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braised pork tenderloin

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  • Mel.D Feb 4, 2008 06:56 AM
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When braising pork tenderloin (a whole piece that is about 1 ½ pounds), how long should the pork be left in the pot? It’s such a tender cut that I wouldn’t think it needs too much time.

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  1. When I make pork tenderloin, I sear it for 8 minutes on the stove (2 minutes per "side" -- I know they don't really have sides, but I make 4 turns), then I add some liquid (usually a combination of white wine and chicken broth) and put the pan into a 400-degree oven for 12 minutes. Then a 10 minute rest on the counter. It's perfect every time.

    I don't cover the pot, so it's not really a braise, but the timing should give you a sense of how long to braise -- i.e., not very long!

    1. It's so tender that I wouldn't braise this cut of pork. I would roast it, still doesn't need much time at all. There are many recipes on line, some with great sauces too. It's simple and always very tender.

      1. ditto to lexpatti. Tenderloin is a cut that is tender as is, and it has very little fat, so braising isn't a real good way to fix it. If you're looking for a cut of pork to braise, the shoulder is the place to go. tenderloins are made for quick searing or smoking or roasting with some kind of added fat.

        1. You can certainly brown it and then add some liquid to the pan and cover it. For that matter you can cook in liquid right from the start - though with a tender cut like this it is often called poaching rather than braising.

          Internal temperature is still the best way of testing for doneness, rather than time. Once the internal temperature is up to about 140, there is little advantage to holding it longer. In contrast with a shoulder you want the temperature to be 180 long enough to breakdown calogen (about 30 minutes). Total cooking time for a tenderloin of about 30 minutes should be sufficient.

          paulj

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          1. re: paulj

            Thank you all, this is very helpful. I think I overcooked it a bit, and it is probably b/c it was not really a braising cut in the first place. My take away is that I should braise the shoulder cuts and roast the tenderloins. Very helpful, indeed. Many thanks..

          2. Milk-braised pork is a wonderful thing, and tenderloin can be used for it.

            1. I made a Polish recipe over the Christmas holidays that was a braised pork tenderloin. I was very skeptical. Seared the tenderloins and then braised in 2 cups water and 2 large thinly sliced onions and garlic for about 20 - 30 minutes. After braising, added 1/2 to 3/4 cup sour cream and a little dijon mustard, salt and pepper. It was the most tender, delicious pork.

              http://www.dinnersforayear.blogspot.com