{"id":2101831,"date":"2025-01-16T10:00:35","date_gmt":"2025-01-16T16:00:35","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?p=2101831"},"modified":"2025-01-21T12:43:51","modified_gmt":"2025-01-21T18:43:51","slug":"ina-garten-pork-tenderloin","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/ina-garten-pork-tenderloin\/","title":{"rendered":"This Is Ina Garten’s Unexpected Trick for Perfect Pork Tenderloin"},"content":{"rendered":"As the reigning queen of all things culinary, when Ina Garten speaks, we listen. Ina Garten's pot roast<\/a> is legendary, and her easy beef tenderloin<\/a> is a fool-proof recipe for dinner. Even Ina's hostess gifts<\/a> are perfection (hint, she never brings wine or flowers). Sometimes, she offers ideas and techniques that are unusual, but they always make my ears perk up. Since everything Ina does is carefully curated and meticulously tested, I know I can trust her recipes, tricks and tips.\r\n\r\nWhen I flipped through her most recent cookbook, Go-To Dinners: A Barefoot Contessa Cookbook<\/em><\/a>, there was one recipe in particular that stood out to me. Ina Garten has a method for making pork tenderloin that I had never seen before. Of course, I simply had to give it a try.\r\n

Ina Garten's Pork Tenderloin Trick<\/h2>\r\nIna Garten's trick for the most perfect roasted pork tenderloin involves turning off the oven and walking away. Seriously! When I first read the method, it sounded so strange. But could it be the trick I've been missing?\r\n\r\nStart by placing an oven rack in the top third of your oven and preheating it to a whopping 500\u00b0F. While it preheats, take two pork tenderloins out of the refrigerator and allow them to sit at room temperature for about 30 minutes. Prepare the meat with olive oil, fresh rosemary, salt and pepper.\r\n\r\nThis is when the genius kicks in. Place the sheet pan with the prepared tenderloins in the screaming hot oven for precisely five minutes and 30 seconds. I set a timer on my phone and watched it like a hawk! Then, the moment the time is up, immediately turn off the oven and walk away. That's right, do absolutely nothing for one hour.\r\n\r\nThe only thing you have to remember is not to open the oven door. All that built-up heat is needed to gently cook the pork to perfection. When that hour is up, you will cut into the most perfectly cooked pork tenderloin of your life. Ina suggests slicing them thick and serving with a sprinkle of salt and a side of mango chutney (like the one in this mango chutney pork roast<\/a> recipe).\r\n

How does it work?<\/h2>\r\nThis recipe works so well because the initial high heat sears the outside of the meat, creating a nice crust. Then, by turning off the oven, the heat gradually goes down while continuing to gently cook the pork. The rest time needed before cutting into the meat is built into the hour it sits in the oven.\r\n\r\nGiven the fact that Ina tests and re-tests recipes until they are print-worthy, I can imagine she worked tirelessly to come up with this method. For me, I will now never make pork any other way. Upon taking that first bite, I literally said to myself, \"How easy is that?\"\r\n\r\n[cf]skyword_tracking_tag[\/cf]","protected":false},"excerpt":{"rendered":"

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In addition to writing for <em>Taste Recipes, Better Homes & Gardens<\/em> and <em>The Kitchn<\/em>, she is a frequent featured expert on national media outlets and has served as a spokesperson and recipe developer for numerous national brands including Finlandia, KitchenAid and Post Foods. Kristina is currently writing her first cookbook, an exploration of the traditional and seasonal cuisine from her family's dairy farm in Finland.<\/p>","twitter":"KristinaVanni","instagram":"https:\/\/www.instagram.com\/kristinavanni\/","facebook":"","public_email":"","linkedin":"https:\/\/www.linkedin.com\/in\/kristinavanni\/","tiktok":"","youtube":"","location":"Chicago, IL","school_and_year":"Northwestern University","education":"<p>Northwestern University, bachelor's in theater<\/p>","highlights":"<ul>\r\n<li class=\"ewa-rteLine\">More than 10 years of experience as a food writer working for brands like <em>Taste Recipes, Better Homes & Gardens<\/em> and <em>The Kitchn<\/em><\/li>\r\n<li class=\"ewa-rteLine\">Owner, on-camera host and culinary spokesperson for Cooking Contest Central<\/li>\r\n<li class=\"ewa-rteLine\">Had a spot in the Pillsbury Bake-Off winner\u2019s circle at age 12<\/li>\r\n<\/ul>","expertise":"Recipe Development; restaurants","short_bio":"<p>Kristina has been in the food-writing space for more than a decade. 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