I want to roast a pork tenderloin for dinner tonight. I stuffed it already with onion and sage stuffing. I used two tenderloins, butterflied and tied together. The stuffed tenderloin weighs about 2.2 lb. I have only cooked this cut before in skewers and it got very dry, I don't wanna make the same mistake. I don't have a meat thermometer unfortunately and can't go out now to buy one.
I usually roast pork loin and it comes out tender and juicy cooking it for about an hour and 20 minutes (it weighs 2.2 lb as well), but I am thinking a tenderloin is less thick so it will cook faster.
I was going to roast it at 170 Celsius degrees for about 25-30 minutes (I have a fan oven), would that give me a dry tenderloin? Forgot to say I will sear it first in a pan and that is marinating in balsamic vinegar, honey and mustard.
Thanks in advance for any reply.