The tenderloin is the long, thin muscle that lies along the inside of the ribs, next to the spine. It is a rarely used muscle, which leads to lean, incredibly tender meat. Pork tenderloin is a very protein rich meat.
Pork tenderloin should be cooked hot and fast in order to keep this muscle meat tender and moist. We love to marinate ours before throwing it on the grill or in a hot pan.
Pasture raised pork tenderloin is great served with a salad or your favorite seasonal veggies.
And, if you like schnitzel...simply slice across the grain, pound to 1/4 to 1/2 inch thick. Dip in egg and bread crumbs and fry in butter or oil til golden. These will be smaller than the dinner plate sized schnitzel you might find in Germany or Austria but equally delicious. For traditional schnitzel use a pasture raised pork shoulder butt roast. Again, slice across the grain, pound, dredge, and sautee or deep fry to golden brown, crisp, tender perfection.
Allow your tenderloin to reach an internal temperature of between 140° and 145° before slicing and serving.
Each Red House Ranch pork tenderloin weighs about one pound or 3 - 4 servings.