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Easy and Elegant Pork Tenderloin
Reviews:
January 21, 2011

Two things. The pork should be seasoned first with a pinch of salt and pepper. Then maybe a touch of sage or bay leaf. I use both. Secondly, today's pork is no longer slop-fed like years ago so it does NOT have to be cooked to 165! I tried this recipe and it was too dry without sauce.The fact is with such a lean cut, never cook boneless pork loin past 150-155 at the most. Todays pork is grain fed and does not carry the bacteria it once had. Any good restaurant will cook pork loin to medium at the most. And use a thermometer that you can leave in the meat while cooking. The same reason you don't cut the meat for at least 15 minutes after cooking is the same reason you don't poke holes in it with a thermometer. All the juices will leak out. You can get a meat thermometer with the base that sits on the counter for under $ 10.00. For anyone who roasts meat, this is an essential kitchen tool. It will make all the difference in your roasts. I promise!

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