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Pork tenderloin / sinew question

Village IdiotVillage Idiot Posts: 6,953
edited 3:46PM in EggHead Forum
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?

Thanks.
__________________________________________

Dripping Springs, Texas.
Just west of Austintatious


Comments

  • emillucaemilluca Posts: 673
    Silver skin on pork will not be an issue. Cook as normal and all will be well.
  • Thanks ! I just got back from the grocery store. I asked the butcher while I was there, and he essentially said the same thing. I feel better. :)

    Thanks again.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • Shouldn't be a problem. I done it many times. They are very tender. My wife's favorite cut.
  • Thanks Redneck. I feel better now. :)
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • thirdeyethirdeye Posts: 7,428
    DSC09587text2.jpg

    Since you mentioned "center cut", I'm wondering if you have a loin, not a tenderloin. The silver skin on a loin is tougher than that found on the smaller tenderloin, so if you have the loin.... I would trim it.
    Here are some before and after trim photo's.

    DSC09585text.jpg
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • NoVA BillNoVA Bill Posts: 3,005
    Wayne, do you trim the loin like that when making loin bacon?

    Thanks!
  • thirdeyethirdeye Posts: 7,428
    DSC09588text.jpg

    Yes. Those pictures (and the one above too) were from one of my holiday Buckboard cooks and were added to my Buckboard page as kind of a start-to-finish photo series using loins. Below are the same loins after curing and smoking.

    DSC09656a.jpg

    I do leave the fat on when I slice thick chops from the loin which I brine and grill.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • Thanks Thirdeye.

    I went to the store and I now see the difference. I never knew all that.

    Thanks.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


  • NoVA BillNoVA Bill Posts: 3,005
    Thanks Wayne. Now it's back to plowing - I believe this storm system is going to produce largest snow fall totals ever in VA, MD and WDC.
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