Originally Posted by ironbender
Originally Posted by fish head
Here's a method and not necessarily a recipe for cooking the packaged marinated pork tenderloins that you buy in the grocery store.

Brown the tenderloin in a cast iron skillet (with a little bit of oil) and then put the cast iron in a preheated 360 degree oven to finish for about 40 minutes (turning once about half ways through).

This method produces a very moist tender hunk of meat. I use this for not only tenderloins but also london broil, whole chicken sliced in half, pork loin, venison backstrap, etc. You can add mushrooms, onion, potato wedges, whatever goes with the meat of your choice, and have a complete one skillet dinner. Season appropriately.

If you've never tried this - give it a go. I'm sure you'll be pleasantly surprised. smile

How well done is a london broil after 40 min at 360*?


The times I mentioned aren't applicable to every cut of meat. As an example, it takes longer to cook a pork loin. I might be off on the 40 min for a tenderloin - less time might be better.

I just hammered this out without thinking too much. smile

With a london broil you could do a shorter amount of time (30 min) to get it closer to med rare. With something tough like a london broil the dilemma is cooking it rare -ish or cooking it slightly longer to help break down the chewy - ness.

I wing it on cooking times depending on ...

Here's a tip. If your making a one skillet meal with potato wedges - nuke the taters first to get the cooking process started. That way they'll be done before the meat is overdone.

Last edited by fish head; 01/05/16.