Every decent home cook knows this, right?
Every decent home cook knows this, right? But what I didn’t know was the sheer, enormous LACK of top-cut pork loin recipes there are on the interwebs. Sure, there are the ones where you tie the slabs together, fat-side out, and roast. And most other recipes coming up in Google search results are to do with center cut, or tender loin, which is the piece of meat beneath the top loin. Two really different cuts, which get different treatments. Oy!
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I know dis.
Did you know about the recipes hiding, too? GIMME ‘EM!
PS I knew you would know dis
Tenderloin is perfect to be pan seared and then tossed in oven for a few mins…loin we make in the pressure cooker.
I don’t care about tenderloin – tenderloin is the popular girl on teh internetz. It’s got ELERENTY BILLION RECIPES about HER. the top loin is the stepchild no one cares about but needs more recipes…it’s just as delicious. Because FAT.
Tenderloin or lion, doesn’t matter…both go great wif chips!
Tenderloin is faster to make than loin…10 mins pan, 8 mins oven…hence faster in my tummy haha.
You must roast it on a low temp, then if you say you do it slow? These are NOT thick roasts. 3″ at their thickest point. You could cut some thin boneless chops from the pieces I have here. Anyway, yeah the struggle. I sort of found two recipes and used them (one for the flavor profile and the other for cooking temps/timing and prep/method). Dinner is in mah belly now. See my newer posts
Tenderloin is like teh sensitive girl who gets offended at everything, pork loin is your ride or die chick.
Lol I don’t think I’m gonna do a loin again. The fat didn’t even render as much as I wanted it to. Still a very noticeable layer of it on the top :/