When I cook pork tenderloin it is always dry, tough and stringy, does that help?

May 24, 2021 0 Comments

Whenever my wife is cooking pork tenderloin, I always know it’s going to be tough. It’s going to be dry and stringy too. What’s up with that? And how can I stop it?

First of all, pork loin is one of the leanest cuts of meat we can eat; some people call it boneless, skinless chicken breast … but the other white meat. You know what I mean.

When you go to the store, they usually come packaged two in a pack. That’s a good thing because if it’s just you and your wife, you can always wrap one up and freeze it for another day. But if you have children or a company, you will probably have to fix them both.

You can enhance the flavor by cooking the pork tenderloin by marinating it overnight in the refrigerator. Even a few hours will help if that’s all the time you have.

Just to be brief here and not get into DIY marinades, try a good Italian dressing and marinate your pork tenderloin overnight. When you take it out the next day, please dry it with a cloth. Add a touch of salt and pepper. Now you are ready to go. Heat your oven to 350 degrees F.

Get out your pancake pan, skillet, anything the pork will fit well in. Turn up the heat high, high.

No, that was not a misprint. You want the heat to be quite high because you are going to brown all sides of the pork tenderloin on top of the stove.

Okay, so it’s browning and flipping and browning all the sides of the pork tenderloin. Remember, just browning is not going to cook this baby completely on top of the stove.

When browned on all sides, place in a roasting pan and place in the preheated oven for about 18-25 min. This will finish the pork tenderloin in the oven for you.

What you are looking for when you cook pork tenderloin to a temperature of about 157 degrees F. and then you can take it out of the oven. If you like it a little more medium raw, take it out to 150. Cover it loosely with aluminum foil for about 15 minutes. and then you will be ready to eat it after that.

Here are some miscellaneous. facts and tips on how to cook pork tenderloin, etc.

There are five main cuts of pork:

* Leg (ham, chops, boneless roast)

* Garnish (ribs, bacon)

* Tenderloin (Rib Roast, Sirloin Steak, Rib Chop, Tenderloin Chop, Country Style Ribs, Canadian Style Tenderloin and Bacon)

* Shoulder (roast, ground pork, sausage)

* Picnic paddle (smoked hocks, picnic roast)

Here are some tips for using pork:

* Wash your hands thoroughly after hardening raw pork. This will prevent contamination.

* pork is like chicken; must be fully cooked before serving.

Simply not overcooking it will keep it juicy and full of flavor, especially if you’ve marinated it overnight.

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