Mrs.BurtonRW and I are hosting our mothers for Christmas dinner tomorrow and have decided to go a little non-traditional for the sake of variety.

She found a nice, simple recipe for pork tenderloin roasted with potatoes, carrots, and onions. The instructions call for cooking a 4-5 lb. boneless pork tenderloin at 325 for 2.5 hours, flipping it over half way through, then broiling on each side for 10 minutes.

I was only able to find two boneless pork tenderloins at 2.75 lbs. each, which we’ll cook together.

How will this affect the cook time, if at all?

Many thanks in advance!

-Rob

If you have a meat thermometer you could cook them at 325-350 until they reach an internal temperature of 145 degrees. Let them rest a couple minutes and serve. I think 2 1/2 hours is going to be way too much time for those smaller cuts.

it depends on how you want it for me i would start checking temp at 1-1 1/2 hours start the broil at 140 done at 145-150 let it rest 10-15 min here is a good site https://www.pork.org/cooking/pork-temperature/
merry Christmas

As always cook to the internal temp you want not length of time. 325 to 350 is a little hot for pork tenderloins. I'd lower the temp and watch the internal temp. Are you going to cover them in a pan or something with the veggies? If so add some liquid maybe a little apple juice or even just water these have a tendency to get dry.

Good suggestions given if the veggies aren’t covering the meat about half the time. I always figure cook time 20 minutes a pound then stick a thermometer in it to finish off to desired doneness. I don’t like well done anything so that 140ish mark and a rest is good for pork. I would Probably start the broiling process at 125 to 130. Hray

I used to do those on the grill with the lid closed at between 300-350F. Use a thermometer, but I would guess right around 2 hours will get you well done 155F ish, perhaps as soon as 1:45 hours.

being lean I've started doing a reverse sear after sous vide for pork tenderloins. ensures they come out perfect

betting the recipe meant pork loin, not pork tenderloin (common mistake a Chef or Cook makes in a recipe vs what a butcher or meat shop will have available,)

an avg pork tenderloin is about the diameter of a silver dollar (on the big side, most are smaller) and maybe 10 inches long,

a pork loin is basically a pork chop roast, about the same length

quote:

Originally posted by lyman:
betting the recipe meant pork loin, not pork tenderloin (common mistake a Chef or Cook makes in a recipe vs what a butcher or meat shop will have available,)

an avg pork tenderloin is about the diameter of a silver dollar (on the big side, most are smaller) and maybe 10 inches long,

a pork loin is basically a pork chop roast, about the same length

I missed that (tenderloin and not loin) in reading the first post. Mine are completely cooked in 35-45 mins in a 1.75lb tenderloin. I would expect around 45 mins in the oven.

Get a probe thermometer you can leave in while it's in the oven. Problem solved.