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Pork Tenderloins Delivery or Pickup
The Instacart guide to pork tenderloins
About pork tenderloins
Pork tenderloin is tender, lean meat. When cooked right, it is juicy and delicious. However, because it is so lean and one of the smaller cuts of pork, it is easy to overcook. Pork tenderloin usually weighs a little over a pound and looks like a long cylinder. Tenderloins are typically 2 or 3 inches wide and have very little fat.Â
The tenderloin comes from the loin, which sits between the shoulder and the leg and above the belly and ribs. Because these muscles are not used for movement, the meat is lean and very tender. According to the USDA, pork tenderloin has a similar nutritional profile to skinless chicken breast.
Pork tenderloin is often confused for pork loin, which is wider and has more fat. Pork loin is usually sold in 2- or 3-pound packages. You'll find tenderloin in single packages, which usually weigh about a pound, though they sometimes come in packs of two. This is helpful for the many recipes that call for two tenderloins.Â
This pork is great for marinating at home, and some stores also sell pre-marinated pork tenderloin. When choosing a package, look for meat with a nice pink color. Avoid tenderloins that are pale or gray. Even though pork tenderloin is a lean meat, some marbling is fine and is an indication the pork is tender and will stay juicy when it's cooked.
On its own, pork tenderloin has a mild flavor, but it will soak up and take on flavors you create with rubs, marinades, and sauces.
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Cooking tips for pork tenderloins
Because pork tenderloin is so lean, it becomes dry quickly. The best way to cook it is using a quick, high-heat method such as grilling, broiling, pan-frying, or roasting. Cook it long enough to reach an internal temperature of 140 to 160 degrees F, which should only take about 20 minutes, depending on the size.
Before cooking pork tenderloin, it's important to trim off the silverskin, which is a white, sheer layer of connective tissue. Just slide a long knife under the silverskin to remove it.Â
Pork tenderloins have a very mild flavor, so you want to add seasoning. You can do this by:
- Adding a dry rub:Â A dry rub is a great way to add flavor in a short period. It's a simple blend of spices and herbs mixed with salt or sugar for sweetness that you rub directly on the tenderloin before cooking. To make a dry rub, combine the seasonings, brush the tenderloin with olive oil, and sprinkle the rub over the pork. Use your fingers to rub the seasoning into the meat gently.
- Marinating: Marinating is the process of soaking the raw pork tenderloin in a seasoned liquid. Always marinate pork tenderloin in the fridge. Depending on what recipe you use, it can marinate for a few hours or even overnight.
- Brining: Brining adds moisture to the pork tenderloin. This is another soaking method, but it uses saltwater. You can also add your favorite herbs to the saltwater for extra flavor. The brining process can take as little as 30 minutes or as long as 12 hours.
- Glazing:Â Glazing a pork tenderloin adds flavor and sweetness. You can make a glaze with a syrupy mixture such as jam, a combination of brown sugar, a small amount of liquid, and spices, or you can apply barbecue sauce. Cook the tenderloin first, then add the glaze over the top.
Pork Tenderloins Near Me
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FAQs about pork tenderloins
Many side dishes can accompany pork tenderloins. Potatoes pair perfectly with pork, and you can prepare them in a wide variety of ways. Mashed potatoes with parmesan and garlic or roasted fingerling potatoes are two easy side dishes to prepare. A chopped Brussels sprout salad is also easy and delicious, or you can make a tossed green salad. Roasted vegetables such as broccoli or cauliflower are nutritious and simple to prepare. Just toss your favorite veggie with olive oil, kosher salt, pepper, and herbs, and roast it in a 400-degree oven for about 15 minutes.
You can use a slow cooker for cooking pork tenderloin and veggies at the same time easily. Marinate the tenderloin with your favorite sauce, and place it in the slow cooker with potatoes or veggies such as butternut squash or carrots. Cook on low heat for seven to eight hours or on high heat for four hours.
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