOIN
Position a rack near the bottom of the oven and preheat to 500°. Mince together the garlic, salt, sage and pepper. In a small bowl, combine with the oil. Rub all over the meat and place the tenderloins side by side but not touching in the smallest roasting pan that will hold them. Roast for 10 minutes, flip over and roast again until the internal temperature registers 155° on an instant-read thermometer, about 8 minutes more. Let rest for about 10 minutes (the internal temperature should reach 160°). Slice into 1/2-inch-thick slices.