Several years ago, I came across a recipe for an earthy seasoning that gives pork a subtle kick. Perfect. However, it still lacked the melt-in-your-mouth texture that I so craved. When I found the preparation for this pork tenderloin recipe, I was skeptical at first but I had to try it. I am so glad I did. The roast comes out so... buttery soft. Just how I remembered tenderloin should be.
|Taste in Bloom Original Photo|
Adapted from APPLE A DAY
- 1 1/2 tsp Chinese five-spice powder
- 3/4 tsp dried sage
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp salt
- freshly ground pepper, to taste
- 1 1/2 lb pork tenderloin
Difficulty: Easy; Prep time: 5 minutes to prepare marinade, marinate at least 1 hour and roast for 1 hour, rest for 10 minutes
Adapted from Food.com
Before opening the wrapper to the pork tenderloin, make a note of the exact weight before you discard the wrapper.
Combine all seasonings in a small bowl. Pat dry the pork tenderloin with paper towels. Place the tenderloin on a sheet of plastic wrap that is large enough to wrap around the pork tenderloin. Rub seasonings over the entire tenderloin and wrap with the plastic wrap. Refrigerate the tenderloin for at least one hour or up to overnight.
Place the bottom rack in your oven on the bottom 1/3rd of the oven. Preheat oven to 550 degrees. (Note: If your oven is older and not well insulated, this roasting method may not cook the roast effectively as residual heat is the cooking medium in this recipe).
Place the tenderloin in an uncovered roasting pan and place the pan on the bottom oven rack. Roast for 5 1/2 minutes per pound of tenderloin. If your tenderloin is exactly 1 1/2 lbs, roast it for 8 minutes and 15 seconds. Trust me on this. Turn off the oven, but do not open it. Keep the oven door closed for one hour. When the hour is up, remove the roast from the oven and allow it to rest for 5-10 minutes before slicing.
If you are using a meat thermometer, it should read 145-150 degrees. The tenderloin should be slightly pink in the center when sliced.