Pork tenderloin is rad and tasty and awesome and tender, and one editor wants you to give it the love it deserves.
A lot of people love pork tenderloin. And a lot of people hate pork tenderloin. I fall into the first category, and most of my colleagues at theoffice fall into the second, claiming it’s a passé cut of meat. As much respect as I have for my coworkers, I can’t help but wonder how it must feel to be so wrong. Pork tenderloin should be embraced . Let me tell you a story about me, friendship, and pork tenderloin.It was a weekly staple in the Delany household at some point in my childhood.
It seemed like a relic of early 2000’s suburbia, which was not the wave I was interested in riding through college. I didn’t reintroduce myself to pork tenderloin until I really learned to cook in my senior year of college. I’d make it when I could afford it and needed a homely comfort. Sometimes I’d grill it.
Eating the pork tenderloin that came off of that grill, seasoned only with lime juice, chile flakes, salt, and pepper, ruined it for me. With each bite, I realized that the pork tenderloin I grew up with was a shade of what that cut of meat could be. This grilled tenderloin was tender and supremely juicy, nothing close to stringy as a result of being marinated in plastic for far too long. From there I only learned more.
I learned that pork tenderloin should be cooked somewhere between medium-rare and medium . My parents grew up in the time of gray pork. Medium-rare pork was considered unsafe. It’s not my parents’ fault that we ate overcooked pork tenderloin. But we know better now. Most people who hate pork tenderloin haven’t cooked it properly. On the
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