Ina Garten’s Roasted Pork Tenderloin
This recipe first appeared on Taste of Home. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Mary Lousteau on SeeMeCook
Pork tenderloins are seasoned with olive oil, rosemary, salt, and pepper, then given a brief blast in a very hot oven. The oven is switched off and left closed for an hour, allowing its residual heat to finish cooking the pork.
- Time
- 1 hour 41 minutes
- Cuisine
- American
Ingredients
- 900 g
Weights are estimates. Together, the ingredients weigh about 900 g before cooking, which is about 150 g per serving.
Steps
Place an oven rack in the top third of the oven and preheat the oven to 500°F (260 °C) (260°C (500 °F)).
Take the two pork tenderloins out of the refrigerator and let them sit at room temperature for about 30 minutes.
Prepare the tenderloins with olive oil, fresh rosemary, salt, and pepper.
Place the prepared tenderloins on a sheet pan and put the pan in the preheated oven. Roast for exactly 5 minutes and 30 seconds.
As soon as the roasting time is up, turn off the oven. Leave the tenderloins inside for 1 hour without opening the oven door.
Remove the pork from the oven, slice it thickly, and serve with a sprinkle of salt and mango chutney on the side.
Notes
The article does not state amounts for the olive oil, rosemary, salt, or pepper. The oven-door rule is important: leave it closed during the one-hour rest. The article suggests mango chutney as a side.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 215
- Protein
- 36 g
- Carbs
- 0 g
- Fat
- 8 g
- Fiber
- 0 g
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