The Ultimate Guide to Cooking Juicy, Flavorful Pork Tri Tip

Pork tri tip is an underrated and incredibly versatile cut of meat that every home cook should have in their repertoire. This triangular cut comes from the bottom sirloin and is packed with flavor. While beef tri tip may be more well known, pork tri tip has a deliciously succulent texture and sweeter, more delicate flavor when cooked properly.

In this guide I’ll walk you through everything you need to know to cook juicy, tender pork tri tip with an incredible crust and tons of flavor. You’ll learn all about choosing the right tri tip the best methods for cooking it, how to properly season your pork, what tools you need, recommended doneness temperatures, resting times, as well as some of my favorite flavorful recipes. With this foolproof tutorial, you’ll be able to impress your family with this budget-friendly cut. Let’s get started!

Benefits of Cooking with Pork Tri Tip

Pork tri tip has several advantages that make it a great alternative to typical pork chops or roasts

• Budget-friendly – Tri tip is an inexpensive cut, so you can serve a tender, juicy roast without spending a lot. It offers great value.

• Flavorful – Coming from an active muscle group, the tri tip has tons of rich, meaty flavor. When cooked correctly, it can be even more tender and flavorful than loin or tenderloin.

• Versatile – This cut can be cooked using almost any method – grilled, smoked, roasted, braised, sliced for stir fries, or more. It’s very forgiving.

• Perfect Portions – Tri tip roasts weigh 1-2 lbs, ideal for feeding smaller families without leftovers. You can also slice them for quick weeknight meals.

• Lean and Tender – Pork tri tip is lean with nice marbling, offering tenderness similar to a tenderloin but without as much expense.

Choosing the Right Pork Tri Tip

Here are a few tips for selecting high-quality tri tip at the grocery store:

• Buy Boneless – Boneless tri tip roasts are easier to cook, slice, and serve. Avoid bone-in cuts which can make carving more difficult.

• Check for Marbling – Look for moderate marbling throughout the roast. Some fat interlaced through the meat will keep it tender and juicy as it cooks. Too little fat can cause dry meat.

• Pick Uniform Shape – Opt for a evenly shaped triangular roast vs irregular pieces for even cooking. Uniform roasts look prettier sliced too!

• Get Thick Cuts – Aim for cuts that are 1.5-2 inches thick for best results. Thinner pieces can dry out, while thicker cuts stay juicier.

• Know the Weight – Ideal tri tip roasts weigh 1-2 lbs. Bigger cuts are harder to cook evenly. Smaller pieces can dry out faster.

• Check Color – Select roasts that are pink to light red in color without brown spots. Avoid very pale meat. Some dark purple marbling is normal.

• Check Sell-By Date – Make sure the sell-by or use-by date allows enough time to cook it before spoiling. Plan to cook within 4-7 days of purchasing.

Following these tips when buying pork tri tip will ensure you select a roast that cooks up tender, juicy, and flavorful.

Best Cooking Methods for Pork Tri Tip

Pork tri tip is extremely versatile – you can use almost any cooking technique to achieve delicious results. Here are some of the best cooking methods:

• Grilling – High dry heat from grilling develops an incredible crust on tri tip while keeping the interior juicy. Grill over direct medium heat, turning a few times, until it reaches 145??F. Let rest before slicing.

• Roasting – Roast in a 425??F oven until it reaches 140-145??F internally. Low and slow roasting keeps tri tip very tender. Rub with spices or herbs before roasting.

• Sous Vide – For the juiciest, most tender results, cook 1.5-2″ thick tri tip at 140??F sous vide for 1-4 hours before searing the outside.

• Smoking – Smoked tri tip gets incredibly flavorful and tender. Smoke at 225-250??F to an internal temperature of 145??F. Works great with rubs and bbq sauces.

• Braising – For pulled pork, braise seasoned tri tip in broth or sauce until fall apart tender before shredding. Delicious in tacos, sandwiches, etc.

• Pan Searing – Quickly brown seasoned slices or medallions in a hot pan before finishing in a sauce or the oven. Great for fast weeknight meals.

The most foolproof methods for new cooks are roasting and grilling whole tri tip roasts. This ensures even, tender meat. But be adventurous and try sous vide, smoking, or braising too!

Seasoning Your Pork Tri Tip

One of the keys to incredible flavor with tri tip is properly seasoning the meat before cooking. Here are some tips:

• Dry Brine – For the juiciest, most tender and flavorful roast, dry brine trimmed pork tri tip uncovered in the fridge 6-24 hours before cooking. Simply coat all over with 1/2 teaspoon kosher salt per pound.

• Use Rub – For bolder flavor, coat the tri tip in a spice rub instead of just salt. Good rubs include chili powder, cumin, brown sugar, garlic, and onion powder. Let sit 30-60 minutes before cooking.

• Fresh Herbs – For a more subtle flavor, rub trimmed pork roast with minced fresh rosemary, thyme, sage, etc before cooking. Chopped garlic and lemon zest also taste great.

• Marinate – Marinating 1-2 hours in sauce adds lots of flavor. Balsamic, soy sauce, teriyaki, barbecue sauce, etc all infuse great taste. Pat dry before cooking.

• Inject – Inject flavor deep into the meat by filling a syringe with broth, marinade or sauce. Poke holes and inject marinade throughout the roast before cooking.

• Stuff – For roasts, you can make slits and stuff cloves of garlic, herbs, etc into the meat for extra flavor from the inside out.

Don’t be afraid to experiment with creative rubs, marinades and seasonings to make your pork tri tip unique. A bit of prep work pays off!

Essential Tools for Cooking Tri Tip

You don’t need any fancy equipment to cook juicy pork tri tip, but having a few basic tools on hand will make the process easier:

• Meat Thermometer – This is absolutely essential to test the internal temperature and determine when the tri tip is done cooking. Go for a leave-in digital thermometer if possible for easiest monitoring.

• Long Tongs – Good quality tongs make it easy to grip and flip the roast while grilling or pan searing. Silicone tipped tongs provide the best grip.

• Large Baking Sheet – For roasting in the oven, you’ll need a sturdy rimmed baking sheet to hold and catch any drippings from the meat.

• Carving Knife & Fork– A long, sharp knife makes it easy to nicely slice the tri tip across the grain after cooking for serving. Use a carving fork to hold meat steady.

• Basting Brush – Use to coat pork tri tip with marinades, sauces or glazes while cooking to boost flavor and moisture. Silicon brushes are best for heat resistance.

• Instant Read Thermometer – If you don’t have a digital leave-in thermometer, an instant read works too. Quickly check temperature in a few spots to test for doneness.

Investing in a few basic tools helps take your pork tri tip cooking to the next level for perfect results.

How to Know When Pork Tri Tip is Done

The trickiest part of cooking tri tip is determining when it’s done to your preferred level of doneness. Here are some tips:

• Use a Thermometer – Unlike with steak, you can’t tell doneness by touch or cutting into pork. Checking temperature is essential for food safety and proper doneness.

• Cook to 145??F – For juicy pork with a hint of pink, cook to an internal temperature of 145??F. This ensures it’s safe but still tender.

• Check a Few Spots – Since tri tip tapers, check temperature in both thick and thin ends to ensure no undercooking in thicker areas.

• Let It Rest – ALWAYS let pork rest at least 5 minutes before slicing or eating. The temperature will rise 5-10 degrees. If it hits 150??F, it’s well done.

• Consider Bone Location – If cooking a bone-in tri tip roast, check temperature next to the bone, since thick bone areas take longer to come up to temp