Look no further than pork tenderloin if you want a quick and tasty meat that can be used for both a weeknight meal and a big party on the weekend. When it’s cooked right, pork tenderloin is very tender and juicy, but there are a few things that can make it easy to overcook. If you keep reading, you’ll find out how to make the juiciest pork tenderloin ever, as well as a recipe for a smoked pork tenderloin brined in apple cider.
Cooking pork loin can be a daunting task, especially if you’re not sure how to check if it’s cooked properly. Overcooking pork can result in a dry and tough texture, while undercooking it can lead to foodborne illnesses. That’s where a meat thermometer comes in handy. By measuring the internal temperature of the meat, you can ensure that it’s cooked to perfection. But where exactly should you insert the thermometer in a pork loin?
In this article we’ll explore the best methods for using a meat thermometer to cook a juicy and tender pork loin.
Where To Insert Meat Thermometer In Pork Loin?
When it comes to cooking pork loin, the best place to insert a meat thermometer is in the thickest part of the meat This will give you the most accurate reading of the internal temperature
For larger cuts of pork loin, you can insert the thermometer vertically into the center of the meat. Make sure to avoid touching any bones or fat, as this can give you an inaccurate reading.
If you’re working with thinner cuts of pork loin, it’s best to insert the thermometer horizontally through the side of the meat. This will give you a more accurate reading than inserting it vertically.
No matter where you choose to insert the thermometer, make sure it’s inserted at least two inches into the meat. This will ensure that you’re measuring the temperature in the thickest part of the pork loin.
Why Use A Meat Thermometer For Pork Loin?
Using a meat thermometer when cooking pork loin is crucial to ensuring that the meat is cooked to the correct temperature, resulting in a safe and delicious meal. Pork today is very lean, making it important to not overcook and follow the recommended pork cooking temperature.
By using a meat thermometer, you can accurately monitor the internal temperature of the pork loin as it cooks, ensuring that it reaches the recommended safe temperature of 145°F. This is especially important for larger cuts of pork loin, which can take longer to cook and require more precise monitoring.
Additionally, using a meat thermometer can help you avoid overcooking the pork loin, which can result in dry and tough meat. By monitoring the temperature throughout the cooking process, you can remove the pork loin from the heat source at the exact moment it reaches the recommended temperature, resulting in a juicy and tender cut of meat.
Choosing The Right Type Of Meat Thermometer
When it comes to choosing the right type of meat thermometer for pork loin, there are a few different options to consider.
Leave-In Thermometers
Leave-in thermometers are designed to be inserted into the meat before cooking and remain in place throughout the cooking process. These thermometers can be used for any size or cut of meat, including pork loin.
To use a leave-in thermometer, insert it at least two inches into the center of the thickest part of the meat, making sure not to touch any bones or fat. Leave-in thermometers are great for monitoring the temperature of the meat without having to open the oven or grill, which can cause heat loss and affect the cooking process.
Oven-Safe Probe Thermometers
Oven-going probe thermometers are another option for cooking pork loin. These digital thermometers have a wired probe that goes into the meat and attaches to a base that sits outside the oven. This type of thermometer allows you to easily monitor the temperature of the meat without opening the oven door, which is especially helpful when cooking larger cuts of pork loin.
Most models also have programmable settings that can alert you when your meat has reached the desired temperature.
When choosing a meat thermometer for pork loin, it’s important to consider accuracy and ease of use. Look for a thermometer that provides quick and accurate readings and is easy to read.
Preparing Your Pork Loin For Temperature Testing
Before you can test the temperature of your pork loin, it’s important to properly prepare it:
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Trim any excess fat from the meat to prevent flare-ups and ensure even cooking.
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Season the pork loin with your desired spices and herbs. Cover the entire surface for even flavor.
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Let the seasoned pork sit at room temperature for 30 minutes before cooking so it cooks evenly.
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Preheat your oven or grill to the recommended temperature.
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Place the pork on a roasting pan or grill rack to cook.
To test the temperature, insert a meat thermometer into the thickest part of the pork loin, avoiding bones or fat. Wait a few seconds until the thermometer gives a reading.
If the temperature is below 145°F, continue cooking until it reaches that temperature. If it’s above 145°F, remove from heat and let rest for 3 minutes before slicing and serving.
