How long to roast pork tenderloin?

In this recipe, first sear the pork in the skillet. This will give the meat an appealing crust and browned exterior and will lend flavor to the skillet in the form of fond. Here are couple things to keep in mind: ake sure that the oven is fully preheated before the skillet goes in. In this one I used a 400 degree oven. From there, roast the pork for 12 to 15 minutes.

Why rest pork tenderloin and for how long?

Because pork tenderloin is incredibly lean it is really important to let it rest after it is roasted. I think it is better to let it rest for a full 10 minutes on a nice heavy platter with foil over it. That will ensure that there will be carry-over heat that will continue to cook it through. See above about internal temps. When you cook meat the muscle fibers (yes that is what meat is, sorry to burst your bubble if you didn't know that) denature and seize up. If you were to cut into the meat right when it came out of the pan and those fibers were still taught, then the juice held within would flow right out onto the carving board. Resting allows the muscle fibers to relax again and the juices stay inside when the meat is sliced. Rest smaller cuts of pork, such as pork chops that are 1-inch thick or less for 3 minutes. Thicker cuts, such as this Easy Roasted Pork Tenderloin and Apple Skillet should be rested for longer. Up to 10 minutes. Pork loin roasts can be rested for 15 to 20 minutes

Easy Roasted Pork Tenderloin and Apple Skillet

Name: Easy Roasted Pork Tenderloin and Apple Skillet
Prep time: 20 min
Cook time: 17 min
Total time: 37 min
Cuisine: American
Ingredients: ¼ cup pure maple syrup, preferably dark robust; 2 tablespoons whole grain prepared mustard; 2 teaspoons apple cider vinegar; 1 tablespoon avocado oil or canola oil; 1 pork tenderloin, about 1 ¼ pound; 4 shallots, peeled and quartered; 2 large apples, peeled, cored and cut into large wedges; 1 teaspoon coarse kosher salt; 1 teaspoon dry thyme

Description

Easy Roasted Pork Tenderloin and Apple Skillet with Maple Mustard Glaze, Shallots and thyme. A simple paleo-friendly and grain-free one pan recipe for entertaining during the holidays or for a weeknight meal.

Ingredients

Scale

1/4 cup pure maple syrup, preferably dark robust

2 tablespoons whole grain prepared mustard

2 teaspoons apple cider vinegar

1 tablespoon avocado oil or canola oil

1 pork tenderloin, about 1 1/4 pound

4 shallots, peeled and quartered

2 large apples, peeled, cored and cut into large wedges

1 teaspoon coarse kosher salt

1 teaspoon dry thyme

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Instructions

Preheat oven to 400 degrees F.
Stir maple syrup, mustard and cider vinegar in a small bowl.
Heat oil in a large oven-proof skillet over high heat. Add pork and cook, turning after a few minutes, then every minute or two until browned on all sides, 6 to 8 minutes total. Add shallots and apples and sprinkle with salt and thyme.
Transfer the skillet to the oven, and let roast until the apples are browning on the bottom, about 5 minutes. Remove the skillet from the oven, stir shallot and apple mixture and drizzle the maple mixture all over the pork and apple mixture. Return the skillet to the oven and roast, stirring the apple mixture and turning the pork occasionally, until the pork registers 136 to 145 degrees F when tested with an instant read thermometer in the thickest part of the tenderloin, 12 to 15 minutes.
Remove the pork to a carving board or heavy platter and tent with foil. Let rest 10 minutes. Slice on a slight bias into ½-inch thick medallions. Serve the pork with the apples and shallots and any juices from the skillet.

Notes

The USDA recommends that Americans cook pork to an internal temperature of 145 degrees F, followed by a rest of 3 minutes. Consuming undercooked meat puts you at risk for food born illness.

Prep Time: 20
Cook Time: 17
Category: main course
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 4 ounces pork, 2/3 cup apples
Calories: 256
Sugar: 22
Fat: 6 g
Saturated Fat: 1 g
Carbohydrates: 32 g
Fiber: 3 g
Protein: 24 g