Pork tenderloin is one of the most flavorful, reasonably priced and healthy cuts of meat available today. It can be prepared in the oven or on the grill as an entire tenderloin, or it can be cut into petite medallions for the grill. It is considered a luxurious cut of meat that is well within the reach of most budgets.
History
Pork is the culinary name for the domestic pig, which has been around thousands of years. Early domesticated pigs in the United States were much fatter. As Americans became more health conscious, specifically watching fat content in the foods they consumed, pork producers had to adapt. Swine breeding in the 1960s and 1970s produced a much leaner pork product.
Misconceptions
The loin of the pork is located on the rib cage of the pig. It is generally lean and tender, as it is a non weight bearing area of the pig. Many people mistakenly believe the pork loin and the pork tenderloin are the same cut, when, in fact, the pork tenderloin is the small, long, cut along the spinal cord, and is part of the larger loin.
Preparation
Because the pork tenderloin is so lean, one of the most popular preparations tends to be grilling over direct heat. It also lends itself to applying rubs, marinades and sauces. It adapts well to many flavors and methods of preparation. Pork tenderloin is considered done at 170 degrees Fahrenheit. Because the tenderloin is so lean it is important that you allow the meat to "rest" for seven to 10 minutes after you take it off the grill, allowing the juices to redistribute throughout the meat before cutting into it.
Nutritional Information
Pork tenderloin is leaner than a skinless piece of chicken, according to the National Pork Council. A 3-ounce serving of pork tenderloin has 120 calories, no carbohydrates and only 3g of fat, 1g of which is saturated fat.
Considerations
Many rubs, marinades and barbecue sauces applied to the pork tenderloin can substantially alter the nutritional benefits. Most rubs and many marinades are high in sodium, and many barbecue sauces contain carbohydrates in the form of sugar.
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