Pork is known as the other white meat. The pork tenderloin is an extremely lean cut of meat and in addition also has a low amount of saturated fat. Since there is not very much fat on a tenderloin it can be a great addition to a stir fry dish or even cut up and flattened out as pork medallions. A pork medallion or an entire pork tenderloin can be marinated using a liquid or with a dry spice rub to add some additional flavor to the meat.
Since the pork tenderloin tends to be one of the more expensive cuts of pork, it is a good idea to stock up on pork tenderloins when they are on sale so that you have them on hand. They can be frozen for up to six months. When cooking pork tenderloin there are several things that you will need to remember in order to properly prepare the meat.
1. Don’t Overcook
Pork tenderloin is a very lean cut of meat. For this reason, it can be quite easy to overcook it. When the pork is cooked for too long it will become dried out. When it gets dry, the meat becomes quite tough, which can make it more difficult to chew. When you are cooking a pork loin it is best to use a meat thermometer in order to test to see if it is done.
If you cut into the meat too often, it will cause many of the good juices to flow out, which can cause it to become even drier. Pork tenderloin should have a temperature of at least 145 degrees F. This is the recommendation from the USDA. Cooking a pork tenderloin to 145 degrees F will ensure that it is safe and it should remain juicy and tender, which is exactly what you want when you are cooking this cut of meat.