{"id":279,"date":"2014-11-04T07:00:02","date_gmt":"2014-11-04T07:00:02","guid":{"rendered":"http:\/\/betondinner.com\/?p=279"},"modified":"2018-03-23T19:41:18","modified_gmt":"2018-03-23T19:41:18","slug":"roasted-pork-tenderloin","status":"publish","type":"post","link":"https:\/\/betondinner.com\/roasted-pork-tenderloin\/","title":{"rendered":"Roasted Pork Tenderloin (and Better Steamed Broccoli)."},"content":{"rendered":"

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I hate to brag, but I married the Grill Master. (I’m sorry, but I snagged him and you didn’t. Fortunately, there’s hope for you. Read on.) There have always been a few things\u00a0that I don’t even bother to cook inside since I love the grilled version so much more – and pork tenderloin was one of those. \u00a0But one day, we were taking\u00a0dinner to friends who had just had a baby (we know lotsandlotsandlots<\/em> of new babies!), and I was planning to send\u00a0these sweet potatoes<\/a>\u00a0and\u00a0pork tenderloin. Grilled<\/em> pork tenderloin. But Jay’s schedule changed, and suddenly I was responsible for cooking the pork inside.<\/p>\n

And then…it came out super good…like, rivals-the-grill good! I used a dry rub recipe from Tasty Kitchen <\/a>that we’ve used on the grill, and this stovetop-and-oven technique from Mel’s Kitchen Cafe<\/a>, and the pork tenderloin was tender and juicy with a yummy seared crust. So, while I’m\u00a0always happy to just take care of the sides while Jay mans the grill, it’s nice to be able to pull off a quick roasted version of one of my favorite meals.<\/p>\n

The rub is a blend of salt, pepper, brown sugar, chili powder, some herbs, garlic and onion, and cayenne. My three-year-old stirred it up for me and helped to sprinkle it on the pork (note: I used a pack of 2 pork tenderloins and put\u00a0the rub on one and just salt and pepper on the other, since it was going to be part of a future stir-fry\u00a0and I wanted it to be more simply flavored…so I made a half-batch of the rub this time). If you have time, 30-60 minutes in the fridge will help the pork absorb some of the flavor from the rub, but it’s not mandatory.<\/p>\n

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Best quote from my assistant: “My feet are a little seasoning-y.” Having help in the kitchen is not without pitfalls.<\/em><\/p>\n

The pork tenderloin gets browned in a little oil on all sides and then finishes in the oven for 10-15 minutes. Get thee a meat thermometer – you’re looking for 140 degrees, since it will come up to 145 as it rests (if it’s close, in the 135-140 range, I usually go ahead and take it out).\u00a0My smaller tenderloin took about 10 minutes, and the larger one took 12.\u00a0I put potatoes in the oven ahead of the pork (I just prick\u00a0them with a knife a few times and rub on a little olive oil and kosher salt, and bake them on a foil-lined pan for an hour-ish), so they finished about the same time.<\/p>\n

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See how the spice-rubbed tenderloin gets a nice brown crust?<\/em><\/p>\n

I needed a quick green veggie – and\u00a0I’m not here\u00a0to pretend steamed broccoli is something to jump up and down about, but this version from Melissa d’Arabian<\/a> isn’t much extra effort and infuses a ton of flavor! It’s just garlic, salt, red pepper flakes, and a drizzle of olive oil in the water.<\/p>\n

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Your pork tenderloin can rest while the broccoli cooks\u00a0(this helps the meat retain its juices when you slice it into these lovely medallions).<\/p>\n

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Dinner. Yes, please.\"roasted<\/a><\/p>\nPrint<\/a>

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