Hello everyone, I need some advice. I'm going to cook a few small
(1.5 lbs) pork tenderloins for Christmas Eve gathering. The only way I've
ever done them is on the grill wrapped in foil, but that's not an option
tomorrow. Must use the oven. I'm planning on seasoning them and putting
them in a pan covered with foil. Will this work, or should I brown them a
bit first? Is the foil covering a good idea, or should they be
uncovered? Finally, what kind of temp and time is good?

Thanks very much,
MK

Michael L Kankiewicz wrote:
> Hello everyone, I need some advice. I'm going to cook a few small
> (1.5 lbs) pork tenderloins for Christmas Eve gathering. The only way
> I've ever done them is on the grill wrapped in foil, but that's not
> an option tomorrow. Must use the oven. I'm planning on seasoning
> them and putting them in a pan covered with foil. Will this work, or
> should I brown them a bit first? Is the foil covering a good idea,
> or should they be uncovered? Finally, what kind of temp and time is
> good?
>
> Thanks very much,
> MK

I do them in foil. Got this recipe/method from an old Cooking Light
Magazine. Place them on heavy-duty sheets of foil. Cut slits in the top of
the pork tenderloins and insert garlic slivers. Brush them with oil mixed
with a little water, sprinkle with salt & pepper and lay a few sprigs of
fresh rosemary alongside (or sprinkle *lightly* with dried crushed
rosemary). Wrap up the foil and bake at 400F about 30 minutes (internal
temp 150). Let stand before slicing.

Jill

Michael L Kankiewicz wrote:
> Hello everyone, I need some advice. I'm going to cook a few small
> (1.5 lbs) pork tenderloins for Christmas Eve gathering. The only way
> I've ever done them is on the grill wrapped in foil, but that's not
> an option tomorrow. Must use the oven. I'm planning on seasoning
> them and putting them in a pan covered with foil. Will this work, or
> should I brown them a bit first? Is the foil covering a good idea,
> or should they be uncovered? Finally, what kind of temp and time is
> good?
>
> Thanks very much,
> MK

I do them in foil. Got this recipe/method from an old Cooking Light
Magazine. Place them on heavy-duty sheets of foil. Cut slits in the top of
the pork tenderloins and insert garlic slivers. Brush them with oil mixed
with a little water, sprinkle with salt & pepper and lay a few sprigs of
fresh rosemary alongside (or sprinkle *lightly* with dried crushed
rosemary). Wrap up the foil and bake at 400F about 30 minutes (internal
temp 150). Let stand before slicing.

Jill

"Michael L Kankiewicz" > wrote in message
...
>
> Hello everyone, I need some advice. I'm going to cook a few small
> (1.5 lbs) pork tenderloins for Christmas Eve gathering. The only way I've
> ever done them is on the grill wrapped in foil, but that's not an option
> tomorrow. Must use the oven. I'm planning on seasoning them and putting
> them in a pan covered with foil. Will this work, or should I brown them a
> bit first? Is the foil covering a good idea, or should they be
> uncovered? Finally, what kind of temp and time is good?
>
> Thanks very much,
> MK
>

Don't put them in the oven covered with foil--you'll steam them. Try this
recipe; very easy, no fuss and well received by guests.

Herbed Pork Tenderloin with Oven Roasted Potatoes

1/3 cup olive oil
2 garlic cloves, minced
2 teaspoons dried rosemary leaves, crushed
2 teaspoons dried thyme leaves, crushed
1/2 teaspoons salt
1/4 teaspoon pepper
2 whole pork tenderloins 3/4 to 1 pound each
2 1/2 pounds new potatoes, quartered

Heat oven to 375F. Stir oil, garlic and seasonings; coat meat with 3
tablespoons of seasoning mixture. Place in large roasting pan. toss
potatoes with remaining season mixture; arrange around meat in pan.

