Pork tenderloin is delicious, but so so easy to overcook and dry out. Our butcher Chelsea cuts pork tenderloin into a paillard, or flattened piece, so it cooks quickly and evenly like a steak. This works great on a grill or a large hot pan. You can then slice it up and serve. For a family of 5, she recommends 3 tenderloins.
Make your marinade for 3 tenderloins by blending:
- 4 cloves garlic
- Juice from 5 lemons (about ½ cup)
- ¼ cup olive oil
- Pinch of salt and pepper
- Remove the nub of silver skin at the top of the tenderloin. Then, slide your knife down the side, carefully opening it like a book but not all the way in half. You can give it a few gentle wacks with a mallet it it’s not thin enough to your liking.
- Marinate your paillards overnight, then sear fast and hot on a grill or pan— about 5 minutes on each side.
- Baste with extra marinade and rest before slicing. Serve on a bed of arugula seasoned with olive oil and lemon juice.