In March, Washington Post's column Chef on Call answered my plea and invited Nathalie Dupree to give me a private lesson in how not to kill pork (while cooking it).
I must be honest and report that I haven't followed on my lesson until today. I bought pork tenderloin, and decided to give cooking pork another chance.
1 pork tenderloin
3 garlic cloves, thinly sliced
salt & pepper
a few splashes of white wine
1. Preheat the oven to 425
2. Make slits in the pork tenderloin and "stuff" them with garlic slices
3. Season the pork with salt and pepper
4. In an oven safe pan heat olive oil and sear the pork for about 3 minutes on each side
5. Add a few splashes of white wine to the pan and put the pan in the oven for about 10 minutes until the internal temperature of the pork reaches 140
6. Remove the pork from the oven and let it stand for about 5 minutes before slicing
Thoughts: this was definitely a success! The pork came out just pink in the middle, and well flavored just with the few ingredients.