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Pork tenderloin is a part of an animal's carcass, which is included in the group of dietary meat products and is even considered a delicacy. Pork is considered a "heavy" food, but this cannot be fully said for pork tenderloin, as this part of the pig contains a small percentage of fatty layers.
Where is the pig tenderloin
The photo below shows where the pig's tenderloin is located - this is a relatively small area in the back of the animal's back. The tenderloin is located next to the pig's lumbar vertebrae, just above the kidneys. To get this part of the carcass, first remove the large cut - the sirloin. Only then the inner part is carefully cut out of it.
Pork tenderloin is naturally one of the most expensive parts of the carcass. This price is explained by the high taste of the cut, the tenderness of the meat and its dietary properties. The fact is that the tenderloin of a pig is located in that area of the body that is almost completely devoid of physical activity throughout the life of the animal.
To purchase a quality product, you must adhere to the following recommendations when choosing a pork tenderloin:
- Before buying, you should lightly press your finger on the meat. The muscle fibers of the fresh tenderloin will quickly return to their original position. If the hole remains in place, and liquid has leaked into it, this means that the meat has been stuffed with food additives.
- If you attach a paper towel to the clipping, it will stay dry.
- Premium pork tenderloin is odorless.
- Pig tenderloin is moderately pink. Dark tones indicate the old age of the animal. Light - when raising pigs in large quantities, hormonal supplements were used.
Tenderloin value
The high nutritional value of pork tenderloin is due to its rich vitamin composition. The calorie content of this part of the carcass is at an average level, so moderate consumption of the product in food contributes to the process of losing weight. In addition, pig tenderloin contains a large amount of protein, so that almost all dishes from it are quickly absorbed. This, in turn, normalizes the functioning of the human digestive system.
Calorie content, kcal | Proteins, g | Fat, g | Carbohydrates, g |
142 | 19 | 7 | 0 |
The chemical composition of the product is represented by the following components:
- B vitamins - normalize blood circulation, improve the functioning of the nervous system;
- iron - participates in the formation of blood cells;
- zinc - accelerates the regeneration of damaged tissues, stabilizes the digestive system and prevents pathogenic bacteria and viruses from entering the human body;
- sulfur - participates in metabolic processes, improves the condition of hair, skin and nails;
- calcium and phosphorus - the lack of these components weakens human bone tissue and over time leads to increased fragility of the skeleton;
- potassium and magnesium - elements that are essential for the full functioning of the cardiovascular system;
- chlorine and sodium - normalize the body's water balance and relieve swelling of the extremities.
In order for the pork tenderloin to fully retain its beneficial properties, it must be kept in the refrigerator at a temperature of no more than 0 ° C, and it is important to provide free air access to the meat - it is kept in a container with a loosely closed lid.Storage duration is 3 days, no more. Re-freezing negatively affects the taste of the product.
What can be cooked from pork tenderloin
Pork tenderloin can be eaten in almost any form: boiled, fried, stewed, baked or grilled, but most often this part of the animal's carcass is fried or baked in the oven. Cooking and stewing meat is irrational due to the high cost of the cut.
Schnitzels, chops, escalope, etc. are prepared from this part of the carcass. They also serve meat in the form of a roast with a garnish of cereals or vegetables: cabbage, legumes, potatoes. The combination of pork with fruits, dried fruits, mushrooms and honey has proven itself well.
In addition, the product is spent on the preparation of minced meat and the creation of filling for dumplings, baked goods, etc. Finally, this part of the pig's carcass makes a very tender kebab, especially if you soak the meat thoroughly in the marinade.
When preparing tenderloin dishes, it is recommended to adhere to the following rules:
- frozen meat should never be thawed with boiling water - it should be gradually thawed at room temperature;
- so that the meat forms a beautiful crust with a piquant taste, it is rubbed with spices and herbs before heat treatment;
- if you soak pork in marinade or brine, it will become juicy;
- when the dish is ready, it is left to infuse for 8-10 minutes and then served - a short exposure ensures an even distribution of juices in the meat fibers, making it especially tender;
Conclusion
Pork tenderloin - part of the carcass that can be attributed to lean products. The meat of this part of the animal contains a large amount of biologically active components that are not destroyed even after prolonged heat treatment. This product has no strict contraindications, however, people with diseases of the gallbladder and liver are advised to reduce the amount of meat they eat. It is also undesirable to include pork dishes in the diet for persons with exacerbation of gastritis.
More information about the properties of the product in the video below:
