Nutrition How To Cook Meat Without Drying It Out

“I’M SO SICK OF THIS!”

Coach Tyler here. Have you ever found yourself saying this about something you are about to eat? I know I have! It sucks to feel this way, but, TODAY IS THE DAY that you stop having to say this, FOREVER! Today, I am going to share with you a TRIED and TRUE recipe that is simple and doesn’t hog all your time with either preparation or cooking.

Family dinners? – CHECK
Pot Lucks? – CHECK
Dinner to impress a special someone? – CHECK
Good now and leftover? – CHECK
Help you get that fabulous new body? – CHECK
Budget friendly? – CHECK
Gluten free? – CHECK
Healthy? – CHECK

This recipe is very versatile and extremely useful in a variety of situations and it excels in all of them! A short back-story (remember, this is Coach Tyler) for those of you who do not know, I have been allergic to chicken and turkey my entire life, and I also developed a fish and shellfish allergy later on, so I have had PLENTY of time to come up with and test many different awesome ways to prepare beef and pork (hey it’s all I can eat!) Just beacause I can’t eat other meats, doesn’t mean you can’t…You can use this cooking method with any type of meat. So without any more talk here is the recipe:

BBQ PORK TENDERLOIN:
Ingredients:
– 3lb Pork Tenderloin (this is a guideline I have used up to 8lbs before)
– STUBBS BBQ Seasoning (All natural and Gluten free)

 

Things you need:
-A pan that is deep enough to hold the entire pork tenderloin (usually 1.5-2 inches is plenty)
-Plastic wrap
-Aluminum foil

Directions:
Step 1: Preheat your oven to 500 degrees
Step 2: Rinse off tenderloin and pat dry with paper towels
Step 3: GENEROUSLY cover ALL sides of meat with STUBBS seasoning. Sprinkle all over and firmly press into meat

Step 4: Place meat in pan with just enough water to cover ONLY the bottom of the pan.
Step 5: Cover pan with plastic wrap first, and then aluminum foil. Crimp tightly all the way around the pan to make a tight seal.
Step 6: Place pan in middle rack of 500 degree oven. Cook for 20 minutes (25 for anything over 4lbs), and then turn the oven off. DO NOT OPEN THE DOOR IT WILL LET OUT THE HEAT AND RUIN THIS METHOD! Let pan sit in oven for additional 45 minutes. (55 for anything over 4lbs).

 

That’s all there is to it! Be careful opening the oven door because all of the trapped heat will come out. You can slice however you want, thin or thicker ‘chops’. Any way you slice it you are ready to eat the most Tender, JuicyHEALTHY pork tenderloin (or any other meat) you have ever tasted!