Question 1

How do you cook pork tenderloin without drying it out?

Accepted Answer

Nobody likes dry meat unless they are eating jerky, so having your pork tenderloin come out dry after taking so much time and care in making it is aggravating. One of the main mistakes is cooking pork tenderloin too long so use the shortest cooking times and take it out when your meat thermometer reads 145 degrees F. And it should be cooked at 400 degrees F. But there are also some tricks in making a mouthwatering tenderloin.  Removing the silver skin before cooking will help a lot because it does not dissolve when you cook it, making it chewy. Next, brining your meat before cooking is also important. Last, sear the pork before roasting it to keep the juices locked inside.

Question 2

Why is pork tenderloin so dry?

Accepted Answer

Pork tenderloin is one of the leanest cuts of meat there are. It does not have the marbled fat in it that beef does to help it stay juicy. And it is more difficult to tell when it is done by looking at it. You should use a meat thermometer and take it out of the oven when the internal temperature reaches 145 degrees F. And make sure you use one of my easy pork tenderloin recipes.

Question 3

What is the difference between pork loin and tenderloin?

Accepted Answer

While they may sound similar, they are very different. Tenderloin is the long and narrow meat that is cut from the muscle on the backbone. It is boneless and has almost no fat. A pork loin is a wide and flat piece of meat that has fat marbling and less muscle.

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