Roasted Pork Tenderloin with Garlic Recipe
Oven roasted pork tenderloin with garlic and a delicious sauce.
Servings: 8 meat slices
Calories: 97kcal
Equipment
- 3.5" Paring Knife to stuff the meat with garlic
- 8" Chef Knife to slice the onion
- Dutch Oven We used an 8 qt cast iron unenameled roaster with lid, enameled is better for beginners so that it doesn't stick on.
- Wood or Bamboo Spatula to stir everything when searing
- Small Mixing Bowl to mix the slurry
- Meat Thermometer to check inner meat temperature (optional)
Ingredients
For the Roast
- 5 Pieces Garlic Cloves
- 2 Medium Onion
- 1.1 Pounds Pork Tenderloin
- 1 Teaspoon Salt
- 1 Teaspoon Black Pepper Ground
- 1 Teaspoon Caraway Seeds Whole or Cumin Seeds
- 3 Tablespoon Lard or Butter
- 1¼ Cup Broth
For the Slurry
- ½ Cup Lukewarm Water
- 1 Tablespoon All-purpose Flour
Instructions
- Peel garlic and cut it lengthwise into smaller, manageable pieces. Quarter or half large garlic cloves lengthwise.
- Peel and slice onion.
- Make some holes all over the pork tenderloin and push a garlic piece into each hole until all garlic has been used up.
- Season pork with salt, black pepper, and caraway seeds OR cumin (any of the two).
- Place lard (or butter) with the sliced onion into a large pot and keep pork tenderloin over that.
- Preheat oven to 400° Fahrenheit/ 200° Celsius.
- Place a large pot over the stove to sear the meat and onions first. Brown meat on all sides.
- Pour broth into the pot and mix it a bit in. Cover the pot.
- Place into the oven and roast pork first for about 20 mins at 400° Fahrenheit/ 200° Celsius.
- Prepare a slurry by combining flour and water.
- Pour after 20 mins cooking time (if you want it pink after 18 mins) the slurry into the pot and mix it in to create a thick sauce. Keep uncovered and finish cooking your meat for another 5–10 minutes, or until it's done, and you are satisfied with the doneness.
- Take out the meat when done and pour sauce over the meat. That will bring out the lovely color of the sear. Cut the meat into slices and serve up with the sauce and some vegetable sides.
Video
Notes
Pork Tenderloin inner temperature guide: For medium-rare, at 145 Fahrenheit/ 60 Celsius, up to 160 Fahrenheit/ 70 Celsius Medium well-done.
Pork tenderloin is the finest of meat, and it cooks faster than other meat cuts, so be careful to not overcook your tenderloin or else it will get dry.
The total duration depends on how you want your meat cooked, if it should be pink (cook for 20ish-25 mins) or well done but juicy (cook for 30 mins). Use a thermometer to determine inner temperature doneness (see notes).
Note: I use a convection oven heat and not all oven work the same way. You might have to add 5–10 minutes to your roasting time if you use bottom or top and bottom heat only. In that case, I recommend using a meat thermometer to keep check on the doneness.
Nutrition
Calories: 97kcal | Carbohydrates: 5g | Protein: 14g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 473mg | Potassium: 305mg | Fiber: 1g | Sugar: 2g | Vitamin A: 357IU | Vitamin C: 5mg | Calcium: 28mg | Iron: 1mg