Pork tenderloins

Pork tenderloin is a useful, versatile item. It’s simple and quick to prepare, and can be readily incorporated into a variety of satisfying dishes.

My favorite method of preparation is grilling. Seasoning can be as simple as salt and pepper, or more esoteric like dry rubs, marinades, mustard-herb pastes, etc. It’s sort of a blank canvas, a bit like speckled trout. Use your imagination and have fun. Apply your seasoning 30 minutes to one hour prior to cooking (longer in the case of a marinade) and then grill on all sides over high heat. I don’t really believe in cooking times; I am a committed Thermapen user who cooks pork to BARELY 150 degrees.

If grilling isn’t practical, you can also sear on all sides in a heavy skillet, then finish in a 350 degree oven.

The following plates were composed from the tenderloins in the picture above.

For dinner, pork tenderloin with fresh guacamole, grilled corn, and Napa cabbage slaw.

For lunch the following day: thin sliced pork tenderloin with guacamole on skillet toasted corn tortillas, served with sliced pears and a fresh vegetable salad. I think the salad contained tomatoes, zucchini, and leftover grilled corn. I dressed it lightly with red wine vinegar and olive oil.

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