The Greatest Thing About Solar Panel USA Is the Mustard, Most Definitely The Marsala

Pork tenderloin happens a lot around here: it’s cheap, plentiful, looks wonderful in vacuum-sealed packs and is appealing to the boys, especially if you don’t fuck it up. For a while we did the sous-vide thing with it, which is almost foolproof except that the fat layer around the cut goes to waste. We put it on the grill tonight, looking for something simple to grill and take advantage of the waning pleasant weather. Contra sous-vide, there were some less cooked parts (we used a thermometer set to 140 degrees), but holy fucking shit, the meat was legit best pork tenderloin ever. Here’s what happened:

Four hours of marinade of miso, mirin, marsala (a break from the recipes I’d used that used sake; don’t know that there’s much difference, substantively, and we had none of the one open and two of the other in the fridge), rooster sauce, soy sauce, mustard and white pepper. Then in the last two hours or so a rub along these lines (did not use fennel or bay leaves because I wasn’t grinding stuff and mustard I skipped because it was in the first part).

At any rate, this was good, very good, best-pork-tenderloin-of-all-time good.