Pork tenderloin is a quick-cooking cut of pork that is tender and very lean. It’s also very affordable, which makes it a great choice for every day or a special occasion! But because it’s so lean, it can easily dry out. The best method for cooking pork tenderloin is to cook it at a higher heat for a shorter period of time. Oven roasting or grilling are both great options. Cook it just until the thickest part of the meat has an internal temperature of 140 degrees. Carryover cooking will increase the temperature to 145 degrees. Take the tenderloin out and let it rest. Then slice the tenderloin once it has rested so the juices stay in the meat. Use an instant read thermometer to ensure the tenderloin doesn’t overcook. Generally, the slow cooker should be avoided as low and slow cooking will dry the pork tenderloin out

PORK TENDERLOIN VS PORK LOIN
Pork tenderloin and pork loin are two different cuts of meat. Because the names are so similar, it important to make sure you shop for pork tenderloin when making this particular recipe. Pork Tenderloins are boneless, long, and the meat is very lean. Often there are two one-pound vacuum packed pork tenderloins in one package.

A pork loin may be boneless or bone in. It is lean like a tenderloin, but comes in a larger roast size that is perfect for feeding a crowd. A pork loin is often wrapped in bacon or prosciutto to keep it from drying out as it roasts.

HOW TO STORE LEFTOVERS