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5 things to know to manage the cooking of pork tenderloin
How to cook pork properly, how to know if it is cooked, how to keep it tender, how to reheat it…, so many questions we ask ourselves when cooking our meat. Follow all of our recommendations for a successful pork tenderloin.
In pork, filet mignon is found along the lower part of the
spine. It is one of the most affectionate parts and therefore the most
expensive. To make the price really worth it, you better be sure to manage the
cooking well. Follow our guide to become an expert in the field!
How to
properly cook pork?
It is possible to cook the pork according to several cooking
methods and to choose, it all depends on taste! However, keep in mind a few
principles:
• No matter how you cook it, the pork should be cooked
slowly and over moderate heat .
• You should never prick the pork with a fork but rather use
a spatula
It is very important to commis chef pork well because of
trichinellosis. This very widespread disease comes from a worm and is transmitted
to humans. It can be contaminated by eating a sick animal raw or undercooked.
In France, it is mainly present in wild boars and horses. So be careful if you
also eat these kinds of animals.
Eating undercooked meat is dangerous for your health, but if
it is overcooked, it is less likely to please your palate. Indeed, overcooked,
it would become hard and lose its flavor. But here too there are some tips to
keep it very tender ...
How do you know if
the pork is cooked properly?
Some like it pink on the inside, others caramel on the
outside, but everyone agrees that pork should be eaten "right". And
for good reason, you will never be asked at the restaurant if you want your
filet mignon rather blue, rare or to the point! To make sure that pork is baked
properly, you can either check that it is cooked between 65 ° C and 70 ° C or
look at its juices. If it is light or pink then the meat is cooked! If not,
return it to cook and recheck its juice.
How do you know if
the filet mignon is done?
As has been said, pork must be well cooked to be eaten.
There are several ways to make sure:
• Employer un thermomètre à sonde filaire
You can use a wired probe thermometer. Yes, yes like the
great chefs! To do this correctly, be sure to plant the probe in a piece that
is at least 3 cm thick. The meat should be between 65 ° C and 70 ° C for
optimal cooking.
• Look at the color of the juice, the texture and the
appearance of the meat
If the meat is cooked, the juice should be clear or pinkish.
To check, cut a piece with a knife and observe the color of the juice that
comes out.
Make sure the filet mignon is really cooked through by
cutting a piece with a knife. If its blade slides easily, the meat is done. If
you feel resistance, put it back to cook for a few minutes and repeat the
operation. Also look at the look of the pork. Well done, its meat is opaque and
pink.
How do you keep the
pork tender?
To keep meat tender, do not cook it directly after taking it
out of the refrigerator. Let her breathe for a few minutes at room temperature.
Here are
two techniques to keep your pork tender during cooking:
• Marinate the pork
You can tenderize it with a marinade. Thanks to a tender
enzyme (that of pineapple juice, for example) or an acid (that of lemon, wine
or vinegar, for example), you will obtain the desired effect. Another advantage,
this marinade will bring a lot of flavor to the meat.
• Brine the pork
This technique
involves soaking the pork in salted water to tenderize it.
Après cuisson, ne la servez pas directement ! Attendez
quelques instants pour la laisser reposer. Vous pouvez la garder au chaud en la
couvrant avec un linge propre ou un couvercle.
How to reheat a pork
tenderloin?
Do you have any leftover pork tenderloin? You can eat it
cold as well as hot!
It is possible to reheat the meat in the oven, microwave and
pan.
• Reheat in
the oven
1. Brush the piece to be reheated with the rest of the gravy
or sauce.
2. Wrap the fillet (piece by piece or the entire fillet if
not already cut) in aluminum foil.
3. Bake halfway up in a hot oven at 120 ° C. Leave it for 20
to 30 minutes.
• Réchauffer au four
à micro-ondes
1. Cut your tenderloin into slices if you haven't already.
2. Place the meat and its juices in a microwave-safe dish.
3. Cover the dish with plastic wrap.
4. Heat the dish for 30 seconds in the microwave on medium
power. Repeat the operation until the meat is hot.
• Reheat in the pan
1. Preheat a pan over medium heat and pour in a little gravy
or fat if you have no more.
2. Place the slices of fillet on it and heat each side for 2
to 3 minutes.
3. Once you've warmed both sides of each slice, turn off the
heat and serve.
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