Pork tenderloin has to be one of my favorite ingredients. Many cooks are familiar with cooking a pork loin; however, the tenderloin is easier to work with and has an incredibly delicate flavor that can’t be beat. Sometimes called the pork filet, the tenderloin is a small, thin cut that comes from the same area as the loin. It is boneless and lean and usually weighs about a pound.
Tenderloin is most often cooked quickly over high heat, but it is easy to overcook and dry out because the cut is so lean. We have a foolproof cooking technique that uses the slow cooker, creating a juicy and tender dish that allows the tenderloin’s natural flavors to shine. I love to serve the tenderloin sliced over sauteed greens, a nice orzo pasta salad or mashed potatoes.
Why this recipe works: The herbs and aromatics underneath the tenderloin create a flavorful steam effect, resulting in a juicy and full-flavored dish without the need to baste or rotate.
Pro tip: Don’t throw away that cooking liquid! You can make an incredibly flavorful sauce for your pork. In a small saucepan, reduce 1/2 cup of the strained cooking liquid by half. Swirl in a tablespoon or two of butter to make the sauce glossy.