2 medium pork tenderloins (about 2 pounds), silverskin removed* *If you're unfamiliar with this skill, ask your butcher to remove the silverskin for you. Serves 4.
I recently spilled the beans about my ambivalence over turkey; it's my least favorite part of the holiday meal. But I'm not alone: more than a quarter of you admitted to being undecided about the big bird. To all of you naysayers out there, I suggest you make another roast instead. Don't even worry about it being something pricey, like crown roast of lamb or beef fillet — simply make pork tenderloin. With its cranberry sauce and sweet potato side, this foolproof recipe, which comes courtesy of Ming Tsai's latest book, tastes just like Thanksgiving, no turkey required. Want the recipe? Keep reading.
1/3 cup kosher salt, for brining, plus more for seasoning
1/4 cup sugar
2 medium sweet potatoes
2 tablespoons coarsely ground black pepper
2 tablespoons grapeseed or canola oil, plus more as needed
1 large red onion, minced
1/2 cup coarsely chopped dried cranberries, preferably Craisins
1/2 cup naturally brewed ponzu
One 14-ounce can coconut milk, shaken
1 tablespoon unsalted butter
2 medium pork tenderloins (about 2 pounds), silverskin removed*
*If you're unfamiliar with this skill, ask your butcher to remove the silverskin for you.