Roast 35 to 40 minutes or until meat thermometer registers 155F and juices
run clear, stirring potatoes after 20 minutes. Broil on top rack of oven 5
minutes to brown. Let stand 5 minutes before slicing. Serves 8

Janet

"Michael L Kankiewicz" > wrote in message
...
>
> Hello everyone, I need some advice. I'm going to cook a few small
> (1.5 lbs) pork tenderloins for Christmas Eve gathering. The only way I've
> ever done them is on the grill wrapped in foil, but that's not an option
> tomorrow. Must use the oven. I'm planning on seasoning them and putting
> them in a pan covered with foil. Will this work, or should I brown them a
> bit first? Is the foil covering a good idea, or should they be
> uncovered? Finally, what kind of temp and time is good?
>
> Thanks very much,
> MK
>

Don't put them in the oven covered with foil--you'll steam them. Try this
recipe; very easy, no fuss and well received by guests.

Herbed Pork Tenderloin with Oven Roasted Potatoes

1/3 cup olive oil
2 garlic cloves, minced
2 teaspoons dried rosemary leaves, crushed
2 teaspoons dried thyme leaves, crushed
1/2 teaspoons salt
1/4 teaspoon pepper
2 whole pork tenderloins 3/4 to 1 pound each
2 1/2 pounds new potatoes, quartered

Heat oven to 375F. Stir oil, garlic and seasonings; coat meat with 3
tablespoons of seasoning mixture. Place in large roasting pan. toss
potatoes with remaining season mixture; arrange around meat in pan.

Roast 35 to 40 minutes or until meat thermometer registers 155F and juices
run clear, stirring potatoes after 20 minutes. Broil on top rack of oven 5
minutes to brown. Let stand 5 minutes before slicing. Serves 8

Janet

"Janet Bostwick" > wrote in message
...
>
> "Michael L Kankiewicz" > wrote in message
> ...
> >
> > Hello everyone, I need some advice. I'm going to cook a few small
> > (1.5 lbs) pork tenderloins for Christmas Eve gathering. The only way
I've
> > ever done them is on the grill wrapped in foil, but that's not an option
> > tomorrow. Must use the oven. I'm planning on seasoning them and
putting
> > them in a pan covered with foil. Will this work, or should I brown them
a
> > bit first? Is the foil covering a good idea, or should they be
> > uncovered? Finally, what kind of temp and time is good?
> >
> > Thanks very much,
> > MK
> >
>
> Don't put them in the oven covered with foil--you'll steam them. Try this
> recipe; very easy, no fuss and well received by guests.
>
> Herbed Pork Tenderloin with Oven Roasted Potatoes
>
> 1/3 cup olive oil
> 2 garlic cloves, minced
> 2 teaspoons dried rosemary leaves, crushed
> 2 teaspoons dried thyme leaves, crushed
> 1/2 teaspoons salt
> 1/4 teaspoon pepper
> 2 whole pork tenderloins 3/4 to 1 pound each
> 2 1/2 pounds new potatoes, quartered
>
> Heat oven to 375F. Stir oil, garlic and seasonings; coat meat with 3
> tablespoons of seasoning mixture. Place in large roasting pan. toss
> potatoes with remaining season mixture; arrange around meat in pan.
>
> Roast 35 to 40 minutes or until meat thermometer registers 155F and juices
> run clear, stirring potatoes after 20 minutes. Broil on top rack of oven
5
> minutes to brown. Let stand 5 minutes before slicing. Serves 8
>
> Janet
>

Nice looking recipe, Janet. I totally agree about not using foil,
they emerge as grayish slimy blobs.
Thanks.

