Teriyaki Pork Tenderloin

My apologies for the extremely long blog hiatus.  Would you believe I went the entire month of April without making a single new dinner item?  Lots of restaurants and boxed meals meant a little neglect for LND.  Now I've got a little backlog from May that it's probably about time to address.  So I bring you: pork tenderloin.

I'm a fan of baking pork tenderloin and then slicing it before serving.  I find the pork remains rather juicy/tender this way, and one of my biggest gripes about pork is that it can be prepared and served too dry, ending up like shoe leather.  Baking the pork tenderloin in its entirety at a low enough heat and not overdoing it is the key.

This meal is rather simple.  Purchase a tenderloin, and season accordingly.  If you plan on using a wet marinade, soak at least overnight (I opted for a simple teriyaki marinade).  If using a dry rub, you don't need to let it sit before you bake.  Place your tenderloin in a roasting pan and heat in a 400 degree oven for about 20-30 minutes, depending on thickness and desired doneness.

Interesting fact about trichinosis: it is actually killed at 145 degrees Fahrenheit, which translates to a medium-rare pork.  But the FDA or whoever is so worried about undercooked meat that they scare us into thinking pork has to be completely well-done to be safe.  I know if I was served pink pork, I'd be a little nervous.  Thanks a lot government scare tactics.  The best way to check doneness is to use a meat thermometer.  Determining temperature based on color and how cooked the meat is isn't the best.  If you're still wary about eating rare pork, let it go to 150 or 155 degrees.  A nice medium to medium well.  The flavor and juiciness will turn you into a believer that overcooking pork is no longer necessary.

Once out of the oven, slice and serve.  I quickly seared the pork slices after I cut them because I was starving and they weren't cooked enough, hence why the picture indicates a charred exterior on all the slices.  Don't be lazy or start cooking this meal when you're already starving.  It still tasted great, but I lost a little bit of the juiciness thanks to my impatience.