Post by BBQ Butcher on Jan 27, 2007 10:41:26 GMT -5
Question from TM
TM, the Pork Loin runs from the top of the back from the pig's shoulder to his leg. Underneath the Loin, separated by a bone, from the Sirloin to about center (approx 10-12 inches) is the Pork Tenderloin. In bone-in chops you have probably seen it. It's similar to a Beef Porterhouse or T-bone Steak, with the top piece of meat being the "Loin" on the pig (NY Strip on the beef) and the smaller rounder piece of meat on the bone is the "Tenderloin" (Filet or Tenderloin on Beef).
Seeing as how most packer prepare "boneless" cuts today, the Tenderloin is separated from the Loin and marketed separately, usually at a higher price. Yes, that is the piece you see in the separate vacuum bags, normally, but not always, there are two Tenderloins to a bag.
The Tenderloin is much more tender than the Loin, although the Loin is quite tender as well. Both cuts are lean and have very little marbling (internal fat) which makes them best cooked hot and quick on the grill. They are best NOT over cooked, 160° is good. I do prefer a little 'pink', so I cook mine to about 145-150° internal temperature.
Pork is fed and raised differently than in the past and the worries of trichinosis/salmonella are almost non-existent today. The National Pork Council has determined that pork cooked to 137° is free from any little critters that will make you sick.
In your cuts of Pork, I did not see the "Pork Loin". In the meat department, there seems to be the loin, and the tenderloin, the latter usually in a vacum packed bag. Are they the same cuts? Would they both be equally as good for grilling on a ceramic grill, and would they be more of a low and slow cook?
TM, the Pork Loin runs from the top of the back from the pig's shoulder to his leg. Underneath the Loin, separated by a bone, from the Sirloin to about center (approx 10-12 inches) is the Pork Tenderloin. In bone-in chops you have probably seen it. It's similar to a Beef Porterhouse or T-bone Steak, with the top piece of meat being the "Loin" on the pig (NY Strip on the beef) and the smaller rounder piece of meat on the bone is the "Tenderloin" (Filet or Tenderloin on Beef).
Seeing as how most packer prepare "boneless" cuts today, the Tenderloin is separated from the Loin and marketed separately, usually at a higher price. Yes, that is the piece you see in the separate vacuum bags, normally, but not always, there are two Tenderloins to a bag.
The Tenderloin is much more tender than the Loin, although the Loin is quite tender as well. Both cuts are lean and have very little marbling (internal fat) which makes them best cooked hot and quick on the grill. They are best NOT over cooked, 160° is good. I do prefer a little 'pink', so I cook mine to about 145-150° internal temperature.
Pork is fed and raised differently than in the past and the worries of trichinosis/salmonella are almost non-existent today. The National Pork Council has determined that pork cooked to 137° is free from any little critters that will make you sick.