How do I keep a pork tenerloin from drying out in the oven?

Question

I have a good marinade recipe but would like some tips on how to keep it from drying out when cooking in the oven.

Answer 1

Try wrapping it in aluminum foil. That is what I do. My husband loves it. Good luck.

Answer 2

Timing and temperature.
Seal the meat in a fry pan and cook covered at 150C-180C for 30-35 minutes per lb.
I prefer to have the oven pre heated to the higher temperature and then once I have added the meat knock back the temperature and continue.

Allow up to 25% of the cooking time for the meat to rest in a warm place covered.
Finally DO NOT cut into the meat to test for doneness, it will only let the juice escape.

Answer 3

keep basting it as it cooks, not so much though that u have to cook it a lot longer. when it has been in maybe half of the time it needs, cover n tent wth foil. let it sit b4 u cut into it. also try covering it in large onion slices to keep it moisturized, and check that ur oven isnt too hot. mine cooks htter than it says it is, so i have to adjust my temp for my oven. my bf n i get pork tenderloins n he does magic with them, they r soooooo gooooood! we usually have some vinegar in the marinade, or add some if it from a bottle. we almost always bbq them, using indirect heat so it does not dry out, and basting frequently. good luck!

Answer 4

Cook it in a German clay pot. The two common brands that you will find in specialty cooking stores are Romertopf and Schlemmertopf. These clay pots are soaked in water for 30 minutes prior to baking your recipe. Another thing to note is that the pot always goes into a cold oven, not a pre-heated oven, so the pot can come up to temperature slowly. (Heat shock can make it crack.) You can basically throw anything into a clay pot (roasts, vegetables, small fowl) and it will come out tasting wonderful. One of the best kept culinary secrets in the world.

Answer 5

All you need is a meat thermometer to avoid overcooking it. I like a digital one that has the correct temps pre-programmed and an alarm that goes off when the meat hits 10ºF below target temp. (It will continue o cook once removed from heat, when resting.) A tenderloin is a tender, juicy cut, and doens't take but 20-30 min of cooking time to be done.

Answer 6

Part of the secret is to let the meat rest when it reaches 120-130 degrees. It draws the juices back in and it finishes cooking by itself (just like red meat). Make sure you tent the meat after you cook it, to help with the moisture deal.

Answer 7

Cover with slices of juicy apple and a layer of tinfoil