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Mustard Cream Pork Tenderloin
No Raw Data, No Science
10 strict handstand push-ups
15 toes-to-bar
50 double-unders
Juicy pork tenderloin roasted with garlic, served with a mustard cream pan sauce and roasted turnips.
Another possible source of the reproducibility crisis.
Additionally, practice planks for 10 minutes.
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Ingredients
8 oz pork tenderloin
1 Tbsp butter (for searing)
2 garlic cloves, smashed
½ tsp thyme
¼ cup heavy cream
1 Tbsp Dijon mustard
1 cup turnips, cubed
1 Tbsp tallow (for roasting)
Salt & pepper
Macronutrients
(per serving, makes 1)
Protein: 50g
Fat: 40g
Carbs: 7g
Preparation
Preheat the oven to 400°F (205°C). Place the cubed turnips on a baking sheet and toss thoroughly with tallow, a generous pinch of salt, and black pepper. Spread them out in an even layer so they roast instead of steam. Roast for 25 minutes, flipping halfway through, until tender inside and deeply golden on the edges.
Pat the pork tenderloin dry with paper towels. Season all sides evenly with salt, black pepper, and dried thyme, pressing the seasoning into the meat for better flavor adhesion.
Heat a cast-iron or oven-safe skillet over medium-high heat. Add butter and allow it to foam. Add the smashed garlic cloves, then place the pork in the pan. Sear for 2–3 minutes per side, turning until a deep golden-brown crust forms. The garlic should be fragrant but not burned.
Transfer the skillet directly to the oven. Roast for 12–15 minutes, or until the internal temperature reaches 145°F at the thickest part. Remove the pork from the pan and let it rest on a cutting board, loosely tented with foil.
Place the skillet back over medium heat. Pour in the heavy cream and Dijon mustard, whisking to loosen the browned bits (fond) from the bottom of the pan. Simmer gently for 3–4 minutes, stirring frequently, until the sauce thickens and coats the back of a spoon. Taste and adjust seasoning with salt and pepper if needed.
Slice the rested pork tenderloin into medallions. Plate with the roasted turnips and spoon the warm mustard cream sauce generously over the pork. Finish with a light drizzle of olive oil if desired (off heat only).
In this editorial, Molecular Brain editor-in-chief Tsuyoshi Miyakawa argues that missing raw data may be one of the most important—and overlooked—causes of the reproducibility crisis in biomedical research. After flagging 41 manuscripts whose results appeared "too good to be true," he asked the authors to provide the underlying data supporting their findings. Only one manuscript ultimately supplied sufficient raw data. More than half of the authors withdrew their papers rather than produce the data, while nearly all of the remainder submitted incomplete or inconsistent records.
Miyakawa contends that without raw data, published results cannot be independently verified and may reflect honest error, poor record keeping, or outright fabrication. Fourteen of the rejected manuscripts were later published elsewhere, yet the authors still failed to provide adequate raw data when asked. Based on these experiences, he concludes that the traditional trust-based model of scientific publishing is no longer sufficient.
To improve transparency and reproducibility, Miyakawa suggests that journals should require authors to publicly deposit the raw data supporting their conclusions before publication whenever possible. If scientific claims cannot be traced back to the underlying evidence, they cannot be properly scrutinized—and without raw data, there is no science.
10 Pike Pushups
15 V-ups
50 Jumping Jacks