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Jan 13, 2014 03:42 AM

What is your method to tenderize pork loin?

So far, I've found salt water/brine has worked the best for me, but it does require a few hours. Do you have any other methods, apart from pounding it?

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  1. Do not overcook. Pull at 145 then tent loosely to rest.

    1. Jaccard is an option, but brining and not overcooking will probably be the better alternative.

      1. What have your pigs been doing? Mowing the lawn?

        I've never known a piece of pork loin that needed tenderizing. Even overcooked.

        4 Replies
        1. re: ipsedixit

          I usually marinate overnight, but for flavor, not extra tenderness. Stubbs pork marinade. The only pork loin I had that was not tender held the pole vaulting record in Kansas.

          1. re: ipsedixit

            ipse, I think perhaps you're confusing pork loin with pork TENDERloin. HUGE difference

            1. re: c oliver

              I don't think he is, c. oliver. Pork loin is a very tender cut of meat. Usually.

              1. re: c oliver

                I am not confused. Not about this anyway.

                In fact, I have never had so much clarity. Today, that is.

            2. That depends on how you are cooking it and what your personal preference is to taste and texture... I often read others like to braise in milk and have it shredded...something I would never consider. I also do not like to brine, as it gives me the taste and texture of deli ham.

              I like to keep the meat moist. As a roast, low and slow cooking @ 225* to 145 or under. As a chop, pounded and a finished target temp of 140-145, but using reverse sear, i would pull at 115. sear and rest for 10 minutes. As a cutlet, pounded, browned and finished in the oven.

              5 Replies
              1. re: fourunder

                four, I think you're one here who has made the distinction between loin and tenderloin. IMneverHO, they bear little resemblance to each in cooking technique.

                1. re: c oliver

                  Sez you.....but for the record, I like loin roasted low and slow....tenderloin, high heat or grilled, unless pounded thin for a cutlet or Paillard Style

                  1. re: fourunder

                    I agree. Otherwise, IME, the loin is not tender.

                    1. re: c oliver

                      especially where you currently are staying...

                      1. re: fourunder

                        :) Oh, yeah, pork isn't real big in Israel!!!

              2. I've never considered that pork loin needed to be tenderised. It's just about the tenderest cut on the beast.

                2 Replies
                1. re: Harters

                  I was going to answer with something like this and then I thought about pork loin vs. tenderloin. The loin can get tough with overcooking. Maybe this is what the OP is trying to get at.

                  1. re: ttoommyy

                    I think we have to be careful here.

                    There's tough and then there's dry.

                    The former, like shank or shoulder portions, can be tough but become tender when (over)cooked.

                    The latter, like loin or even tenderloin, are not tough, but become dry when overcooked.

                    Maybe it's just semantics, but overcooked loin (or tenderloin) is dry, not tough. Even loin pounded out with a Jaccard or other tenderizing tool, or brined to death in whatever witch's brew that's out there, is still going to be dry when overcooked, but not tough in the same vein as udercooked pork shank (for example).