Serious Eats: Talk
Help! Slow-cooked fall-apart pork tenderloin?
I had just about all the spices to cook a cochinita pibil and thought it would be a good time to try cooking it. It's been a long time since I had this fantastic dish so I thought I would attempt to cobble it together.
Went to the local supermarket (they are all small metro grocery types here) and could only get pork loin steaks and a foot-long skinny tenderloin.
I marinated the steaks and the tenderloin separately overnight, following this recipe and roasted the steaks for 2 hours at 300 deg F.
The steaks came out gray, dry, albumin-oozing and sitting in a puddle of deliciously spicy and oniony OJ marinade.
I think the problem is obvious - I got my heat-to-mass ratio wrong and cooked the hell out of something that could be really exquisite. Now I have the tenderloin coming up, what do you reckon I ought to roast it for, considering it isn't 2 pounds of pork butt but more like 12 ounces of pork tenderloin?
What do you think went wrong?