pavane

"Janet Bostwick" > wrote in message
...
>
> "Michael L Kankiewicz" > wrote in message
> ...
> >
> > Hello everyone, I need some advice. I'm going to cook a few small
> > (1.5 lbs) pork tenderloins for Christmas Eve gathering. The only way
I've
> > ever done them is on the grill wrapped in foil, but that's not an option
> > tomorrow. Must use the oven. I'm planning on seasoning them and
putting
> > them in a pan covered with foil. Will this work, or should I brown them
a
> > bit first? Is the foil covering a good idea, or should they be
> > uncovered? Finally, what kind of temp and time is good?
> >
> > Thanks very much,
> > MK
> >
>
> Don't put them in the oven covered with foil--you'll steam them. Try this
> recipe; very easy, no fuss and well received by guests.
>
> Herbed Pork Tenderloin with Oven Roasted Potatoes
>
> 1/3 cup olive oil
> 2 garlic cloves, minced
> 2 teaspoons dried rosemary leaves, crushed
> 2 teaspoons dried thyme leaves, crushed
> 1/2 teaspoons salt
> 1/4 teaspoon pepper
> 2 whole pork tenderloins 3/4 to 1 pound each
> 2 1/2 pounds new potatoes, quartered
>
> Heat oven to 375F. Stir oil, garlic and seasonings; coat meat with 3
> tablespoons of seasoning mixture. Place in large roasting pan. toss
> potatoes with remaining season mixture; arrange around meat in pan.
>
> Roast 35 to 40 minutes or until meat thermometer registers 155F and juices
> run clear, stirring potatoes after 20 minutes. Broil on top rack of oven
5
> minutes to brown. Let stand 5 minutes before slicing. Serves 8
>
> Janet
>

Nice looking recipe, Janet. I totally agree about not using foil,
they emerge as grayish slimy blobs.
Thanks.

pavane

"Michael L Kankiewicz" > wrote in message
...
>
> Hello everyone, I need some advice. I'm going to cook a few small
> (1.5 lbs) pork tenderloins for Christmas Eve gathering. The only way I've
> ever done them is on the grill wrapped in foil, but that's not an option
> tomorrow. Must use the oven. I'm planning on seasoning them and putting
> them in a pan covered with foil. Will this work, or should I brown them a
> bit first? Is the foil covering a good idea, or should they be
> uncovered? Finally, what kind of temp and time is good?

Meat should never be cooked in foil. It steams the meat and makes it bland.

Tenderloins should be cooked hot and fast and not overdone. Sear them in a
cast iron pan and finish them in a 400 degree oven for a few minutes. Broil
them, grill them. Internal temperature should be 135 to 140. Yes, 135 to
140. No reason to dry out and kill the pork

My favorite seasoning for pork is garlic and rosemary with a little salt and
pepper.

Michael L Kankiewicz wrote:

> Hello everyone, I need some advice. I'm going to cook a few small
> (1.5 lbs) pork tenderloins for Christmas Eve gathering. The only way I've
> ever done them is on the grill wrapped in foil, but that's not an option
> tomorrow. Must use the oven. I'm planning on seasoning them and putting
> them in a pan covered with foil. Will this work, or should I brown them a
> bit first? Is the foil covering a good idea, or should they be
> uncovered? Finally, what kind of temp and time is good?
>
> Thanks very much,
> MK
>

I rub pork tenderloin with garlic, thyme, salt and pepper. Then bake it
at 375 degrees to an internal temp of 140 degrees. Next I make a
mushroom sauce to go with, saute 2 T. minced onion, 2 T. minced shallot,
1 minced clove of garlic and a couple of cups of mushrooms (shittake,
portabella, baby bella, oyster or a combination of are my usual picks)
until mushrooms begin to soften and onions are translucent. Add to this
the deglazed pan drippings and a couple of cups of pork or chicken
stock. Add salt, pepper and thyme to taste. Thicken with a slurry.
Next I thinly slice the tenderloin that I've kept warm in the oven,
place it a top rounds of toasted or grilled baguette and finish it off
with mushroom sauce.

