<\/span><\/h2>\n\n\n\nStore any leftovers in an airtight container in the refrigerator<\/strong> for up to 3-4 days. Reheat gently in the oven or microwave to avoid drying out the meat. <\/p>\n\n\n\nYou can freeze<\/strong> the cooked pork tenderloin by wrapping it tightly in plastic wrap and placing it in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.<\/p>\n\n\n\n<\/span>Frequently Asked Questions<\/span><\/h2>\n\n\n\nHow do I know when the pork tenderloin is done?<\/strong> Use a meat thermometer to check the internal temperature. When the internal temperature of the pork is 145\u00b0F (63\u00b0C), it's done. Let it rest for a few minutes before slicing.<\/p> <\/div>
What if I don't have a meat thermometer?<\/strong> If you don't have a meat thermometer, you can check for doneness by cutting into the thickest part of the pork tenderloin. The meat should be slightly pink in the center and juices should run clear. However, for best results and to avoid overcooking, using a meat thermometer is recommended.<\/p> <\/div>
Can I prepare the pork tenderloin ahead of time?<\/strong> Yes, you can season and wrap the pork in bacon ahead of time. Keep it in the refrigerator until you\u2019re ready to cook. Apply the glaze during the cooking process.<\/p> <\/div>
How do I prevent the pork tenderloin from drying out?<\/strong> To keep the pork tenderloin juicy, avoid overcooking it. Use an instant-read thermometer to ensure it reaches an internal temperature of 145\u00b0F (63\u00b0C). Let the meat rest for a few minutes after cooking to allow the juices to redistribute.<\/p> <\/div>
Can I use different cuts of pork for this recipe?<\/strong> While pork tenderloin is ideal due to its tenderness and quick cooking time, you can substitute it with pork loin or pork chops. Keep in mind that the cooking times will vary, and these cuts might be less tender.<\/p> <\/div> <\/div>\n\n\n
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