Content
Pork tenderloin is a part of the animal carcass, which is included in the group of dietary meat products and is even considered a delicacy. Pork is considered a “heavy” food, but the same cannot be fully said about pork tenderloin, since this part of the pig contains a small percentage of fat layers.
Where is the pork tenderloin located?
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 obtain this part of the carcass, first remove a 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 a pig’s tenderloin is located in an area of the body that is almost completely devoid of physical activity throughout the animal’s life.
To purchase a quality product, you must adhere to the following recommendations when choosing pork tenderloin:
- Before purchasing, lightly press the meat with your finger. The muscle fibers of fresh tenderloin will quickly return to their original position. If the hole remains in place and liquid flows into it, this means that the meat has been stuffed with food additives.
- If you apply a paper napkin to the tenderloin, the latter will remain dry.
- First-class pork tenderloin does not emit any foreign odors.
- The pork tenderloin meat is moderately pink. Dark tones indicate the old age of the animal. Light - when raising pigs, hormonal supplements were used in large quantities.
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 promotes weight loss processes. In addition, pork tenderloin contains a large amount of protein, thanks to which almost all dishes made from it are quickly digested. This, in turn, normalizes the functioning of the human digestive system.
Calorie content, kcal | Proteins, g | Fats, 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 functioning of the digestive system and prevents the penetration of pathogenic bacteria and viruses into the human body;
- sulfur – participates in metabolic processes, improves the condition of hair, skin and nails;
- calcium and phosphorus - a lack of these components weakens human bone tissue and over time leads to increased fragility of the skeleton;
- potassium and magnesium are elements required for the full functioning of the cardiovascular system;
- chlorine and sodium – normalize the body’s water balance and relieve swelling of the limbs.
In order for 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 ensure free access of air to the meat - it is kept in a container with a loosely closed lid. The storage duration is 3 days, no more. Repeated freezing negatively affects the taste of the product.
What can you cook 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 carcass is fried or baked in the oven. It is irrational to cook and stew meat because of the high cost of the cut.
Schnitzels, chops, escalopes, etc. are prepared from this part of the carcass. Meat is also served as a roast with a side dish 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 used to prepare minced meat and create fillings for dumplings, baked goods, etc. Finally, this part of the pig carcass makes a very tender kebab, especially if the meat is thoroughly soaked in the marinade.
When preparing tenderloin dishes, it is recommended to adhere to the following rules:
- Frozen meat should never be defrosted using boiling water - it should gradually thaw 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 fibers of the meat, making it especially tender;
Conclusion
Pork tenderloin is a part of the carcass that can be classified as lean products. The meat of this part of the animal contains a large number of biologically active components that are not destroyed even after prolonged heat treatment. This product has no strict contraindications, however, people with gallbladder and liver diseases are advised to reduce the amount of meat they consume. It is also undesirable to include pork dishes in the diet for people with exacerbation of gastritis.
More information about the properties of the product in the video below:
