Cooking a boneless pork roast is in fact much easier than cooking any other meat . The layer of fat you have, helps the meat is kept moist, even if cooked for a long period. Also, any type of herbs are perfect with this roast, like the typical garnish of vegetables and mashed potatoes.
Level of difficulty:Easy
Place the oven rack right in the middle and preheat oven to 450 degrees. It is very important to place the grid in this part for cooking the pork evenly.
Leave the fat layer on only one side of the spine. This fat will keep the meat moist, which is just what you require. Place the tenderloin with the fatty side up. Doing this will allow the fat to drain down soaking whole meat while it is cooking. This way you make sure that the spine is kept smooth and does not dry completely.
Season with spices, olive oil and a little salt and pepper . With a mixture of 1 tablespoon olive oil and 1 tablespoon herbs suffice. Oregano, rosemary, sage, thyme, are examples of spices you can use. If you prefer the taste of a specific herb, create your own mixture according to your own preferences. Grease the spine on both sides with the oil well cover.
Place the tenderloin in the pan. Be sure to place the fat layer up. If you do not have a tray, you can put the paper back in aluminum and wrap with it. Just do not let the back is directly over the pan. Now place the back in pre-warmed up oven to 450 degrees. Bake for 10 minutes at the same temperature.
After 10 minutes the temperature falls to 250 degrees. Kitchen of 45-80 minutes depending on size of roast. When the thermometer in the meat check 150 degrees, the roast is ready. Cover the meat with paper aluminum and remove it from the oven to cool about 15 minutes. Then cut and serves!