Juicy like you won’t believe.
Lightly seasoned and bathed, so as not to mask the taste of the succulent pork.
What more could a pork tenderloin lover ask for?! THIS. Is it. One of the best I’ve made roasted in the oven. The prized part of the hog that compares to the tenderloin of beef done right. And it’s so easy – – it’s silly. You got this.
The most important thing about cooking a pork tenderloin, and the biggest mistake people make when cooking one, is not to overcook it. I cannot stress this enough. Pork tenderloin is extremely lean, and can go from OMG GOOD, to dry and tough in a matter of minutes.
It’s a very delicate cut, and needs to be treated that way. So when the center is still just slightly pink – – believe me – – it’s done. It’s not bloody nor undercooked. It’s just plain the color of the meat is all. You of course don’t want to see red or any blood, obviously, just a slight pink hue is all.
And keep the seasonings and marinades simple. Cuts like this can be pricy, but catch a good sale plus an in-store coupon like we did, and it’s actually just as inexpensive as ground beef these days! And a fraction of what it’s cousin, beef tenderloin or filet mignon, costs!
Keep the side dishes simple and cheap, and you really do have a very affordable, penny-wise, “Sunday dinner” that yields a good 8 servings! Goes a nice long way for two, and works beautifully for a special family dinner on the weekend! And most pork tenderloins are packaged with two tenderloins in them. So you can make them both immediately, or save the second to make a different flavor, or separate them completely and freeze the other one for later!
Just keep it simple and uncomplicated for a truly wonderful, wholesome, lean, mean and healthy meal! And “fine dine” right at home! You really will be impressed, and look and feel like a rock star! Hope you all enjoy!!
*I simply served this Easy Peachy Honey Mustard Pork Tenderloin with buttered white shoepeg corn and an easy “Home-Style” boxed stuffing by Betty Crocker. And it did us just fine! 🙂 But if this is for something special, and you’d like to fancy it up a bit, my easy and also very economical, Asparagus with Velvety Orange Cream Sauce , and a nice tossed salad with one of my homemade salad dressings would be lovely!
- 1 (2⅓ - 2½ lb.) pkg. pork tenderloin, (*there will be two tenderloins weighing a little over a pound each)
- 1 tsp. salt, or to taste
- ½ tsp. coarse ground black pepper, or to taste
- ⅓ cup chunky peach preserves or jam
- 1½ Tbl. spicy brown mustard
- 1 Tbl. real honey
- 1 tsp. apple cider vinegar, (balsamic would work fine also)
- Preheat oven to 400º F.
- Rinse tenderloins and pat dry. Sprinkle all sides evenly with salt and pepper to taste.
- Into small bowl, add preserves, mustard, honey and cider vinegar and stir until well mixed.
- Coat bottom side of tenderloins with almost half of preserves, place coated side down into appropriate sized, foil-lined and sprayed baking dish, and spread with rest of preserve mixture. (*These fit perfectly in my 13x9 with just the thin "tail ends" tucked under so that they wouldn't get overdone).
- Pop into preheated oven and bake for about 35 - 40 minutes, or until just still slightly pink in very center (140º F). Let rest, then slice and serve! *Pork tenderloin is a very lean meat and cooks quickly! Overdone, and it can go from tender and juicy to dry as a bone quick. So never overcook it. It is done when still very lightly pink in very center. If you take it past that, you're already drying it out.