Instructions for Roasting a Pork Tenderloin
Stab a paring knife through the edge
of the silverskin. Snake it just beneath
the surface. Slip your finger through
and tug it away from the muscle.
Let the blade run along the inside
of the membrane. Scrape it free.
Pat the fibers dry. Heat tussling steam
will never brown. Won’t awaken salivation.
Scald the flesh while the oven warms.
Probe and watch the temperature.
Out early–let it finish on the counter.
Don’t slice on the bias; your tongue
will make your tasting eyes forget.
9 thoughts on "Instructions for Roasting a Pork Tenderloin"
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I really enjoyed how the directive nature of the piece is similar to that of a recipe, and those last lines are great
Thanks very much for reading and sharing your thoughts
Only someone who has done this will know: Don’t slice on the bias; your tongue will make your tasting eyes forget. This is the most loaded metaphor I think you have ever written Jason, and I pray not to disparage, it is succulent.
All I could think of while reading this was cooking vacio (bavette) cuts and the care, the deliberation, it took. The specific way of rest, cutting, cook time. There aren’t Argentine butchers in Louisville that I know of anymore, but this was akin to putting farm butter that had been left out for three days straight into my mouth. That melted.
That sounds amazing
Love this. I’ve always thought there were some rich poetic metaphors in the world of cooking, and you’ve proved it here.
Thanks very much!
Great ending, Jason!
Thanks very much, Bill!