Pork tenderloin - how hard is it to screw this up?

I wanna make this for my dads BDay but I am fearful of it drying out. Anyone have any tips or recipes?

Re: Pork tenderloin - how hard is it to screw this up?

This is the recipe I use all the time because it's flavorful and never dries out. Here's how it's written on allrecipes.com:
Ingredients

3/4 cup red wine vinegar or cider vinegar
1/4 cup butter or margarine, cubed
2 tablespoons Worcestershire sauce
2 teaspoons seasoned salt
1 1/2 teaspoons dried parsley flakes
1 1/2 teaspoons dried oregano
1 teaspoon garlic powder
1/4 teaspoon pepper
2 boneless pork tenderloin
Directions

In a saucepan, combine the first eight ingredients. Cook for 3 minutes or until butter is melted. Grill pork tenderloins, covered, over medium heat for 18-20 minutes or until a meat thermometer reads 160 degrees F, basting with herb sauce and turning occasionally. Let stand for 5 minutes before cutting.

Here's how I alter it:

I use EVOO in place of butter and use an italian spice blend in place or oregano. I also add fresh garlic. I don't heat it up at all. just combine ingredients, pour over tenderloin and bake in the oven until desired doneness. Usually 30-45 minutes.

Re: Pork tenderloin - how hard is it to screw this up?

I would suggest a meat thermometer...and an oven mit.

I made something once - first time w/ thermometer. It went off, I put the oven mit on my left hand to take the hot rack out, then grabbed the thermometer with my bare right hand! FYI - the metal thermometer is hot also!

Re: Pork tenderloin - how hard is it to screw this up?

I made this for a dinner party and it was a great success. I think marinating it kept it very moist. The key is also not to overcook it. A little under is always better, especially since it will keep cooking as it "rests." Here's the recipe I used with my notes added.

Orange-Maple Marinated Pork Loin

2 teaspoons grated orange rind
1 1/3 cups fresh orange juice (about 3 oranges, but I am lazy and used Tropicana Grovestand OJ with lots of pulp)
2/3 cup maple syrup
3 tablespoons stone-ground mustard
2 ½ tablespoons chopped fresh basil
2 ½ tablespoons low-sodium soy sauce
¾ teaspoon freshly ground black pepper (I used regular)
4 garlic cloves, minced (I used chopped, because I am lazy)
3 ½ pounds boneless pork loin, trimmed (I was worried about it getting dry, so I didn’t trim it. Also, mine was 3.71 lbs)
Cooking spray
½ teaspoon salt

1. Combine first 8 ingredients in a bowl, stirring well with a whisk. Combine orange mixture and pork in a ziplock bag; seal. Marinate pork in refrigerator 8 hours turning occasionally (I turned it every hour, and I let it sit on the counter instead of in the fridge for the last 30 minutes).
2. Preheat oven to 350.
3. Remove pork from bag, reserving marinade. Place marinade in a large saucepan; bring to boil. Reduce heat; cook until reduced to about 1 cup, stirring occasionally (about 20 min).
4. Place pork on a rack coated with cooking spray, and place rack in a shallow roasting pan. Sprinkle pork with salt. Bake pork at 350 for 1 hour, basting occasionally with reduced marinade. Carefully pour ½ cup water (I used more than that) in bottom of pan (do not remove pan from oven). Bake an additional 45 minutes, or until a thermometer registers 160 (slightly pink), basting occasionally with marinade (if you run out, use your pan juice). Discard remaining marinade. Remove pork from oven. Cover with foil, let stand for 10 minutes before slicing. Yield: 12 servings

My roast took about 2 ½ hours to cook, but it may have been a bit frosty on the inside. I forgot to cover it with foil when I took it out of the oven, but I did let it rest about 10 minutes.

Re: Pork tenderloin - how hard is it to screw this up?

I just made one in the crockpot this week.. It's more of a Spanish style Pernil.

2 LB Pork loin
Half an onion
4 cloves garlic
Cup of cilantro
3TBS olive oil
1 tsp of white vinegar
1tsp cumin
1tsp chili powder
use seasoned salt to taste

Take everything but the pork loin and put it in a blender or food processor until it becomes like a paste.
Then poke holes in pork loin and rub the paste all over it.
Cook in crock pot (do not add water) on low for 8 hours.. It melts in your mouth! I served mine over white rice.