What is a good way to cook a pork tenderloin without searing?
I realise there are a couple of similar questions hereabouts, but this is a specific case.
I currently have sitting in the fridge a pork tenderloin (fillet) coated in a paste rub of ancho and chipotle chillis, garlic, cumin and oil. With an 'unrubbed' tenderloin I'd normally sear each side in a hot pan and roast for 25 minutes or so at about 180C/350F (my wife refuses to eat slightly pink pork).
However, what with the garlic and spices on this particular pork, I want to avoid searing and thus very likely burning them. So, am I better off just roasting for longer at 180/350 or should I crank up the heat to say 200-220/390-430 and keeping it at 25 mins? Or perhaps an initial blast then lower the temp and cover with foil?
Best Answer
A normal domestic oven never heats strong enough to produce a crisp crust. This is why pan searing is usually done: the direct heat transfer causes the maillard reaction which is impossible in the oven. As no setting in the oven will give you that, you are better off using lower temperature. It takes longer, but makes for a more even heating, which results in a better roast with a smaller heat-gradient-overdried part.
If you want your browned surface, you will have to give it a good heat blast before/during/after the cooking. I agree that a pan sear will probably ruin the seasoning. If your oven has a grill, you can use it. It shouldn't matter if you start with the grilling and then roast to the end after the skin is good, or first roast it almoast ready and then grill it until the crust is OK. Any way, counting the time spent under heat will probably not be acurate enough with this technique. You can try it, but the error probability without an oven thermometer is quite high.
The other possibility are open flames. A kitchen butan burner seems to be the tool of choice for sous-videers, who of course never get a crust in the cooker. But it will probably char the spices even more than the pan searing method. You could get creative and finish the outside of the meat on a charcoal grill. The reason nobody makes thick steaks and roasts on it is that they don't cook through. With a preroasted meat, this won't be a problem.
If all this sounds like too much trouble to go through for a simple roast, you can just roast it slowly and eat crustless. Just because a crust is traditional, it doesn't mean it has to be there every time.
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Quick Answer about "What is a good way to cook a pork tenderloin without searing?"
Brush the pork tenderloin with additional marinade, then bake in a preheated oven at 425°F for about 15-20 minutes, until the pork reaches a temperature of 145°F, then remove it from the oven. Cooking the pork tenderloin at the high temperature of 425 degrees F helps it cook quickly and prevents it from drying out.How do I cook a pork tenderloin without searing first?
4 Ways to Cook Pork Tenderloin in Your Oven (Without Searing It)Should you sear pork tenderloin before baking?
Sear + Roast This cooking method is a surefire way to make moist and juicy pork tenderloin without much fuss. Searing the meat first gives it that golden-brown crust before a quick roast in the oven finishes it off. It's an easy, crowd-pleasing meal for any night of the week.How do you cook a pork tenderloin without drying out?
Place your pork loin fat side up in your roasting pan. By having the fat on top, you're allowing the fat layer to baste the roast as it cooks. This is the step that keeps the pork from becoming dry and tough! Cook the pork loin for 10 minutes in the 400-degree oven.Should you sear pork loin before roasting?
Before roasting, we always sear the pork on all sides first. After seasoning, throw it into a hot pan \u2014 we love our cast iron skillet for this. Sear all sides until they are golden brown. It's okay if the pork is still raw in the middle.EASY Pork Tenderloin In Oven Recipe - So Simple, So TASTY!
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Answer 2
Think "Beef Wellington" and substitute the pork tenderloin. Roll the tenderloin in puff pastry and bake. See Alton Brown's Pork Wellington recipe for some ideas. Obviously you already have a rub on, but AB's recipe's cooking instructions should still apply.
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