I have a pork tenderloin at home that needs to be cooked. I found an online video that recommended cooking it with apples, onions and garlic. Sounds yummy.
One question: The video recommends cutting shallow holes in the raw meat to create pockets that are then filled with crushed garlic. In theory, this infuses the pork with a garlicky flavor. In practice, wouldn't this just allow the juices to escape and dry out the meat? I would appreciate any guidance on this.