Defrosting pork tenderloin correctly is essential for both safety and maintaining its tenderness. The best method is to plan ahead and allow the meat to thaw in the refrigerator overnight. This gradual defrosting helps to preserve the quality and flavour of the meat. If you're short on time, you can use the cold water method: submerge the sealed tenderloin in a bowl of cold water, changing the water every 30 minutes. This will take roughly an hour or so, depending on the size of the cut.

Once defrosted, it's crucial to handle the tenderloin with care. Pat it dry with kitchen paper to ensure a good sear when cooking. For best results, consider marinating the pork for at least 30 minutes to intensify the flavours. Popular marinades often include a mix of olive oil, garlic, and your choice of herbs or spices. When ready to cook, sear the tenderloin in a hot pan for a golden crust, then finish it in the oven to ensure even cooking throughout. Always check that the internal temperature reaches at least 63°C (145°F) for safe consumption. With these tips, you'll have a succulent pork tenderloin ready to impress at your dining table.