Pan-Seared Oven-Roasted Pork Tenderloins
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Appears in Cook's Illustrated November/December 2004, America's Test Kitchen TV
How could we add flavor and juiciness to this lean, dry, often overcooked cut of meat?
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WHY THIS RECIPE WORKS
Because pork tenderloins are so lean, they cook relatively quickly and are therefore a good choice for an easy-to-prepare meal. But that same leanness means there’s also less flavor. Grilling is often used to add more flavor, but we wanted ...