Published November 1, 2004.
How could we add flavor and juiciness to this lean, dry, often overcooked cut of meat?
The tenderloin cut, being incredibly lean, dries out quickly and is virtually flavorless on its own.
Winter weather not always permitting the use of an outdoor grill, we set out to discover a flavor-boosting alternative to the charcoal fire for this quick-cooking roast.
A marriage of stovetop and oven cooking produced the best final product. Seasoned with salt and pepper and lightly coated with olive oil, the meat is first seared to golden-brown perfection one the stovetop, then cooked through in a 400-degree oven, until reaching an internal temperature of 135 to 140 degrees. After a 10-minute rest, the temperature climbed to the desired range of 145 to 150, and the meat retained lots of juices.
A pan-sauce seemed a natural to add flavor to the roast, as the browned bits, or fond, left behind in the pan made the perfect base. In the 10 or so minutes that the meat spent in the oven, there was time to reduce vinegar or wine down to a glaze or to caramelize onions and garlic in the empty pan. While the meat rested, the sauce could be finished with fresh herbs or mustard or butter. The end result: a richly flavored sauce fit to accompany our golden-crusted, juicy pork tenderloins, and all in less than 30 minutes.
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