Pork tenderloin can be a tricky cut to cook. I find that sometimes I can have a well done outside and a rare inside or I can end up with a dry piece of meat, both of which are undesirable.
This recipe, I think, provides a foolproof way to cook pork tenderloin. Because it cooks in liquid, the meat stays succulent, even if you cook it past 145°. I didn’t have a dutch oven, so I cooked it in a large skillet. Also, don’t let the time deter you. It does take awhile, so this may not be a weeknight go-to, but the hands-on time is rather small. Continue reading