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How-To

Three Quick Methods for Pork Tenderloin

Try it grilled with mustard and rosemary, sautéed with spiced tomatoes, or roasted with apples and herbs

Fine Cooking Issue 14
Photos: Ben Fink
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Raji Jallepalli frequently serves pork tenderloin at her restaurant because it cooks quickly, is not fatty, and goes well with the lighter accompaniments she favors. But what she likes best about pork tenderloin is its versatility: it can set off a subtle ginger rub, or stand up to a peppery spice rub or a curry-based sauce. Her introduction to pork tenderloin, including proper preparation and cooking techniques, is designed to help you make the recipes she presents later.

Jallepalli tells you how to select a good pork tenderloin at the market and then how to trim it at home. She talks about the several different ways to slice pork tenderloin, which are linked to how it is to be cooked. Recipes include: Pork Tenderloin with Cumin-Scented Tomatoes; Pork Tenderloin with Honey, Mustard & Rosemary; and Pork Tenderloin with Apple Chutney.

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