Dry, crunchy lawns in the Florida summer heat; dry skin that wrinkles and flakes, a dry gas tank forcing you to walk…all of those things are less than ideal, but dry pork? NO WAY! If there is one dry thing my family can’t stomach, it’s pork. So, what is the remedy for parched pork? 

First, you should know that it is not necessarily your fault. Pork is a lean meat and less fat means less moisture. While meats like steak and chicken include a bit of forgiveness when it comes to cook time, pork typically does not. 

It is also important to note that not all cuts of pork can be treated the same. For instance, while a pork shoulder can be cooked low and slow for a juicy, tender result; pork tenderloin is an entirely different animal.

Here are some tips for juicy pork tenderloin. Start with an overnight marinade. Honey garlic (olive oil, fresh minced garlic, soy sauce, honey and a little lime) is nice. The marinade will tenderize your pork, add taste AND help keep it moist. Sear over high heat to get that beautiful brown crust. Then finish in the oven at 425.

Also, you may notice that pork recipes don’t always come with cook times. That is because, with pork, you have to watch it closely and stop cooking it as soon as it reaches 145 degrees. Always use a meat thermometer when cooking pork. Overcooking can happen quickly and the outcome can be tough and dry.

For a dinner in minutes, an easy way to cook juicy pork chops is with a little butter and soy sauce in a hot pan just until the fat on the edges and both sides get a nice sear. Timing depends on the thickness.