(Moist) Pork Tenderloin
Having spent last night at the Stock Show in the 2nd row where the dirt and dung gets kicked into your hair and your beer and the bulls look like they might come right through the fence into your lap, I should be posting something relevant to “beef, it’s what’s for dinner”, but instead I’m going with “pork, the other white meat” today because I needed to cook this for a photo shoot.
Pork tenderloin seems to get the best of many of my clients and friends, but it really couldn’t be simpler to cook. There are only two secrets to keeping it moist and tender: one, consider brining (soaking it in a salt water solution) for a few hours before cooking it, and two, NEVER cook it past 145 degrees. I know our government food protectors say to cook it to 165, but trust me, that will give you a piece of shoe leather!
I like to begin with a dry or wet rub or a marinade to give the otherwise mild meat some flavor. This one uses garlic, lime zest and juice and honey to give it some zippy flavor.