How to Cook Juicy, Tender Pork Tenderloin in the Oven Without Foil

Pork tenderloin is a lean, tender cut of meat that can easily dry out and turn tough when cooked Many recipes call for wrapping the tenderloin in foil before roasting to help retain moisture. However, skipping the foil can actually yield more delicious results! When cooked properly, pork tenderloin roasted in the oven without foil becomes incredibly tender, juicy and packed with flavor

In this article, we’ll walk through step-by-step how to cook pork tenderloin in the oven without foil. You’ll learn tips on choosing the right tenderloin, preparing it seasoning recommended cook times and temperatures. We’ll also cover resting, slicing, and serving suggestions to complement your savory oven-roasted tenderloin. Let’s get started!

Why Cook Tenderloin Without Foil?

Cooking pork tenderloin without foil may seem counterintuitive, but there are some excellent reasons to skip the foil:

• Enhanced browning and caramelization – Roasting the tenderloin uncovered in the oven promotes caramelization of the exterior, creating delicious browned bits that enhance flavor. The foil can prevent this.

• Crisp, flavorful exterior crust – The high heat of the oven gives you a texture contrast between a crispy crust and tender interior. Foil steams the meat, resulting in a soft crust.

• Less prep work – No need to bother with wrapping pork in foil before cooking. Just season and throw it straight into the hot oven.

• Better presentation – Pork tenderloin makes for a beautiful main course when sliced. The foil-free cooking method leaves you with an appetizing browned exterior.

• Hassle-free cooking – Clean up is easier without dealing with messy foil. Also, you don’t have to pause cooking to unwrap the foil and risk losing oven heat.

• Intensified flavor – Without foil, any juices expelled during cooking aren’t trapped against the meat. This allows for concentrated roasted pork flavor.

Choosing the Right Pork Tenderloin

Look for pork tenderloins that are:

• 1 to 2 pounds each – This size range ensures the meat will cook through in a reasonable time frame without drying out.

• Uniformly thick – Try to avoid tenderloins with a tapered skinny end, which will overcook faster than the rest.

• Pale pink color – Bright pink indicates freshness. Avoid tenderloins with dark spots or dry, dull areas.

• Minimal fat or silverskin – Pork tenderloin is very lean, but trim off any excess fat, membrane or silverskin for best results.

• Sold individually – Opt for single tenderloins rather than pre-tied roasts, which can cook unevenly.

For this recipe, we recommend using two 1-pound pork tenderloins to feed 4-6 people. Or just use a single tenderloin for 2-3 servings.

Prepping Pork Tenderloin for the Oven

Before cooking, properly preparing the tenderloin will set you up for success:

• Trim – Carefully trim away any external fat or silver skin.

• Pat dry – Blot the tenderloin very dry with paper towels. This helps achieve a nice sear.

• Apply a binder – Coat the meat lightly in oil, mustard or mayo to help the seasoning adhere.

• Season generously – Rub the tenderloin all over with salt, pepper and any other dry spices or herbs.

• Refrigerate – For extra flavor and moisture, let the seasoned tenderloin rest in the fridge uncovered up to a day before roasting. The surface will dry further to enhance browning.

Oven-Roasted Pork Tenderloin Cooking Times

• Preheat oven – Crank oven to 425°F to ensure it’s nice and hot before cooking.

• Sear (optional) – For enhanced flavor, quickly sear the seasoned tenderloin in an oven-safe skillet prior to roasting.

• Roast – Cook tenderloin for approximately 20-25 minutes, or until it registers 145°F internally.

• Rest – Let meat rest 5-10 minutes before slicing to allow juices to redistribute.

These oven times are based on 1-pound tenderloins. Larger pork tenderloins may require slightly longer roasting time. Always rely on an instant-read thermometer for doneness rather than cooking time.

Monitoring Temperature for Perfectly Cooked Pork

Using a good digital meat thermometer takes the guesswork out of determining doneness. It’s easy to accurately monitor the internal temperature of the pork as it roasts without foil.

• 130-135°F – The tenderloin will be slightly pink with a touch of juiciness. Best for those who prefer their pork on the rarer side.

• 140-145°F – This is the ideal target temp for most. Pork will be gently pink, extremely moist and tender.

• 150-155°F – For well done pork, cook to this higher temperature range. Note that the meat may start to dry out.

The tenderloin will continue cooking as it rests, rising about 5-10°F more after removed from the oven. So take it out just shy of your desired final temperature.

Resting Oven-Roasted Pork Tenderloin

Resist cutting into the cooked tenderloin immediately! Allowing it to rest is one of the most vital steps.

• Time – Rest pork for at least 5 minutes, up to 15 minutes.

• Method – Place tenderloin on a cutting board and tent very loosely with foil to retain warmth without steaming the meat.

Resting gives the juices time to redistribute throughout the meat. This ensures your pork stays moist and doesn’t bleed out when sliced.

Slicing Pork Tenderloin

After resting, use a sharp knife to cut the tenderloin into medallions or slices for serving.

• Cut against the grain – This yields the most tender slices that won’t be stringy.

• Aim for 1/2-inch slices – Cut medallions about a 1/2 inch thick. Thinner slices may dry out.

• Keep slices intact – Take care when slicing to keep the medallions fully intact without fraying the edges.

• Fan out attractively – Arrange the sliced pork attractively on a platter for an elegant presentation.

Making the Most of Pork Pan Juices

Don’t throw away the flavorful juices left in the roasting pan after removing your pork tenderloin!

• Pour over pork – Drizzle a spoonful over the sliced tenderloin adds a punch of flavor.

• Reduce into a sauce – Simmer juices to reduce slightly and add any pan drippings for an easy sauce.

• Toss with vegetables – Roast veggies alongside the pork, then sauté them in the juices.

• Stir into rice – Add leftover juices to cooked rice or grains for extra moisture and flavor.

Serving and Sauce Pairings

Your oven-roasted pork tenderloin deserves accompaniments to complement its wonderful flavor. Consider these easy options:

• Pan gravy – Whisk flour into the defatted pan juices for an easy gravy to drizzle over pork slices.

• Grains – Wild rice, quinoa or couscous soak up the meaty juices deliciously.

• Root vegetables – Roast potatoes, carrots or parsnips right alongside the tenderloin.

• Green vegetables – Quick-sautéed spinach, kale, green beans or asparagus balance the meal.

• Sauces – Vibrant chimichurri, chunky salsa verde or fresh chutney liven up the pork’s flavor.

• Fruit – Tangy cranberry sauce, sautéed apples and sweet glazed pineapple provide contrast.

Storing and Reheating Leftovers

Leftover baked pork tenderloin keeps well for 3-4 days refrigerated and can be frozen for up to 3 months. Here are some tips for enjoying leftovers:

• Store sliced pork in an airtight container to prevent drying out.

• Add a spoonful of pan juices or sauce to keep pork moist.

• Reheat gently in a sauté pan with a splash of water or oil to prevent drying.

• Microwave in short 10-20 second bursts just until heated through.

• Freeze sliced pork in individual portions so you can defrost only what you need.

• Defrost frozen pork overnight in the fridge before reheating.

Cooking pork tenderloin without foil may require some minor technique adjustments. However, the rewards of extra-juicy, flavorful meat with a browned crust are well worth it. Now