Pork tenderloin is a great cut of meat that is not only tender, but also lean. In fact, tenderloin has less fat in it then a boneless, skinless chicken breast with only 1.3grams of fat per 100 gram serving. To try out your hand at making a delicious roast in only 25 minutes, give the following tips and tricks a try.
Preparing the Tenderloin & Removing the Silverskin
To start preparing your tenderloin, remove the silverskin. The silverskin is a shiny membrane of connective tissue that is attached along the length of the tenderloin. It is recommended that the silverskin be removed before cooking, or it will toughen and shrink, causing the meat to curl. To trim the tenderloin, use a very sharp knife to slip under the edge of the silverskin at one end. Then holding the loosened end of the silverskin, slide the knife just under the membrane to remove it in long strips.
Keep the knife blade angled slightly upward to avoid cutting into the meat. After the silver skin is removed, tenderloin tastes great stuffed or with a glaze/rub/marinade. Don’t forget to tuck the tail of the tenderloin (the small part of the roast) under to ensure even cooking.
Preheat oven to 375˚F (190˚C) and place tenderloin in a roasting pan. Roast the tenderloin for 20-25 minutes per pound. For best results, use a meat thermometer. When the tenderloin reaches a temperature of 150˚F (66˚C) take it out of the oven, cover in tin foil and let it rest for at least three minutes. This resting period allows the juices from the tenderloin to redistribute and allows the meat to continue cooking which is important for food safety. With the three minute resting period the tenderloin will reach a final internal temperature of 160˚F (71˚C). Slice against the grain (across the tenderloin) into medallions to serve.
Turn the BBQ on high for 10 minutes, then turn down the BBQ to medium. One side of the burner should be on (for direct heat) and one should be off (for indirect heat). Grill your tenderloin on direct heat until the outside is nicely seared with grill marks. Once the entire outside of the roast is seared, move the tenderloin to the side of the BBQ that is off to cook the tenderloin using indirect heat. Remove the tenderloin from the grill when it reaches an internal temperature of 150˚F (66˚C), cover in tin foil and let it rest for at least three minutes. a final internal temperature of 160˚F (71˚C) will be reached after the three minute resting period. Cooking time will very depending on the size of the tenderloin but you can anticipate it taking around 20– 25 minutes. Slice against the grain (across the tenderloin) into medallions to serve.
After completing these steps you should have an amazing tenderloin roast that your whole family can enjoy, Bon Appetite!