Recipe: Twice-Cooked Pork Tenderloin - NYTimes (reg. req.):
I like to cook, and over the years I have tried numerous methods of cooking one of my favorite cuts of meat, pork tenderloin, with limited success. Nearly every time I've tried it, whether grilled, sauteed, roasted, whatever, it always came out drier and blander than I would have liked.
No more!
The wonderful Mark Bittman offered this recipe for "twice-cooked" pork tenderloin a few weeks ago and it looked simple (a requirement for me) and tasty so I gave it a go. And if I do say so myself, and I do, it was superb. Easily the best pork tenderloin I have ever cooked and quite possibly the best I have ever EATEN. Really, really good. I did make one major change in the recipe though. Mr. Bittman calls for 1 tenderloin, about 1 lb., but at my nearest market they are usually sold 2 to a package so I used both. About the same portions of all the other ingredients and it came out splendidly. I also used mustard in the glaze which was perfect.
Bon appétit!
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