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Pork Tenderloin Roast

This recipe for tenderloin roast using our White Marble Farms pork is special enough for Easter dinner, but easy enough for any weeknight.

Before you say, “I don’t like pork - it’s always dry,” consider this: Most people are overcooking their pork. A few years ago the USDA revised its guidelines for doneness. Now, they say to stop cooking your pork when the internal temperature reaches 145℉. Let it rest for 3 minutes before carving. Also, pork tenderloin is like the filet mignon of pork. It’s very tender and it’s a smaller cut of meat. That means it cooks more quickly and the outside doesn’t dry out. Here’s how I make it:

Preheat oven to 400 degrees Fahrenheit. While it’s heating, dry your pork tenderloins (they come two to a package) with a paper towel and season all sides with salt and pepper.

Place 1 tablespoon of vegetable oil in an oven-safe pan (I use cast iron) over medium-high heat. When it’s hot, add the tenderloins and sear on both sides, turning after two minutes. Then carefully transfer the pan the oven. Remove when the center of the pork reads 145℉ with an instant-read thermometer, roughly 10-15 minutes later. Move the meat to a cutting board and let it rest three minutes before slicing. You might notice a little pink when you cut into the center but don’t panic. As long as you cooked to 145℉ and let it rest, your meat is done.

For an easy side dish, slice carrots, coat with olive oil and season with salt and pepper. Roast on a baking sheet for 20 minutes in the same oven with the pork.

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