Pork Tenderloin in Dcb in Microwave

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Discussion Overview

This thread discusses experiences and challenges related to cooking pork tenderloin in a DCB (Deep Covered Baker) in the microwave. Participants share their cooking times, methods, and the differences between various cuts of pork, as well as their expectations for tenderness.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Technical explanation

Main Points Raised

  • One participant, identifying as a consultant, mentions that cooking pork tenderloin took 30-40 minutes, which was longer than expected based on the recipe.
  • Another participant shares their experience that the weight of the meat affects cooking time, suggesting that tenderloins typically weigh between 1 to 1.5 pounds and should take about 10 minutes per pound.
  • Several users note the importance of using the correct cut, emphasizing that pork tenderloin is different from pork loin or pork roast.
  • One participant states that cooking two 1-pound tenderloins together requires a longer cooking time than cooking one alone.
  • Another participant expresses that their tenderloins come out tender and juicy but do not fall apart like a pot roast, suggesting that expectations may need adjustment.
  • One participant mentions that their microwave takes about 21 minutes for two 1-pound tenderloins, indicating that cooking times can vary based on microwave wattage.
  • Another participant discusses the importance of ensuring the tenderloins do not touch during cooking to avoid undercooking.

Areas of Agreement / Disagreement

Views differ regarding the expected tenderness of pork tenderloin when cooked in the microwave, with some participants feeling that the results do not meet their expectations for "falling apart" tenderness. There is no clear consensus on the ideal cooking time or method.

Contextual Notes

Participants share personal experiences and cooking practices, highlighting variations in microwave wattage and the impact of meat cuts on cooking outcomes.

Who May Find This Useful

This discussion may be useful for Pampered Chef consultants looking to understand different cooking times and methods for pork tenderloin in the DCB, as well as those preparing for cooking demonstrations.

pcchefjane
pcchefjane
Gold Member
Messages
2,678
Okay for the 2nd time we have done this and both times, it has taken 30-40 minutes to be tender enough to eat. I used a pork roast this time which I can understand would make some difference...but 10 minutes it is not. It also won't "pull apart with the Hold N Slice and a fork"! I used the recipe in the 29 Minutes Volume 2 and cooked just as it said. None of the other recipes have this problem so it isn't the microwave! It is tender after all that time but not "crockpot tender" as I expect...
 
pcchefjane said:
Okay for the 2nd time we have done this and both times, it has taken 30-40 minutes to be tender enough to eat. I used a pork roast this time which I can understand would make some difference...but 10 minutes it is not. It also won't "pull apart with the Hold N Slice and a fork"! I used the recipe in the 29 Minutes Volume 2 and cooked just as it said. None of the other recipes have this problem so it isn't the microwave! It is tender after all that time but not "crockpot tender" as I expect...
Click to expand...

What is the weight of the roast? And the tenderloin weight? Tenderloins are usually 1 pound to sometimes 1 1/2 pounds. My rule of thumb is 10 minutes per pound. I have found that when it's taking longer, it's the weight of the meat. When I do part of a pork loin vs. the pork tenderloin, it always takes longer unless I cut the loin in 1/2 lengthwise. Tell us every detail you can so we can compare what we do with you and see if we can figure it out. How long does it take to cook 4 boneless skinless chicken breasts in the DCB in your microwave?
 
You need to use a TENDERLOIN. There is a big difference in the cuts.
 
  • Thread starter
  • #4
We used 2-1 pound tenderloins the first time and it did the same way. It takes 20 minutes in the same microwave for 2-1/2 pounds of chicken breasts or tenders if thawed...25 if frozen. Just don't get why the pork isn't working!
 
I agree with the weight and cut of pork. (Though, I always do mine for 12 minutes and then make sure to keep it covered for another 10).

I'm looking for a 'step-by-step' run down of how to make this for a show and which products to use. I make it all the time for my family, but I'm doing a show this weekend and I want to maximize the product usage.

Does anyone know if there's a step-by-step, product-by-product recipe for this, like there is for the New Consultant Recipes?
 
So when you did the two 1 pound tenderloins, did you do them both at the same time? I do this for my family because one isn't enough and I have to do a minimum of 18 min. and my microwave is 1275 watts. If I do just one, then the 10 min is plenty.
 
