I’ve said it before, but I’m going to say it again. Pork tenderloin is one of the best ways to get more bang for your buck. Compared with beef tenderloin, there is a huge price difference. Pork tenderloin is cheaper per pound than beef due to several factors related to production costs and animal husbandry. Pigs are raised faster, require less space, and convert feed to muscle more efficiently than cattle, leading to lower production costs. Additionally, the amount of usable meat is higher for pigs than for cattle, further contributing to lower per-pound costs. 

And bottom line – pork tenderloin is the filet mignon of pork. The average price per pound is about $6. The average cost of beef tenderloin is around $26 per pound, and the price can vary dramatically depending on the quality, where you buy it (grocery store vs. butcher shop), and whether you purchase a whole tenderloin or individual steaks. 

And pork tenderloin is just as versatile as beef tenderloin. And they are both more tender and succulent when they are not over cooked. There should be some pink in both a well-cooked slice of pork tenderloin as well as in a perfectly prepared piece of beef tenderloin.

As you can see from the picture above, I left the pork tenderloin in the oven too long. Kevin of keviniscooking.com directions stated to transfer skillet of pork to the oven and cook for 12 minutes, or until internal temperature is 145°F. I read it to mean, start checking after 12 minutes. Stupid me! I should have checked after 7-8 minutes, so that’s what I wrote in the instructions below.

But boy of boy was the pork tasty and the sauce fantastic. Very different than other sauces I have made in the past. So, I am thrilled to share Kevin’s recipe with you. You simply must give this recipe a try. Just DON’T BAKE THE TENDERLOIN TOO LONG!

Well, that’s it for today. Just made brownies for our upcoming JazzVox home concert. They are presently cooling so that I can cover them with both plastic wrap and aluminum foil so that they stay fresh (at room temperature) until I frost them Sunday morning with Raspberry Cream Cheese Frosting. And yes, brownies keep better for up to 5 days, when wrapped tightly and left at room temperature. (Your second cooking tip of the day.)

And as always, from our home to yours, peace and love.

And just for grins and giggles, check out the bonus pictures at the bottom of this post.   

1 pork tenderloin, silver skin removed and dried with a paper towel or 2

2 garlic cloves, finely minced

1 T. fresh rosemary

2 tsp. lemon zest

1 T. extra virgin olive oil, divided

½ tsp. kosher salt

freshly ground black pepper

¼ c. chicken broth

¼ c. balsamic vinegar

1 T. unsalted butter

1 T. drained capers

Pre-heat the oven to 450-degrees.

In a small bowl, combine the garlic, rosemary, lemon zest, half of the olive oil, salt, and pepper. Rub the mixture all over the tenderloin.

In a large skillet (preferably cast iron) with an oven proof handle, heat the remaining olive oil over medium heat. Add the tenderloin and fry until the meat is seared on all sides, about 8 minutes.

Transfer skillet of pork to the pre-heated oven and cook for 12 minutes, (start checking at 7-8 minutes) or until the internal temperature reaches 145-degrees.

Remove pork from pan, transfer to a cutting board and lightly tent with foil to keep it warm.

Set the skillet over medium heat and stir in the stock and vinegar, scraping up any cooked bits from bottom of pan. Bring mixture to a boil and cook until reduced by half. Turn the heat off and whisk in the butter until it melts. Stir in the capers and spoon over pork which has been cut into 1-inch slices.

I walked in our bedroom, and there he was. Miles. This picture should be captioned, “even though it’s May and the sun is shining, I’m still cold”. This is our boy who already has a reputation for sleeping in the craziest places. The following picture proves my point.

The sink in our guest bathroom. Really????