How Long Do I Cook a 4 Lb Beef Tenderloin at 450 Degrees
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03/xiii/2006
My whole family really enjoyed this recipe. The pork was very tender and the sauce was probably the best part as well the wonderful scent while cooking. I besides reduced the cooking time to 1 hr and 15 minutes and I even had a trivial over three pounds of pork loin. I also put the garlic/rosemary rub on the meat early in the morning and let it sit covered in the fridge all day. I used very fiddling olive oil, just plenty in my mini food processor to concord the rosemary and garlic together, around 2 to iii tablespoons. My other recommendation would be to double the amount of rosemary/garlic mixture, especially when using more than 2 pounds of meat. I served this along with roasted potatoes and sauteed green beans with almonds........yum!
08/27/2006
This is a keen tasting roast. I used a 2.8-pound pork loin top loin roast for this recipe. I used fresh rosemary from my garden instead of dried, and added simply a fiddling onion and olive oil to the paste rub. About 1/4 through the cooking procedure, I added a little craven goop and a trivial wine to the bottom of the roast, and near 20 minutes afterward, I turned the roast. I cooked the roast for i and ½ hours total, covered it with foil for nearly 10 minutes, and it came out washed but very moist. I recommend using a meat thermometer, cooking fourth dimension actually depends on the cutting and size of your meat. I added more chicken broth and vino to the drippings in the pan, a touch of flour to thicken, and everything turned out succulent! I served this with asparagus risotto. Thank yous, Kathleen, for sharing this recipe.
06/02/2003
This was a superb dish! I have always hated pork loin, merely I think it's because no i ever cooked it like this! My modifications: 1) Cooked at 300 degrees for two hours, 2) Substituted basil for rosemary, iii) Substituted 3/four c. chicken goop for vino. I baked this in a covered dish, and the meat was just falling apart when done. Thank you for a great recipe!
09/26/2006
I couldn't believe how tender this roast came out! I substituted fresh rosemary instead of the stale and increased information technology to 3 tablespoons. I also addded a litlle minced onion and lots of pepper. The vino I added equally information technology cooked and and so fabricated a very tasty gravy with a mixture of more than vino, beef broth, flour, water and of course those dandy drippings from the pan. I did throw some small fingerling potatoes in the pan about l minutes before finish time. Very wonderful, every ane loved it. It cooked for near i hour 45 minutes for a three.5 pound roast, only I used a meat thermometer.
eleven/06/2002
This recipe was soooo adept. I too only cooked information technology for about i hour and 15 minutes and I even doubled the recipe using 2 ane/2 pound loins. I used half the rosemary (which was enough) and doubled the garlic. I also marinated it overnight. This was absolutely bang-up and I will get in again! Thanks for a smashing recipe!
01/19/2003
Very very good. I added some red potatoes right into the pot and they came out keen. I used a niggling extra wine for the sauce and added some diced mushrooms. Likewise added some flour to thicken it a fiddling. Cracking stuff!!!
01/04/2008
I just made this for dinner. It was neat. I used my prime rib rub - rosemary, thyme, garlic powder, common salt & pepper. Stuffed sliced garlic pieces into roast (ii 1/2 lb). Heated oven to 450 and placed roast into oven for 20 minutes to get that seared look. Lowered oven to 350. Cooked 1 hour more. It was perfect. My husband said he prefers this roast to prime rib! Add the pan juices to one cup chicken broth and 1 tablespoon */- cornstarch for an first-class gravy.
01/28/2007
WONDERFUL recipe, but I've made quite a few changes. I used an awful lot of rosemary and garlic and I likewise added thyme, poked a lot of holes, and blimp the roast as instructed, nonetheless- I then heated a pan until it was very hot and put in olive oil. I seasoned the pork all over with salt and pepper, and then seared the pork on all sides to seal in the juices. I then removed information technology, let it cool, and rubbed the pork with the remaining garlic-rosemary-thyme. I find that searing the meat (the pan must be VERY VERY hot to become a lot of prissy dark-brown color on information technology chop-chop!) helps seal in the juices and makes continuously turning and basting it almost superfluous. I watched it, keeping to about 20 mins per pound of pork, and checked it with a meat thermometer. I let the meat rest before cutting into information technology. The result was an incredibly juicy, tender, and tasty roast pork. I patted myself on the back information technology was and so proficient! Really lovely- and I'll brand it once more, but probably on some other Dominicus- it was a bit of work for a weekday meal.
