I haven't cooked pork very much, so I have a probable basic question.
I bought a center cut tenderloin yesterday and noticed that there are a few strands of sinew or connective tissue running through it. I wouldn't have thought a center cut would have had sinew, but it did.
I am thinking of butterflying the loin and stuffing it. My question is: will the sinew melt during cooking or will it turn into a chewy gristle? If so, is there another cut that would be better to use?
Dripping Springs, Texas.
Just west of Austintatious