But I got tired of it. But I was still cooking the individually-wrapped, pre-marinated pork tenderloins of my childhood. Pork tenderloin can be a sandwich , if you want it to be. It was while standing at a hand-me-down Weber in the backyard of my college home that I realized something: The pork tenderloin of my childhood was not good.
Eating the pork tenderloin that came off of that grill, seasoned only with lime juice, chile flakes, salt, and pepper, ruined it for me. With each bite, I realized that the pork tenderloin I grew up with was a shade of what that cut of meat could be. This grilled tenderloin was tender and supremely juicy, nothing close to stringy as a result of being marinated in plastic for far too long.
From there I only learned more. My parents grew up in the time of gray pork. Pork tenderloin should cook for about 20 minutes total when the grill is set to degrees. For gas grills, set the burners to medium-high and allow them to heat the cooking grates for about 5 minutes before adding the pork.
In any case, you should rotate the meat every 5 minutes or so to make sure that it cooks evenly. Use an instant-read thermometer and remove the pork from the grill when the internal temperature hits the degree mark.
If you would prefer your pork well done, wait until the internal temp reaches degrees before removing it from the heat. This is an essential step in any grilling procedure. Carve the pork tenderloin into medallions using a sharp knife. For best results, make sure that all the slices are uniformly thick. Refrigerate any leftovers within two hours. In any event, you can make good use of the leftovers once everyone has gone home. Contents Jump to Topic show.
Click here to cancel reply. Because the tenderloin is an uneven cut, fold the thin flap back on the tenderloin until the shape is even in circumference and give it a tie with a bit of string. The main reason to tie, other than it makes for a more attractive presentation, is that it will cook more evenly. Short, sweet and simple, the whole process takes about a minute and is well worth your time.
If you want a beautiful tenderloin, do tie about every inch and a quarter or so, all the way down the length, starting with the thinner end, which at this point will be folded over. You can use one piece of string, tie it off then keep wrapping and looping all along the tenderloin. Or you can take the easy route and use multiple pieces of string and wrap each around and tie. Start at the short end and tie, then move to the thick end and tie, then tie in the center.
Work the other ties in between. With a square knot, when dealing with meat, which is going to be at last a little wet and slippery, it can be hard to get a good tie. Try using this knot when tying packages. Frankly, pork tenderloin bought carefully is usually a better price than sales priced ground beef in our area, and a pound of pork tenderloin goes further than a pound of beef per person, especially with great sides. And while even the cheapest beef tenderloin is pricey, shopping well and buying it at the right time makes a huge difference in the cost.
The names may be almost the same, but pork loin and pork tenderloin are different cuts of meat. A pork tenderloin is a long, narrow, boneless cut of meat that comes from the muscle that runs along the backbone. A pork loin is wider and flatter, and can be a boneless or bone-in cut of meat. Pork loin comes from the back of the animal. They're both lean meat, but their shapes, thickness, and sizes are different enough it's not a good idea to use them in place of one another.
You're likely to overcook pork tenderloin it's smaller and cooks faster , and ingredients cooking with a pork loin may burn before the loin ever reaches temperature if you're using it in place of the smaller tenderloin. The USDA rates pork tenderloin as "extra lean," with a nutritional profile that rivals skinless chicken breast.
Combine lean and tender with boneless, and we're talking about a pricier cut of meat — but so worth it. Snap it up if you see it on sale; you can freeze it whole or sliced for up to three months before cooking.
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