Serious Eats: Talk
Pork Tenderloin. Brine, marinade, pre-season, or what?
I've been gifted with a few logs of pork tenderloin. I've sauteed and roasted a couple, but I can't help thinking there may be a way to deliver more moisture or flavor to them.
Perhaps a brine or marinade, even just a simple salt pre-seasoning might draw out meat juices.
Am I over thinking?