  • Thread starter
  • #7
Yes both at the same time and it took 30 minutes then too...and still no "fall apart with fork" thing! Maybe it is the cut of meat! Have no clue!
 
pcchefjane said:
Yes both at the same time and it took 30 minutes then too...and still no "fall apart with fork" thing! Maybe it is the cut of meat! Have no clue!
Click to expand...

That is too strange. You are removing the silver skin before rubbing and cooking right?
 
pcchefjane said:
Maybe it is the cut of meat! Have no clue!
Click to expand...

Yes, it is. Pork TENDERloin is very different from Pork Loin or Pork Roast.
 
ShesPamperedWright said:
I agree with the weight and cut of pork. (Though, I always do mine for 12 minutes and then make sure to keep it covered for another 10).

I'm looking for a 'step-by-step' run down of how to make this for a show and which products to use. I make it all the time for my family, but I'm doing a show this weekend and I want to maximize the product usage.

Does anyone know if there's a step-by-step, product-by-product recipe for this, like there is for the New Consultant Recipes?
Click to expand...

Yes...go on CC & watch Karen & Lisas video on it. They show step by step....HTH
 
DebbieJ said:
Yes, it is. Pork TENDERloin is very different from Pork Loin or Pork Roast.
Click to expand...

SHe says she used two 1-pound tenderloins!

My only other comment is that I would not expect it to "fall apart with a fork" without true slow cooking. I have done 1 and 1 1/2 lb tenderloins, and they have come out very tender, but not falling part like a pot roast.

I wonder if your expectations are just a bit off...

Chicken comes out pretty much shreddable however you cook it, but beef and pork can be roasted and cooked so that they are tender but not "falling apart". I love to roast pork loins and tenderloins in the oven, and they come out juicy and tender, but not falling apart. I think this is what the DCB in the microwave will achieve. However, throw some pork or a pot roast in a crock pot for 6 hours and it falls apart. My guess is that for those types of meat it just takes that amount of time at a low heat to get to that "falling off the bone" stage, and a microwave just won't do it because it cooks so much faster...

Just my guess...
 
I agree with Annie. The tenderloins come out tender and juicy, but will become tough if overcooked. My micro is 1000w, and it takes about 21m to cook two of them (1lb each) together. It's about 12m per pound in my micro. According to the test kitchens, 10m is medium well :yuck: . I add the additional 2m because I like mine cooked through. You have to also be sure they are not touching because they will be undercooked where they meet.

HTH
 

Frequently Asked Questions

What is the best way to prepare pork tenderloin in the DCB in the microwave?

To prepare pork tenderloin in the DCB (Deep Covered Baker) in the microwave, start by seasoning the tenderloin with your favorite spices. Place it in the DCB, add a splash of broth or marinade for moisture, and cover it with the lid. Microwave on high for about 10-12 minutes, checking for doneness with a meat thermometer; the internal temperature should reach 145°F.

How long does it take to cook pork tenderloin in the microwave using the DCB?

The cooking time for pork tenderloin in the DCB typically ranges from 10 to 12 minutes on high power, depending on the size of the tenderloin. Always use a meat thermometer to ensure it reaches the safe internal temperature of 145°F.

Can I add vegetables when cooking pork tenderloin in the DCB?

Yes, you can add vegetables to the DCB when cooking pork tenderloin. Chopped vegetables like carrots, potatoes, or bell peppers can be added around the tenderloin. They will cook alongside the meat, absorbing flavors and moisture.

Is it necessary to marinate the pork tenderloin before cooking it in the DCB?

While marinating is not necessary, it can enhance the flavor of the pork tenderloin. If you have time, marinating for at least 30 minutes or up to overnight can add depth to the dish. If you're short on time, seasoning the meat with spices will also yield delicious results.

What should I do if the pork tenderloin is not fully cooked after microwaving?

If the pork tenderloin is not fully cooked after the initial cooking time, simply cover it again and microwave in 1-2 minute increments until it reaches the safe internal temperature of 145°F. Always check the thickest part of the meat for doneness.

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