What is the final cooking temperature of pork? How to Use a Meat Thermometer video play button. How to Temp Pork There are two types of meat thermometers: digital and analog. Either one will work, however, the digital meat thermometer will give you the most accurate results.
When you measure the internal temperature, measure at the thickest part of the meat and away from the bone. Pork tenderloin is one of the leanest, most tender cuts of meat on the market, so it can also be a little spendy. Pork loin, on the other hand, can often be a bargain choice if you're looking for a tender cut of meat that cooks well for a crowd.
Here's what you need to know before you cook either meat, and how to tell the difference between pork tenderloin and pork loin. The names may be almost the same, but pork loin and pork tenderloin are different cuts of meat. A pork tenderloin is a long, narrow, boneless cut of meat that comes from the muscle that runs along the backbone. A pork loin is wider and flatter, and can be a boneless or bone-in cut of meat.
Pork loin comes from the back of the animal. They're both lean meat, but their shapes, thickness, and sizes are different enough it's not a good idea to use them in place of one another. You're likely to overcook pork tenderloin it's smaller and cooks faster , and ingredients cooking with a pork loin may burn before the loin ever reaches temperature if you're using it in place of the smaller tenderloin. The USDA rates pork tenderloin as "extra lean," with a nutritional profile that rivals skinless chicken breast.
Combine lean and tender with boneless, and we're talking about a pricier cut of meat — but so worth it. Snap it up if you see it on sale; you can freeze it whole or sliced for up to three months before cooking. A typical pork tenderloin weighs a little over a pound, and looks like a foot-long cylinder about three to inches inches wide with very little visible fat. However, be sure to remove it from the heat as soon as the temperature reaches degrees.
If you leave it on any longer, the meat will be overcooked and dry see How to Tell When Pork is Done, below. When buying pork tenderloin, look for meat that has a glossy pink exterior.
There should be no discoloration or graying areas whatsoever. The tenderloin will usually be dark pink, but a lighter color is also acceptable. Before cooking the pork, pat the meat dry with paper towels.
Remove the silverskin, which is the gray-white strip of connective tissue that runs down the entire length of the tenderloin. Just insert a short, sharp knife beneath the silverskin, starting at the butt end of the tenderloin, then carefully peel it off. Season the pork with a blend of brown sugar, cumin, smoked paprika, garlic powder, onion powder, kosher salt, and freshly ground black pepper. You can keep it simple with salt and pepper, but remember that the pork has a very mild flavor, so be sure to season the meat well or it may come out too bland.
Before putting the meat on the grill, let it rest at room temperature for about half an hour. During this time, you can preheat the grill to degrees Fahrenheit. For gas and charcoal grills, a medium-hot fire should do the trick. Cook the pork tenderloin for about 20 minutes total, rotating the meat every 5 minutes or so to ensure even cooking. Instead of using a seasoning rub to flavor the pork, you might consider using a liquid marinade instead.
Here are a few of our favorite recipes:. Teriyaki: Whisk together canola oil, tamari or soy sauce, pineapple juice, and dry sherry.
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