01/02/2010
This recipe simply uses one herb, dry rosemary, which by itself is somewhat bland. The amount of olive oil is excessive too. You lot only need 2 to 3 table spoons of oil. That's why I am giving this recipe 4 out of 5 stars. My personal recommendation is to not to waste your coin buying dry out rosemary. Fifty-fifty the national herb brand you run into in every grocery shop sells dry rosemary for over $4 for a small container. However, this has little to no flavor. Fresh rosemary packs a mean punch, but when it's dry, rosemary has no aroma or taste. Using a 3.5 pound pork loin, create a paste using 2 to 3 table spoons of olive oil, 3 table spoons each of fresh rosemary, sage, thyme and minced garlic. Add together 1 to 2 tabular array spoon of fresh ground pepper to the mix. You may want to conform the quantities of everything according to your amount of pork loin and gustatory modality. For my pork loin, these quantities were perfect. Identify the herbs, garlic, olive oil and pepper in a nutrient processor and mix everything to a fine texture. This creates your paste. When the paste is finished, your kitchen volition be filled with a wonderful aroma. Rub the paste all over the pork loin and refrigerate the pork loin a day prior to cooking. The author is expressionless on most using a thermometer. Y'all don't want an undercooked roast. At the lesser of the pan, I added carrots, diced onions and white wine. I also created a gravy using 2 cups of chicken stock, two table spoons of corn starch and the pan drippings.
02/05/2007
I have now made this several times and each time I experiment a picayune -- just it always turns out FABULOUS! Offset, I Ever use a meat thermometer and have it out when the meat reaches 160 degrees. The other thing I always do is sear the meat earlier I put it in the oven. That manner I don't demand to turn it during cooking. I also have substituted ane cup of apple juice for the vino and cook it in the bottom of the pan -- it helps keep information technology moist and the apple juice makes a terrific gravy. (I serve this variation with the Crawly Sausage, Cranberry and Apple tree Stuffing institute on this site -- terrific combination!) It too makes a great accept-away weekend dish. I make the rub and liberally place it all over the meat, frequently adding a piffling chopped spinach and garlic to stuff within the roast. (Have a big abrupt knife and pierce the center of the roast at information technology's end. Plough over and do the same to the other end, creating a "tunnel." Stuff the spinach mixture into the center with the dorsum of a wooden spoon.) Then I wrap in plastic wrap and take information technology with me on weekend getaways or to family diplomacy. Information technology'south always a big striking!
08/28/2008
WOW! This was my get-go effort at a pork roast and it couldn't have been easier. I had a 3.5lb eye cut loin, so I doubled the oil and herb mixture. I also added thyme and basil. I put a little bit of white vino and water into the bottom of the roasting pan and scattered sweet onion slices and baby carrots all over. I placed the loin on the roasting rack and tucked sliced crimson pare potatoes all around. I sealed the pan with foil and roasted information technology for two hours without basting. It came out AMAZINGLY moist and perfectly done. I added some salt and pepper to the pan liquids (there was A LOT) and thickened it up to make a succulent gravy. I will most def use this again! Thanks!
04/24/2012
Well, Hubs was not at all thrilled final night when I told him nosotros were having roasted pork loin. He much prefers pork tenderloin. I used a 2 lb. 4 oz. roast. I made the paste with the garlic, about two T. fresh rosemary, table salt and pepper, and simply plenty olive oil to bind information technology together. I did not pierce the roast. I only rubbed the paste mixture all over it. I roasted this uncovered, and really didn't have enough drippings to baste it, and so I skipped that. I used a remote thermometer, which is perfect for this kind of thing. I roasted this to 145 degrees, which took a little over an hr, tented it, and let it rest for 10 minutes while I fabricated the gravy. For the gravy I used the fiddling fleck of drippings I had (maybe 2 T.), 1/2 loving cup each chicken goop and white wine, 2 T. of flour, and salt and pepper. This was perfectly moist and Hubs declared this the Best pork loin I have ever fabricated. He fifty-fifty wants to have it again! That says it all - five stars!!
12/fifteen/2010
I've fabricated this twice for my family, and they absolutely love it. One circumspection--I think the cooking fourth dimension is over stated. My iv pound boneless pork loin was ready in an 60 minutes and a half--it would have been dry had I left it longer. Easy, delicious, healthy--I served information technology with roasted potatoes and fresh broccoli, fruit salad and domicile fabricated wheat rolls. Crawly.
06/11/2013
Very good if y'all like rosemary and garlic. We really enjoyed information technology. For those of you who said it came out dry, y'all need to remove the roast from the oven when the temperature is around 135 or 140 at the near. Then, tent it with aluminum foil and let it rest for at least x minutes to let the juices reabsorb. The remainder heat will go on to melt the roast and it should achieve an internal temp of 145. Annihilation more than that and it will be dry.
12/xviii/2002
I used a 1.8 lb. loin and I cut down the cooking time to 1:15. I used slightly less rosemary, more than gahlic and omitted the wine for health reasons. I happened to have a nice canteen of garlic infused extra virgin olive oil that I used too. Put it in a plastic bag and marinate for a few hours. This is a wonderful recipe! I thank the original affiche.
03/28/2009
Wow! I made a paste out of fresh garlic, fresh rosemary, fresh sage and some body of water table salt and put that into the pockets of the loin. Then I added some olive oil to the remaining paste and rubbed that over the loin. I put some potatoes and rings of onions in the same pot. I used a LeCreuset dutch oven with the encompass on for 1 hour and turned the roast over and kept uncovered for an additional thirty minutes. I didn't have white wine, and I recollect because I had kept the comprehend on for the majority of the cooking time, at that place were natural juices in the pot, so we put those over our dinner. This was the best pork loin I have always eaten.
