Editor’s note: This column originally ran in the July 13, 2012 issue of the Banner.
The hubby and I cook nearly every night, and we have a solid collection of tried-and-true recipes. However, I love to try new recipes. (In fact, I probably try more new recipes than the hubby would prefer.) When you factor in side dishes and desserts and such, I typically attempt seven or eight new recipes each week.
They’re not always winners. My philosophy is to have no fear in the kitchen and always keep a frozen pizza handy. Believe me, we’ve used that fallback option on occasion.
Often, the recipes are just fine. They’re tasty and warm, but not terribly memorable. They probably won’t make another appearance in the recipe rotation.
Some recipes have potential. They’re not quite perfect, but they’re good enough that it’s worthwhile to improve them.
And on rare occasions, we try a recipe for the first time that is so good that we can’t stop raving about it.
This pork tenderloin is one of those rarities.
Pork tenderloin is one of my favorite cuts of meat. It soaks up flavor from marinades and has a wonderful, luxurious texture that’s almost like a buttery steak. (But pork tenderloin is quite lean and healthy.) It’s pricier than regular pork loin, but I think it’s worth the occasional splurge for a recipe like this one, which is based on a Barefoot Contessa recipe.
To me, the key to amazing pork tenderloin is actually in the grilling. The hubby grills this up for us and always does a perfect job, but this is one of the few situations where he uses a meat thermometer. I don’t like my pork very pink, but I also don’t like it dried out. We tend to take ours off the grill around 150 to 160 degrees, and then we let it rest for about 10 minutes before slicing it. And be sure to save any of those juices that run out; they’re fantastic drizzled on the pork.
I made this recipe for the first time about a month ago and we couldn’t wait to make it again. Fortunately, I flubbed the photos for this column not once but twice, so we’ve actually eaten this pork three weeks in a row. As good as it is, we might skip a week. Maybe I’ll spend some of my cooking time learning how to use a camera, and we’ll eat that pizza that’s been in the freezer awhile