Unless I was laid up with some injury or illness, I would never let anyone do my grocery shopping. Yet, I see all these huge carts going up and down the grocery aisles as store clerks fill the orders. But how do they know what looks good and feels good, and how do they know about special markdowns?
I go to the grocery store for inspiration. This week, for example I was in Kroger’s, and they had pork tenderloins in the sale bin. I saw a package of loins that were less than $7 and bought them, figuring I’d decide how to cook them later.
I thumbed through the recipes and came up with a winner.
You have to be careful with pork tenderloin because it has basically no fat and can dry out in an instant. Yet, you need to get the meat done, especially if you have a wife who is squeamish about pink pork.
I think I aced it with this recipe.
Remove the loins from the refrigerator an hour or so before cooking and allow them to come to room temperature. Begin by rinsing the loins (always two in a pack) and removing the thin membrane from the bottom. I start it with a sharp knife then just peel it off with my hands using a paper towel for a better grip. Dry the loins thoroughly with a paper towel and use a dry rub on both sides. I had a jar of John Boy & Billy’s Pork Rub (from Kroger’s) and used that, but you can make your own or use any brand. To the rub, I added salt and pepper, garlic powder and paprika.
The next step, I think, was the most important. I put a whisper of olive oil in a hot skillet and seared the loins on both sides, then put them in a baking dish and into a 400 oven for about 20 minutes. Since the loins vary in size, check for doneness with a meat thermometer to read 150. Let the loins rest for 10 minutes and they will be ever so slightly pink on the inside, erupting with juices and flavor, and butter-knife tender.
Super Duper Pork Tenderloins
2 pork tenderloins
1 T olive oil
2 T Commercial dry rub (i.e., John Boy & Billy’s Pork Rub
1 t garlic powder
S & P to taste
½ t paprika
