Our friends at Two Rivers Specialty Meats have a passion for connecting meat eaters in BC to delicious local products like this prized tenderloin. Pork tenderloin is a long, narrow boneless piece of meat that runs along the backbone. It is the most tender cut on a pig and has a low fat content. The lack of fat translates to this piece being milder in flavour. If that's not your thing, the key is to pair it with a bold sauce.
COOKING TIP: Baking your pork tenderloin is a great way to get the most return with minimal effort. An internal temperature of 145°F is perfect for pork tenderloin so it doesn't dry out. Once it's hit that magic number, let it rest for about 5 minutes so all the juices don't run out. As for the marinade, you can't go wrong with herbs and garlic or some baked apples and onions. You can even just go with a generous amount of salt and pepper and then serve it with some chimichurri.