Winter calls for savory roasts that fill our homes with luscious aromas that promise a comforting meal to bring the family together. The problem for the healthy eater is that most roasts get their flavor from silky (and so very saturated) fat marbling. Yes, we can roast chickens and turkeys, but sometimes we crave thick slices of pork or beef.
I have a solution: the pork tenderloin (not to be confused with a simple pork loin). As the name suggests, this is one of the most tender cuts of pork, making it perfect for roasted slice-and-serve bliss.
The pork tenderloin is a small roast (about 1 to 2 pounds per roast), which also means it cooks quickly, adding to its weekday convenience. As a bonus, the pork tenderloin is incredibly low in fat, making it comparable to a boneless, skinless chicken breast. A 4-ounce serving of pork tenderloin offers up over 20 grams of protein and less than 3 grams of fat! That’s the good news.
The bad news is that this lowered fat can make the tenderloin extremely mild in flavor (read as bland) and prone to overcooking (read as dry). But I have solutions for both of these problems, and as long as you follow my two tips you will be on your way to mastering this healthy comfort meal.