Pork Tenderloin

About this cut

A long narrow muscle running along the spine that does almost no work at all. Very lean, so the only real way to go wrong is leaving it on too long.

Good for

Sear it on all sides in a hot pan, then finish it in a hot oven for ten to fifteen minutes. Rest it, then slice into medallions. It takes a marinade or a dry rub as well as anything on the animal.

From our kitchen

Seared, into a hot oven, out in twelve minutes. It's the fastest nice dinner we make.

Salt and pepper, a hot pan, and every side browned properly. Then a 425 oven for ten or twelve minutes and out to rest. A splash of cider or wine in the pan with a spoonful of mustard makes a sauce while it sits. Sliced into medallions over roasted vegetables or mashed potatoes, and it looks like a great deal more effort than it was.

Storage

Arrives frozen and vacuum sealed, and keeps about a year in the freezer. Thaw it overnight in the fridge, or quick thaw it in a bowl of cold water. Once it's thawed, keep it in the fridge and cook it within 2 to 3 days.