Pork Tenderloins

I'm making a few pork tenderloins today, in the microwave. Yes, you read that correctly--in the microwave. They only take about 9 minutes to cook. I have a special Deep Covered Baker I use to cook these.

Here are some important tips:

1. First, it is essential to remove the "silver skin" that runs down one side of the tenderloin. Since tenderloins are usually sold in packages of two, why not do this right away, when you get home from the store and then freeze them wrapped separately. Nice not to have to mess with it later. Odds are if you've decided to make something for dinner that only takes nine minutes, you're already pressed for time.

2. Brush the tenderloin lightly with oil and generously sprinkle with a good rub. I like a Jamaican Jerk Rub or a good BBQ rub.

3. Use a meat thermometer! Overcooked pork is dry and tough because it's actually quite lean. After 9 minutes, check the temperature. It should register 150 degrees F. Put the cover back on and let it "rest" for 10 minutes. The temperature will increase to 160 during this rest period, which is "medium" for pork. If you prefer your pork with a tinge of pink, then pull it out at 145 degrees. I think medium has the best texture and flavor.

Note: Our grandmothers and maybe even mothers probably cooked the bejeezus out of pork for fear of a parasite called trichonosis. We now know that it is killed when pork is cooked to just 144 degrees F, as well as when it has been frozen for at least 20 days at 5 degrees F. These days it's also much less likely that the parasite is even present.

(I verified those safe temps through wikipedia).