Cooking Sliced Pork Tenderloin Wrapped in Tinfoil

Although foil made of tin has not been in use since about 1910, many cooks still refer to aluminum foil by that name. Whatever you prefer to call it, wrapping foods in foil helps keep them from drying out as they cook. Pork tenderloin slices contain relatively little fat, which can make them dry out very quickly. Adding a little oil and a touch of liquid, then cocooning them in foil helps cook sliced tenderloins to a safe temperature without sacrificing the succulent juices that keep them moist and tender.

Things You'll Need

Baking sheet
Olive oil
Coarse salt
Cracked pepper

Herbs and spices such as rosemary, sage and mint
Onion and minced garlic
Lemon juice, lime juice or white wine
Instant-read thermometer

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Lay a sheet of heavy-duty aluminum foil on a baking sheet with the shiny side facing up. Coat the foil with a thin film of olive oil.
Coat each slice of the pork tenderloin slices with olive oil, salt and pepper on both sides. Place the tenderloin slices in an overlapping line down the center of the foil.
Season the tenderloin slices with herbs and spices. Rosemary, sage or mint work especially well with pork. You also can place minced garlic and thinly sliced onion on top of the tenderloins. Use whatever seasonings you prefer, choosing them to complement the side dishes you are serving with the pork.
Moisten the seasoned tenderloins with a sprinkle of lemon juice, lime juice or white wine. Don’t soak them; just shake a few drops of liquid off clean fingers onto the meat. This adds flavor as well as a bit of moisture.
Lift the long sides of the foil until they meet in the center over the pork tenderloins. Hold the edges together and roll them down the way you would a paper lunch bag, until the folded edge rests lightly just above the tenderloins. Fold the short edges of the foil over several times, sealing the tenderloins inside of the foil.
Roast the pork slices for 30 to 35 minutes or until an instant-read thermometer poked through the foil and into the center of the tenderloins reads 145 F. Let it rest for at least four minutes before serving. If you prefer your pork a bit rarer, remove it from the oven when it has reached an internal temperature of 135 F. Let it come to its safe internal temperature out of the oven as it rests, which can take as long as 10 minutes.

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