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Cooked pork tenderloin for the first time.

post #1 of 31
3/25/09 at 6:41pm
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I was grocery shopping yesterday and saw some pork tenderloin on special, and not having ever tried nor cooked it before, picked it up. Did some basic research online on how to cook it etc. Anyways made a simple sweet and spicy rub, seared and baked it, and it was delicious! I am now hooked, and it's almost as lean as a chicken breast! How I didn't know about this earlier I'm not sure, but just letting others know. Great flavour and tenderness and a nice lean source of meat to switch things up.

Oh and apparently the prices in Canada have been low on it recently so it is more affordable then ever. I highly encourage you to try it.
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post #2 of 31
3/25/09 at 9:02pm
Yes I agree, it's like a different category of meat, and not too expensive either.

You should avoid the cryopacs (although they can be dirt cheap) and get a fresh cut from your butcher, spice to your liking, grill on high heat. I say to hell with safety and grill it ever so medium rare.
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post #3 of 31
3/25/09 at 9:10pm
Quote:
Originally Posted by Tarmac View Post
I say to hell with safety and grill it ever so medium rare.

I second that. Overcooked pork is awful.
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post #4 of 31
3/25/09 at 9:15pm
Fear not, my porcine comrades! The bug that used to be scary with pork, trichonosis, has now been almost eliminated in the States (and I'd assume Canada, but cannot say with any certainty). Not only is it a parasite that is almost entirely gone, but new research has found that it dies at 137 Farenheit. 137 is pretty rare, so it is likely that your medium rare pork will be cooked past this. So you can eat it without any worries.
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post #5 of 31
3/25/09 at 9:50pm
Pork tenderloin is the shit, one of the better values. Marinade and grill, rub and sear then finish in the oven, it's all so delicious and tender when it's done right.
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post #6 of 31
3/25/09 at 10:06pm
Quote:
Originally Posted by Tarmac View Post
Yes I agree, it's like a different category of meat, and not too expensive either.

You should avoid the cryopacs (although they can be dirt cheap) and get a fresh cut from your butcher, spice to your liking, grill on high heat. I say to hell with safety and grill it ever so medium rare.

Pork should always be around or even below med. rare.
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post #7 of 31
3/25/09 at 10:08pm
I brine my pork. Pork is so lean these days it really needs help in the form of a brine. Pork tenderloin is very versatile. I often make a rub out of fresh rosemary, thyme, sea salt, and minced garlic. Then I ether pan sear it or grill it over indirect heat.
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post #8 of 31
3/25/09 at 11:03pm
The best part is that it's 99% yield. Trim off a bit of silverskin and the rest is all meat.
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post #9 of 31
3/26/09 at 2:10pm
We brine, then smoke ours in the grill. Sometimes I'll throw on some ribs as well.
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post #10 of 31
3/26/09 at 4:26pm
Quote:
Originally Posted by SField View Post
Pork should always be around or even below med. rare.

I would disagree. Pork shoulder needs to be cooked to 190 or so and held there for a few hours.
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post #11 of 31
3/26/09 at 10:18pm
One of my regular dishes is a pork loin, injected with garlic, rubbed with a bit of cumin, paprika, s&p, then seared and finished in the oven to about 140. It's a quick meat dish and delicious.
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post #12 of 31
3/26/09 at 10:47pm
whenever I make Pork tenderloin, its so good, yet so lean that I just keep on eating and eating it until its like half gone.
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post #13 of 31
3/26/09 at 10:53pm
I do pork tenderloin several ways: smoked with black tea; with apples and Calvados, rubbed and grilled. A very underrated piece of meat.
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post #14 of 31
3/26/09 at 10:55pm
Quote:
Originally Posted by SField View Post
Pork should always be around or even below med. rare.

Welcome back
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post #15 of 31
3/27/09 at 3:42am
Quote:
Originally Posted by weeks View Post
I would disagree. Pork shoulder needs to be cooked to 190 or so and held there for a few hours.

Cuts like that are meant to be slow cooked.
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