Pork Tenderloin Recipes

The "Other" White Meat

It used to be pork was considered a fatty meat, and some cuts, like bacon, still are. However, pork is much leaner now due to breeding and feeding techniques, and this may be why it is growing in popularity. One of the leanest cuts of pork is the pork tenderloin, and it's available in just about every supermarket across the country, both fresh and marinated.

A Good Pork Brine

Brining pork helps keep it juicy and flavorful. To make brine, mix 3/4 cup kosher salt and 1/2 cup dark brown sugar in 3 cups hot water until fully dissolved. Add 3 bay leaves and 5 cups cold water. Place the pork in the brine, and make sure it is fully submerged in the brine.

Allow the meat to sit for a few hours or overnight. I brine in a plastic bag, so the salt does not react with a mental pan. Make sure the brine is fully dissolved, or your pork will taste salty, not juicy!

Handy Pork Tenderloin Tips

• Since pork tenderloin is so lean, you can easily overcook it. Use a meat thermometer and make sure it reaches at least 140 degrees for safety.
• Pork pairs well with several herbs, including garlic, rosemary, thyme, cumin, dill, and paprika.
• You can buy pork tenderloins already marinated, but they are most expensive. Marinate your own in low-sodium soy sauce and some freshly grated ginger, or try teriyaki sauce. If you brine your tenderloin, you really don't need to marinate it; just season it before you cook it.