cowfodder

Might I make a suggestion?

Pork tenderloin is very lean and doesn’t generally like long and slow. It tends to dry out and get a bit mealy. Next time just pull it out of the fridge, let it come up to room temp, pat dry, season, oil, then either pan sear and finish in the oven or just broil.

In theory it should be safe to cook to medium (145°f) but I don’t know that I trust food inspection under this regime enough to do that.

You mean to tell me that the creepy weirdo that seems to run a sex cult with himself as the object of worship is a sex pest‽ That seems unlikely! (/s)

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