Pork Tenderloin

Store in the coldest part of the fridge. Wrap tightly in plastic wrap or foil to prevent oxidation. Thaw frozen tenderloin in the fridge overnight before cooking.

Bring to room temperature 15–20 minutes before cooking for even cooking.

Pound gently to an even thickness if the piece is too tapered at one end.

Use a meat thermometer: pull at 145°F (63°C) for medium doneness. Avoid overcooking—this lean cut dries out quickly.

Let rest 5–10 minutes after cooking before slicing to retain juices.

A quick sear in a hot pan followed by finishing in the oven is foolproof.

Cooking from a cold state, which leads to uneven cooking.

Cooking past 150°F (65°C), which makes the meat dry and tough.

Skipping the rest period, so juices escape when you cut into it.

Not seasoning boldly—the lean meat needs salt and aromatics to shine.