![]() ![]() If you have a real butcher in your area, they should be happy to do this for you. Simply fold an inch or so of the taper under the rest of the loin and tie it with some butcher’s twine. The other way to handle the uneven shape is to simply tie the tapered tail end underneath the rest of the roast. ![]() In a high-heat scenario like that, check the temperature of the meat frequently with a Thermapen ® You can cook it on a 500☏ (260☌) grill in just a few minutes, and it’s delicious. This preparation works very well for quick, high-heat methods of cooking such as broiling and grilling. Butterfly the pork tenderloin by slicing the meat nearly in half laterally and open it like a book.A similar approach can be taken with pork tenderloin, with the added step of butterflying the cut first. In our Baked Chicken post, we pounded unevenly-shaped chicken breasts to a uniform thickness to encourage quick and even cooking. The problem of pork tenderloin’s uneven shape can be solved in either of two ways. If you’ve gone to the trouble of sourcing really high quality pork, don’t overdress it. Salt and pepper do fine, and allow you to taste the meat more directly. Of course, you don’t have to go that far. In the case of this recipe, we’ll soak it in an apple cider brine and rub it with BBQ rub, then douse it with a buttery sauce. This is critical to avoiding dry, unpleasant pork, and we recommend monitoring your pork temperature carefully with a Smoke TM (or other) leave-in probe thermometer. For food safety, pork needs to reach a temperature of 145☏ (63☌), but you shouldn’t leave it on the heat for even a degree more than that.Īs for the leanness/flavor problem, just be sure to properly season your pork. To prevent the lean tenderloin from drying out, track its internal temperature as you cook. Pork tenderloin solutions, pork tenderloin temperatures Leanness Left as-is, this cut will be dry and overcooked at the tapered end by the time the thicker end reaches its pull temperature. Thick at one end and tapered at the other-just like a beef tenderloin. Pork tenderloin is an unevenly-shaped cut of meat. Lean meats easily become very dry when overcooked by even a couple of degrees.Īside from the challenges presented by the leanness of the meat, there is another consideration that we must examine: shape. Fat contributes to the feeling of juiciness in cooked meat, as well as contributing greatly to flavor. Pork Tenderloin ChallengesĪs noted above, pork tenderloin is very lean-much like a chicken breast. But the tenderness of the tenderloin does exceed that of the loin, and because of its smaller diameter, it is also a faster meat to cook. They’re both tender, they’re both lean, they both present some cooking challenges. So what does that mean for you? in some ways not much. A whole loin can be a few feet long, while a tenderloin is usually about 10-12″. It rides above the rib cage, while the tenderloin is tucked just below it next to the spine, and has a much larger diameter and length than does the tenderloin. The loin is the longissimus dorsi, the muscle that is equivalent to the strip steak and part of the ribeye. You should know, though, that pork tenderloin and pork loin are not the different names for the same thing. The lack of connective tissue makes it easy and fast to cook, as you don’t need to let it cook for a long time to allow the collagen that inhabits so many other cuts to dissolve. It has a distinct lack of connective tissue throughout the muscle and also has very little fat marbling. Like the beef tenderloin, this muscle is little used in the hog, and so grows tender. That’s the cut that gives us the chateaubriand as well as filet mignon steaks, known in anatomical terms as the psoas major. Tenderloin is the pork equivalent of (you may have guessed this) the tenderloin of beef. ![]()
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