I never know how to cook it to be tender. I bought an 8-lb tenderloin at Costco. The label read to cut it yourself into three sections: rib roast, center, and sirloin at the far end. How do you know which part is best for the crockpot? I used the middle four pounds but had to cook it well beyond 167 degrees to get it tender. What gives???
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
I hate pork sometimes
- Thread starter anna_x
- Start date
Tenderloin is a tender meat, not a working part of the animal and a different cooking method
applies. As I understand it, seared and then baked is best for tenderloin.
Also, the USDA revised the cooking temperature for pork. The new temperature is 145 degrees.
http://www.fsis.usda.gov/news/NR_052411_01/index.asp
applies. As I understand it, seared and then baked is best for tenderloin.
Also, the USDA revised the cooking temperature for pork. The new temperature is 145 degrees.
http://www.fsis.usda.gov/news/NR_052411_01/index.asp
michael-in-phoenix
Well-known member
Anna, it sounds like you bought a boneless pork loin, not a tenderloin. They are two different...
...cuts.
Pork tenderloins come two or four to a package at Costco, and average about 2 pounds each.
The loin is one piece, and a full loin can be about 8 pounds.
I do different recipes with different parts of the loin. The rib roast and center cut can be sliced cross-wise into boneless chops of whatever thickness you like. I usually cut them between 3/4" and one inch. They are great for grilling or baking. Sometimes I sear them on the stove top and then finish in the oven by putting the whole pan in. When they are done, a nice pan sauce can be made from the drippings and the fond left in the pan.
The sirloin end is trickier. I sometimes cut most of the fat and connective tissue away and grind it for lettuce wraps or filling for potstickers or wontons. It can be marinated and grilled as chops as well, but it is not as easy to trim as the center cut and rib end.
You can roast a whole center cut piece. I usually brown the roast on top of the stove and then finish in the oven, or sear it over direct hot coals (or on a gas grill) and finish with indirect heat.
I don't use a crockpot much. Someone else will have to help with that.
Hope this helps.
Michael
...cuts.
Pork tenderloins come two or four to a package at Costco, and average about 2 pounds each.
The loin is one piece, and a full loin can be about 8 pounds.
I do different recipes with different parts of the loin. The rib roast and center cut can be sliced cross-wise into boneless chops of whatever thickness you like. I usually cut them between 3/4" and one inch. They are great for grilling or baking. Sometimes I sear them on the stove top and then finish in the oven by putting the whole pan in. When they are done, a nice pan sauce can be made from the drippings and the fond left in the pan.
The sirloin end is trickier. I sometimes cut most of the fat and connective tissue away and grind it for lettuce wraps or filling for potstickers or wontons. It can be marinated and grilled as chops as well, but it is not as easy to trim as the center cut and rib end.
You can roast a whole center cut piece. I usually brown the roast on top of the stove and then finish in the oven, or sear it over direct hot coals (or on a gas grill) and finish with indirect heat.
I don't use a crockpot much. Someone else will have to help with that.
Hope this helps.
Michael
Anna, I would suggest pork butt (shoulder) for a crockpot recipe. It's what I use for carnitas, stew
etc. that requires long slow cooking.
As Michael and Traca said, the loin and tenderloin are better for quick grilling, sautéing, or roasting whole.
It's that same difference as in beef--loin and tenderloin for steaks and roasts, chuck (shoulder) for stewing.
In both cases loin is tender to start with so you want to cook it quickly so as not to toughen it. The shoulder is tough with a lot of connective tissue but it becomes tender with long gentle cooking. Pulled pork is the perfect example.
I hope that helps! Also, pork is raised much leaner these days and it's very hard to cook the loin without it drying out.
etc. that requires long slow cooking.
As Michael and Traca said, the loin and tenderloin are better for quick grilling, sautéing, or roasting whole.
It's that same difference as in beef--loin and tenderloin for steaks and roasts, chuck (shoulder) for stewing.
In both cases loin is tender to start with so you want to cook it quickly so as not to toughen it. The shoulder is tough with a lot of connective tissue but it becomes tender with long gentle cooking. Pulled pork is the perfect example.
I hope that helps! Also, pork is raised much leaner these days and it's very hard to cook the loin without it drying out.
Roasted Pork Loin with Maple-Mustard Crust...I've had excellent results with this recipe.
