On Jul 21, 1:31*pm, (Steve Pope) wrote:
> For pork tenderloins or any other cut of meat that is naturally
> tender, broiling under an electric element is an excellent method.
> Either salt/pepper beforehand, or do a more elaborate dry rub.
>
> This cut does not require braising, brining, or a wet marinade (with
> the possible exception of if it's from some sort of tougher pastured pork).
>
> Steve

They don't require a marinade, but boy, the marinade sure adds some
great accompanying layers of flavor.

N.