Pork tenderloin is lean, boneless and almost tender enough to slice with a fork, but to make it great, it needs help. We asked the past winners of the F&W Classic's Grand Cochon, a pork-cooking competition, for some flavor-boosting tricks.
Enhance with Bold Ingredients Adam Sobel of San Francisco's RN74 fills soft tortillas with grilled tenderloin and tart, spicy toppings like grilled pineapple, charred jalapeño, pickled red onion and fresh cilantro. michaelmina.net
Prepare with Tangy Dairy By soaking the tenderloin in acidic dairy like buttermilk, yogurt or sour cream before cooking, Jason Vincent of Chicago's Nightwood adds rich flavor while tenderizing the meat. nightwoodrestaurant.com