 |
 |
Cooking: Roast Beef Tenderloin and Pork loinsTips: Remember, you are cooking these roast based on their diameter, not their total weight. Think of these roasts as a long steak, not a 5 or 6 pound roast. A pork loin will have an even layer of fat on the top side. Rub the loin with your seasonings and you are ready to roast. Beef tenderloin will be shy of its fat covering once trimmed. Rub it with olive oil and seasonings like; rosemary, garlic or peppercorns, then roast.
Thermometer Readings: For the pork loin, remove the roast from the oven when your thermometer reads 145 to 150 degrees. In a 325-degree oven, this should take 45 to 55 minutes. For the beef tenderloin, remove it from the oven when your thermometer read 120 to 125 degrees. At 325 degrees, the roasting time should be about 35 to 45 minutes.
Resting Period: For both of these roasts, allow at least 15 minutes before carving.
