Pork Tenderloin

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Pork Tenderloin

Pork Tenderloin
© Denzil Green

Pork Filet Pork Tender

Pork Tenderloin is a lean, tender, more expensive, boneless cut of Pork with a mild taste from the sirloin end, just inside the rib bones.

The tenderloin comes from the bottom of loin area. It starts in the centre loin and goes into the sirloin.

It is long, and somewhat round, but with 4 distinct sides. It will be about 12 inches (30 cm) long and 2 to 3 inches (5 to 7 1/2 cm) wide. One end will be tapered. The thick end sometimes has a patch of paler meat. That's from the loin area.

The weight of the whole cut will be between 3/4 to 1 1/2 pounds (350 to 700g.) It is often sold two or more to a package.

Sometimes it is not cut out as a separate cut, but rather just included in loin roasts, or in pork chops.

Othertimes, it is cut into medallions 1 to 1 1/2 inches (2 1/2 to 3 1/2 cm) thick.

Some cuts will have silver skin on them. Some people call for this to be removed, but it is not really necessary, it will just disappear during cooking anyway. Some people like to cut it off, though, because it shrinks during cooking, puckering up the shape of the meat a bit.

Some people like to cut the thin, tapered end off before cooking, because it might just overcook and burn, and freeze that for another use.

Cooking Tips
Many sources will tell you to "trim off excess fat" off the Pork Tenderloin, but that's just turn of the 21st century over-sensitivity to fat. At this point in time, with pigs being bred ultra lean, there's so little fat left on the tenderloins we get that if there a microgram there to help the meat stay moist, you're best to leave it on. What little there is will quickly render away, anyway,

Tenderloin is good for grilling on the barbeque, as it cooks very quickly.

When grilling, it is good with a rub.

For stir-frying, cut into strips. Cook the strips 2 to 4 minutes on their own, then another 2 minutes with the vegetables.
For kebabs, cube it;
On grill, about 3 to 4 minutes to side (that's about 12 minutes altogether);
In a frying pan, 2 to 4 minutes per side;

If cooking whole, remove from heat at about 155 F (68 C) internal temperature, cover and let stand for a few minutes until internal temperature comes to 160 F (71 C) inside. Then slice 1 inch (2 1/2 cm) thick, and serve.

Nutrition
Per 85g (3 oz), cooked: 140 calories, 23g protein, 4g fat, 65mg cholesterol.

Also called:
Lomo de cerdo (Spanish) Top...