03/22/2003
This is soooo tender & juicy. WOW! I used craven broth instead of the vino. I do accept a annotate most the cook time, I used my corning ware & on average, whatsoever I make in a corning ware dish unremarkably takes well-nigh an hour longer to melt. So maybe that is the reason that some had a trouble with dryness using the 2 hr cook time. I also used common sense & stuck a meat thermometer in the roast. This was a good roast, thanks Kathleen!
10/31/2008
A handy tip for really tender pork....soak the unabridged thing in the fridge for at least 24 hours beforehand in a deep bowl of extremely salty water (likewise salty to gustation). I add nearly 1 cup of salt and a cup or 2 of white vinegar and plenty water to cover the roast entirely. I also add quartered onions, minced garlic, pepper, bay leaf and rosemary. This 'bath' infuses into the meat and tenderizes it so you will accept a gorgeous moist roast equally an end result. It makes a lot of tasty pan juices too so you may demand to empty some out into a dish to save for making gravy later. A halved onion placed into the roasting dish adds flavour to the juices aswell. The juices will exist rather salty though so be sure to add a bland thickener similar cornflour (not Gravox) and some water to tone it down and gustation/adapt as you become. It'due south best to purchase a boneless roast too because mine had the bone yet in and information technology proved rather hard to cut...not very elegant slices. This was my first ever endeavour at making a pork roast and my dinner guests raved about it and asked for my husband'south secret "pork bathroom" technique. It'due south not a secret anymore now!
03/22/2011
Wonderful! My husband is non a fan of pork and even HE loved it! Every bit suggested by another review, I marinated the pork in the olive oil/rosemary/garlic mixture overnight. Then I put a layer of thin sliced onions in the bottom of the crock pot. I added the pork, marinade, a can of chicken broth (in identify of the vino) and potato wedges. It cooked on high while I was at work (mine cooked 10 hours). The meat was so tender, you didn't demand a knife. This was wonderful. I will definitely melt this again!
04/19/2010
I made a few changes and it is still great. I first rub olive oil over the entire loin, rubthe loin with rosemary,thyme and garlic, common salt and pepper to taste, and then sear the rost on all sides. Place the roast in a drinking glass baking dish and add together a wine of your taste to the dish. Bake at 350 for 40-45 min. or until the thermoter reads 150 and so let the loin rest for 5 min. or until the temp is 160. Turns out great every fourth dimension and the loin is juicy and very tasty.
01/09/2006
Yum! I made this this evening and I idea it was piece of cake and delicious. I took it out at 155 degrees and let it sit for x minutes earlier slicing and it was so moist. I likewise skipped the vino and fabricated a gravy out of the pan drippings and some water and flour, and it was wonderful! Thank you for a dandy recipe.
05/08/2013
I wanted to try something new and since my mom came to visit, I thought this would be prissy. I was wrong. Information technology WAS GREAT! I paired it with rice and a veggie and used the same wine I used in the recipe to go along. Mom was impressed, hubby was full and I am a satisfied kitchen-witch!
04/06/2011
I thought that this was okay... The rosemary provided some flavor but I didn't feel that there was enough flavor to want to go back for seconds.
02/xv/2008
Very moist & FULL of gustatory modality! Made it for my husband for valentines twenty-four hours! Hither's some tips! ane.) E'er use your meat thermometer, if your loin is not moist, you probably overcooked information technology, all ovens and bake times vary...you lot paid good money for your meat, so cook accordingly! If you lot buy a loin that is packaged equally one, only opens into ii, Seperate them & roast side bey side. Stick the thermometer in the largest lion. I always accept mine out at 165 degrees. 2.) I used Sherry as my wine. I poured the sherry in the pan with my loin, and afterwards added a petty chicken stock and cornstarch for EXCELLENT gravy!!! 3.) While yous have out the Sherry, reduce some mushrooms in Sherry, YUM! This is a recipe that is too tasteful and easy to pass up!!!!
xi/03/2002
A wonderful, flavorful dish. I roasted some potatoes with the loin and the unabridged firm smelled fantastic. A have again according to my 3 sons and husband. Thank you!
10/14/2012
Made this on the pellet smoker last nighttime and it was crawly! Loo-oove garlic in my pork roasts! We bought some of those Costco Pork Sirloin Tip Roasts for $1.99/lb. Will definitely exercise this over again. Plan to use the leftovers in a cuban pork pineapple taco (Rachel Ray recipe).
08/18/2013
Followed "andeesings" suggestions: Seared the roast (but on stove-top) in a bandage-fe Dutch oven. Followed another & lined the bottom with thin-sliced onions. Nevertheless some other suggested some sherry in the bottom. I can't resist sherry & onions! Threw it in the oven & turned it every twenty minutes, checking each time with the Thermo-pen. It came out amazingly juicy & flavorful! I didn't bother with gravy, since I was serving it with saffron rice (YUM!), with peas, but I did pull the beautifully browned & flavored onions out, to summit the pork slices. The wife said that she doesn't want to go to restaurants anymore... exist conscientious what you wish for!!! Thank you Kathleen Burton & AllRecipes! 12/25/15 - Did this again, with a 1-3/four lb loin roast, simply on the rotisserie, over the grill (78 F, on Christmas Solar day, in Va. Embankment... YAY!) Replaced rosemary with fresh basil, this fourth dimension (YUM). Grilled 10 min over directly heat, to sear, then twoscore-50 min over indirect rut, on the rotisserie, 'til it got to 145 F. It came out beautiful! No wine sauce or onions, this time, but the pork was PERFECT!
