How to cook a boneless pork loin?
I have a pork loin that weighs right around 1 pound. I want to cook it in the oven, and I want to make sure that I don’t overcook it. Every recipe that I looked at calls for a meat thermometer, and I don’t have one. It’s such a small roast so I know it won’t take long to cook. Also, do I cook it covered or uncovered? I will be using a small roasting pan. Any help/tips are appreciated.
Tags: meat thermometer, pork loin, roasting pan
Filed under: Cooking Thermometers | Jun 1st, 2010.
1 pork tenderloin (about 1 lb)
1 clove garlic, peeled and cut into slivers
Salt and pepper
1/2 teaspoon ground cumin
2 Tbsp grapeseed oil or canola oil
1/2 cup of chicken or beef broth
1/2 cup dry white wine
1 medium sized apple, peeled, cored, and sliced
Method
1 Preheat oven to 400 degrees F.
2 With the tip of a sharp knife, make deep little slits all over the tenderloin and insert the garlic slivers. Season with salt, pepper and cumin.
3 Place the oil in a skillet and sear the tenderloin well on medium high heat for about 10 minutes, turning the meat over as it browns.
4 Remove the meat from the skillet (do not discard the juices in the skillet) and place in an oven-proof serving casserole dish. Add the broth and white wine and place it in the oven for 10 minutes.
5 After you’ve placed the meat in the oven, cook the apple slices in the same skillet (with the remaining oil and juices) that you used to brown the tenderloin. Saute until soft.
6 After the tenderloin has cooked for 10 minutes remove it from the oven and let it rest for 10 minutes, before carving. It will continue to cook while it sits. Slice the tenderloin into 1/4 inch thick slices. Add the sliced apples to the meat in the serving dish. Serve immediately.
Serves 2.
By searing it on all sides, you reduce the oven time. Don’t overbake it or it will be as tough as an old shoe.