I learned several years ago, that the best way to serve pork is slightly pink, never gray. Cooking by temperature instead of by time makes that easy to do. The first internal meat thermometer I bought was a complete game-changer for me. I used to think that I didn’t like pork very much, but what I really didn’t like was dried out, overcooked pork!
When the Ohio Pork Council asked me if I’d like to create a recipe featuring #PinkPork, you can only imagine how thrilled I was. This is something that I do on a regular basis, without any encouragement. This pork tenderloin turned out perfectly pink and moist, with awesome flavor from all the herbs and garlic. My often meat-picky kids ate every single bite on their plates and said they really liked it. You can find more of my favorite Pork Recipes here and you can follow the Ohio Hog Farmers on Facebook for delicious recipes and tips everyday.
