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Old 01-06-2011, 04:45 PM   #21
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Hi All

I realize this is an old thread but thought I would post for any new people. I'm a pork farmers wife and I can tell you that it's easy to get a 3.5lb tenderloin. It came from a sow instead of a market pig. Market pigs are about 260lb whereas sows are 400lbs+...Paula

Hi, Paula. Welcome to DC.

I'd love to get my hands on a tenderloin that big! Unfortunately, store bought tenderloins are only ever 1.0-1.5 pounds. I'd bet the OP really had a piece of pork loin.

Does the meat from a 400 pound sow taste any different from the meat from a market pig?
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Old 01-06-2011, 04:50 PM   #22
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Hi Andy

Sows really don't taste any different, but they are less tender. Usually sows are used for tenderloin and sausage (or ground pork), not actual cuts. Needless to say you get a lot of sausage from a sow :) Uncastrated boars on the other hand are just about inedible. Their meat gets a 'tainted' taste when they mature and there is only one processing plant that will take them -a place in Chicago that makes jerky.
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Old 01-06-2011, 04:59 PM   #23
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Thanks for the info.
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Old 01-06-2011, 07:17 PM   #24
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i have one thawed in fridge. that i will cook tomorrow. first will lay down two big onions sliced , season them with salt pepper paprika. roast on top . then am going to add a can of apple pie filling. i slice up the apples into smaller pieces. then let er rip for about three to four hours on high, or five on low. the onion get really delicious when slow cooker. the apple mixture imparts a bit of spice and sweet. we love it.
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Old 01-06-2011, 07:26 PM   #25
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Ohh, that sounds good--I would probably use plain old apples sliced up, maybe with some cinnamon, but i am going to have to try that.
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Old 01-06-2011, 11:19 PM   #26
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i have one thawed in fridge. that i will cook tomorrow. first will lay down two big onions sliced , season them with salt pepper paprika. roast on top . then am going to add a can of apple pie filling. i slice up the apples into smaller pieces. then let er rip for about three to four hours on high, or five on low. the onion get really delicious when slow cooker. the apple mixture imparts a bit of spice and sweet. we love it.
I wish I had seen this last night Babe...making notes for next time.
I did a pork tenderloin for dinner last night. I browned it off in my CI skillet with lots of spices, and finished it in the oven to 160 degrees. Just succulent, sliced thin. It was very good, but I'll do it your way next time.
I think many people confuse a pork loin for pork tenderloin.........big difference. Pork tenderloin is the Fillet Mignon of the piggy.
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Old 01-07-2011, 09:44 AM   #27
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I think lean pork is one of the most difficult things to get right - especially without a thermometer!

Personally, I like 145F. I find it quickly gets dry and seizes up (toughens) as you approach 155F - a tight window! If I happen to miss my thermometer alarm and hit 155F+, I cut the tenderloin into chunks and braise it for an extra hour or so in an improvised pan-sauce...
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Old 01-07-2011, 09:51 AM   #28
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I think lean pork is one of the most difficult things to get right - especially without a thermometer!

Personally, I like 145F. I find it quickly gets dry and seizes up (toughens) as you approach 155F - a tight window! If I happen to miss my thermometer alarm and hit 155F+, I cut the tenderloin into chunks and braise it for an extra hour or so in an improvised pan-sauce...
I agree.

I find pork tenderloin to be more forgiving than pork loin. The pig industry has successfully bred all fat out of this cut so it's almost always dry. I won't cook a loin unless I brine it first.
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Old 01-07-2011, 11:02 AM   #29
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I think many people confuse a pork loin for pork tenderloin.........big difference. Pork tenderloin is the Fillet Mignon of the piggy.
Exactly. And that's why you shouldn't overcook it or filet mignon, like in a crockpot or braising.

It is very lean and tender and meant to be cooked quickly at pretty high heat.
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Old 01-07-2011, 01:30 PM   #30
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How long do I cook Pork Loin For?

All meats should be at the temperature of 165 degrees to be safe to eat. You want to take your meat out at about 155-160 degrees internally. Let it sit for about 15 minutes on the counter. The meat will still be cooking. If you want, take a towel or something to cover the meat with to keep it warm if you're finishing last minute dishes, sauces, or setting the table, do that job while you let meat rest. The reason to let meat rest is so that the juices will remain in the meat.
The oven temp. should be set at 350 degrees, cover with foil to begin with, then take foil off after about 1/2 hour for meat to get browned. Cooking time always varies on pound per meat, so say if you are having pork loin, it's 20-22 minutes per pound.

Pork Loin is a great cut of meat and can be used in so many ways!

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