Pork tenderloin, also known as Pork Fillet, is the psoas major — a long, thin, tapered muscle that runs along the underside of the pig's backbone, against the spine. The pork equivalent of beef's filet mignon, the cut is prized for its tenderness and mild flavor.
The tenderloin sits below the rib cage, while the pork loin roast comes from the longissimus dorsi above the ribs, a much larger muscle equivalent to the strip steak and part of the ribeye. Both cuts originate from the Pork Loin Primal, but differ markedly in size, texture and cooking behavior. The Tenderloin is best for quick searing or high-heat roasting while the Loin Roast is better for slow roasting or slicing into pork chops.
Roast tenderloin at 350 to 375 degrees Fahrenheit until the thickest center reaches 142 degrees, about 20-30 minutes, depending on the size, for medium. Transfer to a carving board and let it rest 10 minutes before slicing. Tenderloins will continue to cook after leaving the heat and the temperature will naturally climb to the safe 145 degrees while resting. Cook the meat until it reaches 160 degrees for well-done. Except, well-done pork tenderloin is not any good; it becomes dry, tough and rubbery. Slice the finished meat against the grain in thick (1-inch) medallions rather than thin strips.
Mind the Silver Skin: Before applying your herb rub or marinade, use a sharp knife to peel away the silver skin (the shiny, white connective tissue). Unlike fat, it won't melt during cooking and stays tough.
Sear the tenderloin in a cast-iron pan with mushrooms, deglaze with dry red wine, then finish by roasting in a 350 degree F oven. A Pinot Noir or Grenache works beautifully with the mild flavor of the pork.
Marinate the tenderloin with garlic, mustard, thyme and honey, then roast in the oven until lightly caramelized. Using Dijon or whole grain mustard adds a nice textural pop that holds up well during the caramelization phase.
Heavily dust pork evenly with equal parts salt, dry ground sage, oregano, thyme and marjoram. Drizzle lightly with olive oil, rub to coat and roast in oven. This also works well on Pork Ribs.
On a sheet pan, roast root vegetables along side the pork. Sweet Potatoes and Butternut Squash caramelize beautifully, balancing the savory herb rub. Honey or maple glaze carrots mirror the mild sweetness of the pork. Parsnips and Beets offer a rustic, earthy flavor that stands up to the pungent herbs.
Salting the meat at least 45 minutes in advance, preferably several hours, improves flavor and moisture retention. Leaving it uncovered promotes deeper browning. Have beer handy to keep the chef in good spirits.
Season with pepper. Grill over hot coals, turning often, until well browned, about 15 minutes. Move to the cooler side and continue cooking, turning frequently, until done.
| Food Type | Meat |
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