Thicker cuts of meat such as a tenderloin especially if injected with anything should always be cooked to an internal (inside the thickest point of the food) of atleast 165 degrees for atleast 15 seconds. Once the meat has reached that point it is safe to eat.
20 minutes heat up and 30 minutes cooking!
You should cook it for about 30 min. on 325-350 degrees.
500F for first 15 min. then lower the temp to 375-400F and cook for 40min/kg, (1 kg = 2.2 Lbs).
1 - 2 Hours in the roaster
It is recommended to cook a pork tenderloin for 1 to 1.5 hours per pound when using a low temperature such as 265 degrees. For a 2.5 lb. tenderloin this would be about 2.5 to almost 4 hours. The internal temperature of the tenderloin must reach at least 165 degrees to be considered safe to eat.
The cooking time for a 3 pound joint of roast beef can vary depending on the desired doneness of the meat. For rare meat, cooking time should take about 33 minutes. For well done, cooking time should be about 48 minutes.
About 1 hour and 10 minutes at 350 degrees. Figure 20 minutes per pound at this temperature.
It should cook for about 12 minutes per kg, so a 1.6kg turkey crown should cook for about 20 minutes.
It should cook for about 12 minutes per kg, so a 7kg turkey crown should cook for about 84 minutes.
A 1 inch boneless rib eye, tenderloin, or top loin steak should be cooked for 6-8 minutes on the George Foreman Grill (covered) at 350 degrees F to 375 degrees F for medium rare. If you are cooking uncovered it should be 8-11 minutes.
A 4lb pork tenderloin? Are you sure it comes from a Pig??!!. If you meen striploin then 1.8kg is big lump of meat to grill and would be more suited to roasting. But if its grilling you want then dry marinate 8oz/220g steak slices and go from there.You should get 8 fat steak from this.
Until it is fork tender. That means a fork will be able to break it apart. Stick the fork in it and twist. It is tears the pork, it is fork tender. This tenderness should be in the middle of the tenderloin, too.