How to Make the Best Pork Tenderloin

Pork Tenderloin Method: Slow-Roasted

About this method: Unlike any of the other methods, this one from Cook’s Illustrated started with you pounding the tenderloin to an even 1-inch thickness, then cutting it in half crosswise to form two “steaks.” These pieces roasted on a rack set inside a roasting pan at the low temperature of 275°F until they reached an internal temperature between 137°F and 140°F (this took 35 minutes for me). After resting for 10 minutes, the “steaks” were seared in oil to develop a crust, then rested for 5 minutes before slicing. About this method: Unlike any of the other methods, this one from Cook’s Illustrated started with you pounding the tenderloin to an even 1-inch thickness, then cutting it in half crosswise to form two “steaks.” These pieces roasted on a rack set inside a roasting pan at the low temperature of 275°F until they reached an internal temperature between 137°F and 140°F (this took 35 minutes for me). After resting for 10 minutes, the “steaks” were seared in oil to develop a crust, then rested for 5 minutes before slicing.

Directions at thekitchn.com

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