just let it be savory There's nothing inherently wrong with pairing pork tenderloin with fruit. It just shows a collective failure of imagination that it is all anyone ever seems to want to do with this leaner, milder cut more prized for its tenderness than its flavor. As with a filet mignon, a generous seasoning of coarsely ground salt and pepper paired with high heat can transform a pork tenderloin.
temp, not time
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