How to cook Pork Tenderloin

By dorchuk

Ingredients

• See Pork recipes

Preparation

Step 1

he pork tenderloin is a small roast (about 1 to 2 pounds per roast), which also means it cooks quickly, adding to its weekday convenience. As a bonus, the pork tenderloin is incredibly low in fat, making it comparable to a boneless, skinless chicken breast. A 4-ounce serving of pork tenderloin offers up over 20 grams of protein and less than 3 grams of fat! That's the good news.

The bad news is that this lowered fat can make the tenderloin extremely mild in flavor (read as bland) and prone to overcooking (read as dry). But I have solutions for both of these problems, and as long as you follow my two tips you will be on your way to mastering this healthy comfort meal.

First, let the roast sit in a dry or wet rub in the refrigerator for a day or two. Two days in a mustard and herb mixture works magic on the tenderloin's flavor! Try my 48-hour mustard-marinated pork tenderloin roast as proof. Second, don't overcook the roast. Many of us grew up thinking pork should been cooked until the pink is gone. Nope!

Bring the pink back! A light shade of pink says that the roast is cooked, but still juicy. Aim for an internal temperature of 150 F, then allow the roast to rest for 5 to 10 minutes. The result will be a perfectly-cooked and flavorful roast worthy of company and a holiday meal.