Recipes from Oil & Vinegar
Nice to know
Pork tenderloin is the most delicate muscle of the pig and is located in its back. This piece of meat has a pointy shape and consists of a chunky mid piece and slender end. The chunky piece is the cheapest and is often used for kebabs and the middle piece is the most expensive. This part of the meat is usually eaten rosé. If you cut the pork tenderloin into 2 centimeter thick slices, then you call it a porc medallion. The porc tenderloin is the softest and most tasty part of the porc and is served in almost every mediterranean restaurant. It doesn't take long to cook porc tenderloin. The most important part of the preparation is to sear the meat so the center stays juicy. Cover the meat with tin foil and let the meat rest for 5 minutes after cooking it. This enhances the juiciness and makes cutting the meat easier.