FOOD NEWS
The Top Slow-And-Low Method For Juicy Pork Tenderloin
BY COURTNEY BRANDT
Pork tenderloin is known for its tenderness and mild flavor, making it a popular cut, but it can still be overcooked. To ensure a juicy texture, try this cooking technique.
Low-and-slow roasting is a reliable way to cook meat, giving it ample time to break down and absorb flavors. Pork tenderloin has plenty of fat marbling, making it a great choice.
The fat keeps the meat moist throughout cooking, but to help seasonings penetrate evenly, trim off any excess fat and silver skin from the tenderloin before cooking.
Start by mixing up a dry seasoning rub and gently massage it into the tenderloin, ensuring that the exterior is evenly coated. Let the meat rest for 30 minutes before cooking.
Cook the pork in the oven for about an hour and a half to two hours at 275 degrees Fahrenheit, until it reaches an internal temperature of 145 degrees Fahrenheit.
After roasting, let the meat rest for 5-10 minutes to allow the juices to evenly redistribute, ensuring a moist and tender result. Finally, slice and serve for an outstanding meal.