Pork tenderloin is a lean, long and tender slice of meat. Though used interchangeably with pork loin, the tenderloin variety differs from the former. Pork tenderloin is boneless meat sliced from the muscle positioned along the animal’s backbone. Pork loin, on the other hand, is a wider and flatter cut of meat that can contain bones or be boneless.
The cooking process of pork tenderloin needs attention because this meat is thinner and gets cooked faster. The chances of overcooking tenderloin are more, as a result. Knowledge of the proper cooking of tenderloin is essential to ensure the success of your recipe.
When cooked right, pork tenderloin reaches the perfect state of meat and delivers a mouth-watering recipe.
Best Ways to Cook Pork Tenderloin
Here is a brief guide on cooking this juiciest meat the best way:
1) Grilling, roasting and baking are the most common ways of cooking tenderloin. Other efficient ways include broiling, braising and sauteing.
2) Roasting involves cooking this lean meat at a high temperature. Tenderloin is cooked in cooking oil or other added fat, in this method.
The recommended temperature for roasting tenderloin weighing 1 to 11/2 lbs., is 4250F. The best method of roasting is cooking the meat uncovered, in a shallow pan. The recommended average roasting time is about 20 to 35 minutes.
Check the meat’s internal temperature to know the exact time for cooking. Ensure that the reading shows 1450F to 1600F on an instant meat thermometer after 3 minutes of rest time.
For the best results, measure the meat at its thickest area. Check the temperature while the meat is still in contact with the heat source. You can also test the temperature the instant you remove it from the source.
3) Baking requires tenderloin to be cooked at lower temperatures. The benefit of baking is that the fat already present within the meat is used for the cooking process. The inherent fat and the low temperatures quicken the cooking process. Baking gives tender buttery meat.
Baking tenderloins of 1-11/2 lbs., weight requires about 20 to 35 minutes. Bake the meat in the oven at a temperature of 4250F. Use an instant meat thermometer. Remove meat from the oven as soon as it reaches 1450F.
4) Grilling is one of the best methods for cooking pork tenderloin as it the quickest. Grilling consumes 20 minutes. The result is also amazing – meat with a thin crust, and a soft and juicy inner.
Prepare the tenderloins by rubbing them with spice powders. Let them rest while you ready the barbecue. Cook the tenderloins in the grill on direct or medium heat. A quantity of 1 to 11/2 lbs., of meat requires 20 to 30 minutes of grilling. Cooking should be accompanied by flipping of the meat halfway through grilling time.
Remove as soon as inner meat temperature reaches between 1450 F and 1600F.
5) In broiling, tenderloins are cooked on direct heat, either using a grill, or below heat sources such as an electric coil or a gas burner. Tenderloins need to be flipped regularly so that each side is well-cooked.
If you are broiling, then maintain a distance of 4 to 5 inches between the tenderloins and the heat source. Turn the meat over as soon as you reach half the cooking time.
Broiling tenderloins of 1 to 11/2 lbs., weight needs 20 to 30 minutes of cooking. Check the meat temperature and remove between the range 1450F and 1600F.
6) Sauteing tenderloins involves cooking on medium to high heat. Medallions are sautéed in a pan, over a little cooking oil. Tenderloin medallions measuring ¼ to ½ inch in thickness require 4 to 8 minutes of sauteing.
Turn the meat over after 2 to 4 minutes of cooking for even cooking on both sides. Meat inner portions must be tender before you can remove the pieces.
7) Braising involves both dry and moist cooking. The tenderloins are first cooked on high heat to achieve a nice even brown crust on both sides. The meat is then cooked in enough vegetable oil on low heat till the inner areas turn tender.
The braising time for ½-inch thick tenderloin medallions is 8 to 10 minutes. Use vegetable oil enough to cover the sides (by half or full) of a meat piece. Cook the meat covered, on simmering heat, till it goes tender inside.
Best Practices for Cooking Pork Tenderloin the Right Way
- Remove the thin layer of connective tissue that tenderloins come with, before cooking. This layer, called silver skin, is silver-white and adds a tough texture to the final output. It does not dissolve while cooking.
- As pork tenderloin is super-thin, it tends to dry out quickly. When cooked in this state, it can burn at the slightest delay in cooking time. Brining the meat prevents dryness, adds a nice flavor, and ensures that the meat is tender and juicy.
- Use a meat thermometer for perfect tenderloin cooking.
- Let the meat rest for a few minutes before you cut it.
In Conclusion
Overcooking pork tenderloin is a common culinary mistake that can lead to waste, and embarrassment over a distasteful recipe. No matter the pork tenderloin recipe you are making, the first step is to cook the meat right.
Following the top tips listed above helps you cook pork tenderloin without ruining it or making the recipe a disaster. Getting a pork tenderloin recipe right the first time itself, also saves you money given that this is one expensive piece of meat.
