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Pork tenderloin / sinew question
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Village Idiot
Posts: 6,959
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.
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
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Silver skin on pork will not be an issue. Cook as normal and all will be well.
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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.
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Thanks Redneck. I feel better now.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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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.
Happy Trails~thirdeye~Barbecue is not rocket surgery -
Wayne, do you trim the loin like that when making loin bacon?
Thanks! -
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.
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 -
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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