PORK TENDERLOIN WITH
MUSTARD SAUCE
Serves 8
Marinade:
1/4 cup soy sauce
1/4 cup bourbon
2 tablespoons brown
sugar
2 ½ to 3 lb. pork
tenderloin
Sauce:
1/3 cup sour cream
1/3 cup sour cream
1/3 cup mayonnaise
2 teaspoons dry
mustard (or to taste)
2 scallions, finely chopped
1. Mix
marinade ingredients in a gallon size ziploc bag. Add pork and marinate for several
hours, turning occasionally.
2. Preheat
oven to 325º F.
3. Remove
pork from marinade and bake in a roasting pan for 1 hour, basting occasionally
with marinade.
4. While
the pork cooks, mix together the sauce ingredients until smooth. Adjust
seasoning to taste.
5. When
ready, remove the pork from the oven. Let rest for 5 minutes; carve into thin
slices and serve with sauce.
slightly adapted
from Virginia Hospitality by the Junior League of Hampton Roads, Inc.
PERFECT PORK TENDERLOIN
1 boneless pork tenderloin (or boneless pork loin)
salt and pepper (or dry seasoning or marinade of choice)
1. Determine
the EXACT weight of roast from the meat wrapper. Weight will determine how long
to cook the roast.
2. Preheat
oven to 500-550º F. Remove tenderloin from refrigerator. Season meat as
desired. Place seasoned meat in an uncovered roasting pan.
3. 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.
NOTES:
-
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.
-
For anyone questioning this method of cooking,
it really does reach the proper internal temperature on a thermometer. If you
have an oven probe or 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 º F. It should
go off before the hour is up. After resting 5-10 minutes, the roast should
reach 145-150º F. According to Sara Moulton on FoodTV, salmonella is killed at
138º F, and 145º F is a safe temperature for pork, although the USDA recommends
160º F. (meat will be drier).
-
Cooking time is the same if you’re cooking more
than one pork tenderloin. Just make sure the tenderloins are NOT TOUCHING each
other so they are each cooking in their own separate space.
VARIATION:
To make roasted vegetables 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.
from food.com (submitted by BeachGirl)
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| adding bourbon to marinade |
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| marinade (putting the bag in a glass helps hold it up if you're by yourself) |
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| pork tenderloin marinating |
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| raw, marinated pork tenderloin I decided to put it on a rack, just to make sure it would cook evenly. |
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| roasted pork tenderloin My pork tenderloin was small (just under a pound), so I cooked it for only 5 minutes before turning the oven off. The only drawback of using this cooking method is you don't get to baste the pork with the marinade. |
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| sliced pork tenderloin (juicy) |
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| mixing the mustard sauce |
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