Some tips for cooking pork tenderloin in the oven include marinating the tenderloin prior to cooking, rubbing a spice mixture over the meat, and glazing or stuffing it for added flavor. Brown the meat on the stove before roasting it at 425 degrees Fahrenheit for 15 to 20 minutes.
First, prepare a tenderloin by infusing it with flavor either through brining or marinating the meat. To prepare Betty Crocker's Firecracker Marinade, combine 1/2 cup of barbecue sauce, 2 tablespoons of packed brown sugar, 2 tablespoons of olive oil, 2 tablespoons of white wine vinegar and 2 tablespoons of soy sauce in a plastic bag. Season the sauce with 2 teaspoons of red pepper sauce and 1 minced clove of garlic. Place the tenderloin in the bag with the sauce and marinate in the refrigerator for two to 12 hours. Another option is to marinate the tenderloin in a brining mixture made up of salt, water, herbs and spices.
After removing the tenderloin from the marinade, you can either cook it immediately or flavor it with a dry rub made from 1 teaspoon each of garlic powder, dried oregano, ground cumin, ground coriander and thyme and salt to taste. Next, make sure the tenderloin has a thick, brown crust by searing it in a skillet with oil at medium-high heat on all sides. Finally, cook the tenderloin at 425 or 450 degrees F until the internal temperature reads 145 degrees.