Shirley's Perfect Rare Roast Beef or Pork Tenderloin
October 09, 2011
Categories: Main Dish, Beef, Roast Beef, Pork, Pork Roast, North American, 5 Ingredients Or Less, 5-Minute Prep, Easy/Beginner Cooking, Brunch, Christmas, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Romantic Dinner, Sunday Dinner, Thanksgiving, Wedding, Winter, Oven Roast, Gluten-Free, Heart Healthy, High Protein, No Eggs, Non-Dairy, Special Diet - Weight Watchers etc. more
"My mom showed me how to make the perfect roast beef, and I mean PERFECT! I love my roast beef rare to medium-rare, and this is how I do it. IMPORTANT: Take your roast out of the fridge, and let it sit to get it to ROOM TEMPERATURE! If you like it really rare bake the beef for 5 minutes per pound at 500 degrees F. If you like your roast beef cooked medium, put in for 8 minutes, per pound at 500 degrees F. If you like it well done, then just burn the darn thing LOL.********** What's nice about this roast is, if someone likes it done a little more, the end pieces are a little more done then the middle of the roast. **********(The roast in the series of photos that I took was a 2.75 pound bottom of the round roast. I baked it at 500 for 15 minutes, then turned the oven off and left it in the oven for 1 hour for a rare roast). Keep in mind that this cooking method depends on how accurate the temperature of your oven is and how well your oven retains heat. Adjust cooking time +/- according to the way your oven heats. ********** Do not use the CONVECTION setting on your oven, when doing a roast this way (It cooks faster using that setting). ********** The Pork Tenderloin works in the same way with one difference. Bake for 5 1/2 minutes per pound, then shut off the oven and let it sit in the oven for 1 hour. It will come out just pink in the middle, which is how pork is supposed to be eaten. Have no fear of the pork being underdone. Pork only needs to be cooked to 145 degrees F. Use a meat thermometer if you want to."
- ROAST BEEF
- PORK TENDERLOIN
- Serving Size: 1 (27.5 g)
- Calories 11
- Total Fat - 0 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 1.1 mg
- Total Carbohydrate - 2.6 g
- Dietary Fiber - 0.5 g
- Sugars - 1.2 g
- Protein - 0.3 g
- Calcium - 6.3 mg
- Iron - 0.1 mg
- Vitamin C - 2 mg
- Thiamin - 0 mg
Preheat oven to 500 degrees. Wait for a few minutes before you put your roast in, so it gets as hot as possible.
Put the room temperature roast in a SHALLOW pan. A cookie sheet works well.
For The Roast Beef: Cut onion into thin rings, and put all over the top and sides of the roast using toothpicks if necessary. (I sit a few slices on the bottom of my roast too).
Sprinkle roast generously with garlic powder, or to your liking. DO NOT SALT roast, or you will dry it out.
Put roast in the oven on the middle rack. Bake 5 minutes per pound at 500 degrees F.
After you bake your roast the 5 minutes per pound, turn the oven OFF and DO NOT OPEN for EXACTLY 1 hour. When the hour is up, take the roast out of the oven, and let sit for 15 minutes, to allow juices to distribute in the roast.
For The Pork Tenderloin: Sprinkle Pork Tenderloin with black pepper, and herbs of choice. Rub in.
After you bake your roast the 5 1/2 minutes per pound, turn the oven OFF and DO NOT OPEN for EXACTLY 1 hour. When the hour is up, take the tenderloin out of the oven, and let sit for 15 minutes, to allow juices to distribute in the roast.
Roast Beef: I use my electric knife to cut my beef roast into 1/4 inch thick slices, and place on a serving dish.
Pork Tenderloin: I cut my pork tenderloin roast into 1/2 inch thick pieces, and place on serving dish.
Don't forget to make the gravy!
Tips & Variations
No special items needed.