01/11/2011
I used chicken stock instead of vino, but this recipe is fantastic! Tin can't give it enough stars. I really mixed the rosemary, s & p, and garlic together, drizzled a picayune oil and rubbed the loin downwards, than rubbed again with garlic mixture and permit marinate covered in fridge a couple of hours.
03/07/2006
This is an easy and fabled recipe. However, 2 hours at 350 is way too long to cook a 2 pound roast. I baked it at 325 for 1.5 hours and it came out moist and delicious. I used a whole tin can of beef broth instead of wine and I added it from the start instead of at the terminate.
05/18/2006
Actually, really skillful. I used one Tbls common salt which I think was just a little too much. I thought the Rosemary was a little strong too. The garlic was besides strong. And so, my husband and I slurped up the whole thing! I'm kidding. Well, there was a little left! Actually, I will ease up on the salt and rosemary adjacent time but everything else volition remain the same. I did a pork tenderloin which was two pieces, each weighting about one lb. I baked for the first hour covered and removed the foil for the second hour. I had lots of juices in the pan, so I removed the tenderoins to a platter and covered with foil to residuum. I reduced the juices and added the wine. I sliced the tenderloins and added them dorsum to the bubbling juices and reduced the heat and so information technology could simmer for about 5 minutes. Yum. Anxious to try again.
01/24/2002
I LOVED THIS RECEIPE!!!! It fabricated my pork roast come out nice and juicy!! The garlic and oil are a wonderful blend! I subsituted the rosemary with Thyme and it was notwithstanding wonderful! KUDOS!
06/08/2012
Very expert and moist only reduced cooking time. It only took 45 minutes for it to come to temperatures. The ii hours seems over kill for a 2lbs roast.
x/thirty/2012
I made this tonight due west/a couple of adjustments. My pork loin was 4.5lbs and then I browned all sides in a skillet, then made the deep cuts, put the garlic, rosemary (I used fresh fm my m)added some soft butter and lemon zest. I doubled the sauce and covered the pork in the remainder and poured olive oil on top. Later 45 minutes in the oven I covered it in white wine and craven stock. When the pork was done I took the pan juices, put them in the original browning skillet and added flour to thinken. Even my 4, 5, and vii twelvemonth olds ate information technology and loved it!! Thanks for the recipe!!
10/22/2006
Succulent! I cooked it in the crockpot for 8 hours on depression and it was so juicy...I added a petty flour later on removing the roast and made gravy merely it was and then moist, nosotros didn't really demand it.
12/11/2007
What a terrific recipe! First, I've browned the loin on the skillet, until deep gold dark-brown color 2) I used fresh rosemary, finely chopped to mix with garlic, and besides left 2 pieces whole to put on top while making it.. exist certain to leave 1 fresh stem, to garnish in one case prepared 3) I used coarse sea salt, fresh ground pepper...get-go large and fine ground 4) olive oil first cold press v) i fabricated a 5 pound loin, cutting into 2 pieces. cooking fourth dimension was approx 1h25min @ 350...the terminal 10 mins were at 375. I used thermometer, and gear up the meat out to residue for 10 minutes at 160 degrees. 6) gravy, i used yellow tail Riesling, and it turned out great... served with cubed potatoes, mixed with butter, a tad of olive oil, and freshly chopped parsley - a must have if you haven't already tried! meat was tender. Both my wife and mother in law had seconds, and licked their fingers! I wouldn't modify anything for side by side fourth dimension! enjoy!
02/06/2008
I followed a review, rather than the recipe. What I did was I grated 4 cloves of garlic, added 1-1/2 teaspoons of rosemary and a 1 tablespoon of olive oil in a ziploc pocketbook with the loin. I refridgerated for ii-4 hours and broiled at 350 for 1 hour and 45 minutes. No searing was needed. It came out crispy on the exterior and was PERFECTLY moist on the within! Hubby enjoyed it, and so it'southward a keeper.
x/20/2011
I used fresh chopped rosemary (double the amount), mixed it with crushed garlic and olive oil, then rubbed over tenderloin. Added salt & pepper and put in crock pot with white wine. Cooked for 8 hrs., then thickened juices with cornstarch before serving. Fabled and then easy!
01/23/2010
Flavorful and tender!! Followed the advice from the reviewer who's review was the "near helpful." Put the garlic, olive oil, rosemary, salt and pepper in the blender to make the paste. After putting some in roast, rubbed the remaining on roast and marinated it over night. Besides used carrots, onion and celery and put a footling wine and chicken stock in bottom of pan.
12/27/2005
An easy and tasty pork roast, though I am glad I did listen to the previous reviews and reduced the cooking fourth dimension--about one hr 15 minutes for 2+ pound roast. Served with rosemary potatoes that I cooked in the same oven equally the roast (less fourth dimension) and green beans. Fabricated sandwiches with apricot preserve spread with the leftovers.
