Pork Tenderloin used for Recipes in P90X Phase I
- Carbohydrate 28.362844062603 g
- Cholesterol 73.70876006 mg
- Fat 4.7834795358483 g
- Fiber 0.576590622466164 g
- Protein 23.7414582681604 g
- Saturated Fat 1.44600734612372 g
- Serving Size 1 1 Serving (146g)
- Sodium 82.4800080706553 mg
- Sugar 27.7862534401369 g
- Trans Fat 0.539271884150832 g
- Calories 252 calories
Step-by-step
- Preheat Oven to 350 degrees.
- Stir together salt, pepper, cumin, chile powder and cinnamon, then coat pork with the spice rub.
- Heat 1 tbsp oil in a 12" skillet over moderately high heat and brown pork, turning, after about 4 minutes.
- Stir together brown sugar, garlic, and Tabasco and pat onto top of tenderloin. Place pork in a roasting pan and cook in the oven for 20 minutes.
- Used in P90x Island Pork Tenderloin Salad - Levels I, II and III.
Lean pork tenderloin dries out rapidly above 145 degrees Fahrenheit because the muscle fibers contain virtually no intramuscular fat to buffer the heat. Most home cooks ruin this cut by treating it like a shoulder roast, cooking it past the point of safe moisture retention.
Controlling the Crust and Heat
Applying the brown sugar, garlic, and Tabasco glaze requires precise timing. Sugar scorches quickly at temperatures above 350 degrees Fahrenheit, turning bitter within minutes in a hot skillet. Pat the sticky paste exclusively onto the top surface of the meat during the oven phase rather than the stovetop sear, allowing the heat to caramelize the exterior without burning the minced garlic. Use a heavy 12-inch cast-iron skillet for the initial four-minute sear to develop a proper Maillard reaction across the surface.
- Pull the pork from the oven when an instant-read thermometer registers 140 degrees Fahrenheit, letting carryover cooking bring it to the final temperature while resting for ten minutes.
- Pat the meat completely dry with paper towels before applying the spice rub to ensure the olive oil and dry seasonings adhere evenly.
- Slice the rested meat strictly against the grain to shorten the muscle fibers and maintain tenderness on the plate.
