The pork tenderloin is a very lean beautiful meat, but is also inexpensive. The only down side to working with pork tenderloin is you have to remove all the silver skin and fatty parts of the loin. Your butcher can also do this. However, because pork tenderloin is so lean, it can and will cook quickly and become dry instantly, so it’s important to make sure it’s cooked, but has a beautiful pink hue running through it. Pigs are cheaper to raise, they do not affect the environment as much as other animals and they breed quickly, so pork generally is a lot cheaper of a cut of meat than other animals.
This recipe is very simple, because it’s all in the herb crusting which happens right at the end.