I have tried many times to make pork tenderloin, but it always came out dry. I started the South Beach diet about a year ago, and made the pork tenderloin according to their directions and it came out perfect! I use the same method everytime now, I just change up the glaze.
The method:
Spread 1T olive oil all over the tenderloin, then liberally salt and pepper. Place under the broiler until brown and crusty on all sides. This will take different amounts of time depending on whether you are using the whole tenderloin or just the center cut. Once it is browned, take it out, spread the glaze on all sides, and bake at 350 until the center registers 150 on a meat thermometer. Let it sit for about 10 minutes before slicing. It will come out perfect everytime!
The glaze:
This week, for the glaze, I finely chopped 2 cloves garlic. Then I added about 1/2c sour cream and 2T dijon mustard. Usually I add Herbs de Provence, but somehow they got lost in the move! So, I added about 2t dried rosemary, and 1t dried thyme. I've used fresh and it is just as good, but I didn't plan ahead, so I had no fresh on hand. You use just need to use more if you use fresh. Then I added salt and pepper and just a splash of red wine to thin it out.
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