* Exported for MasterCook 4 by Living Cookbook *
Roasted Pork Loin with Maple-Mustard Crust
Recipe By : Fine Cooking Jan 2008
Serving Size : 4 Preparation Time: 0:00
Categories : Main Dish Pork
Vegetable
Amount Measure Ingredient -- Preparation Method
Brine8 cups cold apple cider or juice
3/4 cup kosher salt
1/4 cup light brown sugar
2 cloves garlic, smashed
3 sprigs fresh thyme
1 4-lb boneless pork loin roast (or two 2-lb.
-- loins), trimmed only if it has a thick
-- layer of fat*Roast1/4 cup maple syrup
3 Tbs whole-grain Dijon mustard
2 tsp chopped fresh thyme
3/4 tsp freshly ground black pepper; more to taste
1 large bulb fennel or 2 small bulbs, quartered,
-- cored, and thinly sliced
1 Granny Smith apple, peeled, cored,
-- and cut into 1/2-inch pieces
1 Tbs olive oil
1/2 tsp kosher salt
Brine the pork
1. Combine 2 cups of the apple cider or juice with the salt, brown sugar,
garlic, and thyme in a 3- to 4-quart saucepan and bring to a boil over high
heat, stirring so the salt and sugar dissolve, about 3 minutes. Add the
remaining apple cider or juice and cool to room temperature. Transfer to a
large container, add the pork, cover, and refrigerate for at least 8 hours
and up to 18 hours.
Roast the pork
1. Position a rack in the center of the oven and heat the oven to 450°F.
2. In a small bowl, mix the maple syrup, mustard, thyme, and pepper. Drain
the pork and pat dry with paper towels. Brush the pork all over with the
mustard mixture.
3. In a medium bowl, toss the fennel and apple with the oil, salt, and a few
generous grinds of pepper. Scatter the mixture in the bottom of a large
roasting pan (large enough to hold the pork with a couple of inches of space
around the perimeter). Put the pork, fat side up, on top of the fennel and
apples. Roast the pork until the crust just starts to brown, about 15
minutes. Reduce the heat to 350°F and continue cooking until an instant-read
thermometer inserted into the thickest part of the loin registers 145°F, 30
to 50 minutes more.
4. Let rest for 10 minutes and then thinly slice a quarter to a third of the
pork. Serve, topped with the fennel, apple, and juices. Allow the remaining
pork to cool to room temperature, wrap well with foil, and refrigerate for
up to 5 days before using in the recipes that follow.
Cooking Tip: *Buy a whole pork loin: While most markets carry boneless pork
loins, they're often sold as half loins, weighing about 2 pounds. But for
evenness and simplicity of cooking, try to get a whole loin. The loin may
have an outer layer of fat and gristle, which imparts flavor during
roasting. It's best to remove this layer, however, when preparing leftovers.
Avoid so-called extra- tender or guaranteed-tender pork - it's been treated
with a sodium solution and has a spongy texture.
Comments: I like to leave some fat on the outside of the pork because it
browns beautifully and bastes the roast. I also make sure the pork sits in
the brine for at least 8 hours but preferably 16 to 18 hours for the
juiciest results. Finally, I scatter wedges of fennel and apple in the pan
to absorb the wonderful drippings during cooking. They also prevent the
glaze from scorching on the bottom of the pan. A coating of maple syrup and
whole- grain mustard gives this roast a fine caramelized crust.
Recipe Source: Fine Cooking Jan 2008
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Roasted Pork Loin with Maple-Mustard Crust
Recipe By : Fine Cooking Jan 2008
Serving Size : 4 Preparation Time: 0:00
Categories : Main Dish Pork
Vegetable
Amount Measure Ingredient -- Preparation Method
Brine8 cups cold apple cider or juice
3/4 cup kosher salt
1/4 cup light brown sugar
2 cloves garlic, smashed
3 sprigs fresh thyme
1 4-lb boneless pork loin roast (or two 2-lb.
-- loins), trimmed only if it has a thick
-- layer of fat*Roast1/4 cup maple syrup
3 Tbs whole-grain Dijon mustard
2 tsp chopped fresh thyme
3/4 tsp freshly ground black pepper; more to taste
1 large bulb fennel or 2 small bulbs, quartered,
-- cored, and thinly sliced
1 Granny Smith apple, peeled, cored,
-- and cut into 1/2-inch pieces
1 Tbs olive oil
1/2 tsp kosher salt
Brine the pork
1. Combine 2 cups of the apple cider or juice with the salt, brown sugar,
garlic, and thyme in a 3- to 4-quart saucepan and bring to a boil over high
heat, stirring so the salt and sugar dissolve, about 3 minutes. Add the
remaining apple cider or juice and cool to room temperature. Transfer to a
large container, add the pork, cover, and refrigerate for at least 8 hours
and up to 18 hours.
