Roast — 375°F — IT 145°F
Pork’s reputation as “the other (dry, tasteless) white meat” is banished forever, the vintage way. Marinate a pork tenderloin overnight, or for 20 minutes on the counter—go bold with the flavors of your choice. Pour off the marinade, coat with olive oil, and roast at 375°F until your instant-read thermometer says 145°F (higher if you like your pork well done). While the tenderloin rests (about 10 minutes), whip up our easy gravy from the pan juices. Any way you slice it, it’s delicious.
(When in doubt, add butter and/or salt.)