My Pork Tenderloin Perfected

Hello folks and welcome back to the All Things Southern kitchen.  Do you remember all the pork tenderloin recipes we’ve shared over the years? Well, forget them. I tried a new method over the holidays and I’ll never cook a pork tenderloin any other way. I’m calling it Pork Tenderloin Perfected.

“Pork Tenderloin Perfected”

3 lb. pork tenderloin

Cajun seasonings

Crushed peppercorns

Sauce:

2 tablespoons molasses

2 tablespoons soy sauce

2 tablespoons brown sugar

1 teaspoon ginger

1 teaspoon crushed garlic

1 teaspoon balsamic vinegar

 

I’d heard about this method before, but after trying it, I’m sold. I may play around with different seasoning and sauces but I’ll cook always cook tenderloins like this.  We’ll begin by setting our oven at 550 degrees.  Then we’ll take our tenderloin and calculate cooking time. For every pound we’ll cook it for 5 1/2 minutes, no more, no less. (That’s means we’ll cook this 3 pound tenderloin 16.5 minutes.)

Now, we’ll prepare the tenderloin by rubbing it down with our favorite seasonings. I’m going to use salt, pepper, and a good Cajun seasoning along with some crushed peppercorns. We’ll place our rubbed tenderloin in a roasting pan, uncovered, and put it in the oven. When the time expires, we’ll turn the oven off but we won’t open the door for a solid hour. That’s the trick that will keep it cooking to perfection. After an hour, we’ll take it out and let it rest 5-10 minutes before slicing it. Simple– yet delicious.

I made a quick sauce and thickened it on the stovetop to pour over our tenderloin while it’s resting. I used molasses, soy sauce, brown sugar, ginger, garlic, and balsamic vinegar and just brought it to a boil and turned it down until it thickened.  You could also use this sauce for a marinade if you’d like, but either way, you simply must try my Pork Tenderloin Perfected! It’s good eating from the All Things Southern kitchen to yours.

Hugs, Shellie