Tenderloin, Quick roasting, 90°

Cook Tenderloin as “Quick roasting” until the centre reads 90 degrees. The mark to keep is 90°. Before you pay, check once that the cut named on the package matches the cut on the slip. If the seam of sinew is badly split, change the slip from a short sear to a long cook. The leanest pork primal — colour should stay light pink with almost no intramuscular fat required. At the butcher, open Tenderloin so the slip shows 90° first, 90 next, and “Quick roasting” beside them.

This week, before you enter the butcher, write the cut, the method, and the core temperature at the top of the shopping slip, and at home keep the heat until the thermometer shows that figure. If the grain is coarse, give more time at the same temperature, and do not time a thin slice and a chunk the same way. The order is Tenderloin, 90°, 90, then “Quick roasting”. When the thermometer is done, look again only at 90° for Tenderloin and leave 90 on the slip.

Do not call the meat done from color alone, and do not read the temperature as a grade score. Check that the core temperature on the slip and the thermometer match, and do not kill the heat before that mark even if the color changes first. If the seam of sinew is badly split, change the slip from a short sear to a long cook. Match Quick roasting with 90 at the butcher before you close 90° for Tenderloin. Cook Tenderloin as “Quick roasting” until the centre reads 90 degrees. The mark to keep is 90°.