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Tender, juicy, roast pork is a favorite main dish in our house. Spicy, sweet, or fragrant with fresh herbs, however you cook it, pork is on our table at least once a week. I learned several years ago, that the best way to serve pork is slightly pink, never gray. Cooking by temperature instead of by time makes that easy to do. The first internal meat thermometer I bought was a complete game changer for me. I used to think that I didn't like pork very much, but what I really didn't like was dried out, over cooked pork!
When the Ohio Pork Council asked me if I'd like to create a recipe featuring #PinkPork, you can only imagine how thrilled I was. This is something that I do on a regular basis, without any encouragement. This pork tenderloin turned out perfectly pink and moist, with awesome flavor from all the herbs and garlic. My often meat-picky kids ate every single bite on their plates and said they really liked it.Continue Reading »
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