Roast Tenderloin of Pork

I've been making roast porkloin for quite some time now and I really could not get the seasonings and cooking time right. The "pork roast" or "pork loin" available at local supermarkets are always end up rubbery and bland after coming out of my oven. Things have improved, but I'm not there yet.

Just the other day, I decided to try the more expensive cut of meat - pork tenderloin. With just a few hours of marination, my roast came out juicy, tender and really flavorful. I don't think I want to do roast pork with other cuts of meat ever again!

First, I marinated the two pieces of tenderloin in a mixture of chopped garlic (four cloves), a bunch of fresh thyme, half a teaspoon of salt, black pepper and extra virgin olive oil. I left it for about three hours in the ref, then I wrapped them with bacon and tied it with kitchen string to even out the shape. I know, bacon and pork! It actually sounds worse than it actually is. Tenderloin is very lean and will undoubtedly become rubbery and dry when cooked. Bacon helps keep it moist. Further, I only use thick cuts of lean bacon. I set the roast on a pan with about two chopped onions, two garlic cloves and one chopped Granny Smith apple. I tucked in a few bay leaves as well.


I baked the pork in a 400 degree preheated oven for about 20-25 minutes (well done). Fifteen minutes cooking time would have yielded a medium-rare to medium well pork. I let this rest a good 30 minutes before cutting.

For the sauce, I poured in a half a cup of orange juice, half a cup of fresh mango puree and one tablespoon balsamic vinegar and reduced it on the stove. Then I pureed and strained it.