– 2 pork tenderloins trimmed — 1-1¼ lbs each, about 2-2½ lbs total – 4 Tablespoons extra virgin olive oil divided – 2-4 teaspoons sea salt I used about 4 teaspoons, use more or less to your taste – freshly ground pepper to your taste – 4 sprigs rosemary picked and finely chopped – 4 sprigs sage finely chopped – 2 teaspoons paprika (sweet or smoked, I used sweet) – 3 carrots peeled and cut into thin chunks – 3 celery stalks cut into thin chunks – 1 large onion. peeled and cut into large pieces
Cook Time: 35 min
1 cup dry white wine optional – 2 Tablespoons coconut aminos – ½ cup of vegetable broth or chicken (low sodium) – ½ stick, 4 Tablespoons of unsalted butter or margarine (for dairy-free) – FOR THE SQUASH optional – 3½ pounds butternut squash peeled seeded and cut into 1 inch pieces – sea salt – 2 sprigs rosemary
Cook Time: 35 min
How do you cook a pork tenderloin without drying out? Cook the pork tenderloin at 425°F for 15-20 minutes, basting it with additional marinade occasionally. Check that the pork has reached an internal temperature of 145°F with a meat thermometer, then take it out of the oven. The high cooking temperature ensures quick cooking without drying out the meat.
Should pork tenderloin be cooked fast or slow? Pork tenderloin is a lean and delicate cut of meat that should be cooked quickly to prevent it from drying out. The best way to cook pork tenderloin is to roast it in a hot oven or grill it over high heat. Should you cover a pork tenderloin in the oven? You don't need to cover pork tenderloin when cooking it in the oven. However, if you are concerned about the meat drying out, you can cover it with foil for the first few minutes of cooking. This will help to seal in the juices.
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