When you are home and cooking pork tenderloin, this has to become your favorite, number one recipe. This will become such a favorite of yours…and your family because whenever you make it, I am telling you, the neighbors will be lined up at your door for more and more of this.
I am gonna tell you right now that this one is a must to learn and master; it is that good. When you are cooking pork tenderloin, you can use a marinade and put it in a zip-loc bag overnight. This will really infuse it with flavor and keep it from getting too dry when you cook it.
But another way is to dry marinade it with a rub of some sort. You can make your own. Barbeque rub is not all that difficult to make. Or you can use Chef Michael's Signature Blends Coffee Spice Rub on your pork tenderloins. The Coffee Spice Rub has a touch of cocoa to it and it really kicks up the flavor of pork tenderloin, pork chops, chicken.
Here is what you do. Take the pork tenderloin and rinse it off and dry it. Put some Worcestershire Sauce on it and then take your favorite rub on it and generously put it all over the tenderloin and rub it in. It just helps the rub to stick to it better than if it were dry
After you have the rub all over it and rubbed in, wrap it up and put it in the fridge for a few hours, or even overnight. Take it out the next day and then the magic happens.
Get out your griddle and drizzle some vegetable oil on there and get it pretty hot (medium). And take your pork tenderloin and place it on there and brown it on all sides….about four or five minutes on each side. You do not want it too dark for if the rub has sugar in it, then the sugar can carmelize and then start to burn. You just want a nice crust on the outside all the way around.
Now because we are cooking pork tenderloin we shall take it and put it in an oven proof pan of some sort and place it into your pre-heated oven (375 degrees f.) and allow it to bake for about 18-22 minutes. We do not want to overcook this. We really would like the temperature inside to be about 155 degrees f.
So go ahead and check it with an internal thermometer and when it is ready take it out of the oven and place aside and just loosely cover it with aluminum foil to rest for a good 15-25 minutes. You MUST NOT slice it immediately after pulling it out of the oven or you will lose all those good juices which are inside.
Now you have a finished product that you can be really proud of. Nice medium rare on the inside. Tender, Juicy! And you have such a great crust on the outside. Like I said when cooking pork tenderloin this is the recipe or the way to do it and you will not be disappointed with the results.
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