Grinding Pork Tenderloinp

[Kevin DeShazo]

My wife and I are attempting to eat a bit healthier, she is following a strict 2 week no red meat, but can have pork and chicken, Im trying to support cooking less beef, our Harris Teeter has whole pork tenderloins on sale for 1.79lb. Picked up a 7.2lb one for $13, normally they are 3.49lb.

Figured great price, cut up a roast or two and then thought well she can have pork, why not grind some of the tenderloin up, I can combine it with ground chicken or turkey for burgers, meatloaves, meatballs, etc.

How well does a pork tenderloin grind? I dont plan on trimming the thin fat cap off, there really isnt much on this particular piece.

Thoughts?

 

[Steve H]

By the weight I'm thinking you mean pork loin. Not tender loin. I've ground tender loin before to make oriental pork balls for soup. There was enough fat for that. You may need to add fat for grinding loin depending on what you are planning to do with it.

 

[chopsaw]

pork tenderloins on sale for 1.79lb. Picked up a 7.2lb one for $13,

Pork loin or tender loin ? Sounds like a loin .
Either way I have ground both , but add extra pork fat to it .

 

[Kevin DeShazo]

Sorry just the loin, grew up calling that particular piece of meat a tender loin

Thanks

 

[Steve H]

Sorry just the loin, grew up calling that particular piece of meat a tender loin

Thanks

I used to do the same thing!

 

[Kevin DeShazo]

Loin was tenderloin and tenderloin was mousemeat, goes back to when I hunted and butchered our own deer. What dad always called them

 

[mosparky]

Gotta watch the labeling. They often mark boneless Loins as "Tender Loin" which means one thing and Tenderloins are marked "tenderloin" which means something else. Very common with the marinated offerings where the loin has been split longways, so it about the same size and shape as a tenderloin and the marinade obscures the meat just enough it is hard to tell what it is at a glance.
Same is done with chicken. you may have Chicken Tenders, which are actually just strips of breast and Chicken Tenderloins, which are the skinny long muscle next to the bone underneath the much larger breast meat.

 

[chopsaw]

I've been using Pork loins to makes sandwiches .
If you get a whole loin , the part with the light and dark meat is the best in my opinion .
I smoke until an IT of around 140 . I usually do that the day before . Then slice cold and use veg. stock to reheat the slices on the stove . It cooks down to completely tender . I use a jar of giardiniera in with the stock . Just a slow heat , not boiling .

 

[LoydB]

I use pork loin a lot as the lean portion of sausage and salumi. And it’s great to cook with.