04/11/2011
i had a small roast, only nearly 1.5 lbs and seared information technology in my dutch oven w/ the olive oil. I used fresh rosemary from my garden and followed the other instructions as written. About 2 hrs in the oven at 350 with the lid on the dutch oven...succulent!!!
04/19/2008
And then yummy and full of flavor!! Fabricated the following adjustments for a four lb. pork loin: eight cloves garlic, iii tablespoons fresh rosemary, 2 tsp. kosher common salt, one/2 tsp. pepper, 1 tsp. dried thyme (didn't have fresh), and enough olive oil to form a paste. I mashed it all upwardly with a mortar and pestle, rubbed information technology all over the pork and marinated information technology in a large plastic pocketbook for 3 hours. It took 2.5 hours (165 degrees internal temp) to cook. FANTASTIC!
10/16/2006
My girlfriend Amber and I borrowed a boneless pork loin (2 lbs. trimmed) from her grandmother! Then we searched the spider web and came across this recipe. Nosotros critiqued the recipe somewhat and the cooking time according to the cut of pork. The outcome was fantastic! We used a little fleck of bacon grease for the rub and used fresh rosemary not dry. We too basted several times throughout the roasting process and did not plow the meat at all. The upshot 5 STARS!!!!!
eleven/27/2008
My mouth is watering! I used the basics of this recipe, merely I decided to stuff information technology with minced garlic, onion and herbs, then added a bed of onions, green beans, red potatoes and carrots to the pan, covered for 2 1/2 hour at 320 degrees. The meat falls apart, and melts in your oral cavity!
03/26/2011
I used a 4.v pound double acme loin, separated into two pieces side by side. I doubled the rest of the ingredients accordingly. At one hour and 45 minutes the temperature was already at 160 so I immediately took information technology out. The pork was moist and delicious even though I allow it cook just a lilliputian too long. I call up it was a little heavy on the rosemary and olive oil, just the garlic was merely right. The potent rosemary taste and aroma was fine for the beginning meal, merely it didn't piece of work so well for leftover sandwiches. Overall this is an easy and quick recipe worth repeating.
eleven/13/2010
Rosemary and garlic was tasty combo with the pork. Due to fourth dimension restrictions i browned the pork on the stove and so placed it in the crock pot on low with the garlic, rosemary, wine, some chicken broth and some chopped onion. I cooked a two.5 lb roast for 6.five hrs, and i over cooked it a bit. Was probably washed about v- 6hrs. I made a homemade gray from the crock pot juices to have over the pork and mashed potatoes. A perfect meal for a cold rainy evening. (Next time i won't over cook the pork and it will be fifty-fifty better ;) )
11/07/2002
Very good. I also constitute the rosemary a bit overwhelming. I will try this once more with different spices.
01/21/2006
Wonderful recipe Kathleen, and the odor when it was cooking made my guests feel so welcome! I used a bit more of the crushed garlic that is all prepared in a jar, and I didn't have wine, only used apple juice and it was great.Will definately do this one again! Cheers.
xi/02/2008
I of my fave pork recipes. To make a actually good paste, try using a mortar & pestle. It will grind everything smooth & combine the herbs with the oil better.
12/04/2006
This came out dry out -- so I volition non make information technology again. I followed the recipe exactly & was disappointed.
eleven/04/2005
Great recipe. Actually easy and very good. Next time I make this, I retrieve I'll double the garlic paste to give the roast that much more season.
12/10/2007
I usually put the roast on a rack in a shallow pan (about 2" sides). I preheat the oven to 425 degrees Farenheit, melt the roast for 20 minutes (regardless of size), and then add 1" humid water to the pan, reduce heat to 350 degrees, and cook an hour and 15 minutes longer. Test with instant read meat thermometer - if it's 153-155 or higher, remove from oven, tent loosely with foil, and permit sit for at least fifteen minutes. I don't use a paste, I merely sprinkle with granulated garlic and seasoned salt. This roast is so delicious!
11/25/2005
Wanted something different for Thanksgiving. This turned out wonderful and got rave reviews from family. The only thing I change was to put the roast is a oven purse. This recipe will be a permanent in our home. It was a 2 1/two lb roast and but took 1 ane/two 60 minutes to exist done.
xi/29/2011
This totally WOWED my guys!! I put it in the crockpot for 6 hours and I used Rhine wine. The gravy was amazingly good! Thanks for the great recipe!
09/11/2009
I did this in the slow cooker and it was Astonishing! It makes fabulous sandewiches the next 24-hour interval too!
11/fifteen/2008
We did not like this at all. Rosemary flavour was wayyyy besides potent.
