Delicious and Simple I made this for dinner tonight and everyone loved it. My only complaint is that the recipe states that after browning the roast you simply cook it at 450 degrees for 12-16 minutes. There's no way it's going to get done in that amount of time. After it had cooked for about 15 minutes at 450 I reduced the oven temp to 250 and let it sit in there for another 50 minutes. It was perfectly juicy on the inside and crunchy on the outside and so worth the wait! Pros: easy to prepare
Dangerous Temperature for Pork Consumption Pork should not be consumed at an internal temperature of 145 I couldn't even believe Eating Well suggested that! Also it took much longer to even reach 145 degrees than the 16 minutes the recipe suggests. I ended up cooking the pork until the internal temperature reached to 165 and I let it rest on a cutting board with foil loosely covering it for 5 minutes and the pork reached 170 degrees which is a perfect cook on pork. Once it was fully done it was delicious the cooking time was about 35 minutes in the oven. Since it took so long I think I would cook it half way in the oven without the marmalade and pistachio mixture covering it and then put that on the last 15 minutes or so because the nuts were pretty burnt. Will make this again with modifications but it is not as simple and quick as it looks! Pros: Good flavors tender pork light dinner Cons: Takes MUCH longer to reach a safe temperature for consumption than suggested in recipe
Wonderful crusty pork - the side needs improvement We LOVED the orange and pistachio/garlic crusted pork tenderloin! The barley and wild rice side dish was a bit bland otherwise I would have given the dish an awesome rating. It could have benefited from a flavorful drizzle (like the lemon/maple one from the Salmon with Roasted Vegetables and Quinoa recipe). Pros: Delicious pork flavor Cons: Bland barley/rice side
Perfect for everyone We all enjoyed this meal and cook it several times a month. Even my husband who doesnt like healthy food cant get enough. I find it tastes best fresh rather than as a left over. The cooking directions vary from each stove oven and skillet you use. I think this meal is best suited to someone who has cooking experience and can tell when the pork has been seared long enough and baked long enough as you dont want to under cook pork.
This was pretty good but I think if I were to make this again I'd skip the browning step and pop the coated meat directly in the oven as this has worked just fine for other similar recipes I've made in the past. This also keeps me from doing the inevitable whenever I use an oven safe skillet - touching the super hot handle once the pan is out of the oven (I've since taken to sticking an oven mitt over the handle once the pan's out to 1) remind me not to burn my hand on the hot handle 2) keep me from being burned anyway if I automatically reach for it to move it out of the way. We used a fig jam that even slightly heated for better spreading probably should've been chopped up a bit as it contained large fruit pieces that were hard to spread about on top (the marmalade we had on hand was also really chunky). Also used toasted pecans. Alternatively I'd butterfly the tenderloin and spread the topping inside as a kind of jellyroll filling rolling the meat up and tying it together. I got the idea from my mother who's butterflied pork tenderloin for years usually stuffing it with torn bread dried fruits (usually apricots and cranberry) pecans ground ginger sage bit of onion salt and pepper wetted with butter or maybe broth. Hers isn't really a jelly roll just a couple of tenderloins tied around the stuffing. Not sure how Eating Well approved that recipe might be but I suspect with the right combo of bread fruits moisture etc. (and portioning lol) it would
