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Pork tenderloin cooks quickly and can be an easy weeknight meal, but the fear of ending up with a dry and flavorless dinner is real. Pork tenderloin is a lean cut, and the lack of fat makes it an unforgiving cut of meat. But when pork tenderloin is cooked right, it’s a succulent, mouthwatering meal that can be on the table in no time.

This recipe takes a three-pronged approach to cooking perfect pork tenderloin. One, rub it down with a flavorful marinade. Two, wrap it in fat. Three, sear it in the same hot skillet that it roasts in.

The marinade here—garlic, rosemary, mustard and salt—is a tried-and-true flavor combination for pork. The fat wrapped around the tenderloin, however, is a little less commonplace. Instead of bacon, this tenderloin is wrapped in pork caul fat, a paper-thin fatty membrane that lines the stomach cavity of pigs. Caul fat looks like a lacey spider web, although it’s not nearly as delicate as it looks. It can easily be stretched, pulled and snugly wrapped around just about anything. The caul fat melts into the meat as it cooks, adding juicy fat and flavor.

Plan ahead, because caul fat usually needs to be special ordered from a butcher. You’re likely to end up with more than you need for just this pork tenderloin, but that’s a good thing. Caul fat can also be wrapped around sausage patties, meatballs, meatloaf and any type of roast. Extra caul fat can be frozen, and defrosted in the refrigerator before using.

Time in the Kitchen: 45 minutes

Servings: 4

Ingredients

• 4 garlic gloves, finely chopped
• 1 tablespoon finely chopped rosemary, plus a few extra sprigs (15 ml)
• 3/4 teaspoon kosher salt (3.7 ml)
• 1 tablespoon grainy mustard (15 ml)
• 1 tablespoon avocado oil (15 ml)
• 1 ¼ to 1 ½ pound pork tenderloin (565 g to 680 g)
• Approximately 2 ounces/56 g caul fat (although it’s unlikely to find packages of caul fat for sale that are less than 8 ounces/230 g—ask your local butcher)

Instructions

Preheat oven to 425 F/218 C. Place a cast iron skillet in the oven while it heats.

In a small bowl, mix together garlic, rosemary, salt and oil. Pat the pork dry. Rub the marinade all over the pork tenderloin. Do this at least 15 minutes before cooking the pork. Or, rub the roast down in the morning and refrigerate up to 8 hours before cooking.

Wrap the roast snugly in one layer of caul fat.

Put the pork in the hot skillet. Roast 10 minutes.

Turn the oven temp down to 375 F/190. Flip the loin and roast 5 to 10 minutes more—or until the thickest part reaches 140 to 145 F/60 C. The caul fat will help keep the meat moist, so even if the internal temp goes higher, the meat should still be moist and flavorful.

Remove from the oven and let rest 10 minutes before slicing.

The post Rosemary and Garlic Pork Loin in Caul Fat appeared first on Mark’s Daily Apple.

Originally Posted At: https://breakingmuscle.com/feed/rss

My background is as a founder of a CrossFit gym so, obviously I look at weightlifting with a slightly different perspective than someone preparing to compete in an Olympic weightlifting competition. These videos are based on my teachings and experiences as a CrossFt coach training beginners to weightlifters  in short limited time. Having said that, I would like to say that I am also a founder of Takano Weightlifting with Coach Bob Takano so, I understand that there’s lot of instruction that is needed beyond what is on offer here.

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(Image credit: Lauren Volo)

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Every holiday season comes with a new cookie to add to the cookie plate. But between the fanfare and novelty, there are the timeless treats we turn to again and again, year after year. Every holiday need a little tradition — both new and old, and the same goes for nostalgia. So this year, as you start your cookie baking, consider the classics. From chewy chocolate chip to buttery spritz cookies to nutty Mexican wedding cookies, these are the 10 classic cookie recipes that deserve a spot on your cookie plate.

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It’s amazing how much activity takes place in your gut. It is in your digestive system that the largest war on bacteria is waged, and a lot of your immune activity is reliant upon the bacteria living in your gut. Your intestines also play a role in the absorption of the nutrients that feed every tissue, organ, and internal system in your body. No surprise that your gut is one of the most important parts of your body.

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From Apartment Therapy → Hygge Hosting: 9 Tips for Throwing a Cozy “Crappy Dinner Pa

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Originally Posted At: https://breakingmuscle.com/feed/rss

Last month Pete McCall wrote a post on the ACE blog about fitness trends for 2017. The first one he pointed out was that we’ll see “more health clubs and fitness equipment companies align their products and services with popular professional sports leagues.”

If true, will there be there implications for small gym owners? You bet.

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