How to Cook Pork Tenderloin in the Oven

Pork tenderloin is a relatively easy ingredient to prepare using an oven, but it’s essential to ensure that the meat doesn’t get overcooked and dry out. Additionally, marinating the pork before cooking will help keep it tender, flavorful, and juicy. Afterward, you can roast the meat using either the top or bottom heat, depending on your preference. Here's a step-by-step guide to preparing pork tenderloin in the oven:

Serves 2-4

• 450-650g pork tenderloin
• 1/2 cup (120ml) lemon juice
• 1/4 cup (60ml) olive oil
• 1 tablespoon minced garlic
• 1 tablespoon fresh rosemary, chopped
• 2 teaspoons fresh bay leaves, chopped
• 1 teaspoon salt

Mix the spices together. In a small bowl, combine lemon juice, olive oil, garlic, rosemary, bay leaves, and salt. Whisk the ingredients together until well blended. Then, pour the mixture into a resealable 4-liter plastic bag.

• You can customize the marinade by substituting ingredients or using spices you prefer. Feel free to try a completely different marinade, as long as it contains oil, an acidic ingredient, and flavoring elements.

Marinate the pork tenderloin. Place the pork tenderloin into the plastic bag, seal it, and gently shake it to ensure the meat is evenly coated with the marinade.

• Create a small hole at the top of the bag and press gently to release any trapped air. Seal the bag again immediately.

Let the meat marinate for at least 3 hours. Place the marinated pork tenderloin into the refrigerator for a minimum of 3 hours, or preferably overnight.

• Turn and shake the bag periodically during the marinating process to allow the flavors to fully penetrate the meat.
• The longer the meat marinates, the more tender and juicy it will become. However, avoid marinating for more than 12 hours, as this could cause the meat to become tough.

Separate the meat from the marinade just before cooking. Remove the meat from the bag and let the excess marinade drip off, but do not wipe off the herbs and marinade that have adhered to the surface of the meat.

Làm nóng lò và chảo dùng trong lò nướng. Làm nóng lò ở 220 độ C và đun nóng 2 thìa (30 ml) dầu hoặc bơ trong chảo (loại dùng trong lò nướng) dưới ngọn lửa vừa.

• Nếu không có chảo dùng cho lò nướng, bạn có thể dùng chảo bình thường để áp chảo thịt. Bạn chỉ cần chuẩn bị khay nướng riêng bằng cách xịt dung dịch chống dính lên. Sau đó, cho thịt đã áp chảo vào khay nướng để chuẩn bị cho vào lò.

Áp chảo thịt lợn thăn. Cho thịt lợn thăn vào chảo nóng và áp chảo đến khi thịt chuyển màu nâu đều.

Nướng thịt 15-20 phút. Nhắc chảo thịt xuống khỏi bếp lửa và cho vào lò nướng. Nướng khoảng 20 phút, đến khi nước thịt chảy ra và thịt không còn màu hồng.

Để thịt nguội khoảng 5-10 phút. Thịt sẽ hơi nguội bớt nhưng vẫn còn ấm.

• Khứa thịt, mỗi đường khứa cách nhau khoảng 1,5 cm.
• Nêm thêm muối và tiêu nếu muốn. Múc nước thịt trong chảo rưới lên thịt.

Preheat the oven with top heat for 10 minutes. Prepare a baking tray with a rack.

• Many modern ovens with top heat settings offer both a “High” and “Low” option. Choose the “High” setting for these types of ovens, or simply turn on a standard oven.
• It’s better to use a top heat tray with a rack rather than a standard baking tray or a bottom heat tray. The rack allows the meat juices to drip down, keeping the meat from overheating.
• Do not oil the tray or cover it with aluminum foil.

Place the pork tenderloin on the top heat tray. Position the meat in the center of the rack and place the tray in the upper section of the oven.

• The meat should be about 10 cm away from the top heating element in the oven.

Grill the meat for about 8-12 minutes on each side. When the top side of the meat turns brown, remove the tray from the oven and flip the meat. Then return the tray to the oven to continue grilling.

• The total grilling time is typically between 16-24 minutes.

Let the meat cool for 5 minutes. Allow the meat to rest before serving.

• Slice the meat into 1.5 cm thick pieces.
• Serve with salt and pepper if desired.

Experiment with different marinades. Most meat marinades include oil, an acidic ingredient, and spices, which you can adjust to suit your preferences.

• Try a simple marinade made of garlic, olive oil, and vinegar.
• For a time-saving option, you can use store-bought marinades or Vinaigrette dressing.
• Repurpose leftover marinade as a sauce by heating it in a pan. Bring to a boil and then reduce to a simmer until it thickens and reduces to about 2 tablespoons (30 ml).

Use dry seasoning ingredients. Dry seasonings typically include a variety of herbs and ground spices.

• Common dry seasonings for pork tenderloin include celery, basil, and cilantro.
• You can sprinkle the dry seasoning on the meat a few hours before cooking to let the flavors soak in, or apply it just before cooking.

Consider using a brine. Brining helps the pork tenderloin stay juicy.

• Soak the meat in a brine for about 30 minutes. Place the brined meat in the fridge.
• Feel free to add spices and herbs to the brine to enhance the flavor.

Brush with sauce. Apply the sauce to the meat after searing and just before finishing the roasting process.

• The sauce for brushing should be thick, like syrup. Common options include BBQ sauce, fruit preserves, or fruit juice mixed with sugar.

• The United States Department of Agriculture recommends not consuming pork tenderloin until the internal temperature reaches a minimum of 63°C. Use a thermometer to check the meat’s temperature by inserting it into the thickest part of the meat right after removing it from the oven. If the recommended temperature is not reached, continue to cook the meat until it does.

• Whisk
• Small bowl
• Resealable 4-liter plastic bag
• Oven-safe frying pan
• Top-heat grilling pan with rack
• Large tongs
• Thermometer for checking the meat's temperature