Jessica

Michael L Kankiewicz wrote:

> Hello everyone, I need some advice. I'm going to cook a few small
> (1.5 lbs) pork tenderloins for Christmas Eve gathering. The only way I've
> ever done them is on the grill wrapped in foil, but that's not an option
> tomorrow. Must use the oven. I'm planning on seasoning them and putting
> them in a pan covered with foil. Will this work, or should I brown them a
> bit first? Is the foil covering a good idea, or should they be
> uncovered? Finally, what kind of temp and time is good?
>
> Thanks very much,
> MK
>

I rub pork tenderloin with garlic, thyme, salt and pepper. Then bake it
at 375 degrees to an internal temp of 140 degrees. Next I make a
mushroom sauce to go with, saute 2 T. minced onion, 2 T. minced shallot,
1 minced clove of garlic and a couple of cups of mushrooms (shittake,
portabella, baby bella, oyster or a combination of are my usual picks)
until mushrooms begin to soften and onions are translucent. Add to this
the deglazed pan drippings and a couple of cups of pork or chicken
stock. Add salt, pepper and thyme to taste. Thicken with a slurry.
Next I thinly slice the tenderloin that I've kept warm in the oven,
place it a top rounds of toasted or grilled baguette and finish it off
with mushroom sauce.

Jessica

"pavane" > wrote in message
m...
>
> "Janet Bostwick" > wrote in message
> ...
>>
>> "Michael L Kankiewicz" > wrote in message
>> ...
>> >
>> > Hello everyone, I need some advice. I'm going to cook a few small
>> > (1.5 lbs) pork tenderloins for Christmas Eve gathering. The only way
> I've
>> > ever done them is on the grill wrapped in foil, but that's not an
>> > option
>> > tomorrow. Must use the oven. I'm planning on seasoning them and
> putting
>> > them in a pan covered with foil. Will this work, or should I brown
>> > them
> a
>> > bit first? Is the foil covering a good idea, or should they be
>> > uncovered? Finally, what kind of temp and time is good?
>> >
>> > Thanks very much,
>> > MK
>> >
>>
>> Don't put them in the oven covered with foil--you'll steam them. Try
>> this
>> recipe; very easy, no fuss and well received by guests.
>>
>> Herbed Pork Tenderloin with Oven Roasted Potatoes
>>
>> 1/3 cup olive oil
>> 2 garlic cloves, minced
>> 2 teaspoons dried rosemary leaves, crushed
>> 2 teaspoons dried thyme leaves, crushed
>> 1/2 teaspoons salt
>> 1/4 teaspoon pepper
>> 2 whole pork tenderloins 3/4 to 1 pound each
>> 2 1/2 pounds new potatoes, quartered
>>
>> Heat oven to 375F. Stir oil, garlic and seasonings; coat meat with 3
>> tablespoons of seasoning mixture. Place in large roasting pan. toss
>> potatoes with remaining season mixture; arrange around meat in pan.
>>
>> Roast 35 to 40 minutes or until meat thermometer registers 155F and
>> juices
>> run clear, stirring potatoes after 20 minutes. Broil on top rack of oven
> 5
>> minutes to brown. Let stand 5 minutes before slicing. Serves 8
>>
>> Janet
>>
>
> Nice looking recipe, Janet. I totally agree about not using foil,
> they emerge as grayish slimy blobs.
> Thanks.
>
> pavane
>
>
You're welcome. Enjoy.
Janet

the above rubs are great, I would add that you could rub them and put
them in a glass pyrex in the fridge overnight (marinates the
tenderloins). Before you sear them, rub off the dry rub with paper
towels and make sure the tenderloins are as dry as possible (for best
browning).

the overnight marination can make a huge difference. Enjoy.

the above rubs are great, I would add that you could rub them and put
them in a glass pyrex in the fridge overnight (marinates the
tenderloins). Before you sear them, rub off the dry rub with paper
towels and make sure the tenderloins are as dry as possible (for best
browning).

the overnight marination can make a huge difference. Enjoy.