Pork Tenderloin

I am a very happy person right now. Here is why.

* Rub 1-1.5 lb. pork tenderloin with salt, pepper and beef bouillon (I use Better Than Bouillon paste; the regular stuff might do).
* Sear on high heat for ~30 seconds per side in olive oil. I cook with olive oil out of habit; other oils or even butter might work as well. Definitely don’t make the mistake of cooking with extra virgin.
* Transfer to a baking dish just coated with cream and a little water, cover with foil and cook in the oven at 260-275.
* Cook mushrooms in the frying pan to pick up all the good stuff that the tenderloin left behind. Transfer to the baking dish once they’re crispy.
* Let the tenderloin cook for about an hour and a half.
* At the end, prepare some crusty bread the way a good restaurant does. Cut off a thick chunk and then cut slices into the chunk that reach almost but not quite through. At the end the slices, which you can tear off, will be crispy on the surface and warm inside.

The usual problem with pork is how thoroughly you have to cook the meat. Pan frying pork does not work because by the time it is safe to eat the meat is dry, it’s chewy and the fat, which ought to be the best part, is an unchewable gristle.

I knew about slow cooking from my wife’s recipe for chicken in cream sauce, but I have never seen a cut of meat transformed like this. The meat came out tender enough to cut with a fork, fat and all. The mushrooms were coated in a seasoned mix of oil, juices and cream curd asking to be spread on the bread. Yum.


Meanwhile, Erie Brewing should stop calling their Big Red a wee heavy ale until they mix in some peat-smoked barley malt. It has the alcohol to be a wee heavy, but so does an appletini.


If you are going to try this recipe, follow the advice of many commenters and deglaze the pan with some booze before cooking the mushrooms. Naturally I recommend beer.