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Pork tenderloin / sinew question

Village Idiot
Village Idiot Posts: 6,959
edited November -1 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


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