08/28/2011
Quite yummy! I didn't really follow the recipe by the letter of the alphabet. In a blender, I put some olive oil in the bottom of information technology. I accept a big blender, but it was just enough to cover the blades, then I added about two tbs of minced garlic and I have fresh rosemary growing in my kitchen window, and I took two long sprigs and removed the leaves and tossed those in to. I used 1/two tsp of pepper and we don't use salt in this house. I whirred it all up together until it was a green goo. It didn't look great, but it sure smelled swell! I accept a Deni 45 bract Meat Tenderizer (considerably cheaper than the ane Alton Brown recommends), and then I used that all over the pork. I idea at the time, "This is a corking cut and won't demand it." I was right, but the flavor it added! More on that in a minute. I and so poured the light-green goo into a plastic bag, I put the heavily blade-punched pork in, squeezed out the air and kneaded it all over and stuck it in the refrigerator for nearly two hours. I took information technology out, placed it in a drinking glass baking dish with only a smidgeon of water in the lesser and did nothing else. My roast was 3 ane/2 lbs, and was ready in 1 ane/2 hours (this came straight out of the refrigerator too, and so the timing in the recipe is definitely off, but the blades could take influenced that change). One taste and WOW! That blade punch thingy spread that flavor throughout the meat. I didn't use the vino and I didn't make any gravy. It simply wasn't needed. My family LOVED it. It's a certain win!
05/27/2002
This was fantastic! My new favorite way to make pork. It was so tender and flavorful my guests loved it. I did let information technology sit for several hours with the garlic and rosemary, and forgot to practice the wine gravy. It didn't demand it! It was practiced anyhow! Will definately cook once again!
10/06/2008
SO EASY TO MAKE AND TASTY TOO. AND I MADE A v ane/ii POUNDER..
09/xix/2006
I used a 3 pound pork loin and followed the recipe *almost* exactly (I always detest when people say they followed the recipe exactly and then proceed to tell you that they left out the craven in the chicken parmesan!). I covered the roast for most of the cooking time (i hr 45 minutes) and then raised the temperature on the oven to 425 and cooked it for another fifteen minutes without the covering. I have a convection oven, which I always use when roasting meats. In the end, this was actually wonderful. It is Like shooting fish in a barrel, and the flavor made information technology seem similar information technology took forever to prepare. Thanks and so much for the recipe.
05/07/2006
This was eating house quality, we roasted some potatoes in the same pan, for the whole ii hours, it was soooo proficient, with steamed broccoli on the side. We also basted it with one cup of chicken goop.
03/21/2013
Excellent dinner and like shooting fish in a barrel to prepare.
04/28/2002
Very nice! I didn't have rosemary, so I left it out...yet wonderful! The wine sauce was a pleasant alter from a thick gravy. Blended some in the food processor with sweet potatoes and orange juice for my 9-month old...he loved information technology!
01/04/2012
Very good and simple. Used fresh rosemary. FYI unlike most herbs, fresh rosemary is very potent and so you use less than what is called for dry. I threw in some carrots, potatoes and onions into the covered pot too, blanket information technology with the same oil mix. The vino sauce at the stop actually was that actress special touch that made this dish stand out. I think that next fourth dimension I'll add the wine to the pot and let it cook in it the whole time.
03/22/2009
I fabricated this exactly as directed. The flavor was great. The meat was fork tender. 10 out of 10 people loved it. I lined my pan with foil but wish I had not. I recollect I would have had tastier drippings if I had not lined the pan.
11/22/2010
This turned out fabulous. My boys were raving earlier I even got the last plate dished up. The just modify I made was to mix garlic, rosemary, salt and pepper together and stuff it all into the holes I cut. OMG! It was fantastic!
11/30/2005
Easy, quick, and delicious. PLEASE utilise a reliable meat thermometer.... my 2.75# roast merely took 1.75 hours to cook.... temps and shape of roast impact cooking, and by using the thermometer, my roast was juicy, flavorful, and *non* dried out at all. I had to utilize minced garlic from a jar as I was out of fresh, and it was even so yummy.
12/06/2008
We did not like this at all which was surprising because it gets such great reviews. The roast itself tasted good and it was tender however the rosemary was just awful and overpowering. We will probably try this over again but using our own blend of spices.
02/15/2006
This was fabled! I am a new melt; learning more often than not from reading reviews from allrecipes and trying different things, and this was cracking! I used a 3lb boneless Rib End Roast (also called a Blade Roast)and tried to increase the other ingredients past 50% since it was a bigger slice of meat. I also broiled it covered for twenty extra minutes, and let it sit for 15 minutes earlier cutting into it. It was really good: my married man who will eat anything but takes alot to be impressed, said it was ameliorate than something he'd get in a restaurant. The simply thing I'll practice dissimilar adjacent fourth dimension is use a little less olive oil.
05/16/2006
Of all the recipes I've rated hither, this is the commencement i I've given five stars to. It's easy, relatively quick (y'all tin get do other things while it'due south roasting) and comes out delicious. My leftovers were gone by the side by side morn. I left out the vino, but manifestly h2o worked just fine. I added some chopped onions and mushrooms to the roast's casserole dish then reduced the liquid in the pan while the roast rested, and so added a niggling corn starch/water mixture to thicken. Very good.
