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Pork tenderloin is like the piggy version of filet mignon. It’s basically the same part of the beast. It is one of the leanest cuts of meat out there. Which is a great argument in its favor. It is also very versatile, easy to cook and easy to eat. There are no bones and essentially no fat. These facts as well as its relatively low price have made it popular.

But like a beef filet it’s not the most flavorful cut. Compared to pork butt or beef rib eye the tenderloins are rather, well… bland.

But bland can be an opportunity, if looked at in the right light. Because the tenderloin has a terrific soft texture. They are pretty to look at, especially for picky eaters and those who don’t really want to know what they are eating. That’s because they lack fat.

The lack of fat means cooking can be tricky with tenderloin. I have seen some pretty dry specimens in my day. I spent a lot of years avoiding the tenderloin of both the cow and the pig. But as the years go by, many of us need to watch our fat intake. So we need to make compromises every once in a while. The old axiom of fat equals flavor, remains true. But fat isn’t the only thing with flavor in this world.

This Roasted Pork Tenderloin with Apple-Bacon Compote & Butternut Squash Polenta is a perfect example. Plenty of flavor on the plate. But getting big flavor will be a waste of time if the meat is cooked to death and tastes like an old shoe.