We upgraded years ago to pork tenderloin (ie "porkies"). A marked improvement. We usually cooked then on the grill (see the grilled pork tenderloin series) or with oil and garlic in the oven.
Notes: To keep lean meat moist, you need to do something. Keep the skin on chicken, bread something or sear it. I seared this and then finish up in the oven. With the searing, this stayed very moist and the garlic was great. The browning with the searing was also a welcome additional taste.
Ingredients1 pork tenderloin1-2 T olive oil2 cloves minced garlic kosher salt course ground pepper
1) Trim the pork tenderloin well. Remove the "silver skin" and any trimable fat. Preheat over to 375 convection or 400 in a regular oven.2) Salt and pepper all sides.3) 1-2 t oil in oven safe pan (cast iron is good here) over medium high heat until hot. Preheat oven to 375 (convection).4) Sear all sides (3) of the tenderloin for approximately 2 1/2 -3 minutes per side.5) While searing, crush 2 cloves garlic and add to 1 T olive oil.6) When searing is done, remove from heat and coat with the olive oil/garlic mixture.7) Using a thermometer, cook until internal temp of 150. About 18 minutes8) Rest for 5-10 minutes before slicing and serving.
DetailsPrep time: Cook time: Total time: Yield: 3-4