How long and what temp. Do I bake a one and 1/4 lb. pork tenderlion?

Question

any good recipes or tips for baking a pork tenderlion

Answer 1

mmm, I love me some good pork tenderloin! I'd suggest searing it in an oven-safe skillet, then moving to the oven to finish cooking for about 40 minutes at about 350ºF. The best way to tell doneness, however, is a meat thermometer in the thickest part of the tenderloin, and cooking until it's 155ºF, then let sit under alum foil for about 15 min. before slicing.

Some other good recipes:


Pork Tenderloin with Dijon Cream

Serves: 2-4
Prep time: 15 min Cook time: 15 min

1# pork tenderloin, cut into 2" slices
Seasoned flour
2 Tbsp. butter, divided
2 tsp. canola or olive oil
Sauce:
2 green onions, sliced (coin shape), white and green parts separated
1/3 cup white wine or dry vermouth
1/2 cup heavy cream
1 tsp. Dijon mustard (or more to taste)
salt and pepper to taste

Preheat oven to low, about 170 degrees.

Lightly pound pork medallions to 1" thick.

Melt 1 tablespoon of butter and 2 tsp. oil over medium high heat.

Dredge pork in seasoned flour. Add all at once to pan and saute 2 minutes per side.

Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.)

Add the remaining 1 tablespoon butter to pan. Add white part of onion, saute for 1 minute. Add wine or vermouth, simmer until syrupy and reduced to about 3 tablespoons. Add cream, simmer 2 - 3 minutes until thickened.*

Stir in Dijon, add salt and pepper to taste.

Return pork to pan to coat with sauce. Serve over rice or pasta, garnishing with the green part of the onion.

*If sauce ends up too thick for your liking, add a little water or milk, but no more than 1/4 cup.
** you can double the sauce ingredients to get more sauce
___________________________

Stuffed Pork Tenderloins with Bacon and Apple-Riesling Sauce

ACTIVE TIME: 1 HR
TOTAL TIME: 1 HR 20 MIN
SERVES: 4

PORK
* 1 tablespoon extra-virgin olive oil
* 1/4 cup minced onion
* 1/4 pound pork breakfast sausage, casings removed
* 1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice
* 1 garlic clove, minced
* 1/2 teaspoon chopped thyme
* 1/2 teaspoon chopped sage
* 1/2 cup finely chopped collard greens (2 large leaves, stemmed)
* 4 ounces fresh goat cheese, at room temperature
* Kosher salt and freshly ground pepper
* Two 1-pound pork tenderloins
* 6 slices of bacon

SAUCE
* 1 tablespoon extra-virgin olive oil
* 1 garlic clove, minced
* 1 Granny Smith apple—peeled, cored and cut into 1/3-inch dice
* 3/4 cup apple cider
* 1/2 cup dry Riesling
* 1/4 cup chicken stock or low-sodium broth
* 1/2 teaspoon chopped sage
* 1/2 teaspoon chopped thyme
* Kosher salt and freshly ground pepper

1. PREPARE THE PORK: In a large skillet, heat the olive oil until shimmering. Add the onion and cook over moderate heat until translucent, about 3 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through, about 3 minutes. Add the apple, garlic, thyme and sage and cook until the apple just begins to soften, about 2 minutes. Stir in the collard greens and cook until wilted, about 2 minutes. Transfer the mixture to a medium bowl and let cool to room temperature. Mix in the goat cheese and season the stuffing with salt and pepper.

2. Light a grill. Using a long, thin knife and beginning at a thick end, cut a 1-inch-wide pocket through the center of each pork tenderloin; use the handle of a wooden spoon to widen the pocket if necessary. Fill the pork tenderloins with the stuffing, poking it in with the wooden spoon. Season the tenderloins with salt and pepper and wrap the bacon strips securely around them; try to cover any exposed stuffing with the bacon.

3. Grill the pork tenderloins over moderately high heat, turning four times, until browned on every side, about 25 minutes, or the internal temperature reaches 140. Transfer the pork tenderloins to a cutting board, cover tightly with foil and let rest for 10 to 15 minutes.

4. MEANWHILE, MAKE THE SAUCE: In a medium saucepan, heat the oil. Add the garlic and cook over moderate heat until fragrant, about 1 minute. Add the apple, cider, Riesling, chicken stock, sage and thyme and simmer until the apple softens, about 7 minutes. Transfer the contents of the saucepan to a blender and puree until smooth. Strain the sauce back into the saucepan and boil until it coats the back of a spoon, about 5 minutes. Season with salt and pepper.

5. Slice the pork tenderloins crosswise about 1 inch thick and arrange on plates. Spoon the Apple-Riesling Sauce around the meat and serve.

MAKE AHEAD The bacon-wrapped, stuffed tenderloins and finished apple-riesling sauce can be refrigerated separately overnight. Bring the tenderloins to room temperature before grilling.

--Food & Wine

Answer 2

I like pork tenderloin best on the BBQ. Medium to low heat 25 to 30 min. brush with BBQ sauce, slice and serve.For a little kick i put a few drops of Frank's Red Hot hot sauce on each slice.If you still want to bake it, 350 degrees for 50 to 60 min. will make it moist.Stick with the hot sauce. This meat is best when the recipe is kept simple.

Answer 3

Rinse off the tenderloin and cover with a rub beforehand. Smush it and work it in.
Bake at 325 degrees for about 50 minutes to an hour.
Unlike chicken and fish, a little pink in pork is fine (Pork producers at fairs told me this).

Answer 4

Bake in a pre-heated 350 degree oven for 30-35 minutes. Always let roasted meat rest for several minutes before slicing.
You could rub the roast with olive or vegetable oil then season with garlic powder, seasoned salt and black pepper. Or coat with your favorite barbecue sauce.

Answer 5

350 degrees for about 45 minutes should do it. Most pork loins that I cook have instructions about to that effect.

I like to coat my pork with salt, pepper, oregano, garlic, and perhaps sage or rosemary. And believe it or not, apple cider vinegar is a good marinade.

If you want to cheat, try salt and pepper, and a good steak sauce.

Answer 6

I sometimes don't bake them.
I slice them into 1inch slices and egg and flour them
and then season them, they are so good this way!

For baking 325 for about 45 minutes to 1 hour, check it.
Pork doesn't have to be fully cooked as it use to be.

Answer 7

500 degrees , ten minutes and you are good to go.