![]() ![]() It is narrow and thin with basically no fat. Pork tenderloin is a more protected muscle and isn’t used as much which makes it more tender. It is just a little less tender than the tenderloin because of where it comes from on a pig. Pork loin is wide and thick, with a fat cap running along the top of the roast. Here is a brief comparison of the two cuts of pork: Pork loin and pork tenderloin are not the same but they are both great cuts of meat. And with this cut, the caramelized and browned crust is arguably the best part.Is Pork Loin Roast the Same As Pork Tenderloin? While this evenly cooked the interior of the tenderloin in about 25 minutes, there was absolutely no browning or crust. Then I tried baking the pork tenderloin on a sheet pan in a 450° oven. ![]() Creating even heat on the grill can be challenging, but the biggest issue here is that the super-lean tenderloin just dries out very quickly. The charred flavor was great, and I’ll take any excuse to cook dinner outside, but this was not my favorite technique. I set my grill to medium-high and kept turning it to prevent burning. Second, I tried to grill my pork tenderloin. ![]() Pork tenderloin, by contrast, is too lean for full stovetop cooking. “But Kat,” you might say, “this is how I cook a steak, and it’s fine!” The reason this method works with a steak is because it is essentially constantly basting in its own rendered fat. The constant exposure to the very hot skillet cooked the tenderloin unevenly, resulting in a dry and tough exterior with just the very middle of the tenderloin being cooked perfectly. By the time the pork’s interior was nicely cooked and juicy, though, the crust had become too dark, almost burnt. To start, I tried cooking the pork tenderloin all the way through in a cast-iron skillet over medium-high heat on my stovetop. For each of the methods I tested, I lightly oiled my marinated pork tenderloin, cooked it to an internal temperature of 145°, and allowed it to rest for five minutes before slicing. The final temperature of the pork will also go up a touch while it rests. If you slice into it right out of the hot pan, the juices will all flow out right onto your cutting board and the result will be much dryer and less flavorful. You want to give it some time for the juices to redistribute within the meat. But people can learn and grow, and it turns out that 145° is a safe internal temperature that will give you a much juicier, more tender piece of meat.Īnother mistake that’s easy to make is forgetting to let your pork tenderloin rest before slicing. This may be why the pork tenderloin you remember from childhood may have tasted as dry as a piece of stale bread. In the past we all thought pork absolutely had to be cooked to 160° to be safe to consume. The ideal internal temperature for pork tenderloin when you take it out of the oven is 145☏. So many cooks shy away from pork tenderloin because of its reputation for being dry and flavorless that only really happens when it’s overcooked. Pitfalls to avoidīefore diving in, I knew that getting the wrong internal temperature could easily be the downfall of an otherwise great tenderloin. So I decided to test four common cooking techniques to see which results in perfectly cooked pork with a golden crust and juicy, tender interior. But the way you cook your pork tenderloin matters. You can marinade it in a mixture of lemon juice, herbs, and olive oil, then slice thinly to add to sandwiches. You can dust it with brown sugar, paprika, and chili powder, to eat over rice with a side of spiced black beans. You can slather it with honey, mustard, and thyme to serve alongside a big green salad and roasted potatoes. It is affordable, easy to find at any grocery store, and mild in flavor, which means it’s a great canvas for any number of marinades or spice rubs. ![]()
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