Pork Tenderloin

Cooking time for baking tenderloin. Some say an hour or 4 hours. I know the temperature time, thing however there not coming out tender. When I cook it for only hour and a half or until the temp reachers 150-160 its not tender.

When I cook it 3-4 hours it comes out tender but still not tender enough for me.

Any ideas?

quote:

Originally posted by Nightshift
Cooking time for baking tenderloin. Some say an hour or 4 hours. I know the temperature time, thing however there not coming out tender. When I cook it for only hour and a half or until the temp reachers 150-160 its not tender. When I cook it 3-4 hours it comes out tender but still not tender enough for me.Any ideas?

What are you trying to make? Cook a pork loin long enough it'll turn into very expensive pulled pork. But it'll be tender.
Jack

One thing that has been mention on many of the cook shows is the heat carry over. The charts show the temp that is recomended for meat, buy does say that the temp can carry over 5, 10, 15 degrees with the amount of meat cooked. Say you pull it out at 160F and carry over is 15 degrees. Thats 175F. Over done. RJF

I cook the pork loin in the oven with a nice tasty new orleans sauce. but lately its been a little tuff.

so its my understanding from what i have been reading the longer at a lower temp is better

when its done i shred it

4 hours baking time for apork tenderloin?.. What???????????

quote:

Originally posted by Nightshift

Cooking time for baking tenderloin. Some say an hour or 4 hours. I know the temperature time, thing however there not coming out tender. When I cook it for only hour and a half or until the temp reachers 150-160 its not tender.

When I cook it 3-4 hours it comes out tender but still not tender enough for me.

Any ideas?

You Must be talking about a Pork Loin NOT a Tenderloin!!!!! BIG difference!

Pork tenderloins are so fragile that only a quick sear on the grill or in a saute pan will do. We like ours pan-seared then finished off in a white wine/cream/morel sauce.

Or, cut it into medallions and lightly pound out flat...then dredge in flour, then in beaten egg, then into bread crumbs and fry in a skillet with a butter/oil combo. Just like veal Milanese. Serve with a lot of lemon wedges.

quote:

Originally posted by Nightshift
I cook the pork loin in the oven with a nice tasty new orleans sauce. but lately its been a little tuff. so its my understanding from what i have been reading the longer at a lower temp is better when its done i shred it

That's a waste of a Pork Loin. Use a pork shoulder for 1/2 the money

I just looked on the package. it says pork loin. how long to cook this? at 3 hours or at 1-2 hours its not tender enough. when i first started cooking them they were. i may be getting a bad meat or maybe it was a tenderloin i was cooking at first and i am buying the wrong thing.

quote:

Originally posted by Nightshift

I just looked on the package. it says pork loin. how long to cook this? at 3 hours or at 1-2 hours its not tender enough. when i first started cooking them they were. i may be getting a bad meat or maybe it was a tenderloin i was cooking at first and i am buying the wrong thing.

You're obliviously confused. Many methods to cook both Loins and Tenderloins. Suggest you check out:
www.theotherwhitemeat.com
Contains EVERYTHING you need to know about Pig Meat and how to cook it. THE END! You can lead a Pig to water but you can't make it drink!

Even a whole pork loin will only take 2 hours at most. Tenderloins have even less fat so cooking it longer kills ALL the flavor.

Love Love Love tenderloin!! but you definetly must have a loin.
just hit the link foodbme gave you and i am sure you will be on your way. good luck

You may want to brine it before roasting.
Over the years pork has become so lean, they have taken all the good out of it. No marbleing, no fat or very little if there is any. All this will contribue to a tougher cut of meat.
Brineing is simple but takes some advanced planning. It's just water, sugar and salt and a soak time.
This will add flavor and tenderize as well.
There is an active thread running here about Romertoph cooking you should check out also. The link there has some good recipes and cooking in that method should tenderize as well. Chow Jim

quote:

Originally posted by Dr of BBQ

quote:

Originally posted by Nightshift
Cooking time for baking tenderloin. Some say an hour or 4 hours. I know the temperature time, thing however there not coming out tender. When I cook it for only hour and a half or until the temp reachers 150-160 its not tender. When I cook it 3-4 hours it comes out tender but still not tender enough for me.Any ideas?

What are you trying to make? Cook a pork loin long enough it'll turn into very expensive pulled pork. But it'll be tender.
Jack

It will also be dry as a bone!
First of all 150-160 is too high for a loin, 140- 145 tops, should be pink on the inside, not white.