Small Recipes...Small Roast Pork Tenderloin

Bottom left; ready for the oven, right; after baking and resting.   

In The Pleasures of Cooking for One, the author prepares pork tenderloin with the intention of using the pork that isn’t eaten for the first meal in other dishes.  I prepared one today, using my favorite Willy’s Rub, and some bacon scattered on top.  I put the remaining roast, wrapped tightly in foil, in the refrigerator.  I’ll cut some slices for a couple more meals, and some chunks to use in soup or casseroles, and package them for the freezer.  The slices make good panini or warm sandwiches in buns too.

DON’T OVERCOOK your tenderloin, no matter what the package says!  And using a meat thermometer is the way to get a perfect, juicy roast.  The resting step helps distribute those juices throughout the meat.

My roast package called this a "pork loin filet".

My husband raved about this meat…it was juicy and tender! Next time I plan to try the author’s Garlic Mustard Rub.                

                       Small Roast Pork Tenderloin

  2          pounds  pork tenderloin, R-T-C

  2          slices uncooked bacon -- cut up (Optional)

                        Willy's Rub

  1         tablespoon  sweet paprika -- preferably Spanish

  1           teaspoon  freshly ground black pepper

  1           teaspoon  coarse salt -- either kosher or sea salt

     1/4      teaspoon  sugar

     1/4      teaspoon  chili powder

     1/4      teaspoon  granulated garlic or garlic powder

     1/4      teaspoon  onion powder

    1/16      teaspoon  ground cayenne -- (1/4 to 1/2)

                        Garlic Mustard Rub

  1           teaspoon  Dijon mustard

  1           teaspoon  ginger paste

  1           teaspoon  minced garlic

  1           teaspoon  salt

Rub the roast with your favorite rub, or use one of the choices above.  Let set, lightly covered, a least one hour in the refrigerator.

Let come to room temperature in your roasting pan with a rack while you preheat the oven to 375°. 

I use a 13 x 9" baking pan with a rack sprayed with cooking spray.

Before roasting, I sprinkle the bacon over the fat side of the roast and push it down into the rub.  If you don't do that, place it in the oven with the fat side up.  The purpose is to let the fat keep the roast from drying out.

Roast for 40-45 minutes or until instant read or oven probe thermometer reads 145°.

Remove from oven, let rest, covered with foil, for 10 minutes before slicing.