Saturday, April 20, 2013

How To Trim, Cut, and Cook Pork Tender - A Perfect Primal and Low Carb Meal

Coming soon to a Fluffy Chix Cook blog near you! (hehe)

I'm working on a post that takes you step-by-step through trimming, portioning and cookin' pork tenderloins -- the other white meat. So I thought I'd share the first and last photos with you to let you in on another sneak peak!

Wash and dry pork tenderloins. (I always rinse meat under running, cold water--a trick taught to me by our sweet little departed daddy.)

Slices of juicy and fork-tender pork tenderloin roasted and served with smashed cauliflower. What a super meal and perfectly Primal.

It takes about 10 minutes to butcher out a package of pork tenders, but I think you will agree after reading, that it's time well-spent. You get about 12 meals out one package of 2 tenderloins. And at $3.47/pound that's a nutritional bargain!


  1. What is the reasoning behind ALWAYS rinsing meat in cold water? And, separately, what is "cold"? Why not warm water or even room temperature?

    1. Hi Ron, I don't have any scientific evidence to back this up, so please know this is verbal/visual teaching coming down from ancestry.

      Our dad taught us to always rinse meat due to bacterial contamination. When dealing with large cuts, that infestation is largely (not wholly) limited to the exterior surfaces. Once it's cut, then new surfaces are available for the bacteria.

      Dad believed that rinsing with cold water would allow you to wash quite a lot of the bacteria off the meat, prior to seasoning. I feel like it does help. If you smell the meat before/after rinsing, it does smell "fresher."

      Now if you did actual swabs and cultures? Dunno.

      The reason to use cold water is because you don't want to sear or alter the cell structure of the meat by using warm or room temp water. Keep the meat as cold as possible. In fact, we leave our meat in the fridge until the very second we're ready to cook. That keeps bacterial growth to a minimum, but it also allows us to get a great sear/char on the outside without "moiderizing" the inside and over-cooking it.

      Meat kept at room temperature allows bacteria to double/triple, etc at an alarmingly quick rate.

      This may sound funny, but I actually rinse our hunks of hamburger by the pound. I take it from the container, rinse it as a "glob" and then dry it with paper towels.

      I can just tell you that we've never experienced food poisoning from anything I've prepared in our kitchen, and never experienced it growing up either. We have gotten sick after eating at friends or at restaurants, though.

      So something must be working, right?

  2. Yikes! I have never done any of those things. In addition, I quite often (most, actually) leave meat out for at least an hour before cooking. I have been doing that for about 55 or 60 years without "experiencing" food poisoning (well that I know of). On the other hand, I have not "experienced" it as the result of friends or at a commercial establishment so maybe we have simply been "lucky." I had never thought about it even. Of course, now, you have me quite skittish... I may go back to bed and stay there.

    1. Too funny! I doubt very seriously if leaving meet out for an hour will cause anyone harm.

      I am known as the Howard Hughes of the family and so I do tend to take cautions most wouldn't. And lucky for you that you've never has food poisoning. Nasty business, that!

      But as I said, I'm also a product of my upbringing and I grew up with a Marine dad, who would make Inspector 12 feel substandard in the cleanliness thing.


  3. Hi Susie T

    Just wanted to say we miss you and hope you're doing ok.

    Much love


    1. Thank you hon! So sorry to be awol again. The lymphedema stuff is biting me in the booty!!! :(


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