I figured if the brief and simple dry marinade process worked so well for strip steak, it would be even better on a pork tenderloin since the pork tenderloin doesn’t need the exact cook-timing of a steak you want at medium rare. So I went and got one. I filleted it so it laid flat and then pounded it so it was all one thickness and then sprinkled it with salt, cumin and caraway seed. And although visually the result put me in mind of an everything bagel, it probably isn’t kosher.
It wasn’t all that good either. It wasn’t terrible. It was fine but I was watching a documentary about Indira Gandhi and that was terrible. God, this world.
