Roasting Tenderloin: How Long Should You Cook It?

how long do you roast a tenderloin

Beef tenderloin is a premium cut of meat that is best served rare to medium-rare. The cooking time will depend on the weight of the tenderloin and the desired level of doneness. For a 2-3 lb tenderloin, roast at 425°F for 35-40 minutes for medium-rare and 45-50 minutes for medium. For a 4-5 lb tenderloin, roast at 425°F for 50-60 minutes for medium-rare and 60-70 minutes for medium. It is important to note that cooking times may vary depending on your oven, so it is recommended to use a meat thermometer to ensure the desired level of doneness is achieved.

Characteristics Values
Trim Remove the fat and silver skin
Seasoning Salt and pepper
Temperature 425°F for 20-25 minutes
Rest 10-15 minutes

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Trimming and tying the tenderloin

Trimming the Tenderloin

To trim the tenderloin, start by removing the "chain", a fatty strip of meat that is only loosely attached to the main piece. Then, remove the thick layer of connective tissue that wraps the tenderloin. To do this, slide the tip of your knife underneath the connective tissue and keep the knife as close to the surface of the meat as possible to minimise meat loss. Slide the blade through the tissue, then turn your knife over and slide it back underneath in the opposite direction. Repeat this process until all the connective tissue is removed. Finally, trim away any small pockets of fat near where the tenderloin was attached to the spine.

Tying the Tenderloin

To tie the tenderloin, first fold the narrow end of the meat back under itself to create an even thickness. Then, use butcher's twine to tie the tenderloin at one-inch intervals. You can use butcher's knots or regular square knots.

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Seasoning and searing

Seasoning:

Before seasoning, it's important to trim any excess fat or "silverskin" from the tenderloin. This will ensure a more uniform shape and even cooking. You can also tie the tenderloin with butcher's twine to give it a uniform cylinder shape, which will help it cook more evenly.

Now, it's time to season! For a beef tenderloin, coat the outside with salt and pepper and let it sit at room temperature for a couple of hours. This will help the meat cook more evenly. You can also leave it uncovered in the fridge overnight to give it a delicious crust when seared.

For a pork tenderloin, generously season with salt and pepper, and you can also add other seasonings like garlic powder, Italian seasoning, cumin, or chili powder. Make sure to season evenly and liberally to develop a nice crust.

Searing:

For beef tenderloin, heat some avocado oil or another high-heat cooking oil in a large cast-iron skillet. Sear the beef tenderloin on all sides for about 3-5 minutes per side. This will create a delicious golden-brown crust.

For pork tenderloin, heat a tablespoon of oil in a large oven-proof skillet over medium heat. Add the pork tenderloin and cook for about 2 minutes per side until it's golden brown all over. You can also sear the pork in an oven-safe skillet and then transfer it to a baking dish to finish cooking in the oven.

And that's it! You're now ready to move on to the next steps of roasting your tenderloin to perfection.

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Oven temperature and roasting time

The oven temperature and roasting time for beef tenderloin vary depending on the weight of the meat and the desired level of doneness. Here are some general guidelines:

  • For a rare roast, remove the tenderloin from the oven when the internal temperature reaches 110°F to 120°F. The temperature will continue to rise to 115°F to 128°F as it rests.
  • For a medium-rare roast, remove the tenderloin from the oven when the internal temperature reaches 120°F to 125°F. The temperature will rise to 125°F to 136°F while resting.
  • For a medium roast, remove the tenderloin from the oven when the internal temperature reaches 130°F to 135°F. The temperature will rise to 135°F to 138°F during the resting period.

When cooking beef tenderloin, it is important to note that the meat will continue to cook even after it is removed from the oven. Therefore, it is recommended to remove the meat from the oven when it is about 5°F to 7°F below the desired final temperature. This will ensure that the meat reaches the perfect temperature while resting.

