I recently discovered (maybe re-discovered don’t quote me on it) how wonderful of a cut of meat the pork tenderloin is.
a) it’s inexpensive
b) it’s lean
c) it’s not chicken
Sometimes I swear I’m going to give up meat because 80% of the time it doesn’t sound remotely appealing. Not to sound super picky but, I don’t like really fatty or chewy stuff or dried out lean stuff (which legit rules out most everything but fish and ground meat). But the rest of the family really does enjoy animal protein, so we will just keep on keepin’ on with our hippie style of eating. As in, lots of vegetarian and vegan meals and some meat when we want it and no labels.
Back to my original point though. I think pork tenderloin is a pretty underrated cut of meat that I’ve overlooked for far too long. No more!
Behold the tenderloin!
Now THAT is a meaty meal!
The other great thing about this cut of meat is that they are often sold in pairs. Both Nugget and TJs sell them vacuum sealed as a twosome, so I am often able to cook once and serve it twice – in two separate ways!
For instance, the above bacon wrapped loin.
The first time I made it, I served it with a simple spinach salad and home-made focaccia.
Then I turned the leftovers into a Hawaiian style bowl with slaw, pineapple, rice, and avo.
Because as controversial as pineapple is on pizza, who doesn’t love it in combo with bacon. [I feel like that could be said about many things with bacon though…]
I topped them with cilantro too. We are a cilantro loving house.
I changed things up the second time I cooked the pork loins and cooked them on the stove as opposed to roasting them in the oven.
This time I served it in a quinoa bowl with peas and sauteed Bruseels sprouts topped in a honey mustard sauce.
I liked the meat roasted and sautéed equally.
And then with the second loin, I made a balsamic glaze and paired it with a kale Caesar salad and corn on the cob.
Do you like pork tenderloin?
As summer gives way to the cooler months of fall and then winter, I can already envision how this cut of meat would work in dishes that feel all warm and cozy. Like with a cranberry sauce and squash on the side…
The options are endless!
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I love both pork loins and pork tender loins. Pork loins are good for things like sheppard pie, pulled pork, tacos stews etc . Just like you I would make double tendeoin serve with a couple sides. Leftovers would be some stir fry or pasta dish. A tenderloin sandwich with an Asian inspired coleslaw is great. The most important thing about the pork tender loin is not to over cook and let the meat rest before slicing.
Yes to not overcooking and letting it rest! Love the idea of an asian inspired sando w slaw!