Tenderloin

Pork tenderloin is a lean and tender cut of meat that comes from the muscle running along the backbone of the pig. When prepared as a 2-3 lb roast, it offers an excellent option for a flavorful and elegant main course. This cut is known for its mild taste and smooth texture, making it versatile and easy to pair with a variety of seasonings and sides. Because it is so lean, pork tenderloin roasts best when cooked quickly at a high temperature or when marinated to enhance flavor and retain moisture. Popular preparation methods include roasting in the oven, grilling, or slow cooking. The meat is best served slightly pink in the center, with an internal temperature of 145°F, to preserve its juiciness. A pork tenderloin roast pairs wonderfully with sauces like honey mustard, balsamic reduction, or creamy garlic. Side dishes like roasted vegetables, mashed potatoes, or a crisp green salad complement its delicate flavor.