Main Course
The Best Baked Garlic Pork Tenderloin
The beauty of pork tenderloin is that it’s pretty quick-cooking. Plus, you don’t want to overcook the meat, so it doesn’t have to cook as long as you’d think. Pork is supposed to be cooked to an internal temperature of 140-145 degrees F. The trick to a great pork tenderloin is a quick sear followed by a nice hot oven. This gives a great crust while keeping the inside tender and juicy.
Preheat the oven to 450°F and quickly sear your seasoned pork. Place the skillet into the oven for 20 minutes and remember to leave it to rest for at least 5 minutes before serving.
If you have ever been hesitant to make pork tenderloin, don’t be. It is a great way to make a fabulous meal. The key to the flavour is searing the pork tenderloin first.
Ingredients;
- 2 1-pound pork tenderloins, trimmed
- 1/4 cup hoisin sauce
- 1 pound green beans, stems trimmed
- 1 1/2 pounds baby potatoes cut in half lengthwise
- 3 tablespoons olive oil
- kosher salt and freshly ground pepper
- 4 tablespoons butter softened
- 2 tablespoons freshly minced chives
- 1 garlic clove minced into a paste
Instructions;
- Lower oven racks to a middle lower position and preheat oven to 450 degrees. Spray heavy-duty baking sheet with nonstick cooking spray.
- In a large bowl, combine green beans with 1 tablespoon of olive oil, 1/4 teaspoon of kosher salt and 1/4 teaspoon of freshly ground pepper. Arrange green beans in the centre of the baking sheet.
- In the same bowl, toss potatoes with 2 tablespoons of olive oil, 1/4 teaspoon of kosher salt and 1/4 teaspoon of freshly ground pepper.
- Transfer to a baking sheet and arrange on either side of green beans, cut side down.
- Lay tenderloins, not touching, over green beans and brush with hoisin sauce, sprinkle lightly with salt and pepper.
- Roast for 20 to 25 minutes, or until the thickest part of tenderloins reaches 140 degrees on a meat thermometer.
- While tenderloin is roasting, combine butter, chives, garlic, 1/4 salt, and 1/4 pepper.
- When the tenderloin is done cooking, remove the sheet pan top each tenderloin with one tablespoon of garlic herb butter and let pork tenderloin rest before slicing.
- Top potatoes and green beans with the remaining two tablespoons of garlic herb butter and serve.