When I’m in the mood for pork, I usually run to the grocery store, buy whatever’s on sale and build a recipe and a meal around that particular cut. The best buys are most often extra large pork loins and broad shoulders. Two cuts I can do plenty with. Occasionally, the plain, petite tenderloins hit the sale rack and when they do I grab a few of those. Until about three years ago, though, I never bothered with the tenderloins. I found them a challenge to cook to the recommended internal temperature without having them [ ... ]