According to Hall Brothers Meats in Cleveland, Ohio, an average pork tenderloin weighs around 2 pounds. A 5 lb. pork tenderloin is larger than standard and may require special attention during preparation to ensure even cooking. Whatever preparation method you choose, pork tenderloin roast contains nutritional, lean and tasty benefits and is commonly referred to as 'the other white meat'.
Tenderloin
Pork tenderloin comes from the lower back of the pig, just above where the hind legs attach to the hips. Tenderloin is typically the most tender and most expensive cut of pork available. Tenderloin roasts are whole sections of tenderloin that have not been cut up into individual loin steaks or cutlets. Large 5 lb. roasts are big enough to feed several people, when accompanied by a side dish. According to "The Encyclopedia of Healing Foods", one serving of pork tenderloin is equal to just 3 and ½ oz. Because of weight loss through the cooking process, a 5 lb. roast will serve approximately 8 to 10 people.
Nutrition
While some cuts of pork, like the ribs and shoulder, are extremely high in fat, the pork tenderloin is very low in fat. A cut of pork tenderloin is almost as low-fat as a skinless chicken breast. Besides its large protein contribution to your nutrition, pork is also a source of vitamin B12, which helps metabolic function, and a variety of other minerals including zinc, selenium and niacin.
Cooking Methods
Oven roasting a pork loin in an oven rack at 325 degrees requires little prep work and preserves the low-fat nature of pork tenderloin, as opposed to frying. Braising pork loin will result in extra tender pork which can be pulled apart for carnitas tacos or pulled pork sandwiches. Braising is particularly good for large 5 lb. tenderloins because it reduces the risk of drying out the meat from long cooking times. You can also grill the pork loin which infuses the meat with a smoky flavor and doesn't add fat. With a 5 lb. tenderloin, grill using only low, indirect heat. High, direct heat will only char the outside and leave the inside underdone. According to the USDA, you should always cook pork to an internal temperature of 145 degrees, as measured with a meat thermometer.
Tips
Before preparing a pork tenderloin, trim the meat of any excess fat to keep the calorie count down. After the tenderloin roast is done cooking, allow it to rest for at least 10 minutes before slicing and serving. Resting the meat allows the juices to reabsorb into the tenderloin, ensuring a tender cut of pork. If your 5 lb. pork roast is frozen, make sure to fully thaw it in the refrigerator prior to cooking, ensuring even heat absorption and cooking.
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