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Epicurious

Roasted Pork Tenderloins

Tender, juicy pork tenderloins cook as quickly as boneless chicken breasts.

Recipe information

  • Yield

    makes 6 servings

Ingredients

2 pork tenderloins (about 3 pounds total)
1 tablespoon olive oil or vegetable oil
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper

Preparation

  1. Step 1

    Position the oven racks so that the top rack is about 6 inches from the top of the oven. Preheat the oven to convection roast at 425°F. Rub the tenderloins with the olive oil, salt, and pepper. Arrange them at least 3 inches apart on the roasting rack that comes with the oven.

    Step 2

    Roast the tenderloins on the top rack for 25 minutes or until an instant-read thermometer registers 160°F.

    Step 3

    Transfer the tenderloins to a cutting board and let them rest, covered with foil, for 5 minutes. Cut into crosswise diagonal slices.

  2. Lemon Pepper Pork Tenderloins

    Step 4

    Rub the tenderloins with olive oil and then with 1 tablespoon lemon pepper seasoning. Roast as directed above.

  3. Pork Tenderloins with Hoisin, Ginger, and Five-Spice Powder

    Step 5

    Place the tenderloins in a large, heavy-duty zip-top plastic bag. Add 3 minced garlic cloves, 1 cup soy sauce, 1/2 cup hoisin sauce, 2 tablespoons honey, 2 tablespoons ketchup, 2 tablespoons cider vinegar, 2 tablespoons dry sherry, and 1 teaspoon five-spice powder. Seal the bag and knead it so that the pork and marinade are evenly distributed. Refrigerate for at least 3 hours or overnight. Remove the tenderloins from the marinade and roast as directed above, basting twice.

From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books. Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.
TagsPork TenderloinPorkMeatMainDinnerDairy FreeGluten FreeNut FreeEasy5 Ingredients or FewerWeeknight MealsRoastCookbooks
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