While I was getting my economy induced gray hairs artfully erased from my delicate dome last week, I came across this recipe in Family Circle Magazine. (When you start going gray you must start reading Family Circle. It’s written somewhere, I’m sure of it.)
I adapted this recipe from one I found on Recipeezaar.com. Instead of cooking pork medallions in the pan, I opted to cook the pork tenderloin whole in the oven, juicier that way if you ask me. I also seasoned the pork on all sides with McCormick’s Caribbean Jerk Seasoning before browning. The key to juicy, tender pork tenderloin is to take its temperature often and get it out of the oven when the temp reads between 145 and 150º. I know, I know, the government guidelines with tell you cook pork to 160º, but if you keep it in the oven until 160, it will be dry and chewy and all together ooowey. The meat will continue to cook once outside the oven. Do you think professional chefs ever cook their pork to 160º? I read a great article in one of my million cooking magazines about how they have lowered the required cooking temperatures on most meats. I wish I could find the darn thing. If you have some information online or off about where I can retrieve the missing article, please let me know.
After my 
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