Pork tenderloin (long cut)

Originating near the last rib chops and running down to the edge of the hams, pork loin naturally invites roasting. To heed this call, the last three rib bones—boneless-ended chops recognizable by their T-bone shape and better suited for grilling—are trimmed off first. Choose a loin with light, slightly pinkish meat featuring a firm, fine grain, along with dense, white fat that is also trimmed before preparation. Soaking it in milk will enhance the meat's tenderness and ensure a melt-in-the-mouth texture, best preserved by gentle braising, while listening carefully to the gentle simmering of the pork…