Winter is time to leave the oven on. Put a bird or a roast in the pan, surround it with a full compliment of herbs, garlic, and root vegetables, and let the house fill up with the gorgeous aroma of love. That’s why we love winter so much – the house always smells like food!
There aren’t a lot of tricks for making a great roast. But we wanted to share with you one of our favorite methods of cooking a pork tenderloin, not only a house favorite here at Heritage but a never-fail crowd pleaser. When done right it is as elegant as filet mignon, the perfect foundation for dinner parties or just a date for two.
Here’s what we do: Pre heat the oven to 375ºF. Pat the pork tenderloin dry and then hit it liberally with kosher salt and cracked black pepper. Meanwhile, get your cast iron skillet out, coat it with olive oil, and get it hot enough to sear the tenderloin. Sear it on all sides – it takes a little work with the tongs, but make sure it is browned all the way around, turning it so it doesn’t burn. This could take about twelve minutes.
When it’s ready, put the skillet with the tenderloin in the oven. Give it about five minutes and turn the meat over once. While you’re at it, take its temperature. You want to reach an internal temp of 135 degrees for medium, just pink and not at all rare. You should be getting close. Keep an eye on it – it may only take a few more minutes, and don’t be afraid to take its temperature often.
When it’s ready, take it out, tent it with foil, and wait ten minutes before slicing into half inch slices. A two pound loin is enough for four people, or two with enough meat left over for a midnight snack and the world’s greatest sandwich the next day.