Roast the pork
1. Position a rack in the center of the oven and heat the oven to 450°F.
2. In a small bowl, mix the maple syrup, mustard, thyme, and pepper. Drain
the pork and pat dry with paper towels. Brush the pork all over with the
mustard mixture.
3. In a medium bowl, toss the fennel and apple with the oil, salt, and a few
generous grinds of pepper. Scatter the mixture in the bottom of a large
roasting pan (large enough to hold the pork with a couple of inches of space
around the perimeter). Put the pork, fat side up, on top of the fennel and
apples. Roast the pork until the crust just starts to brown, about 15
minutes. Reduce the heat to 350°F and continue cooking until an instant-read
thermometer inserted into the thickest part of the loin registers 145°F, 30
to 50 minutes more.
4. Let rest for 10 minutes and then thinly slice a quarter to a third of the
pork. Serve, topped with the fennel, apple, and juices. Allow the remaining
pork to cool to room temperature, wrap well with foil, and refrigerate for
up to 5 days before using in the recipes that follow.
Cooking Tip: *Buy a whole pork loin: While most markets carry boneless pork
loins, they're often sold as half loins, weighing about 2 pounds. But for
evenness and simplicity of cooking, try to get a whole loin. The loin may
have an outer layer of fat and gristle, which imparts flavor during
roasting. It's best to remove this layer, however, when preparing leftovers.
Avoid so-called extra- tender or guaranteed-tender pork - it's been treated
with a sodium solution and has a spongy texture.
Comments: I like to leave some fat on the outside of the pork because it
browns beautifully and bastes the roast. I also make sure the pork sits in
the brine for at least 8 hours but preferably 16 to 18 hours for the
juiciest results. Finally, I scatter wedges of fennel and apple in the pan
to absorb the wonderful drippings during cooking. They also prevent the
glaze from scorching on the bottom of the pan. A coating of maple syrup and
whole- grain mustard gives this roast a fine caramelized crust.
Recipe Source: Fine Cooking Jan 2008
- - - - - - - - - - - - - - - - - -
Braised Pork Supper...I really miss the "old" pork that braised so beautifully, but I've made
this several times using a bone-in rib end roast and had good results. It will be a bit drier than the butt that Joe so rightly recommends, but we enjoyed it. I much prefer a rib end roast to the sirloin end as it has a bit more fat and to me, seems more tender, just as rib chops are superior to the loin chops in my opinion.
* Exported for MasterCook 4 by Living Cookbook *
Braised Pork Supper
Recipe By :
Serving Size : 10 Preparation Time: 0:30
Categories : Main Dish Pork
Vegetable
Amount Measure Ingredient -- Preparation Method
1 3-lb pork roast (loin or butt)
1/4 tsp salt
1/4 tsp ground black pepper
1 1/2 Tbs dried thyme
1 1/2 Tbs vegetable oil
2 medium onions, peeled and quartered
2 cups beef or mushroom broth
1 1/2 lbs red potatoes, scrubbed and quartered
3 carrots, scrubbed and cut into 1-inch-thick rounds
1. To a heated large stockpot add the oil; brown pork on all sides over
medium-high heat, 7 to 8 minutes. Add onion and cook 3 more minutes. Add
broth and stir, scraping the bottom to remove any browned bits. Reduce heat
to simmer and cover. Cook until pork is almost tender, about 2 1/2 hours.
2. Add carrots and potatoes, cover, and continue to cook until meat and
vegetables are tender, about 30 more minutes. Remove meat from sauce and let
sit covered for 10 minutes. Slice roast into 1/4- inch thick pieces; serve
with onions, potatoes and carrots.
Comments: Thyme perfumes this slow-simmering pot roast, served alongside
onions, potatoes and carrots. All that's missing for a hearty meal is a nice
big loaf of bread.
- - - - - - - - - - - - - - - - - -
this several times using a bone-in rib end roast and had good results. It will be a bit drier than the butt that Joe so rightly recommends, but we enjoyed it. I much prefer a rib end roast to the sirloin end as it has a bit more fat and to me, seems more tender, just as rib chops are superior to the loin chops in my opinion.
