Loin Me Tender

I keep reading that tenderloin is generally scorned as the most "overrated" cut of meat. Perhaps filet mignon is on the decline in the hearts of foodies everywhere, but at $5 a pound, pork tenderloin will stay in my heart until further notice. Tenderloin is easy to prepare if you remember a simple rule of thumb: cuts of meat (like tenderloin) with little or no fat need to be cooked fast over high heat (conversely, cuts that are marbled with fat need slow cooking over low heat to tenderize). If the heat is too low for tenderloin, you'll find yourself serving toughloin.

How to make Easy Pork Tenderloin:

You need: One pork tenderloin, seasoning (salt & pepper, or a smoky spice rub), a heavy-duty skillet that can go from stove top to oven (I am obsessed with my All-Clad; expensive but highly recommended), and oil to coat the skillet.

Heat the oil in the skillet over medium-high heat on the stove. Heat the broiler in the oven. Season the tenderloin and sear on the stove top until brown on all sides. Transfer the skillet to the oven to finish cooking, turning the pork every couple of minutes with tongs, and checking internal temp until it reaches 150-155 degrees. When the pork is done, let it rest for several minutes, then slice and serve. You can use the bits from the pan to make a pan sauce as an accompaniment, but for my dinner pictured below, I just whisked some butter with grainy mustard over low heat in a small separate pan while the pork was in the oven.

Recipe for Pear-Cranberry Salad with Citrus Vinaigrette:

• Mixed greens
• Sliced pears
• Dried cranberries

For the Citrus Vinaigrette:

• 1/4 cup grapeseed oil
• 2 tsp lime juice
• 2 tsp lemon juice
• 1 tbsp orange juice
• 1 scallion, sliced thin
• Salt & pepper to taste

Whisk the ingredients for the vinaigrette together, and toss with the greens, pears and cranberries.