T-Bone Pork in Portobello Gravy | Who doesn’t love themselves some pork?! There’s a reason why most hardcore chefs have the stinkin’ animal tattooed somewhere on their body. The pig may be ugly on the outside, but it tastes darn good on the inside. Now if you’re a regular reader of this blog, you know our favorite cut has always been the tenderloin. The only problem with it though is that it can easily dry out on you when it hits the heat. So how do we solve this problem? Two ways actually. First we brine it to lock in all the moisture we can get. And second, is to leave the bone on, so we don’t leave our tenderloin to fend for itself. Oh yea, and it doesn’t hurt that we smother it in a cream, portobello gravy either.