What Does "Best" Mean?

NOTE TO READERS:  This post was written earlier this week right at supper time. I am posting it this morning before I leave for a travel adventure. The adventure is immediately followed by some family time. So I'm taking a little time off from the blog. Look for me back here in a few weeks. 

I may have mentioned once or twice that there are times I get tired of cooking. But NEVER EVER have we gotten tired of eating. And I think I may have agreed in our wedding vows to keep my husband fed. (Truthfully, he would NEVER complain if I announced I didn't feel like cooking. I'm just teasing.) So I am always on the lookout for quick, easy recipes. We both love pork tenderloin. And we love it marinated in bourbon soy mixture we've used for years. But there are times when I don't start the prep hours ahead of time. Like tonight.

Last week I saw a recipe online called BEST Baked Pork Tenderloin. Who am I to argue with the recipe developer? So it's in the oven right now. I had all the ingredients on hand except for oranges. There were lemons in the fridge but for whatever reason, orange juice sounded really good on this very hot evening. I needed a trip to the grocery store for a few items, so I tossed two oranges into my cart.

The fresh corn in the refrigerator needed to be cooked, too. Before I have to stop calling it "fresh" corn. Jessica fixed corn-on-the-cob while we were all at the lake over Labor Day weekend. She buttered each ear, salted and peppered it and wrapped each one in foil. So I did that, too. I put the pork in the oven for 30 minutes. The corn went in beside it at the 25 minute mark. She did hers at 350-375 for about 30 minutes. Fingers crossed that my adjustment of time and temp works out. It's nice to think it can all cook at the same tine. Another time I might roast cut up potatoes instead of corn. The goal is "cook it all at one time."

So at this very minute I am sitting down. The pork and the corn is cooking without needing any more attention from me. I have asparagus that I'll slide into the hot oven—I'll bump the temp up to 450º—when the pork comes out. The pork needs to rest before we slice it anyway.

And the very best part? The extra tenderloin will go into the freezer for one of those nights when I'm less inclined to cook that I was tonight. We have frozen cooked pork tenderloins many times. It's once of those foods that is delicious after being frozen and thawed.

So. Was this really the BEST? This recipe came from Creme de la Crumb, a website with wonderful recipes. I made it exactly like she did. The verdict—it is very, very good. But our first love is still the Bourbon Marinated Pork Tenderloin that we've made for years. Maybe I'll call this one "Next Best Baked Pork Tenderloin." I will agree that it is the best tenderloin I've made with a rub. 

The thing with calling any recipe "best," is that they are so personal. Even in our own household we don't always agree on what's "best." Rest assured this recipe is really good. Good enough to make again. I'm happy to have this recipe as another option for pork tenderloin. And it does get bonus points for being so quick to put together. Faster than our usual marinade. Check out her website for more good recipes that come with beautiful photographs. I have marked several other of her recipes to try. 

BEST BAKED PORK TENDERLOIN—that is not marinated in our fav mix 😂

2 to 2-1/2 lb pork tenderloin (my pkg was about this weight, 2 tenderloins to a pack)
1 tablespoon oil
2-3 tablespoons fresh lemon, lime, or orange juice (or a mix of juices)
2 teaspoons Italian seasoning
1 teaspoons garlic powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon smoked paprika (optional but highly recommended)
1/4 teaspoon black pepper

Preheat oven to 400 degrees and lightly grease a large baking dish. (I lined the pan with foil instead.) Pierce tenderloins all over with a fork. Rub oil onto all sides of the meat.

Stir together Italian seasoning, garlic powder, cumin, salt, chili powder, smoked paprika (if using) and black pepper. Sprinkle mixture over tenderloin(s), patting it onto the surface of the meat on all sides. Place in prepared baking dish and drizzle citrus juice over the top.

Bake for 25-35 minutes until outside is browned and crispy and centers are cooked through to desired doneness. (National Pork Board recommends an internal temp of 145º [medium rare] to 160º [medium] with a 3 minute rest before slicing.)

Spoon juices from the dish over the meat. Allow to rest for 5-10 minutes. Slice into 1-inch pieces. Spoon any remaining juices from the pan over the slices.