When should I glaze the pork tenderloin? Can I use the glaze as a dipping sauce?

You can glaze the pork before, during and after it has been cooked. Since the pork was not marinated in it, you could certainly simmer the glaze on the stove to thicken it and then use as a sauce after the pork tenderloin has finished roasting.

• What temperature is the pork done? Can the pork be pink?

The USDA recommends cooking pork roasts to at least 145°F. And then you should let it rest for 3 minutes or so. This means the center may be a bit pink, but as long as a meat thermometer registers 145°F, it is safe to eat.

• How to keep pork from being dry?

Because the tenderloin is a very tender and moist cut of pork, you should not have a problem with it drying out unless it is overcooked Test the tenderloins with a meat thermometer at the earliest time suggested and don't over cook it. Also, be aware that it will continue to cook even after you remove from the oven, so the pork's internal temperature will raise a bit. In addition, using a marinade, glaze or sauce on the pork will also add to the moistness and flavor. Cooking pork in a cast iron Dutch oven will help retain the juices in the meat. Spoon the juices over the meat and vegetables before serving!

• How should I reheat the pork tenderloin?

Leftovers should be stored in the refrigerator and used within 3-4 days. The USDA recommends that foods that have been cooked and cooled should be reheated to 165°F. You can lightly saute the leftover meat in a skillet for a minute or two until up to temperature. Or place on a microwave safe plate, cover and heat in the microwave for 1-2 minutes until hot.

Dutch Oven Pork Tenderloin ⋆

Description

This pork tenderloin is a tender and flavorful cut of meat. It is roasted in a Dutch oven with a thick and syrupy balsamic glaze. There is an option to make the glaze with no sugar added.

Ingredients

Units Scale

2 ( 12 oz.) pork tenderloins, trimmed of extra fat and skin
2 Tablespoons olive oil
2-3 garlic cloves, sliced, or 1 teaspoon garlic powder
1 tsp. each salt, black pepper, onion powder, paprika
fresh rosemary and thyme- or 1 teaspoon dried
Balsamic Glaze-
1/3 cup brown sugar or brown sugar substitute substitute (I used Swerve)
1/4 cup balsamic vinegar
salt, pepper to taste
Optional- trimmed string beans, sliced carrots*

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Instructions

Preheat oven to 400°F.
In a small bowl, combine the balsamic vinegar and brown sugar, stir well and set aside.
Cut 4-5 slits in top of pork tenderloin, deep enough to stuff some garlic slices and herbs.
Combine the dry rub- salt, pepper, onion powder and paprika and rub into the meat.
After stuffing in the garlic and herbs, rub pork with 1 tablespoon of oil.
Add 1 tablespoon of oil to the Dutch oven and cook the pork on medium-high heat, about 2 minutes per side until lightly browned.
Place Dutch oven in the preheated oven without the lid. Brush the balsamic glaze over the pork.
Bake for 15 minutes, turn pork, brush with more glaze and continue baking until pork registers 145°F- 150°F on a meat thermometer, about 20-30 minutes longer. Remove to cutting board. Don't slice the pork yet, let it rest for at least 5-10 minutes.

Notes

*The nutrition was calculated with the sugar substitute.

* You can cook the string beans and carrots at the same time as the pork. Just place in the Dutch oven and cook alongside the pork tenderloin. If they need longer to cook beyond 40 minutes, remove pork, turn oven temperature up to 450°F. Let cook a bit longer while the pork is resting on cutting board.

*Since the glaze was not used to marinate the pork, it can be heated to a simmer and used as a dipping sauce.

*Remove the cooked garlic cloves and herbs from the pork as you slice it.

*Store leftovers in an airtight container in the refrigerator and use within 3 days.