Roast Pork Tenderloin

Name: Roast Pork Tenderloin
Total time: 600 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 whole pork tenderloin, take note of the exact weight of your tenderloin; Seasoning Blend; 1/2 tablespoon sour cream; 1/2 tablespoon chili infused olive oil; 1 teaspoon fresh lemon juice; 1/2 teaspoon lemon pepper; 1 teaspoon sriracha seasoned salt; 1/4 teaspoon cracked black pepper; 1/4 teaspoon each, dryed thyme, sage and oregano; 1 tablespoon fresh grated romano cheese; 1/4 teaspoon dry mustard powder

fenway @Fenway

This unconventional way to roster pork tenderloin really produces an amazingly juicy pork. It is critical to have the meat at room temperature before roasting and to have the exact weight of your roast. It's incredibly simple if you follow those two rules. You will be rewarded with a great main dish and it also makes amazing sandwiches, sliced thin with lettece, tomato and cheese!

Saved

Ingredients

10 mins

4 servings

1whole pork tenderloin, take note of the exact weight of your tenderloin
Seasoning Blend
1/2 tablespoonsour cream
1/2 tablespoonchili infused olive oil
1 teaspoonfresh lemon juice
1/2 teaspoonlemon pepper
1 teaspoonsriracha seasoned salt
1/4 teaspooncracked black pepper
1/4 teaspooneach, dryed thyme, sage and oregano
1 tablespoonfresh grated romano cheese
1/4 teaspoondry mustard powder

Saved

Steps

10 mins

1

Preheat oven to 500. Have pork at room temoerature. Line baking pan large enogh to hold or pork with foil. Spray foil with non stick spray
2

Combine all seasoning in a bowl
3

Brush pork all over with seasoning
4

Roast exactly 6 minutes for each pound of mest. Turn oven off, Do Not Open oven and let pork sit in closed oven 45 minutes. Remove from oven, cover for 10 minutes.. The internal temperature will be 140 to 145, very juicy and tender.
5
6

Saved

Cooksnaps

Saved

fenway @Fenway

on August 06, 2016 23:07

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.