Roast until a meat thermometer registers 135°F (about 25 - 30 minutes) for medium-rare doneness or 145°F for medium doneness (about 30 - 35 minutes).
Beef tenderloin roast is best served medium-rare. Because this cut is so lean it can become dry and lose flavor when cooked beyond medium. A meat thermometer is essential and will help you roast that tenderloin like a pro!
Soak ribs in apple cider vinegar for two hours. Remove from vinegar, pat dry, and coat ribs with rub evenly on all sides. Place meat-side up in a shallow baking dish, add enough water to coat the bottom of the dish, and wrap tightly with foil.
Medium (140°-150°F). A steak cooked medium will be mostly pink. A small ring of grey may form on the outside and a strip of red will remain in the center. For steaks with more marbling, this will be the temperature where the fat begins to liquefy and add flavor.
To check doneness properly, use a digital cooking thermometer. Fresh cut muscle meats such as pork chops, pork roasts, pork loin, and tenderloin should measure 145° F, ensuring the maximum amount of flavor. Ground pork should always be cooked to 160° F.
Tips for Perfection. Here are a few simple tips to ensure the juiciest, most flavorful pork tenderloin! Let Your Pork Marinate - we recommend letting your pork tenderloin marinate for 4-24 hours. This ensures that the pork really takes on the flavor of the marinade!
Brush the pork tenderloin with additional marinade, then bake in a preheated oven at 425°F for about 15-20 minutes, until the pork reaches a temperature of 145°F, then remove it from the oven. Cooking the pork tenderloin at the high temperature of 425 degrees F helps it cook quickly and prevents it from drying out.
Ideally beef tenderloin should be cooked at 135 to 140 degrees for perfect flavor and temperature.S
Ideally beef tenderloin should be cooked at 135 to 140 degrees for perfect flavor and temperature.