BBQ Pork Tenderloin - Oven it Up!

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Discussion Overview

This thread centers around the BBQ Pork Tenderloin recipe and its preparation methods, particularly focusing on oven cooking due to a host's microwave size limitations. Participants share their personal experiences and suggestions regarding cooking times, temperatures, and alternative serving ideas.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, expresses concern about the microwave size and seeks advice on oven cooking times and temperatures.
  • Another participant shares their experience of cooking the tenderloin in the oven at 325°F, noting that they do not add water or use a lid.
  • Several users mention experimenting with different seasonings and cooking methods, including using a meat thermometer to check for doneness.
  • One participant suggests rotating the baker in the microwave if it does not fit properly, while another recommends using a different piece of stoneware if the baker is too large.
  • Participants discuss side dish options to accompany the tenderloin, with suggestions including grilled pineapple, rice, and various types of rolls.
  • Some participants express a desire to meet up and share cooking experiences, indicating a community connection beyond the recipe discussion.

Areas of Agreement / Disagreement

Views differ on the best cooking method and whether to use a lid during the cooking process. There is no clear consensus on the optimal cooking time or temperature for the oven preparation.

Contextual Notes

Participants share personal cooking experiences and preferences, reflecting a variety of approaches to preparing the BBQ Pork Tenderloin. The discussion also touches on meal planning for shows and the logistics of cooking for guests.

Who May Find This Useful

Consultants looking for insights on cooking the BBQ Pork Tenderloin in the oven and those interested in meal pairing ideas for shows may find this discussion beneficial.

S
soulsing
Silver Member
Messages
65
Wanted to do the BBQ Pork Tenderloin for a show this weekend, but my host just measured her microwave and it's too small for the baker. :( Has anyone tried this recipe in the oven and if so, at what temperature and for how long?

This recipe is so good in the microwave, but I'd still like to show off the baker even if I have to do it in the oven.

Thanks for the help!
 
I'm not an expert but if it was me, I'd try it at home! I'd buy 2 pounds of pork loin (Two 1-pound peices) and then I'd try it in the oven at mabye 325 - 350 with the lid on and see how long it takes and see if you end up needing to add water, if it tuns out good the first time, then you know you did it right if it doesn't, tweak it the next time, maybe it will need more water or a lower temperature! Maybe use a different seasoning the second time so that it's not the same thing over and over for you and your family!
Shoot, I'd even bring my microwave it you wanted to!!!! Mine is light and easy to bring and the baker fits perfectly. (bought by PC with one of my gift certificates!!)
Maybe others will have better advice, but when I don't know about something, I always practice! And I practice until I get right or I'd bring my own microwave!!! But that's me!;)
Good luck!
 
I've made it in the oven many times! Just roast at 325.....can't remember how long though - until the meat is 160* w/ the meat thermometer. I have done it with the Jamacian Jerk seasoning, and with the BBQ seasoning - both yummy. I roast it - no added water, and no lid.
 
see like I said I'm not an expert! I just know that the lid would help make it retain it's liquid but Becky probably knows best on "no lid". Becky, do you put the lid on when you get it out of the oven like the recipe call for? so that it keeps it moist? Just curious!
 
How small is the host's microwave? Will the baker fit but not rotate? If that's the case, you can still do it. Just rotate it every 2-3 minutes. (My micro has no turntable, so I have to do that.)

If it's just WAAAYYY too small, try using a different piece of stoneware - like the loaf pan. Cover the meat with a piece of parchment paper.
 
MissChef said:
see like I said I'm not an expert! I just know that the lid would help make it retain it's liquid but Becky probably knows best on "no lid". Becky, do you put the lid on when you get it out of the oven like the recipe call for? so that it keeps it moist? Just curious!
Click to expand...

Yes - put the lid on for 10 minutes when you take it out - this is when the juices redistribute through the meat, and make the meat juicy and tender. This is true with ANY kind of meat of poultry. If you try to slice/cut it too soon, all the juices will drain out, and leave you with dry, tough meat. I always tell guests this at shows - and say "so all those times you thought you had overcooked the roast, chicken, etc..... it may not be so, it's just that you didn't let it rest before carving!"
 
  • Thread starter
  • #7
thanksThanks for the info! I'll try one tomorrow in the oven to see how it does. If all else fails, I guess I could make it in my microwave and transport it there. :) Thanks again!!!
 
This thread was very educational! Thanks Becky and Ann!
 
Ann, never thought of using a smaller stone. Great idea!

A little off topic--what would you serve with the tenderloin for a show as a second recipe? I usually try to do something small & already done. The show next week I'm doing this at is a 6:15 show, so right during dinner time & I'd like to have more than just the tenderloin. The host is also having some extra food too.

I'm also doing the BBQ mini sandwiches. What kind of rolls would you use? Thanks & sorry to go off topic a little bit!
 
Do you want a dessert or a side dish as a second recipe? Grilled fresh pineapple is fantastic with pork tenderloin.

I'd get some small rolls for a show - feed more people with less filling. :) Like dinner rolls (Costco sells them in the bakery in a big bag) or Hawaiian Sweet Rolls.
 
I was just going to post the same thing about Rolls, Ann!

