Spatula Diaries: Succulent pan-fried tenderloin

“Pork tenderloin’s lack of fat keeps it firmly anchored in the healthy eating canon, a quality that also makes it tricky to cook. The upside is that it accepts marinades willingly and performs well on the grill or in the oven. But unless you remove it from heat at the right time, along comes a texture that’s irreversibly dry,” writes 225 food blogger Maggie Heyn Richardson. Find out her method for true tenderloin tastiness by clicking here.