• Preheat the oven to 200°C (425°F).
• Heat the oil in a skillet or roasting pan.
• Sear the pork tenderloin on all sides.
• Add herbs to taste.
• Place in the oven uncovered.
• Reduce the oven temperature to 180°C (350°F) and continue cooking to desired doneness.
• Check the temperature by inserting a thermometer into the meat.
• Remove from the oven when the internal temperature reaches 50°C (120°F).
• Wrap the pork tenderloin in aluminum foil.
• Leave the meat to stand for 5 to 10 minutes before carving.
• Serve on heated plates.
• Suggestion: deglaze the roasting pan with red wine and add bouillon or drippings for moisture. 
  
  

• If possible, maintain multiple levels of heat at different spots on the grill.  
• Avoid letting the flames touch the meat.
• Turn the meat a single time, moving to less intense heat if it is cooking too quickly.
• Avoid slicing into the pork chops during cooking; do not judge doneness based on the meat's colour.
• Remove the pork chops from the heat when their internal temperature reaches 50°C (120°F) and let stand for 5 to 8 minutes before serving to allow the juices to set and ensure that the temperature is uniform.
• Use a meat thermometer (see instructions for using thermometer).
  

• Sear the pork in oil.
• Prepare the other ingredients (e.g., bouillon, vegetables).
• Add the vegetables to the simmering mixture and transfer to the oven to finish cooking.
• Remove the meat when the internal temperature reaches 50°C (120°F) and let stand for 5 to 10 minutes before serving.
• Preheat the serving plates before placing the meat on them to serve.
  
  

1. Do not cut meat while it is cooking.
All cooks are apt to spontaneously cut meat to see the color and determine whether it is done or not. Avoid cutting pork to prevent meat juices from leaking out and causing the meat to dry out.

2. Monitor the temperature with a meat thermometer.
Various types of thermometers are available, each with its advantages and disadvantages.

• Dial thermometer: This is the least accurate but also the least expensive type. The probe must be inserted at least 2 inches into the meat, which makes it difficult to use with thin cuts.

• Digital thermometer: This type is more accurate, but also more costly. The probe requires a depth of only 1/4 in. However, this instrument is more fragile and the batteries may be difficult to replace.

• Continuous-read digital thermometer: This type has a probe attached by a long cable to a digital readout (some are even cordless), allowing you to monitor the meat temperature without opening the oven. It is, however, more expensive.

Tips on Temperature Reading

• For large cuts like chops and roasts, insert the thermometer into the center of the cut. 
• For irregularly shaped cuts, take readings in two or three places.
• Always wait a few seconds until the reading stabilizes.
• For smaller cuts like cutlets, reading the temperature is more difficult. If the reading doesn’t stabilize within 30 seconds, your probe is likely too close to the bottom meat surface and is reading the temperature of the heat source.
  
  

Which temperature?

Depending on the pork cut, you should remove meat from the heat source when the internal temperature reaches 57 to 74°C (135 to 165°F). Refer to the list below for more information.

Remove from heat	Pork cut
54 to 57°C (130 to 135°F)	Fully cooked smoked ham
57 to 60°C (135 to 140°F)	Smoked sausage Tenderloin roast
60 to 63°C (140 to 145°F)	Loin roast Sirloin roast Bottom leg (outside) Center-cut chops Top leg (inside) Leg steaks (fresh ham steak) Butterflied tenderloin Sirloin chops Pork loin cutlets Medallions Kebabs (From loin, sirloin, or tenderloin)
60 to 65°C (140 to 150°F)	Country ham
63 to 65°C (145 to 150°F)	Whole fresh ham Half fresh ham Kebabs (Boston butt or country-style ribs) Fresh sausage
63 to 68°C (145 to 155°F)	Back ribs
68 to 71°C (155 to 160°F)	Country-style ribs Pork belly
68 to 74°C (155 to 165°F)	Blade roast Boston butt Picnic shoulder Spareribs

3. Try flavor-brining.
This ultra easy technique will make your meat tastier and juicier every time. Simply soak pork in a blend of water and salt (brine), plus flavorings of your choice, such as brown sugar, spices, or herbs.

Below are the brining times for various meat cuts in a solution made up of 1/2 cup of salt per 8 cups of cold water.

Cut and Thickness	Brining Time
Kebabs, 1 1/2 in. cubes	2 hours
Kebabs, 3/4 to 1 in. cubes	1 hour
Pork chops, 1/2 to 3/4 in.	2 hours
Pork chops, 3/4 to 1 in.	3 hours
Pork chops, 1 1/4 to 1 1/2 in.	4 to 6 hours
Pork tenderloin	4 to 6 hous
Pork tenderloin, butterflied	2 hours
Boneless pork loin roast	24 hours
Bone-in pork loin roast	48 hours
Whole bone-in pork leg	3 days
Boneless pork leg (inside), tied and rolled	3 days
Boneless sirloin roast	24 à 36 hours
Boneless pork leg (outside) roast	24 à 36 hours
Pork knuckle roast	24 hours
Butt or shank half pork leg	2 days

• Thoroughly clean your work surface and utensils and always wash your hands after handling raw meat.
• Avoid contact between cooked meat and raw foods, especially raw meat.
• Keep meat refrigerated or frozen at all times.
• Thaw meat in the refrigerator or in the microwave.
  

Pork Cut	Cooking Method	Thickness or Weight	Cooking Time	Minimum Internal Temperature
Tenderloin	Panfry over medium heat Bake at 150°C (300°F) Barbecue over low heat	350 g (3/4 lb)	22 min.	60 to 63°C (140 to 145°F)
Boneless chop Bone-in chop Rib eye	Panfry over medium-high heat Bake at 150°C (300°F) Barbecue over medium-high heat	2 cm (3/4 in.)	6 to 8 min. 6 to 8 min. 10 to 12 min.	60 to 63°C (140 to 145°F)
Cutlet	Panfry over high heat Barbecue over high heat	6 mm (1/4 in.)	1 to 2 min	60 to 63°C (140 à 145°F)
Back ribs	Simmer over medium heat Bake at 150°C (300°F) in sauce Barbecue, or bake at 230°C (450°F) and grill afterwards	Any quantity	1h30 to 2h 1h30 to 2h 10 to 15 min	66°C (150°F)
Roast loin (center cut)	Barbecue over low heat Bake at 150°C (300°F)	800 g (1 3/4 lb.)	45 to 50 min	57 to 60°C (135 to 140°F)
Ground patties or meatballs	Panfry over medium-high heat Barbecue over medium-high heat Bake at 190°C (375°F)	450 g (1 lb) 1,25 cm (1/2 in.) 1,25 cm (1/2 in.) 2,5 cm (1 in.) diameter	10 to 12 min. 10 to 12 min. 10 to 12 min. 10 to 12 min.	Well done 68°C (155°F)