Sage & Garlic Crusted Pork Tenderloin with Apple Cider Glaze

The meat needs to be perfectly cooked. For that I employ two essential techniques, given that even a pork tenderloin can be dry. The first is to truss the loin perfectly and brown it on all sides, before roasting at 400F for 15 minutes. The second is to use a meat thermometer. It’s essential to get the meat to 150F. If it’s over, not all is lost. Take it out of the pan and put it on a cold plate. Don’t forget to use the juices in your glaze.