Pork Tenderloin with Honey Garlic Sauce

1. Pork tenderloinpreparation (also called pork fillet)- if you see a thin transparent skin on it (that's called the silver skin) it is best to trim that off before cooking (but not a major deal if you don't). Some butchers do, some don't. Trimming excess fat is optional.

Note: Tenderloin is not the same as pork loin.Tenderloin is long and thin, loin is fatter. For loin, try this Slow Cooker Honey Butter Pork Loin recipe.

2. Subs:

Cider vinegar - white wine vinegar, rice vinegar or champagne vinegar. OR 2 tbsp normal white vinegar. Soy Sauce - Use light or all purpose. Do not use dark soy sauce or sweet soy sauce.

3. Ovenproof skillet - if you don't have one, just transfer pork to tray to bake. Once baked, pour any juices on the tray into the skillet to make the sauce.

4. Internal Temperature of Cooked Pork (using a meat thermometer inserted into the middle of the thickest part)

* For no pink (pictured), take it out of the oven when the internal temperature of the pork is 155F/68C - around 16 to 18 minutes. After 5 minutes rest, it will be 160F/70C which is just cooked beyond pink (ie optimum juiciness without pinkness).

* For a slight blush of pink, take it out of the oven when the internal temperature of the pork is 150F/65C - takes 13 minutes. After 5 minute rest, it will be 155F/68C (which is just pink, as juicy as pork tenderloin can be).

5. Nutrition per serving, assuming 5 servings (200g/7oz pork per person)