This seared pork tenderloin with cocoa recipe is delish! Cook 2 tenderloins so you can have some quick and easy leftover protein in the fridge. Keep for no longer than 3 days
I’ve got two pieces of good news for you. First, the USDA just dropped the recommended cooking temperature for pork. It has long been advised to cook the piggy to at least 160 to be safe. Now, the USDA has dropped that recommendation back to 145. This is something that the food industry has known for a long time: cook pork up to 160 and you’ve got dry, unappetizing protein on the plate, but bring it to 135-140, let it rest a few minutes under some foil until it hits 145 you’ve not only got a tasty and moist piece of food, but it’s also safe to eat. So if you’ve had bad experiences with pork loin, or pork chops before because they were too dry/tough/rubbery/etc. it’s probably because you cooked to too long, you can thank the USDA for that.
Second piece of good news — and it’s not really news, but it may be NEW to you — is all of the wonderful flavors you can impart on meat when you put the right spices/herbs on it. I know it’s easiest to simply rub down that roast with some olive oil and salt/pepper, but trust me friend, there’s a whole lot more out there than S&P. Erica and I use a ton of different spices to keep our lunch and dinners interesting. Here’s a brief list of things to consider when you’ve got a piece of protein sitting in front of you that needs to be dressed up:
Mix and Match
Fennel leaf (the grassy stuff)
Coffee Grinds (unused)
The list goes on and on. So stop being skurred to spice up that meat. Get creative and enjoy yourself.