![]() ![]() 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. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |