Tender, juicy pork tenderloins cook as quickly as boneless chicken breasts.
Recipe information
Yield
makes 6 servings
Ingredients
Preparation
Step 1
Position the oven racks so that the top rack is about 6 inches from the top of the oven. Preheat the oven to convection roast at 425°F. Rub the tenderloins with the olive oil, salt, and pepper. Arrange them at least 3 inches apart on the roasting rack that comes with the oven.
Step 2
Roast the tenderloins on the top rack for 25 minutes or until an instant-read thermometer registers 160°F.
Step 3
Transfer the tenderloins to a cutting board and let them rest, covered with foil, for 5 minutes. Cut into crosswise diagonal slices.
Lemon Pepper Pork Tenderloins
Step 4
Rub the tenderloins with olive oil and then with 1 tablespoon lemon pepper seasoning. Roast as directed above.
Pork Tenderloins with Hoisin, Ginger, and Five-Spice Powder
Step 5
Place the tenderloins in a large, heavy-duty zip-top plastic bag. Add 3 minced garlic cloves, 1 cup soy sauce, 1/2 cup hoisin sauce, 2 tablespoons honey, 2 tablespoons ketchup, 2 tablespoons cider vinegar, 2 tablespoons dry sherry, and 1 teaspoon five-spice powder. Seal the bag and knead it so that the pork and marinade are evenly distributed. Refrigerate for at least 3 hours or overnight. Remove the tenderloins from the marinade and roast as directed above, basting twice.