The roasting time will depend on the weight of the tenderloin and the desired level of doneness. For a 2- to 3-pound roast, cook at 425°F for 35 to 40 minutes for medium-rare and 45 to 50 minutes for medium. For a 4- to 5-pound roast, roast at 425°F for 50 to 60 minutes for medium-rare and 60 to 70 minutes for medium.

It is worth noting that some recipes suggest a two-step cooking process for beef tenderloin. This involves first roasting the meat at a lower temperature (around 250°F) and then finishing it at a higher temperature (425°F) to achieve a crisp exterior and a juicy center. For a 2½-pound tenderloin, start by roasting the meat uncovered at 250°F for 20 minutes, then increase the temperature to 425°F and continue roasting until the desired internal temperature is reached.

Additionally, it is recommended to let the tenderloin rest for about 10 to 15 minutes after removing it from the oven. This allows the juices to redistribute and ensures a juicy and tender roast.

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Resting the meat

Firstly, resting the meat allows the juices to redistribute and be reabsorbed. When meat is cooked, the muscle fibres firm up and water is pushed out towards the surface, where it evaporates. If the meat is cut into straight away, the juices will spill out and the meat will be dry. By letting the meat rest, the juices are given time to move back through the meat, keeping it tender and juicy.

Secondly, a large piece of meat will continue to cook for a few minutes after it is removed from the heat. This is called carry-over cooking, and is why some recipes tell you to take meat out of the oven before it is quite done.

The amount of time you should let the meat rest depends on the size of the cut. A good rule of thumb is to rest the meat for half the time it took to cook. For example, if a steak took 20 minutes to cook, it should be rested for 10 minutes. For a thick cut of meat, such as a pork chop or lamb shoulder, it should be rested for 10-15 minutes. For a large roast, like a chicken or leg of lamb, the meat should rest for 15-30 minutes, depending on the size.

Ideally, the meat should be rested until the very centre has reached 120°F (49°C). At this temperature, the muscle fibres have relaxed enough that the juices will not spill out when the meat is cut. For a 1.5-inch thick steak, this will take around 10 minutes, but for a large prime rib, it could take up to 45 minutes.

To rest the meat, place it in a warm area, like the top of the stove. Smaller cuts should not be covered, as this will trap the heat and continue the cooking process. Larger roasts, however, should be covered with foil to keep the heat in.

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Carving and serving

Once your tenderloin is cooked to perfection, it's time to carve and serve it. Here are some tips to help you get the most out of your tenderloin:

  • Let the tenderloin rest: Before carving, let the tenderloin rest for about 10 to 15 minutes. This allows the juices to redistribute, ensuring the meat is juicy and tender.
  • Remove the twine: If you tied the tenderloin with butcher's twine, make sure to remove it before carving.
  • Slice against the grain: To ensure tenderness, slice the tenderloin against the grain. Look for the direction of the muscle fibres and cut across them.
  • Cut thick slices: Cut the tenderloin into thick slices, about 1-inch thick. This will help retain moisture and keep the meat juicy.
  • Use a sharp knife: A sharp carving knife will make clean cuts and help preserve the shape of the tenderloin.
  • Serve with sides: Tenderloin is best served with sides like creamy horseradish sauce, mashed potatoes, roasted vegetables, or a green salad.
  • Leftovers: If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. Cold tenderloin can be delicious, served thinly sliced on rye bread with a smear of mustard.

Frequently asked questions

Roasting time depends on the weight of the tenderloin and the desired level of doneness. For a 2-3 lb tenderloin, roast at 425°F for 35-40 minutes for medium-rare and 45-50 minutes for medium. For a 4-5 lb tenderloin, roast at 425°F for 50-60 minutes for medium-rare and 60-70 minutes for medium.

The best temperature to roast a tenderloin at is 425°F. However, some recipes suggest starting at a lower temperature of 225°F or 250°F and then increasing to 425°F.

The best way to know when your tenderloin is done is to use a meat thermometer. For medium-rare, the internal temperature should be 135°F, and for medium, it should be 150°F.

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