Pork tenderloin, also known as spare ribs, is a small cut of beef from a steer, made of the membrane along the backside of the steer’s rib cage. Most cuts of pork can be used in soups and stews, but there are very few that are as versatile and delicious as pork tenderloin. Here are some ways you can cook it.
Roasted and moistened with oil. A great cut of pork tenderloin is roasted, and its juices can add depth to a dish. Roasted tenderloin, like many other cuts of meat, can be used for pot roast and frying. It can also be served as a juicy part of a salad or vegetable dish.
Honey Garlic Sauce. To make simple pork tenderloin with a tangy honey garlic sauce, cut into thin strips about one inch long. Place the strips in a zip lock bag and allow them to air dry for an hour. Unwrap, wipe the bag clean, and re-store in the refrigerator until ready to use.
Hotter Than High Heat. Pork tenderloin that is intended to be served at a high heat does not have to be black. You can prepare a milder version using tomato paste and a bit of a cooking lighter seasoning if you choose. Add your own dry rub or simply follow the recipe notes for a nice, rich taste. This sauce goes well with cornbread or sweet potato soup, as well as additional items, such as baked beans.
No Salt. Although it is not necessary to use a salty herb rub with this dish, it will not hurt. There is only one flavor that goes with a pork tenderloin – none of the usual suspects that usually come with the meat. So, don’t add any salt, pepper, or any other “salt-rich” seasoning to this dish.
No Smoke. At the most, you should barely see a hint of smoke over the top of the meat. That’s okay since the interior meat is very juicy anyway. Any smoke that you do see may be from the juices that are still trapped in the meat when it is cooked to its maximum juice point. This is delicious, but if you want to keep the tenderloin moist, just leave it alone.
Internal Temperature. Unless you have a thermometer to measure internal temperatures, make sure that your oven is at or slightly higher than your desired internal temperature when cooking pork tenderloin. Just be sure that it is not over a certain low point where the meat can become dry and go bad. Set your oven to the correct temperature ahead of time.
Traditional baked pork tenderloin uses a thick cream sauce. If you don’t like thick cream, consider using a reduced-fat or vegetarian version. A good substitute would be soy sauce with a little oyster sauce or gummy bear. To enhance the flavor of the sauce, you could also add chopped shallots, dried garlic, or fresh dill.
Salt. Most people who like tenderloin love the rich flavor and smooth texture of pork tenderloin that has been prepared with a salty twist. In this case, you will want to use a quality kosher salt or table salt to salt the meat. As with the sauce, it is best to season before baking, if desired.
Timing. When it comes to pork fillet recipes, timing is everything. Pork shoulder requires about one hour in the oven, but it can vary depending on the particular recipe you are following. The juiciest cuts of meat cook quickly, while others take longer. Keep your timing consistent, and you will have juicy, tasty pork tenderloin every time.
poaching. Loosely translated, poaching means to cook the meat through uncovering. Although it sounds odd, it is actually a necessary part of any good pork shoulder recipe. By poaching the meat, you allow for an extended cooking time so you get a well-cooked and juicy piece of pork. Cooked pork shoulder is very common in sandwiches today, served with the addition of fries and a fresh tossed salad.
Internal temperature. To determine an accurate internal temperature, take your pork tenderloin out of the oven and place it on a rack set inside the refrigerator. Leave it alone for about two hours. Once the internal temperature is achieved, check with a thermometer to ensure that the item has reached its recommended internal temperature.