Well, the "pure" (all natural) pork tenderloin I purchased at the local
farmers' market was great. However, I can't say that I really noticed a
significant difference between the pure and enhanced versions,
particularly since there was more than a couple of week's time between
the two. I used the same cooking method for both tenderloins and did
not brine the natural one. Perhaps the enhanced tenderloin from the
grocery store was a bit more moist, but the "pure" version wasn't dry by
any means at all.

Sky

skyhooks wrote:
>
<snips>
>
> So, this morning while I was at the weekly farmers' market, I purchased
> a pork tenderloin from a local farmer. This tenderloin has not been
> "enhanced" in any way and is the "pure" thing I'll cook it the same
> way as I did a couple of weeks ago for the store-bought one to tell if
> there is an difference, subtle or not.
>
<more snips>
>
> Sky
>
> -- Pork Tenderloin --
>
> use string to tie pork tenderloin to uniform thickness
> use dry rub of choice on pork tenderloin
> quickly pan sear pork tenderloin on all sides
> finish cooking pork tenderloin in preheated 400 degree oven
> until desired "doneness" is reached
> rest pork tenderloin for 10 to 20 minutes
> remove strings and slice as desired