What you need to know about tenderloin.

Firstly, Remove the Silver Skin

Found on pork tenderloin, this silver-white skinned membrane of connective tissue doesn’t dissolve when cooked. This leads to your meat having a tough and chewy texture. Rather ensure tender meat by removing it by using a thin and flexible knife.

A good brine ensures a fine dine.

Pork tenderloin is known as a super-lean cut that tends to dry out quickly. Brining keeps the meat juicy and tender. This will prevent your meat from drying out and will also keep it well-seasoned.

A quick process to make sure you cook the perfect pork tenderloin.

Sear and roast! Two steps to live by and will guarantee you the best of results. How do you ask? By searing your meat first, it will give it that perfect golden brown crust. A quick roast in the oven will finish it off by cooking the meat, while retaining all its flavour.

A little pink isn’t always a bad thing

The days are gone when it comes to cooking your pork until it’s nearing the colour of charcoal. A lot of people are used to overcooking their pork. It’s not always the colour of the meat that defines the readiness, but rather the internal temperature. With that being said, a little pink in your pork tenderloin will only add to the flavour and juiciness to your tenderloin.

A flaming hot skillet makes for the best crust.

When it comes to searing, always make sure that your skillet is piping hot. This can be done by putting it in the oven and preheating it for 20 to 30 minutes at 180 degrees celsius. This will guarantee a mouth watering experience when cutting through your pork tenderloin crust.

How to warm up your pork tenderloin without drying it out.

Reheating meat always tends to dry it out. An ideal way to warm up last night’s leftovers is to quickly sear it over a piping hot pan/skillet for about 2 to 3 minutes. This will lock in the moisture and keep the crust crispy. If you are still worried about your tenderloin drying out, you can always add a splash of water to the pan so that the steam could add extra moisture.

Cooking within 30 minutes

At times we find ourselves in a rush or left with little energy to cook. Allowing yourself only 30 Minutes cooking time can guarantee you a quick and easy meal. Roasting, searing, stir fry or even braaing is faster when pork is involved.

Save dishes by doing it all in a pan!

The beauty of pork tenderloin is that not only is it quick to cook, but it is also very easy to cook as a one-pan-meal. This can be done by adding veggies, apples, noodles, biscuits or even beans before popping it into the oven to cook. The possibilities are endless!

Pork tenderloin in a stir-fry is a must-try!

Pork tenderloin is the perfect meat to use for your stir-fries as it is lean and cooks quickly. Pork tenderloin can be used interchangeably with pork chops and cutlets. Cut the tenderloin into 2cm pieces, slice them into strips and get ready to cook them on your skillet, pan or wok.Tasty, quick and easy!

Temperature is everything.

As a rule, it’s best to use a probe thermometer to cook meat. To make sure that you’ve cooked your pork tenderloin to perfection, test the temperature of your meat while cooking. Once your meat has reached the temperature of 65 degrees celsius, it should be juicy and tender enough to take off the heat without it being under-cooked or overcooked