And we seem to share a love for all things Pineapple!:D

Have one sitting on my counter right now that I am trying to decide how to use.......
 
oohh-- I'm drivin' to your house from work. I'll just stay on 96 past my exit and keep going....
 
chefann said:
oohh-- I'm drivin' to your house from work. I'll just stay on 96 past my exit and keep going....
Click to expand...

Ummm, but I just posted on another thread about my total lack of desire to cook tonight....maybe we should meet at a DQ half-way for a Pineapple Sundae???
 
We could meet in Lansing for dinner. That's about half way.

I don't feel like cooking tonight, either. And it's my turn.
 
chefann said:
We could meet in Lansing for dinner. That's about half way.

I don't feel like cooking tonight, either. And it's my turn.
Click to expand...

You know - we really should do that sometime!
 
We should!

BTW- I'm thinking I'm going to make your pork chops that you posted the other day. I just need to stop and get some chops at the store (none in the freezer at home when I checked). And some applesauce (Dan won't eat porkchops without it). And some potatoes.

I really need to go grocery shopping. Bleah.
 
chefann said:
Do you want a dessert or a side dish as a second recipe? Grilled fresh pineapple is fantastic with pork tenderloin.

I'd get some small rolls for a show - feed more people with less filling. :) Like dinner rolls (Costco sells them in the bakery in a big bag) or Hawaiian Sweet Rolls.
Click to expand...

I'm not sure if I want a side dish or dessert. I've been having problems with the smell of grilled pineapple this pregnancy, so I'm not too sure about that--though I LOVE pineapple! I was even debating doing the BBQ pork salad mentioned with the pork tenderloin info so I could show the July special. Not sure if that would be too much.

Thanks about the rolls. I was thinking of dinner rolls, just not sure if they were too small--but probably great for a sample size!
 
Rice in the rice cooker is a good side with the pork. Then you can show a whole meal without heating up the kitchen (OK- add a salad for a WHOLE meal). If you make your rice with chicken broth instead of water, it'll have more flavor. And it's still an inexpensive second recipe.

Dessert-wise, anything goes. How about an easy trifle?

And sorry we hijacked your thread for a while there.
 
Actually, I kind of hijacked the original thread myself!

With the rice, would you just use white rice & chicken broth? That would be a good second choice--when I tried the tenderloin recently, I made some Rice A Roni rice to go with it! Hmmm....may have to shoot off an email to the host for her ideas instead of waiting until next week to finalize the plans!
 
When I made tenderloin and rice last weekend, I just used chicken broth instead of the water. Made the rice in the rice cooker, then let it sit on the counter while the pork was in the micro.
 
I don't know, but cooking the pork (I would have it going before the guests arrive just to be sure it gets well cooked) and making one of those fancy salads from The Spin on Salads cookbook would technically be one recipe. And a salad with meat in it is a meal in my book!

However; the other suggestions are good too! You can't lose. I LOVE pork tenderloin!
 
Chef Kearns said:
I don't know, but cooking the pork (I would have it going before the guests arrive just to be sure it gets well cooked) and making one of those fancy salads from The Spin on Salads cookbook would technically be one recipe. And a salad with meat in it is a meal in my book!

However; the other suggestions are good too! You can't lose. I LOVE pork tenderloin!
Click to expand...

But I'm already planning on making the mini bbq sandwiches, so I was wondering if a salad also would be too much. I'm thinking maybe I'll ask the host--see if she was planning on a dessert. Thanks!
 
My "Go-To" Dessert when I need something quick and easy is the cover dessert on the All The Best Cookbook - Cool and Creamy Chocolate Fondue w/ strawberries and baked cinnamon chips.....and if I don't have time/feel like baking the chips, I just use cinnamon graham sticks. Takes less then 5 minutes to put together, looks pretty, and tastes yummy!

I would think if you served this w/ the sandwiches, it would be plenty.
 

Frequently Asked Questions

What ingredients do I need for BBQ Pork Tenderloin - Oven it Up?

To make BBQ Pork Tenderloin, you will need pork tenderloin, your favorite BBQ sauce, olive oil, salt, pepper, and optional spices like garlic powder or paprika for added flavor.

How long does it take to cook BBQ Pork Tenderloin in the oven?

The cooking time for BBQ Pork Tenderloin in the oven is typically around 25 to 30 minutes at 400°F (200°C), depending on the size of the tenderloin. It's important to check that the internal temperature reaches 145°F (63°C) for safe consumption.

Can I marinate the pork tenderloin before cooking?

Yes, marinating the pork tenderloin before cooking can enhance its flavor. You can marinate it in BBQ sauce or a mixture of olive oil, vinegar, and spices for at least 30 minutes or up to overnight in the refrigerator for best results.

What side dishes pair well with BBQ Pork Tenderloin?

BBQ Pork Tenderloin pairs well with a variety of side dishes such as coleslaw, roasted vegetables, corn on the cob, baked beans, or a fresh garden salad. These sides complement the rich flavors of the pork.

Can I use a different cooking method for BBQ Pork Tenderloin?

Absolutely! BBQ Pork Tenderloin can also be grilled or slow-cooked. If grilling, cook over medium heat for about 15-20 minutes, turning occasionally. For slow cooking, you can use a slow cooker on low for 6-8 hours for tender results.

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