Pork Loin a New Way

-Want a super tender pork loin? Want to turn your oven up as high as it will go? Yea? Yea! Do it, do it!! Live on the edge! (Can you tell how exciting my life is?) I tried it, I liked it, I'm stickin' with it.

This nifty cooking method isn't anything I'm going to take credit for. I simply found it on-line. Here's what I'll call your Cook-It-Hot Pork Tenderloin link: http://www.recipezaar.com/recipe/Perfect-Pork-Tenderloin-63828

I'll note a couple of things in addition to what the recipe offers.  Really get your oven up to 550 if you can. You might even want to cut the loin in half or thirds if it's really big and thick. I also feel most comfortable with the internal temperature at that 170 degree mark. I have made larger cuts of meat like this and at the end, just cooked them at 350 to push the temperature back up, making sure it's safe to eat.

I can't find a small enough roasting tray that will fit in most of my cookware, so I simply roll up some tinfoil and place it on the bottom.  That way the meat doesn't sit in the fat that drips down.

Peel away or cut off as much of the fat as possible and then rub with seasonings. I used sea salt, rosemary, thyme and onion powder this time.

Tender! Will this be your new way of cooking tenderloin too?

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