Pork Tenderloin Cooking Tips
01.20.2020 Meat Tip Monday
If you’re searching for lean meats to maintain your New Year’s resolution of eating healthier, look no further than the pork tenderloin! Pork tenderloin is one of the healthiest cuts of pork and it’s nearly as low in saturated fat and calories as boneless, skinless chicken breasts.
Most cuts of pork tenderloin have less than 10 grams of fat and also provide protein, vitamin B6, riboflavin, thiamine, phosphorus, and niacin. Because there’s very little fat on a pork tenderloin and it’s much smaller and leaner than a pork loin, it’s easy to overcook it. To get the most nutritional value from this healthy cut of meat, follow these pork tenderloin cooking tips:
Avoid Pre-Marinated Meat
It’s recommended to avoid pork tenderloin prepackage in a marinade because of its high sodium content. Instead, you can easily season your own pork tenderloin with garlic, onion powder, salt, and pepper to amp up the flavor while controlling the sodium.
Trim Off the Silverskin
After you unwrap the pork tenderloin, which often comes in packages of two, look to see if there’s a sheer, light gray layer of connective tissue. This tissue is called the silverskin and it needs to be removed before you can cook the tenderloin. To remove it, carefully slide a knife under the silverskin and peel it away from the meat. Next, discard the tissue you pull off. Then, wrap the second pork tenderloin and place it in the freezer for dinner on another night.
Season the Tenderloin
To season pork tenderloin, you can create a dry rub by combining brown sugar, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. First, drizzle the tenderloin with olive oil. Then, massage the dry rub on the meat 30 minutes before you cook it.
If you’re someone who likes to plan out their meals for the week, consider putting your pork tenderloin in a brine. This requires soaking the tenderloin in a mixture of salt and water for 8-12 hours. You can also add herbs and spices to the brine to increase the flavor of the pork tenderloin. After you remove the tenderloin from the brine, discard the excess liquid.
You Can Grill
You can roast the pork tenderloin, but grilling is also an excellent option. Pork tenderloin takes just 20 minutes to cook on a medium-hot grill at around 400°F. Before you start grilling, let the meat rest out of the refrigerator for about 30 minutes.
Use a Meat Thermometer
Because pork tenderloin has such a low fat content, overcooking it will cause the meat to dry out and toughen. We recommend using a meat thermometer when cooking pork tenderloin or any meat. A meat thermometer is the best way to test for doneness because cutting into the meat to check its color will let too many flavorful juices escape
Rest the Meat
For a juicy, tender, and safe to eat pork tenderloin, allow the meat thermometer to read at least 145°F. Because the meat will continue to cook after you take it out of the oven, remove the tenderloin from the oven when the thermometer reaches 135-140°F. Then, let the pork tenderloin rest for at least 5 minutes until the thermometer reads at least 145°F.