A hint for seasoning

[Old Crank]

I like to cook pork tenderloin. They are, at least here, a good size for 3 or 2 and a sandwich the next day.
I season then brown the outside in an oven proof pan. Finish in the oven.
Seasoning can be a pain so hint is to:

Season a cutting board. Build up all the flavors you want, salt, pepper, paprika, cummin....
Then roll the loin over the spices. Nice even coat. Then into the cooking vessel.

One other hint for dummies.....
When I pull the frying pan from the oven I leave the potholder on the handle.
No one told me that heat resistant handles get hot when put in the oven...... psst.

[bottrott]

1. And a decent brine goes a long way towards keeping things juicy nt

[mitch96]

2. I like to make little slits in the flesh and insert garlic slices.... yum!...nt

[Hortensis]

5. I brined a tenderloin for the first time last week, and we really liked it.

Inserting garlic juice sounds indecently good, but then my name on another forum is MoreGarlic.

[sir pball]

6. Brine is good, but curing it is even better (and easier)

Weigh your meat. Take 1.5% of that in salt, plus whatever seasonings you wish, and coat the meat with it. Vacuum seal it, or seal it in a freezer bag with the water displacement method if you don't have a foodsaver, and let it sit in the fridge for 72 hours.

If you're ambitious and not afraid of modernist cookery, you can add 0.2% solidum tripolyphosphate to the cure - it's the same stuff commerical producers use to retain water and keep the weight/sale price high, but in our case it's just for maximum juiciness.

[packman]

3. Filet it out into a flat piece

make a stuffing (Spinach, dried tomatoes, -- whatever) reroll and tie up . Coat it with flavors and cook as said. My favorite way with turkey loin, pork and even lamb when I can get it.

[Laura PourMeADrink]

4. It sounds so good. But everytime I've tried seems

string gets in the way of browning... And insides seep out. Guess you have to truss up the the nth degree, eh?