Slow Roasted Pork Tenderloin

I found this recipe for slow roasted pork, and the technique looked so interesting I had to try it!

Slow Roasted Pork Tenderloin
Pork tenderloin (aprx 3/4 lb?)
3 tablespoons seasoning mix (I use a blend of smoked sweet paprika, thyme, sage, garlic powder, salt and pepper)
8 -10 cloves garlic, peeled
1 onion, peeled and roughly chopped

Rub the seasoning mix all over the tenderloin and refrigerate for 8-24 hours.

Preheat the oven and cast iron skillet to 500’F .

Remove skillet from oven and add a few teaspoons of oil, place tenderloin in skillet, and dump onions and garlic in around the tenderloin.  pork 001

Roast the tenderloin for about 8 minutes, then flip the tenderloin and continue to roast for a total of 15 minutes.  pork 003

Turn off oven but do not open door.  Allow roast to sit in the oven and continue to cook – internal temperature should be about 145’F, probably 40-45 minutes depending on the size of your meat.pork 004

I left it for 45 minutes, next time if the meat was the same size I’d try less, maybe 35 – 40 minutes – it stayed beautifully moist however, though there was no pinkish tinge left in the meat.pork 006

I did some baby carrots in brown sugar and butter in the oven at the same time, and they cooked perfectly as well.

Served with carrots, mashed potatoes and a pan sauce (broth, drippings and some arrowroot to thicken)pork 005 and it was a great meal – definitely the first time I’ve managed a tenderloin that didn’t dry out!pork 007


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