I have never met a pork tenderloin that I could cook. I can marinate the heck out of a pork tenderloin. I can season a pork tenderloin with my fabulous, secret peppery rub. I can eat April Spencer's pork tenderloin awesomeness until I'm ill (seriously, I would eat the entire thing if there weren't other people present, wanting to experience her culinary genius as well). But I cannot cook a pork tenderloin until it's done all the way through!
I thought tonight was going to be different. I thought tonight, I had it. But I didn't. And do you know what I think it was? I didn't let it sit out a full hour and bring it entirely to room temperature before I put it in the oven. This is my Grammie's secret. Set the meat out in the roasting pan for an hour; bring it to room temperature. Pre-heat your oven to 500 degrees. Then, once it's ready, throw the meat in, turn the temperature down to 400 degrees and DO NOT OPEN THE OVEN FOR 30 MINUTES.
I open the oven 30 minutes later; the meat is not done. Depression sets in. (Not really.) No problem. I turn the oven down to 350 and bake it 10 more minutes. Now it's a little overdone but still OK. Except for one small problem: I did NOT marinate the heck out of this particular pork tenderloin. I marinated it in something that did NOT work.
Collin says it did. He liked it. He also slathered about a pound of dijon mustard on it. It was bad. I am a pork tenderloin failure. But I will keep trying! And next time I will go with the never-fail pepper rub and the ONE HOUR ON THE COUNTER approach. And it will be glorious.
2 comments:
No crockpot hast thou?
I like me some pork tenderloin. If you get it right (or want someone to practice on) let us know :-)
I agree with mrturtle. I think cooking is just one big science project (he'd agree that often I'm like a mad scientist in the kitchen). I'm happy to be your lab rat the next time you decide to test this theory.
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