Pork tenderloin cooking questions

Here is my recipe (from Flylady, I think). It's a marinade not a rub.

Roast Pork Tenderloin with Rosemary

1/3 cup frozen apple juice concentrate, thawed
3 tablespoons Dijon mustard
3 tablespoons chopped fresh rosemary
6 cloves garlic, pressed
1/2 teaspoon freshly ground black pepper
2 pounds lean pork tenderloin
Olive oil

In a medium bowl, combine first 5 ingredients (apple juice concentrate through pepper); blend well. Set aside 1/3 cup of this mixture; cover and refrigerate. In a large zipper-topped plastic bag, place remaining marinade; add pork, seal the bag and turn to coat; refrigerate overnight. Preheat oven to 350 degrees. Drain meat from marinade (discard marinade) and place it in a roasting pan coated with a little olive oil. Pour reserved marinade on top and bake, uncovered, for 40 to 45 minutes or until a meat thermometer reads 160 degrees. Let stand for 10 minutes before slicing.

Have you ever made homemade applesauce? It's so easy and delicious (well, you do have to peel apples). A great side dish for pork.

I had the issue with it not getting done until I did what oliquig above me posted. And you have to let it sit after you pull it out because it will keep cooking a bit.

That said, DH just got a new smoker and did two tenderloins. OMGoodness.....I don't usually really even like pork, but it was AMAZING!

I get the best result grilling it.

You do not have to cook pork to 160. It is recommended to pull it off the grill at 145. Loin has very little fat in it - so over cooking it will result in a tough dry piece.

I use the Reynold's roasting bags and it turns out great every time.

I found this recipe on Allrecipes.com and we really liked it. I did not cook it the way that they said to, I put it in a cooking bag with carrots and potatoes and onions and baked it at 350 degrees for an hour and a half or two hours, sorry, not positive about the time. I did not use all of the rub, but did cover the roast really well it, and even made a few cuts, not deep, and pushed rub into the cuts. I put the leftover rub in a sealed container and used it on another roast a couple of weeks later and it was fine. The only ingredient I did not have was the ginger, but used everything else. Hope you like it if you make it.


Pork Roast With The World's Best Pork Loin Rub

Prep Time: 10 Minutes

Cook Time: 1 Hour

Ready In: 1 Hour 10 Minutes

Servings: 8



"Rubs are mixtures of spices that act like a dry marinade. They can be applied 10 to 20 minutes before cooking or longer to intensify the flavor. This rub also works well on chops or tenderloin. Serve with mashed potatoes and steamed vegetables."

Ingredients:


2 1/2 pounds boneless pork loin roast

1 1/4 cups brown sugar

2/3 cup sugar

3 tablespoons coarsely ground black pepper

2 tablespoons kosher salt

2 teaspoons ground ginger

4 1/2 teaspoons garlic powder

4 1/2 teaspoons onion salt

1 tablespoon dry mustard

1 1/2 teaspoons crushed red pepper (cayenne)

1 1/2 teaspoons ground red pepper (cayenne)

1 1/2 teaspoons ground cumin

1 1/2 teaspoons paprika

3/4 teaspoon dried thyme, crushed


Directions:

1. Stir together brown sugar, sugar, black pepper, salt, ginger, garlic powder, onion salt, dry mustard, crushed red pepper, ground red pepper, cumin, paprika and thyme in small bowl. Heat oven to 325 degrees F. Sprinkle 1/2 cup of the brown sugar mixture* evenly on all sides of the pork roast; use your fingers to rub into pork. Place roast on rack in shallow roasting pan. Roast, uncovered, until the internal temperature is 145 degrees F (63 degrees C), about 40 minutes to 1 hour. Remove from oven. Cover with foil; let stand 15 minutes before slicing.

Make This One!!!  Rachael Ray's recipe -- so good every time. I sometimes have to add up to 5 minutes to the cooking time. Be careful not to overcook pork tenderloin. it turns into shoe leather if you over cook it.  Pork tenderloin and Pork Loin are two different things -- the tenderloin cooks much faster.