{"id":3360,"date":"2022-06-20T13:30:06","date_gmt":"2022-06-20T13:30:06","guid":{"rendered":"https:\/\/pitmastercentral.com\/?p=3360"},"modified":"2023-09-07T11:07:39","modified_gmt":"2023-09-07T11:07:39","slug":"how-to-cook-pork-tenderloin-in-oven-with-foil","status":"publish","type":"post","link":"https:\/\/pitmastercentral.com\/how-to-cook-pork-tenderloin-in-oven-with-foil\/","title":{"rendered":"How to Cook Pork Tenderloin in Oven with Foil? Next-Level Pork"},"content":{"rendered":"\n

Cooking pork<\/a> tenderloin in your oven is a piece of cake: sear the meat for a few minutes on every side, then wrap it up in aluminum foil (stick some compound butter in there for incredible flavor), then toss the roast in a 350\u00b0F oven. Once it\u2019s internal temp hits 145\u00b0F, it\u2019s done!<\/p>\n\n\n\n

As a professional chef, I\u2019m always looking for new ways to jazz up a dish. So, when one of my fellow chefs showed me the foil trick, I gave it a try. The lean cut of meat is transformed into juicy, tender perfection thanks to aluminum foil.<\/p>\n\n\n\n

In this post, I will show you how to cook pork tenderloin in your oven with foil. I\u2019m also sharing the tastiest recipe I know. Check it out!<\/p>\n\n\n

\"How<\/figure>\n\n\n

Best Baked Pork Tenderloin Recipe<\/h2>\n\n\n\n

Serves: 4<\/strong><\/p>\n\n\n\n

Prep time: 15 minutes<\/strong><\/p>\n\n\n\n

Cook time: 40 minutes<\/strong><\/p>\n\n\n\n

Ingredients<\/h3>\n\n\n\n
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  • 2lb pork tenderloin<\/li>\n\n\n\n
  • 1 tbs. of kosher salt or sea salt<\/li>\n\n\n\n
  • 1 tbs. of black pepper<\/li>\n<\/ul>\n\n\n\n

    For Searing<\/h4>\n\n\n\n
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    • 2 tbs. of olive oil<\/li>\n<\/ul>\n\n\n\n

      For Seasoning<\/h4>\n\n\n\n
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      • 4 tbs. of butter, softened to room temperature<\/li>\n\n\n\n
      • 2 tbs. of minced garlic<\/li>\n\n\n\n
      • 1 tsp. of dried oregano<\/li>\n\n\n\n
      • 1 tsp. of dried basil<\/li>\n\n\n\n
      • 1 tsp. of dried thyme<\/li>\n\n\n\n
      • 1\/2 tsp. of dried sage<\/li>\n\n\n\n
      • Handful of fresh diced parsley<\/li>\n<\/ul>\n\n\n
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        \"Uncooked<\/figure><\/div>\n\n\n

        Method<\/h3>\n\n\n\n
        <\/div>\n\n\n\n

        Step <\/strong>1<\/h4>\n\n\n\n

        Preheat the oven to 350\u00b0F.<\/strong><\/p>\n\n\n\n

        Step 2<\/h4>\n\n\n\n

        Line a baking sheet with aluminum foil and spray it with cooking oil. In a small bowl, add the ingredients for the seasonings, including the butter. Mix until the garlic herb butter is evenly combined.<\/p>\n\n\n\n

        Step 3<\/h4>\n\n\n\n

        Season the pork. <\/strong>Season the pork tenderloin with salt and pepper all over.<\/p>\n\n\n\n

        Step 4<\/h4>\n\n\n\n

        Sear the meat. <\/strong>Heat oil in a large pan over medium-high heat until it is shimmering. Add the pork tenderloin to the pan and cook the meat on all sides until golden brown. Remove from the pan and place on the baking sheet.<\/p>\n\n\n\n

        Step 5<\/h4>\n\n\n\n

        Evenly apply the garlic herb butter to the entire pork tenderloin. Wrap the meat in aluminum foil to create a foil packet. This wrapping and butter will steam the meat, making it ultra-tender. Make sure the wrap is nice and tight. Place it in the oven and cook the pork tenderloin until the internal temperature reaches 145\u00b0F, around 40 minutes.<\/strong><\/p>\n\n\n\n

        Remove from the oven and let the meat rest while still wrapped in foil for about 10 minutes before slicing and serving. Drizzle melted butter over the sliced meat, if desired. <\/strong><\/p>\n\n\n\n

        Can You Use Pork Loin Instead of Pork Tenderloin?<\/h2>\n\n\n\n

        Yes, you can absolutely substitute pork loin for pork tenderloin. Pork tenderloin is a bit more expensive than loin, so I totally understand the urge to swap out the two cuts.<\/p>\n\n\n\n

        There are a few differences you should be aware of:<\/p>\n\n\n\n

        First, pork loin is bigger than tenderloin. You\u2019ll need to increase the seasonings accordingly. My recipe is for a 2-pound tenderloin. If you\u2019ve got a 3-pound loin, increase everything by 50%.<\/p>\n\n\n\n

        Since loin is bigger than tenderloin, it will also take longer to cook<\/strong>. Figure 20 minutes of cooking time per pound of meat at 350\u00b0F.<\/p>\n\n\n\n

        As with the tenderloin, pork loin should also be cooked to an internal temperature of 145\u00b0F.<\/p>\n\n\n\n

        Trimming the Pork Tenderloin<\/h2>\n\n\n\n

        Unless your butcher has already done this for you, you are going to need to trim the tenderloin before you bake it.<\/p>\n\n\n\n

        Tenderloin (and loin) are very lean cuts. There may be a small amount of fat that can be removed. <\/p>\n\n\n\n

        You\u2019ll also need to remove the silver skin. This is a thin white membrane. Grab it between two fingers and peel it away in a sheet. Paper towels can help if things get slippery. You can use a sharp paring knife as well. Here\u2019s a video if you\u2019re stuck.<\/p>\n\n\n\n

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