I used a boneless
pork loin roast, called a
roti de porc in French. It's a fairly lean cut, wider than a slender pork tenderloin (called
filet mignon, in French). You can use this marinade for pork tenderloin, but you'll need to reduce the baking time. The
USDA recommends cooking pork until the temperature in the center is 145ºF (62ºC), which you can determine with an instant-read thermometer. Be sure to let the pork loin rest before slicing into it.