Pork tenderloin roasts can be a little tricky to cook as they easily overcook and dry out. This roasting method however makes it consistently moist and perfect. I start baking it at high temperature (500 degrees Fahrenheit) which seals the juices inside, then you shut the oven off and leave the roast in there, to continue to cook slowly while resting in the oven.
To make this you need to invest in a good meat thermometer, one that is heat-resistant and you can leave inside the oven while cooking. Once you put in the roast you CANNOT open the oven door until it’s done, so make sure it is at an angle that allows you to see the dial through the oven door.
If you have an older oven or an oven that has poor insulation or not a tight seal when closed, this cooking method may not work for you. If that is the case, instead of shutting the oven off continue to cook at 300 degrees until the center of the roast reaches 140 degrees Fahrenheit.
1 pork tenderloin
2 tablespoons of coconut oil, lard or bacon fat
2 sliced leeks (white and light green parts)
3 sliced garlic cloves
1 pound of sliced mushrooms (I used oyster mushrooms)
1/2 cup of chopped prosciutto, bacon, or Jamón Serrano
1/2 cup of white wine
2 tbsp of fresh chopped basil
1/4 tsp of ground black pepper Salt and pepper to taste
Chopped parsley for garnishing
- Preheat the oven to 500 degrees Fahrenheit.
- Rub the tenderloin with salt and pepper and set in a roasting pan in the lower half oven rack. Insert an oven safe meat thermometer in the middle of the roast at an angle that you can see the temperature from the outside.
- Bake for exactly 5 ½ minutes per pound
- Shut the oven off but leave the roast inside (DO NOT open the oven door)
- Let sit for 45 minutes to an hour, remove when the thermometer reads 140 degrees Fahrenheit.
- Remove roast from the oven, cover with a foil pepper and let sit for 5 to minutes. The inside temperature should read 150 degrees.
- Meanwhile in a large skillet over medium high heat, sauté the prosciutto and leeks in the oil for about 5 minutes.
- Add the mushrooms and continue to cook for 2 to 3 minutes.
- Add the rest of the ingredients and continue to cook uncovered string frequently until vegetables are tender.
- Slice the tenderloin and top with the sautéed mushrooms and leeks.