Pork loin tenderloin whole is a boneless cut taken from the inside of loin. The largest end is round and gradually tapers to the thin flat end. It is low in fat; this cut of pork is considered very healthy, rivaling the chicken breast as one of the leanest meats available. Very tender and juicy cut of meat, the tenderloin can be marinated, rubbed and seasoned generously as the meat has fewer flavors on it’s on than fattier cuts.
There is nothing like having an unbelievably juicy and tasty roast pork loin with sweet potatoes and green beans over dinner. This recipe is quite simple and easy to follow; Roast pork will come out wonderfully moist and tender. If you keep just enough water in the bottom throughout the baking process makes a really flavorful juice.
1 pork tenderloin, about 1 pound
1 tablespoon paprika
1 1/2 teaspoons salt
1 1/2 teaspoons chili powder
1/4 cup honey
1 1/2 teaspoons ground cumin
1 1/2 teaspoons black pepper
1. Preheat oven to 300 degrees F (150 degrees C). Score 1/2 inch slits in your roast and place in baking dish.
2. Combine honey, mustard, pepper, chili powder, ground cumin and salt in small bowl; mix until well blended. Brush mixture over roast, working well into slits.
3. Add 1 1/2 cup of water to cover bottom of pan (This is to keep the honey mustard sauce from burning onto the bottom). Bake roast in preheated oven for one hour. Remove roast from oven and flip in pan.
4. Brush the remaining honey sauce over roast. Return to oven and continue baking for 45 minutes to an hour or until internal temperature reaches 170 degrees F (75 degrees C). let stand for 15 minutes before slicing.