The Perfect Pork Tenderloin
This nearly perfect example of a pork tenderloin calls for Tucker's Competition Rub. Barbecue rubs don't always have to be used in a smoker, as we're just going to be roasting this one in the oven.
Ingredients
- 1 1/2 to 2 Pound Pork Tenderloin
- Tucker’s Competition Rub
Pan Sauce
- 3-4 Green Onions
- 1 TBSP Butter
- 1 TBSP All Purpose Flour
- 2 TBSP Balsamic Vinegar
- 1 Cup Water
- Salt and Pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Rinse and pat dry tenderloin. Generously coat with Tucker’s Competition Rub. Be sure to rub the spice mixture into the meat. It is called a rub after all.
- Cook tenderloin for 30 to 40 minutes depending on the size. Internal temperature should be around 150. 145 to 150 degrees is the sweet spot for tenderloins.
- Remove tenderloin from pan and allow to rest for 10-15 minutes.
- The best way to make a pan sauce for this dish is by cooking the tenderloin in a large cast iron skillet, still in the oven, but in a skillet.
- 1.Thinly slice green onion whites and set aside.
- Add butter to pan and start scraping the pan with a wooden spoon as the butter melts. This will help release crispy bits that attached themselves to pan during cooking.
- Turn on the heat to medium. Add flour and cook for 1-2 minutes, stirring continuously.
- Add green onion whites and continue to stir while cooking for another 1-2 minutes.
- Add balsamic vinegar. Continue to stir while scraping the bottom of the pan.
- Add water and whisk until combined. Bring to a boil while whisking. Boil for 2-3 minutes to thicken. Add Salt and pepper to taste.
- Slice Tenderloin into medallions. Serve with pan sauce over the top. Garnish with green onion tops. We like to also serve ours with yellow rice and a roasted vegetables.
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