10/thirty/2011
I followed one of the previous reviewers proffer using crushed fresh garlic 3 cloves, dry rosemary and some Olive Oil, and fabricated a paste letting it rest for a couple of hours. Next time I will allow information technology sit overnight. I besides put garlic slivers throughout the roast. I had a 4.twenty lb roast and cooked for 1 one/ii hours. Turned out awesome. served with mashed potatoes, the gravy from the drippings, and baked carrots. Fresh carrots sliced put in foil, with some water, butter and sliced onions baked the last 45 minutes, the carrots are sweet and simply perfect.
03/17/2002
Modified a little past using rosemary and tyme along with fresh roasted garlic and rubbing information technology down with information technology. I went by a thermometer vs cooking it for two hours so that it wouldn't come up out dry! Came out very juicy and wonderful!!~
01/01/2011
Excellent Pork Loin recipe! I nuked the olive oil, crushed garlic and fresh minced rosemary for about a minute. The garlic disolved into the oil, which I and so separated from the rosemary and injected into the pork. The remaining rosemary/oil was rubbed on the roast and blimp between the two loins that I tied together with roasting twine. I besides dusted the roast with onion pulverization, garlic powder, salt and fresh ground black pepper. Very moist and flavorful!
08/29/2003
I tweeked this recipe by using leaf marjoram with the garlic and table salt/pepper, making enough to accomodate a 2# or so pork loin roast, using a food chopper to incorporate the garlic, marjoram, salt and pepper. I scored both sides of the roast, rubbed in my seasonings and wrapped information technology in plastic wrap and marinated it in the fridge over dark. I browned it and and so put it in my pressure level cooker/with water, a little more salt and onions for one hour. It turned out neat. Marjoram, garlic and pork go very well together as almost Shine people will attest to equally they use this combo in making Polish sausage. I also rubbed my marjoram before adding information technology to the garlic to bring out the flavor.
01/15/2003
This is a unproblematic and delicious fashion to make a roast...I prefer thyme to rosemary, which works but likewise...the leftovers made bang-up pork fried rice the next day.
12/09/2005
This was so like shooting fish in a barrel and fantastic tasting. I used a meat thermometer and information technology only took virtually 1 hr and xx minutes to cook a ii pound roast. I covered it for the get-go 60 minutes to proceed it moist. Great served with boiled red potatoes.
03/24/2008
By and large, I don't like a lot of pork and I had never made any until last night. This recipe was then good, I think I may accept changed my mind about pork! Using the suggestions of others, I fabricated the paste, applied information technology to the loin, and let information technology marinate in the fridge for a couple of hours. When I baked the loin, I added the wine to the pan merely because it was really lean and I thought information technology needed a little liquid. The finished product was moist, very flavorful, and delicious. My husband loved it! Last dark, I idea at that place might be a piffling too much rosemary for me but I had some for lunch today and didn't notice the extra at all. Next time I might chocolate-brown it showtime before putting it in to roast simply because I like the look better. The sense of taste was fabulous with out the browning. This is a wonderful recipe, very easy, and I felt swell about serving information technology.
01/06/2015
Delicious and easy. I used a big pork roast that I cut into thirds and used most 2 lbs of information technology. Much cheaper and at present I can make information technology two more times! I followed the recipe pretty closely but used some suggestions from other reviewers. I rubbed the roast with a salt and pepper mixture and then made a paste with the olive oil, fresh rosemary, garlic, and more than salt and pepper. I cut into the top several times and mushed in some paste, so rubbed the rest of it all over. I put it in a Baggie in the refrigerator for an hour or 2 until I was ready to cook information technology. I seared all sides in a Dutch oven, put in some bootleg turkey stock left over from thanksgiving and popped information technology in the oven. It was up to 150 in 1 1/four hours. And so I added the wine, a little bit of corn starch, and added some sautéed mushrooms to make a yummy gravy. Yum yum yum!
02/10/2013
I decided to make this for Dominicus dinner, and was a trivial worried about non having the time to marinate in accelerate, based on other reviews. There was no need for worry. The pork was tender and flavorful and the sauce was delicious. It paired well with roasted sweet potatoes and broccoli and rated a 'thumbs up' from the family. I used fresh rosemary (3 tablespoons based on some other reviewer) and less olive oil than called for.
06/14/2014
This was absolutely delicious. I had a 2 lb. top loin and roasted it for an hr at 325, then switched over to convection at 350 for 30 minutes to crisp it upwards. This really was yummy - moist, flavorful - and we'll take leftovers to slice thin with mustard and a slice of onion for sandwiches tomorrow.
12/18/2002
Smelled first-class while cooking, only the rosemary was also coarse. I found myself scraping information technology off the meat while I ate it because it is bitter to taste and felt like I was eating twigs. Summary, Good flavor, but terrible texture. I would place the rosemary in a mesh bag and place it in the sauce to get the flavor but not the pieces.
06/01/2015
I thought this turned out nicely. Information technology was moist and flavorful. Once I applied the paste, I let information technology marinate in the fridge for effectually three hours. I used about a tablespoon of fresh rosemary, but I wish I had used more. My roast was effectually five pounds, so it did have longer--closer to ane i/2 hours.
05/fourteen/2015
This was so skilful! Though I have been cooking many years, I am usually afraid to roast meat as information technology is so piece of cake to overcook. Juicy and succulent, and and so easy. My family unit loved it!
