Pork Tenderloin Recipes: All You Need To Know About Pork Tenderloin

Pork tenderloin is one of the healthiest meats available because it contains less saturated fat. The amount of fats in pork tenderloin is almost as minimal as chicken breasts. Just like any other white meat, tenderloin is very lean. It suits people who are monitoring their calorie intake. It is also versatile because you can garnish it to be served in posh dinner gatherings, yet it can be simple enough for daily meals. It is good for you and can easily be bought at the 1nearest grocery store. Although tenderloin often costs more than any other parts, there is a trick to it. Just go look for meat sales and hoard! You can keep fresh pork in your freezer up to six months. Similar to the chicken meat, pork absorbs the flavour of the marinade or sauce. You should avoid marinating the pork longer than needed because it cures the meat, making it greyish and lose the proteins. Do not overcook tenderloins when roasting because the meat will dry out. It is suggested that you use a meat thermometer instead of cutting into the meat to check if it is already done so that the juices will remain inside the meat. The only problem in preparing pork tenderloin dishes is that most people do not know how to cook it properly and often end up in overcooked and bland results.

Now, the question is: What is the proper way of preparing it? Are there any tricks to getting perfect juicy tangy pork tenderloin? Pork tenderloins may feel like red meat, but they do not taste as good.

Trick #1: Soak in Brine to Keep it Juicy

You can try submerging your tenderloin in salt water for 10 to 12 hours, longer if you want to. Anyway, it is just brine. Add 2 to 3 tablespoons of salt to one quart of water, soak the pork loin, cover it and let it stay in the fridge. Why do you have to soak it in brine, you ask? This procedure ensures that you will have juicy pork tenderloin when you get it off the grill.

Trick #2: Intensify the Flavour with Fruit Juice

You can brush your pork tenderloins with your choice of fruit juices to get that additional flavour and better outer layer. Aside from adding flavour, the fruit juice build a tangy sweet coating that caramelize – which results in a better and remarkable crust! You can also combine juices with herbs and spices e.g. orange and chilli powder.

Trick #3: Use the 7-6-5 Method in Grilling

The 7-6-5 method pertains to the length of time each side gets seared over direct high heat. You have to cook the first side for 7 minutes, the second side gets 6 minutes of searing, and the five minutes with the heat turned off and the grill covered. You do not have to worry about getting grill fire-ups since tenderloins have small amount of fats.

Trick #4: Enhance your finish with a Sauce or Salsa

To add to your presentation points, you can create sauce or salsa as toppings to your pork tenderloin.

Here are some great recipes for pork tenderloin:

PORK TENDERLOIN WITH MUSTARD SAUCE

From: www.deliciousdelicious.com2

Ingredients:

2 ½ lbs of pork tenderloin

¼ cup of soy sauce

¼ cup of tequila or bourbon

2 tbsp of brown sugar

For the mustard sauce:

1/3 cup of sour cream

1/3 cup of mayonnaise

1 tbsp chopped scallions

1 tbsp dry mustard

1 and ½ tbsp vinegar

Procedure:

  1. Mix the tequila or bourbon, soy sauce, and sugar. Make sure that you mix them well. Soak and marinate the pork tenderloins in mixture for 2-3 hours.
  2. Preheat oven to 325 degrees temperature.
  3. Get the pork from the marinade and bake in the oven for 1 hour while brushing with left-over marinade sauce from time to time.
  4. Blend all sauce ingredients and mix well.
  5. Slice pork into thin and diagonal portions and top with mustard sauce.

FENNEL CRUSTED PORK TENDERLOIN

From: www.myrecipes.com3

Ingredients:

2 tbsp of fennel seeds

1 tbsp of coriander seeds

6 tbsp of fat free, less sodium chicken broth

1 tbsp of Worcestershire sauce

1 tsp of minced garlic

¼ tsp of salt

1/8 tsp of ground black pepper

1 pound of pork tenderloin

2 tsp of olive oil

Procedure:

  1. Put fennel seeds and coriander seeds in a spice grinder and process until slightly ground.
  2. Put the spices in a blender and add the broth, Worcestershire sauce, garlic, salt and pepper. Blend well.
  3. Slice the tenderloin into 2 equal pieces. Cut each piece lengthwise. Do not cut through. Open flat and rub the blended spice mixture on the pork.
  4. Place olive oil in a non-stick skillet over medium heat. Add pork and cook 5 minutes on each side or until well done. Remove pork from skillet.
  5. Add ¼ cup of broth to the warm pan and cook until liquid almost evaporates. Scrape the skillet to get the browned scarred bits and pour over cooked pork.