Pork tenderloin questions

[Anonymous]

I want to roast a tenderloin without searing first--how long and at what temperature? (i know it will be boring, but my kids like boring food.) And these days, is the thinking that it's okay for pork to be a bit pink in the center?

(Husband is vegetarian, so it's been a long time since I've cooked meat regularly.)

[Anonymous]

I roast a 1.5 pound tenderloin at 400 degrees for about 30-35 minutes.

[Anonymous]

Agree with PP also should cook to 145 degrees if you have a thermometer.

[Anonymous]

I never sear it. I like to either buy the marinated ones or do a marinade myself and leave it in a bag with the marinade for a while.

My fool proof easy (but fancy-looking) dinner
Get 3 pyrex oven dishes

Mix up olive oil salt, pepper, herbs/spices of your choice in a bowl.

Take small red potatoes, slice in half, toss with olive oil mixture and put in oven.
30 min later, put asparagus (also tossed with same olive oil mixture and some bread crumbs) into the oven. Also put pork tenderloin in at this time.

30 minutes later, take potatoes, asparagus, tenderloin out of oven.

Ta da!

[Anonymous]

Anonymous wrote:I never sear it. I like to either buy the marinated ones or do a marinade myself and leave it in a bag with the marinade for a while.

My fool proof easy (but fancy-looking) dinner
Get 3 pyrex oven dishes

Mix up olive oil salt, pepper, herbs/spices of your choice in a bowl.

Take small red potatoes, slice in half, toss with olive oil mixture and put in oven.
30 min later, put asparagus (also tossed with same olive oil mixture and some bread crumbs) into the oven. Also put pork tenderloin in at this time.

30 minutes later, take potatoes, asparagus, tenderloin out of oven.

Ta da!

New poster here, and total cooking novice. May I ask how you clean the potatoes when they still have the skin on? Scrub with a brush? Just rinse? And what about cleaning the asparagus? Thx.

[Anonymous]

Not PP, but can answer your questions...

If I am using baby potatoes or even larger red/yukon gold potatoes I just give them a rinse. They are usually pretty clean. The only potatoes I scrub are russets and yes I use a brush under running water. These are typically dirty looking.

The asparagus you should just be rinsing under cool water. If they are still in the rubber band make sure you seperate the asparagus to rinse in between.

[Anonymous]

Anonymous wrote:Not PP, but can answer your questions...

If I am using baby potatoes or even larger red/yukon gold potatoes I just give them a rinse. They are usually pretty clean. The only potatoes I scrub are russets and yes I use a brush under running water. These are typically dirty looking.

The asparagus you should just be rinsing under cool water. If they are still in the rubber band make sure you seperate the asparagus to rinse in between.

Thank you!

[Anonymous]

Also trim the ends off the asparagus, usually you can feel the breaking point, maybe 1.5 inches from the bottom.

[Anonymous]

Thanks, PPs. I did look online first but got tired of clicking through dozen of recipes involving searing. I knew you would come through!

-OP

[Anonymous]

I've found that without searing the roast has a mushy outside consistency...that and locking in the juices is why I usually sear. For those that don't, how do you not get the mushy outside? Higher heat when roasting?

[Anonymous]

The current view seems to be that searing does not lock juices in, although it does produce a nice crust: http://www.cookthink.com/reference/7/Does_searing_meat_really_seal_in_moisture

[Anonymous]

Anonymous wrote:

Anonymous wrote:Not PP, but can answer your questions...

If I am using baby potatoes or even larger red/yukon gold potatoes I just give them a rinse. They are usually pretty clean. The only potatoes I scrub are russets and yes I use a brush under running water. These are typically dirty looking.

The asparagus you should just be rinsing under cool water. If they are still in the rubber band make sure you seperate the asparagus to rinse in between.

Thank you!

If the potato has eyes, I remove these with the end of the peeler.

[Anonymous]

Start it at 450 for 15 minutes. Then drop it to 350. That will give you a bit of a sear.

[Anonymous]

Anonymous wrote:Also trim the ends off the asparagus, usually you can feel the breaking point, maybe 1.5 inches from the bottom.

Another asparagus tip (no pun intended): you can find the right point to cut off the ends by breaking a spear. It will naturally break right before it gets really fiberous. That's where you should cut them.

[Anonymous]

For the asparagus, just grab them on the end with one hand and the other hand just slightly up and break them. Do that under cold water. They break at the natural spot.