Sirloin â less tender but more flavorful and is further divided into top and bottom sirloin (the bottom sirloin is less tender) Tenderloin â which is the most tender and contains the filet mignon, tournedos, tenderloin steak, chateaubriand, and roasts for beef Wellington.
1 Place pork loin into oven, turning and basting with pan liquids. 2  Cook until the pork is no longer pink in the center, about 1 hour. 3  An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).4  Remove roast to a platter. Rub the meat with the remaining garlic mixture and olive oil. 2  Place pork loin into oven, turning and basting with pan liquids. 3  Cook until the pork is no longer pink in the center, about 1 hour. 4  An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Season the 1.5 lb. pork tenderloin as desired. Place on a baking rack in a roasting pan or shallow pan. Add 1/2 cup water to the pan.Cover with aluminum foil and bake for one to one-and-a-half hours or until a meat thermometer reads 160 degrees. Victor Holguin/Demand Media. Wrap the loin with bacon or prosciutto ham. Add 1/2 cup chicken broth to the roasting pan and place the loin on the rack in the roaster.Cover with the roaster lid or foil and back for one to one-and-a-half hours. Victor Holguin/Demand Media. Fill a meat infuser with finely chopped garlic, onion and either rosemary or dill.nject the pork tenderloin with the mixture, 1 inch deep, every 2 to 3 inches along the top of the loin. Bake covered in a roasting pan for one to one-and-a-half hours.