Back to School Snacks during a Pandemic School is back in session! But this year
Do you love yummy Pork Loin and Tenderloin…it is so delicious!
Yummy Pork Loin and Tenderloin…so delicious!!
As you can tell from my other blogs and recipes Big John and I love pork…all types of pork. Some of my favorite recipes are prepared with pork tenderloin. I have a secret that I do not use boneless loin much since it is usually a larger cut and since it is only two of us it is to much meat. I do use it for special occasions like Easter or Christmas when I have my family for dinner. I can tell you that as soon as that roast hits the table it is devoured!!
When you are preparing a recipe you definitely do not want to make the mistake of buying the wrong cut of pork. Trust me when I tell you that a recipe that asks for pork tenderloin does not lend itself well to boneless pork loin!!
Let’s talk about the Pork Loin:
Pork Loin is a flavorsome roast cut from the muscle that runs alongside a hog’s spine. Pork loin roast comes in either a bone-in or in a boneless form. The bone-in variety is either prepared as is or is cut to form a crown this the name “Crown Roast of Pork.” The Bone-in Pork Loin (also called the Pork Rib Roast or Center-Cut Pork Loin) contains a bit of fat and the rib bones. While it can be prepared as is, it is often used to form a crown roast, the fancier cut that you see served at elaborate holiday dinners.
The Boneless Pork Loin is cut to remove the rib bones, so the roast is wide and round. This roast is best slowly roasted to preserve the meat’s natural juices. The tender meat is very versatile and can make any meal special! The whole boneless loin can be rather large and you will usually find it cut into 4-5 lb. pieces. Boneless pork loin is not to be confused with the tenderloin. The pork tenderloin is a smaller and thinner roast that is usually cooked with high heat.
Here is my favorite Boneless Pork Loin recipe: Roasted Boneless Pork Loin with Apple Cider. The apple sauce and roasted Brussel sprouts complement the pure flavor of the meat.
Let’s talk Pork Tenderloin:
This tender roast is so adaptable that you can prepare it with a variety of flavors and it has become one of my preferred cuts. The tenderloin is smaller and thinner than a pork loin, and it usually weighs between ¾ and 1 ½ pounds. One of the most tender cuts, the tenderloin is a melt-in-your-mouth type of meat.
Originally, I wasn’t overly fond of cooking the tenderloin. If you overcook it, it can be a bit tough, because it is a very lean piece of meat. On the other hand, when it is prepared right, it is moist and savory. I love using tenderloin in my culinary endeavors—especially since it can be prepared with a variety of flavors!
Since the tenderloin is the most tender part of the Berkshire hog, I try to find tenderloin recipes that are remarkable. When I found the original recipe for Pork Tenderloin with Balsamic Honey Orange Marmalade Sauce I knew it could be extraordinary with just a few extra touches. I added a little bit of this and a little bit of that and came up with a recipe that I am proud of! I have to say that this came out delicious, and it is definitely one of my go to recipes.
You can also try some of these other delicious recipes I have posted here on the Circle B Ranch website:
If you love Oriental food, you can prepare Marinated Oriental Pork Tenderloin with Fried Rice. It definitely satisfied my family’s craving!
How about Circle B Ranch Pork Tenderloin with Peach Basil Bourbon Glaze? When the Kitchen Whisperer prepared our Pork Chops with this delicious recipe, I knew that I had to try it with tenderloin.
Cilantro Marinated Pork with Romesco Sauce: What can be better than pork tenderloin paired with Romesco sauce and topped with a zesty Gremolata? Delicious!