I'm making a roast pork tenderloin for the first time.

[no_hypocrisy]

http://mommahenskitchen.blogspot.ca/2010/09/honey-butter-pork-tenderloin.html

Do I have to tie it up?

[dixiegrrrrl]

1. Yeah you do if it is unrolled.

Other wise you got a very thick pork chop.
But in the store they are sold rolled and tied where I live.

Depending on size, you could try baking it in a loaf pan, but you would not get the sides cooked right and no place for the juice to drip.

[no_hypocrisy]

2. Thanks!

[dixiegrrrrl]

3. I always find answers on the web.....

and get a lot of good recipes there too.

[rusty quoin]

4. I find many tenderloins in the market with all kinds of spice.

I guess I might be wrong, but the pork tenderloin is the easiest for me to cook. I don't tie it and it is a short cook time. It is not the loin, and certainly not the shoulder. I think it takes about a 1/2 hour, and slices easy, and is tender.

[csziggy]

5. I haven't been tying mine

And I sear the tenderloins in a pan with a little olive oil before I put them in the oven to roast.

A couple of weeks ago I misread the label - thought I was getting a pork loin and ended up with two tenderloins. I'd planned on butterflying the loin, made the stuffing before I unwrapped the meat, so had to revise my recipe. I put the stuffing in the bottom of the pan put it in the oven while I seared the tenderloins (seasoned with rosemary, thyme, basil) and put them on top of the stuffing. Roasted until done and they came out perfect.

I still plan to try getting a pork loin, butterflying and stuffing it, but that will have to wait. I still have one of the pork tenderloins in the freezer with half the stuffing, waiting for future meals.

[trof]

6. No. Cook as is.

[Tab]

7. May be too late, but I don't tie it up.

I put it in a glass pyrex pan (my preference), just squish it evenly and fold up the tail. What you really want are just even cooking dimensions.

IMPORTANT: On edit, when I say "squish it evenly" I mean I take my tongs and prop it so the with is even to the height. We're not making pounded veal here. In fact, the less "pounding" you to (IMO, you shouldn't do any) the better. I just use the tongs to fluff up the height so it's fairly equal no matter when or how I turn it (if at all), and I just tuck the tail in for the skinny part.

If I put it on the grill (sans pan), I might put a rub on it, but otherwise in the oven I would just coat it was a sauce (was a big fan of the Lawrey's Tequila and Lime marinade, not that I actually marindated it.

In the oven that'd do just well. On the grill, probably a rub and a brush of sauce at the end. Otherwise if it's too early the sugars in the suce will burn, and that would suck (same mistake people make when saucing barbecued chicken early over an open flame).

Good luck! Tell us what happens (or did happened, as I see you did this a few days before).

Also I like to cook my pork tenderloin for 135 to 140 degees, allowing it to rise to 140-145 by serving. I hate dry, overcooked pork. That said, you don't want to dangerously undercook it either. Mainly white with a touch of pink, and juicy, but whatever the FDA recommends - I don't want to suggest anything officially here. Serve with wild rice or a salad (or both). And pork, perhaps a light pinot grigio or so.

Enjoy!

[no_hypocrisy]

8. It came out great!

I used the recipe I posted. I served the tenderloin with roasted root vegetables. It was both tasty and comforting.

Thank you for your advice.

[Tab]

9. Terrific!

Glad to hear it!

[Kali]

10. I don't know if this will kick back up, but

that was a GREAT recipe!