How to Cook Smithfield Pork Tenderloin (And How Long)
Find out how to cook Smithfield pork tenderloin in the oven and for how long to come tender and juicy. The loin is flavored with a garlic-herb paste, roasted in the oven until crispy and golden brown, and then served with a bright white wine sauce. It's a restaurant-quality dinner meal that is easy to make at home and perfect for any occasion!
Servings 8 people
Calories234.9 kcal
Cost $ 2.00 per person
Equipment
- 1 roasting pan with rack
- 1 saucepan
- 1 whisk
- 1 cutting board
- 1 butcher's knife
Ingredients
For the pork tenderloin:
- ¼ cup vegetable oil or canola oil or avocado oil
- 6 garlic cloves
- 1 teaspoon Knorr chicken bouillon powder or a cube of chicken bouillon
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¾ teaspoon smoked paprika or sweet paprika
- 2 teaspoon fresh rosemary or 1 teaspoon dried
- 2 ½ pounds boneless pork tenderloin I used Smithfield All Natural Fresh Pork Tenderloin – 2 count, remove any silver skin. NOTE: The package comes with 2 tenderloins, weighing a total of 2 ½ to 3 pounds.
- Fresh rosemary sprigs to decorate
- Fresh lemon to decorate
For the white wine sauce:
- ½ cup dry white wine NOTE: All the alcohol content will evaporate!
- ½ cup chicken broth or chicken stock
- ¼ teaspoon salt
- ¼ teaspoon white ground pepper
- ½ tablespoon cornstarch whisked with 1-2 tablespoon water until smooth. Or you can use potato starch! If you are on a KETO diet, use ½ tablespoon xanthan gum instead.
Instructions
Prepare the Smithfield pork tenderloin:
- Remove the pork from the refrigerator about 15 minutes before roasting to bring it to room temperature.
- Position a rack in the middle of the oven and preheat the oven to 400° F (about 200º C).
- Trim away and discard the silver skin from the tenderloins. Use a paring knife, firmly score crisscross lines that are about ⅛-inch deep and ¼-inch apart on the "flat" side of each tenderloin. Do not skip this step; otherwise your tenderloins won’t bond together and can fall apart when you slice after roasting and resting. Make sure to pat dry each tenderloin with a paper tower!!!
- Then place the flat sides together head-to-tail (thick end to thin end) so the overall circumference is more even and the tenderloins cook more evenly. Tie with butcher's string (not too tightly), spacing the ties 1 ½-inch apart. See Instructions on the NOTES!!!
- In a blender or food processor, blend or process together the oil, garlic, the bouillon, salt, pepper, paprika, and rosemary. Place pork tenderloin, fat side up, on a rack set over a roasting pan. Spread garlic paste all over the terderloin loin.
- Roast in the oven until a meat thermometer inserted into the thickest part of the ternderloin registers 145°F, about 20-30 minutes, depending on the thickness of the tenderloin.
- Remove from the oven, transfer the pork to a platter, cut the strings and discard. Keep it warm, tented with a foil, while making the wine sauce.
- Slice the roasted pork tenderloin after resting for 5-10 minutes or just before serving.
For the wine sauce:
- Pour the white wine into the roasting pan (rack removed) in which the tenderloin was cooked. Place pan over medium heat, and scrape up browned bits from its bottom.
- Add stock, salt, and pepper; then, bring to a simmer. Cook, stirring, until liquid has reduced to half. Skim fat from surface of the liquid.
- Strain the sauce and place it into a clean saucepan. Whisk in the cornstarch mixture and cook over medium heat until the sauce has thickened. Serve it hot in a side bowl with the sliced Smithfield pork tenderloin.
- Garnish the loin with some chopped rosemary on the top, and also with some rosemary sprigs and sliced lemon on the side. Steamed asparagus makes a great light side for this roasted tenderloin!
Recipe Video
Recipe Notes
STORAGE
- Fridge: Once fully cooled, store the leftover pork tenderloin in an airtight container for up to 3-4 days in the refrigerator.
- Freezer: You can freeze cooked and cooled pork tenderloin in a freezer-safe container for up to 3 months.
- Reheating: To reheat, place the tenderloin in the oven at 325°F until warmed through. Be careful not to overcook it as it will dry out the meat.
- Place the 2 pork tenderloins together on a cutting board with their fatty side facing outward.
- Loop one end of the kitchen twine around the roast about 1 inch from the side and tie it in a simple knot. The size of the twine will depend on the thickness of the tenderloins and also how you twine your tenderloins.
- Place the remaining string over about 1 ½ inches; hold it into place with one hand while putting it under and around the roast in a parallel loop using the other hand. When the loop is complete, thread the string through the loop and pull over another 1 ½ inches. (There will be 2 loops around the roast with a perpendicular line connecting them).
- Flip over the roast and run the string around the back side, winding around each original loop and pulling tight.
- Return the roast to its original position and tie off at the first knot. Cut off excess string.
- Alternatively, you can twine each part of the loin individually, keeping a 1 to 1 ½ inch space between them! Leave 1 inch free at each end of the tenderloins.
Nutrition
Calories: 234.9kcal | Carbohydrates: 1.9g | Protein: 30g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4.5g | Monounsaturated Fat: 2.7g | Trans Fat: 0.1g | Cholesterol: 92.5mg | Sodium: 554mg | Potassium: 594.9mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 94.3IU | Vitamin C: 0.7mg | Calcium: 15mg | Iron: 1.5mg
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