Nothing fancy here, but it was darned good.
This is an all-natural pork tenderloin I picked up at Sprouts Market the other day. I've been shopping there a lot recently. They have a nice blend of healthy stuff at a reasonable price point, which I find very pragmatic, indeed.
I oiled it lightly with our Tibvrtini Olio Extra Virgene di Oliva, then rubbed it with Survival Spice™.
While I preheated my oven to bake at 350º (convection), I got a cast iron skillet hot and seared the tenderloin, making sure I browned it all the way 'round. Once that was done, I popped it into the oven until it felt like it was starting to firm up, but not all the way there. Sadly (pathetically), a lot of people won't eat pork until it's the consistency of a baseball bat, and it's a shame. This was still just a tiny bit pink in the widest part of the piece, and was outrageously juicy.
I let it rest while I took some pictures, and sliced it to put on a green salad.
Fortunately, there are leftovers. Is it too early at 7AM to eat dinner?
No time is too early for pork tenderloin. Just think of it as a different version of bacon. I had a reuben sandwich and hash browns for breakfast once.
It is never too early for dinner or too late for breakfast. Write this down.
I did, Julie, thanks! Thanks for 'egging' me on...
Okay, Chris, the gloves are off now. Where's that cold leftover reuben I had yesterday for lunch? MWAHAHAHAHAHA!!!!!
Wait! That's a porker tenderloin? I thought it was a porker, er, well, never mind...
HA! Mac. Nice to hear from you! We'll have to have another Food Fight, once everybody's rested up from the last one.