As far as classic pork cuts go, our tenderloin is at the top of the list. We get this cut straight from the loin. The muscle, running from the pig's hip to shoulder along the backbone, is tender because it does little "work" and that results in a delicious piece of meat.
Pork tenderloin tends to be relatively mild, but not our sweet bourbon marinated loin...it's perfectly sweet and tangy and sure to be a new favorite in your home!
You can grill or roast this as a whole cut or if you prefer, cut it crosswise into medallions and sauté them for a quick easy main dish. If roasting this healthy, lean meat in the oven, make sure to cook to an internal temperature of 145 F and allow to rest for a few minutes before slicing.
By letting the meat rest, you give the muscle fibers time to relax and allow the juices to redistribute throughout the cut.
