ROASTED PORK TENDERLOIN
A great way to cook moist and flavorful pork tenderloin
Provided by Marilena Leavitt
Categories Main Course Side Dish
Time 35m
Yield serves 6
Number Of Ingredients 14
Steps:
- Trim the tenderloin, pat dry and place on a large plate.
- Rub the pork tenderloins with the olive oil then season with salt and pepper. In a small bowl mix together the thyme, mustard and brown sugar and rub the mixture evenly over the tenderloins. Let this sit at room temperature for 30 minutes.
- Preheat the oven to 400°F.
- Place an oven-safe skillet (like cast iron) over medium-high heat. When the skillet gets hot, add the olive oil and brown the tenderloins well on all sides. When they are nicely browned, add the warm stock and gently scrape the bottom of the pan to deglaze.
- Transfer the skillet to the middle rack of the oven and bake for 20 minutes. Insert a meat thermometer in the thickest portion of the tenderloin, and when it registers 155°F, it is ready. Remove the meat from the oven, cover loosely with foil, and let stand for 10 minutes (it will continue cooking while resting). When you are ready to serve, slice it on an angle and spoon some of its juices over it.
- Preheat the oven to 325°F.
- Bring 4½ cups water to a simmer in a large ovenproof saucepan over medium-high heat. Add the butter and the salt and whisk until the butter is melted. Gradually stir in the polenta--do not add it all at once or you will end up with clumps. Whisk the mixture constantly until the polenta comes to a boil.
- Cover the pot with a lid, and transfer it to the lower rack in the oven. Bake until the polenta is tender, about 25-30 minutes. Remove the polenta from oven.
- Meanwhile, carefully uncover the saucepan and whisk the polenta vigorously, scraping bottom of pan to keep any from burning. At that point the polenta should be smooth. Slowly add the Parmesan cheese, whisking constantly until the cheese is melted and the polenta is smooth and thick. Taste and adjust the seasoning. Cover until ready to serve. If necessary, reheat over low heat when ready to serve.
- Divide the polenta among warmed bowls and top with more Parmesan. Serve at once.
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Amrit Sima
[email protected]Overall, this was a great recipe. The pork was tender and juicy, and the marinade gave it a delicious flavor. I would definitely recommend this recipe.
Kiran Woli
[email protected]Not bad, but not great either. The pork was a bit dry and the sauce was too sweet for my taste.
Kgothatso Makgai
[email protected]This recipe is a keeper! The pork was cooked perfectly and the sauce was amazing. I will be making this again and again.
Blessing Robert
[email protected]I made this for a dinner party and it was a huge success! Everyone raved about how delicious the pork was.
JA Ridoy Gamer
[email protected]Delicious! The pork was so tender and flavorful. I will definitely be making this again.
George Agyapong
[email protected]This was my first time making pork tenderloin and it came out perfectly! The instructions were easy to follow and the pork was cooked to perfection.
Debra Gardner
[email protected]I followed the recipe exactly and the pork turned out dry and overcooked. I'm not sure what went wrong.
Payton Kaziska
[email protected]Amazing recipe! The pork was moist and tender, and the marinade gave it a wonderful flavor. I would highly recommend this recipe.
Chrissie Johnson
[email protected]So easy and so good! I made this for dinner last night and it was a hit with my family. The pork was cooked perfectly and the sauce was delicious.
Ajweh Ryan
[email protected]This roasted pork tenderloin was incredibly juicy and flavorful! The marinade really helped to infuse the meat with a delicious taste. I will definitely be making this again.