Pork tenderloin has to be one of the most "user-friendly" cuts of meat there is. I just posted a delicious black pepper-crusted pork tenderloin with black cherry sauce recipe that really shows off this great piece of pork. The trimming is minimal, the cooking time is short, and the meat is extremely tender and juicy…IF you don't overcook it! The biggest challenge to perfect pork tenderloin is avoiding the old myth about needing to cook pork well done.

While I would normally encourage you to listen to your grandma, when it comes to cooking pork tenderloin, don't! In your grandparents days there was good reason to cook pork thoroughly. Hogs were often feed garbage, and trichinosis was a real concern. But, modern pork production has eliminated this danger, as well as produced pork that's significantly lower in fat. Due to this fact, it is crucial to cook the meat to a medium doneness to retain the delicious juices. I hope you give this easy pork recipe a try, and please apologize to your grandma for me. Enjoy!

Photo © John Mitzewich