05/01/2010
Nice and easy but takes a while. Instead of dried rosemary, we used fresh rosemary and sage, and for 2.5 pounds, it only needed an hour and a one-half to cook. We also browned the whole exterior first, and poured ~i/2 cup of vino in to the skillet while it was in the oven to add together some extra flavor.
01/03/2003
I made this for Christmas dinner. It was very tender and tasty. Very good mix of garlic and rosemary. I fabricated a paste of the oil, garlic,salt,pepper and rosemary then put it on the roast. I also browned the roast before putting it in the oven to sear information technology.
03/14/2010
Overpowering is all that comes to heed of this dish. The rosemary flavour was and then strong I still have an aversion to rosemary 2 months after making this. The meat was very tender on the upside, but my husband agreed this recipe only was non for us.
06/14/2009
This is our favorite recipe for pork. It just doesn't get much meliorate than this. The first time I made this, I forgot the wine.. it was so incredible, I've never bothered to add together it since. Other than that, I make information technology as directed, but I use fresh rosemary, instead of stale. I usually make the paste and insert in the roast (be sure non to skip that step, information technology makes all the difference), then place in the frig for at least an hour before roasting. Absolutely marvelous.. thanks for sharing!
01/01/2013
My roast had the bone in and was very thick so my cooking time was increased by one hour!! Only if y'all use the thermometer after the beginning hour, you won't get incorrect!! I took it out at 130 degrees ish ( closer to 135) and wrapped information technology in the foil with the white vino and let it sit for 30 minutes!! EXCELLENTE!!!
01/01/2007
Outstanding! I followed suggestions of others to add a footling vino to the pan as the roast cooked, and basting with pan juices regularly.
12/15/2010
This was my very first pork roast that was non dry! It was so tender and juicy. Thanks!!! I turned the oven off fifteen mins before the end and let it sit down for about xxx mins - wonderful!
01/19/2008
The roast was total of season and very juicy. Like many others take written, watch the roasting time. Ours was done in about 75 minutes.
01/23/2011
My family unit loved this! Surrounded my 1.97lb. pork loin roast with 3 ruby-red potatoes, 2 parsnips, one rutabaga, and three carrots. Basted all every 20 mins. Done in 1.5 hours. I thought the 1/4c. olive oil would exist likewise much, but information technology worked out slap-up. Internal temp was 168 degrees when I pulled it out of the oven. Moist Moist, and did I say MOIST! Definitely utilize this recipe once again.
09/03/2004
The seasonings for this were wonderful!!! I cooked this in a deadening cooker instead - on depression for 6 hours. I added cut up carmine potatoes and baby carrots to the pot - then covered with additional white vino and chicken broth.
01/07/2008
This was very skillful, but I didn't employ enough salt. "To sense of taste" is so vague, I wish in that location had been a measurement. We accompanied this with Roasted Potatoes with Greens from this site and they were perfect go togethers. I'll likely practise the roast pork again, with more generous amounts of salt.
02/06/2014
Wonderfully tender pork loin. I did not have rosemary simply substituted stale footing fennel seed. I sautéed sliced fennel root and onion until almost caramelized and added them to wine and pan juiced and let them reduce a bit. Information technology was wonderful. I even sliced, added sauce and froze- reheated a month afterwards and still wonderful. Hubby is heating leftovers for breakfast. I recall this is going to be a guest dish.
xi/22/2006
This recipe turned out atrocious. That is unless you like the taste of hay!!! It took far longer to reach temp than stated, the meat was dry, in that location was far too much rosemary, and the sauce was gross. I followed the recipe perfectly and fifty-fifty thought my husband and I aren't picky eaters, we couldn't stomache the taste! Lamentable.
xi/13/2008
I've been making my pork roasts like this for many years except I use parsley instead of rosemary and corn oil instead of olive oil. I also marinate the pork loin in all the ingredients for a to the lowest degree 3 hours or overnight. This is one of my families favorite ways to swallow pork!
08/07/2006
This was a wonderful recipe which is at present i of my favorites. The cooking time is but about i 1/2 hours. Otherwise it is too dry.
02/03/2014
And then easy and so delicious! Only modify was 5-6 garlic cloves. Used fresh ground pepper. Wife loved information technology! Wallet-wise; pork loin was 1.99 a pound! Why make a hamburger at 5.99 pound when you can accept this masterpiece and a good retentivity!
01/02/2014
I cooked this loin in a roaster oven with vegetables. I placed infant carrots (about a pound), chopped potatoes (most ii pounds), 2 chopped onions, and a couple of chopped garlic cloves tossed with olive oil on the bottom of the roaster and then placed the pork with the rub on top. I had to cook the pork loin 70 minutes, perhaps it took longer because of the extra ingredients, but I used to meat thermometer to check for doneness. I removed everything from the roaster when the meat was at the proper temperature and then made the sauce according to the recipe. The meat came out tender and with a deliciously savory rub, and the vegetables were a wonderful accompaniment. I reheated the meat 3 times for subsequent meals and information technology notwithstanding was tender and savory.
Source: https://www.allrecipes.com/recipe/21766/roasted-pork-loin/
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