* Exported for MasterCook 4 by Living Cookbook *
Braised Pork Supper
Recipe By :
Serving Size : 10 Preparation Time: 0:30
Categories : Main Dish Pork
Vegetable
Amount Measure Ingredient -- Preparation Method
1 3-lb pork roast (loin or butt)
1/4 tsp salt
1/4 tsp ground black pepper
1 1/2 Tbs dried thyme
1 1/2 Tbs vegetable oil
2 medium onions, peeled and quartered
2 cups beef or mushroom broth
1 1/2 lbs red potatoes, scrubbed and quartered
3 carrots, scrubbed and cut into 1-inch-thick rounds
1. To a heated large stockpot add the oil; brown pork on all sides over
medium-high heat, 7 to 8 minutes. Add onion and cook 3 more minutes. Add
broth and stir, scraping the bottom to remove any browned bits. Reduce heat
to simmer and cover. Cook until pork is almost tender, about 2 1/2 hours.
2. Add carrots and potatoes, cover, and continue to cook until meat and
vegetables are tender, about 30 more minutes. Remove meat from sauce and let
sit covered for 10 minutes. Slice roast into 1/4- inch thick pieces; serve
with onions, potatoes and carrots.
Comments: Thyme perfumes this slow-simmering pot roast, served alongside
onions, potatoes and carrots. All that's missing for a hearty meal is a nice
big loaf of bread.
- - - - - - - - - - - - - - - - - -
I always have pork tenderloin around as it is such a quick preparation and looks
quite sophisticated. Stuffed with prunes and rolled in Moroccan spices, or just just quick-sear medallions served with a tarragon mustard sauce. It is an instant cooker that should not be overdone.
quite sophisticated. Stuffed with prunes and rolled in Moroccan spices, or just just quick-sear medallions served with a tarragon mustard sauce. It is an instant cooker that should not be overdone.
richard-in-cincy
Well-known member
Everytime I travel to Germany and Austria I am so happy to get
wonderful roasted pork with the crispy roasted to crackling skin intact, which creates a succulent, juicy, and tender center.
Then I'm sad when I realize our American suppliers forbid this to us.
wonderful roasted pork with the crispy roasted to crackling skin intact, which creates a succulent, juicy, and tender center.
Then I'm sad when I realize our American suppliers forbid this to us.
Our meat industry has it all wrong. They take beef, a naturally lean meat, and fatten the animals
in an unnatural way, making it unhealthy to eat. Then they take pork, a naturally fatty meat, and raise the animals to be unnaturally lean so the product conforms to the advertising: "the other white meat."
I guess the jury is still out on whether lower-fat factory pork is better for us than an animal raised to be itself, but I'm very skeptical.
in an unnatural way, making it unhealthy to eat. Then they take pork, a naturally fatty meat, and raise the animals to be unnaturally lean so the product conforms to the advertising: "the other white meat."
I guess the jury is still out on whether lower-fat factory pork is better for us than an animal raised to be itself, but I'm very skeptical.
Richard, three words: Pork Pic-nic Roast, AKA:
Pork shoulder roast (skin on).
Been cooking this for years. Now have a couple in my freezer. Crackling skin is to die for, especially that crispy meat-mixed-with-fat stuff under the skin, at the cut edges. My Mom cooked this almost every Sunday when we were kids. It was cheap (and still is out here) and fed a lot of people, which our family had. I tell people, cook this even if you have just a few people in your family, then you have plenty of left overs for fried rice, sandwiches, pulled pork, burritos, tacos . . . good stuff.
I must admit though, the pork pic-nic shoulder *has* gotten leaner as time has gone on. :``(
Funny enough though, when I traveled with my kids to Anchorage Alaska quite a few years back, I could not get this cut in a supermarket. I was told there was no market for it!
Pork shoulder roast (skin on).
Been cooking this for years. Now have a couple in my freezer. Crackling skin is to die for, especially that crispy meat-mixed-with-fat stuff under the skin, at the cut edges. My Mom cooked this almost every Sunday when we were kids. It was cheap (and still is out here) and fed a lot of people, which our family had. I tell people, cook this even if you have just a few people in your family, then you have plenty of left overs for fried rice, sandwiches, pulled pork, burritos, tacos . . . good stuff.
I must admit though, the pork pic-nic shoulder *has* gotten leaner as time has gone on. :``(
Funny enough though, when I traveled with my kids to Anchorage Alaska quite a few years back, I could not get this cut in a supermarket. I was told there was no market for it!
richard-in-cincy
Well-known member
Ang I will keep my eye out for it. I don't recall seeing it, but that doesn't mean it's not there!