This marinated tenderloin has enough personality to serve on its own, but mixing it into a slawlike cabbage salad laced with mint, basil and cilantro is the most refreshing way to go on sultry nights.
Pork tenderloins are the chicken breasts of the porcine world. Lean and quick-cooking, they offer an expanse of mild, uninterrupted flesh without skin, bones or bits of gristle.
Being an admirer of skin, bones and bits of gristle myself, I tend to pass over tenderloins in favor of more sinewy, fattier cuts. But there are times when the tenderloin’s smooth texture and ease of preparation are exactly what I want for a recipe.