Putting the Tender in Pork Tenderloin

[elleng]

'When it comes to pork, I’ll happily eat the ears. I’ll linger over the liver, fricassee the feet, chomp on the chops. I’d even figure out how to cook the oink if I could get my hands on it.

The only cut that has ever left me cold is the tenderloin.

A thin, lean muscle that runs along the central spine of the pig, its name reflects its reputation as being one of the most tender cuts of the animal.

But that’s only if you don’t overcook it.

The cut contains very little fat, so overcooking can happen in the mere seconds it takes to dig your meat thermometer out of the drawer, turning a potentially juicy piece of pork into something dry and tough.

For years I avoided the tenderloin, choosing the fattier options.

But at a friend’s suggestion, I recently gave it another go. After all, pork tenderloin is easy to find and fast to cook, making it extremely weeknight friendly. My goal was to come up with a surefire recipe that helps preserve the moisture of the meat.'>>>

https://www.nytimes.com/2017/04/14/dining/pork-tenderloin-recipe-video.html?

Pork Tenderloin Stuffed With Herbs and Capers

https://cooking.nytimes.com/recipes/1018725-pork-tenderloin-stuffed-with-herbs-and-capers

[Botany]

1. grill it on a soaked cedar 1x4" after it has been marinated for 24 hrs in sesame ginger sauce.

soak the plank for 4 hours plus in water w/a stone keeping it underwater .....

put the plank face down on a hot grill* for 5 minutes and then flip the plank
over and put the pork on it ....... cook 15 minutes then flip it over. If you want
you can brush some more sauce on it as it cooks.

don't pay lots of money at a store for the cedar ..... buy a piece of cedar fencing
@ lowes or where ever and cut it to the length needed.


* charcoal is the best

[pansypoo53219]

2. i make better tenderloin. if i get the chance. i have 2 good ways, but i like

slicing it into medalions. whacking the shit of them w/ a rolling pin. egg or oil dip. breaded w/ herbed + spiced SALTINES. not breadcrumbs. then fried in butter in cast iron. SO GOOD.
or browned lightly, then simmer in a pool of onion soup mix, water, herbs = spices + milk or cream, little flower. IF you like mushrooms, use mushroom soup + mushrooms. i was copying a similar dish using shroom soup.this was from SHRINERS in fon du lac. gotta give credit. i have copied a few specials.

my grandma had something similar. medalians flour dipped + then oven roasted til done.