pork essentials: marinated/glazed baked tenderloin

How To Make pork essentials: marinated/glazed baked tenderloin

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  Step 1
  PREP/PREPARE
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  Step 2
  Pork Loin vs Tenderloin Pork loin is a larger, wider, and flatter cut, which is from the back of the pig. Because of its composition, it requires a longer and slower cooking method. A tenderloin is smaller, longer, and rather narrow, and does not contain much fat. In addition, it cooks quickly. Because of its low fat, tenderloin can be a bit finicky, and if overcooked, can come out tough and dry. We will combat those problems with a yummy marinade, plus we will keep a close watch on the temperature.
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  Step 3
  What You Will Need A rimmed baking sheet, and if you have a wire rack, that would be a good thing. In addition, you will need a small saucepan for the marinade and a bowl for the glaze.
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  Step 4
  Temperature Most recipes require that they come to a specific temperature. Too low, and you risk food poisoning; too high, and it comes out dry and tough. For pork, a magic number for achieving that perfect balance of moist and tender is 165F/74C. To make this recipe, I would strongly recommend a temperature gauge. It can be one that you insert in the tenderloin and can be read remotely, or one that requires you to open the oven to take its temperature. Whatever choice you make, you need a temperature probe.
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  Step 5
  Gather your Ingredients (mise en place).
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  Step 6
  In a small saucepan, add the marinade ingredients Then simmer and stir for about 2 – 3 minutes.
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  Step 7
  Take the pork tenderloin and cut off any large pieces of fat.
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  Step 8
  Add to a Ziploc bag.
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  Step 9
  When the marinade is completely cool, add it to the pork loin.
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  Step 10
  Put in the fridge for at least 8 hours or overnight.
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  Step 11
  Place a rack in the middle position, and preheat the oven to 350F/175C.
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  Step 12
  If you have a wire rack, place it into a parchment-lined baking sheet.
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  Step 13
  Make the glaze by whisking the ingredients in a small bowl.
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  Step 14
  Put the tenderloin on the baking sheet and place it into the preheated oven. Then bake for 25 minutes.
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  Step 15
  Remove from the oven and baste with the glaze.
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  Step 16
  Return to the oven and bake for an additional 15 minutes.
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  Step 17
  Remove from the oven, baste again, and return to the oven.
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  Step 18
  Continue to bake until the pork reaches a temperature of 158fF/70C, about 10 - 15 minutes. Carryover cooking will get it up to 165F/74C.
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  Step 19
  Carryover Cooking Carryover cooking is the process where food, especially a large piece of meat, continues to cook after it has been removed from the heat source. This happens because the exterior of the food is hotter than the interior, and the heat from the outside gradually travels inward, causing the internal temperature to rise by about 5 to 10 degrees before it cools down. This is why it is important to remove food from the heat before it reaches its final desired temperature. We are removing this tenderloin from the oven at an internal temperature around 158F/70C, and while it is resting will rise up to around 165F/74C… Perfect.
• Step 20
  Remove from the oven and allow to rest for about 5 – 7 minutes.
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  Step 21
  PLATE/PRESENT
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  Step 22
  Slice and serve with your favorite sides. Enjoy.
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  Step 23
  Keep the faith, and keep cooking.
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  Step 24
  Namaste’
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