Tip 1

Brine, anytime!

We love to brine a Thanksgiving turkey and other special-occasion proteins, but this simple method is a great way to get even more flavor out of your weeknight meals, too. Brining a pork tenderloin infuses it with seasonings and tenderizes the meat. Short on time? Just be sure to season well with salt before adding the pumpkin spice rub.

Tip 2

Keep tabs on your temp

Whether you’re grilling steaks, roasting a chicken, or cooking pork tenderloin, a quick read thermometer is the single best way to determine the doneness of your meat. It’s worth investing in a quality thermometer for your holiday cooking, grilling, or weekly meal prep!

Tip 3

Time = flavor

Rubbing a tenderloin with a spice rub like this month’s pumpkin blend—or a Lodge Sear Blend, for that matter—is a surefire way to infuse big flavor into your protein. Refrigerating a protein after you’ve spiced it will help enhance the flavor, just like with marinades. Use whatever time you have on hand to let those big flavors blend!

Tip 4

Fond is the foundation

You know that dark crust that’s at the bottom of the pan after you sear a protein? That’s called the fond—a French word that basically means your flavor base. Use some cooking liquid—broth, vinegar, or water—to scrape that good stuff up and incorporate it into a pan sauce. It adds incredible depth, color, and goodness to your sauces.