Pork tenderloin
The leanest, most tender cut on the pig. Quick-cooking and mild — done at 145°F internal temperature. Rest five minutes before slicing.
Used for
- roasting
- pan-searing
- grilling
- medallions
In the kitchen
- sear
- roast
- rest after cooking
Picking it at the store
- Pale pink and moist with almost no smell
- Trim the silver skin (the tough white membrane on one side) before cooking — it won't soften
Related terms
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