Appears in Cook's Illustrated July/August 2013, America's Test Kitchen TV
Overcoming pork tenderloin’s challenges—lean, dry meat; mild flavor; and a tapered shape that cooks unevenly—required some rough treatment.
To solve the problem of the tail of the tenderloin cooking faster than the thicker head and also to create a more presentation-worthy cut, we tied two tenderloins together, making a larger roast. Brining and then cooking partially over indi...