Tenderloin Roast Recipe

Tenderloin Roast Recipe

Tenderloin Roast is not just a sumptuous feast for your taste buds; it also offers a range of health benefits when made from pasture-raised pork. In this article, we will explore the intricacies of cooking a tender and flavorful Tenderloin Roast, delve into the ingredients that elevate the dish, provide a list of essential tools, and guide you through the cooking process step by step. Whether you're a beginner cook or a culinary enthusiast, this guide will help you prepare a mouthwatering roast that will impress your guests and family.

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Health Benefits of Pasture-Raised Pork

Before we dive into the culinary aspects of the Tenderloin Roast, let's understand why using pasture-raised pork is a great choice for your health. Pasture-raised pork comes from pigs that graze on open pastures, providing a more natural and healthier diet compared to grain-fed counterparts. Here are some health benefits of opting for pasture-raised beef:

    1. Space and Movement: In pasture-raised systems, pigs have access to open pastures, where they can roam, root, and engage in natural behaviors. They are not confined to crowded pens or stalls.
    2. Access to Fresh Air and Sunshine: Pasture-raised pigs have better living conditions, as they can enjoy fresh air and sunlight, leading to healthier and less stressed animals.
    3. Natural Diet: Pasture-raised pigs are typically allowed to forage for food, including grass, roots, and insects, which are part of their natural diet. This results in healthier and happier animals.
    4. No Growth Hormones or Antibiotics: Our pasture-raised practices emphasize the avoidance of growth hormones and unnecessary antibiotics, contributing to the overall well-being of the animals.
    5. Reduced Environmental Impact: Pasture-raised pork can have a lower environmental impact because it involves more sustainable farming practices. It can lead to reduced soil erosion, better land management, and lower usage of resources compared to large-scale feed-lot operations.
    6. Less Pollution: Pasture-raised systems generally produce less manure, which can reduce the risk of water pollution and the need for large waste-management systems.
    7. Flavor and Texture: Pasture-raised pork is praised for its superior flavor and texture. The pigs' varied diet and natural exercise result in meat that is richer in flavor and can be more tender.
    8. Healthier Meat: Pasture-raised pork tends to have a better nutritional profile with higher levels of beneficial nutrients such as omega-3 fatty acids and vitamins. It also contains fewer unhealthy fats.

      Cooking Tips

      Achieving a tender and succulent Tenderloin Roast with pasture-raised pork requires careful cooking techniques. Here's how you can ensure a mouthwatering result...

      Cooking Low and Slow

      The key to a tender Tenderloin Roast is to cook it low and slow. Slow roasting at a lower temperature allows the meat to cook evenly, retaining its juices and tenderness. You'll want to roast it at around 275°F to 325°F (135°C to 163°C).

      Pork Cooking Temperature Table

      1. Medium-Rare: 145°F (63°C)
      2. Medium: 160°F (71°C)
      3. Well-Done: 170°F (77°C) - 175°F (80°C)

      Other Tips

      - Always allow the roast to come to room temperature before cooking to ensure even cooking.
      - Searing the roast before roasting creates a flavorful crust, enhancing the overall taste.
      - Using a meat thermometer is crucial to achieve the desired level of doneness.
      - Let the roast rest for at least five minutes after cooking to allow the juices to redistribute, ensuring a moist and flavorful result.


      • Tenderloin Roast: The star of the show, this cut of pasture-raised pork is exceptionally tender and flavorful.
      •  Salt: Enhances the natural flavors of the meat and helps create a delicious crust when searing.
      •  Black Pepper: Adds a subtle, peppery kick to the roast.
      •  Olive Oil: Used for searing the roast and providing a rich, golden-brown exterior.
      •  Butter: Contributes to a luscious and flavorful finish.
      •  Garlic: Infuses the roast with a savory aroma and taste.
      •  Horseradish or Dijon Mustard: Provides a tangy and slightly spicy kick to complement the meat's richness.
      •  Rosemary: An aromatic herb that adds earthy and pine-like notes to the dish.

      List of Tools

      - Large skillet for searing
      - Probe thermometer for precise temperature monitoring
      - Baking pan or skillet for roasting
      - Small dish for mixing the seasoning
      - Cutting board for slicing
      - Sharp knife for carving

      How to Make Instructions

      1. Remove the tenderloin from the refrigerator, rinse it with water, and allow it to sit in a baking pan until it reaches room temperature.
      2. Preheat your oven to 275°F.
      3. Heat a large skillet over medium-high heat. Sear the tenderloin on all sides for about 3-5 minutes each, creating a golden brown crust.
      4. While searing, combine 1 tsp salt, 1/2 tsp black pepper, 4 tbsp butter, 2 tsp garlic, 1 tsp horseradish or Dijon mustard, and 1 tsp rosemary in a small dish. Mix well.
      5. Slather the seared tenderloin with the butter mixture.
      6. Insert a probe thermometer into the roast and place it in the preheated oven in a skillet or baking dish.
      7. Roast until the desired internal temperature is reached. Follow the temperature guidelines mentioned earlier.
      8. Remove the tenderloin from the oven and let it rest for at least 5 minutes. This allows the juices to redistribute.
      9. Transfer the roast to a cutting board.
      10. Slice the roast into 1-inch thick pieces while serving your guests individually. Enjoy your mouthwatering Tenderloin Roast!

      How to Store

      If you have any leftovers, store them in an airtight container in the refrigerator. The roast can be reheated in the oven or on the stovetop for future meals for up to five days.

      Variations on the Recipe

      To add variety to your Tenderloin Roast, consider experimenting with different seasonings and flavor profiles. You can marinate the roast in a variety of herbs and spices, such as thyme, oregano, or smoked paprika, for a unique twist. Additionally, you can serve it with various sauces like mushroom gravy, red wine reduction, or a classic béarnaise sauce to complement the flavors of the meat.

      Questions and Answers

      Q: Can I use other cuts of pork for this recipe?
      While other cuts can be used, Tenderloin Roast is preferred for its tenderness and rich flavor. It's worth trying other cuts like Pork Shoulder Roast, but they may require different cooking times and methods.

      Q: What side dishes pair well with Tenderloin Roast?
      A: Popular side dishes include garlic mashed potatoes, roasted vegetables, creamed spinach, and a fresh green salad.

      Q: How do I adjust cooking time for a larger or smaller roast?
      A: Cooking time will vary based on the size of the roast. Use a meat thermometer to monitor the internal temperature and follow the temperature guidelines for your desired doneness.



      *Amounts vary based on roast size*

      - 6.0 lb FFF Tenderloin Roast
      - 1 tsp salt
      - 1/2 tsp black pepper
      - 1/4 cup olive oil
      - 4 tbsp butter
      - 2 tsp garlic
      - 1 tsp horseradish or Dijon mustard
      - 1 tsp rosemary


      1. Remove the tenderloin from the refrigerator or freezer and cut out of package, rinse off with water and let sit out in baking pan until room temperature. 
      2. Preheat oven to 275 degrees F.
      3. Place Tenderloin Roast in large skillet over medium-high heat and sear the roast on all sides (about 3-5 minutes per side), creating a nice golden brown crust.
      4. Meanwhile combine the salt, pepper, butter, garlic, horseradish and herbs in a small dish and mix. Slather the seared tenderloin with the butter mixture and then insert a probe thermometer. Place in preheated oven on skillet or baking dish. Roast until desired internal temperature is reached, around 15-20 minutes per pound.
      5. Remove tenderloin from oven and let rest 5 minutes. Then transfer to a cutting board and cut into 1" thick slices while serving your guests individually.

      Here's to happy, healthy living from all of us to all of you! 

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