Pork Tenderloin

Fresh Ontario pork tenderloin — the leanest, most tender cut on the pig, comparable to beef filet but at a fraction of the price. Trim of silverskin, season simply, sear hard in a hot pan for 2 minutes a side, finish in a 400°F oven to a 140°F internal (pulls to 145°F resting). Slice 1/2 inch thick. Pairs with anything from a Dijon-cream pan sauce to a chimichurri to a maple-mustard glaze. Sold whole, about 1–1.5 lbs each.