Properly preparing the pork loin ensures it’s not only safe to eat, but also perfectly juicy and tender.
Understanding Pork Loin Temperature Ranges
It’s important to understand the correct temperature ranges when cooking pork loin:
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The recommended internal temperature for fresh pork loin is 145°F, resulting in juicy, tender meat.
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For ground pork, cook to 160°F due to increased bacteria exposure during grinding.
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Cook larger cuts like pork shoulder to 180-195°F to break down collagen for tender texture.
Remember that the temperature will rise a few degrees after removing pork from heat. Let it rest for 3 minutes before consuming.
Tips For Cooking The Perfect Pork Loin
Here are some tips for cooking the perfect juicy, flavorful pork loin:
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Preheat oven to 400°F and rub pork loin with seasonings like garlic, onion powder, salt, and pepper.
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Place fat side up in roasting pan to baste as it cooks.
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Cook at 400°F for 10 minutes to create a crust. Lower heat to 350°F and cook 20 minutes per pound.
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Use a meat thermometer to check internal temperature. Ideal is 145°F. Insert into thickest part, avoiding bone and fat.
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Let pork rest 10 minutes after cooking so juices redistribute.
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Make a glaze or gravy with the pan drippings for extra flavor.
Follow these tips and use a meat thermometer to ensure perfect, juicy pork loin every time. Letting it rest before slicing maximizes moisture and tenderness.
With the proper technique, you can easily master cooking tender and delicious pork loin at home. Just remember to insert the thermometer in the thickest part of the meat for the most accurate reading. Monitor the temperature carefully for a safe and perfectly cooked pork loin roast or chop.
Pork loin vs pork tenderloin
But you should know that pork tenderloin and pork loin are not the same thing. The loin is made up of the longissimus dorsi muscle, which is the same as the strip steak and a part of the ribeye. The tenderloin is tucked just below the rib cage next to the spine, while this one sits above it. It is also much wider and longer than the tenderloin. A whole loin can be a few feet long, while a tenderloin is usually about 10-12″.
So what does that mean for you? in some ways not much. They’re both tender, they’re both lean, they both present some cooking challenges. The tenderloin, on the other hand, is more tender than the loin, and it cooks faster because it itself is smaller.
As noted above, pork tenderloin is very lean—much like a chicken breast. Fat contributes to the feeling of juiciness in cooked meat, as well as contributing greatly to flavor. Lean meats easily become very dry when overcooked by even a couple of degrees.
Besides the problems that come up because the meat is so lean, there is another thing we need to think about: shape.
Pork tenderloin is an unevenly-shaped cut of meat. Thick at one end and tapered at the other—just like a beef tenderloin. If you don’t change anything, the thin end of this cut will be dry and overcooked by the time the thick end reaches its pull temperature.
What is pork tenderloin?
Tenderloin is the pork equivalent of (you may have guessed this) the tenderloin of beef. This is the cut that makes chateaubriand and filet mignon steaks. In anatomy terms, it’s called the psoas major. Like the beef tenderloin, this muscle is little used in the hog, and so grows tender. It has a distinct lack of connective tissue throughout the muscle and also has very little fat marbling. It’s easy and quick to cook because it doesn’t have any connective tissue. You don’t have to let it cook for a long time like you do with many other cuts to break down the collagen.
Pork Cooking Temperature & Meat Thermometer Basics
FAQ
Where to probe pork tenderloin?
Is pork done at 145 or 160?
Where should a meat thermometer be placed?
For roasts, steaks, and thick chops, insert the thermometer into the center at the thickest part, away from bone, fat, and gristle. For whole poultry (such as turkey or chicken), insert the thermometer into the inner thigh area near the breast but not touching bone. For ground meat (such as meat loaf), insert the thermometer into the thickest area.
How to cook pork tenderloin with a meat thermometer?
Insert the probe of the meat thermometer into the thickest part of the pork tenderloin. This area takes the longest amount of time to cook and will give you the most accurate temperature reading. Wait about 30 seconds and remain still so that the temperature stabilizes, then read the temperature on the thermometer.
How do you read a meat thermometer?
Follow these guidelines for accurate thermometer readings: For roasts, steaks, and thick chops, insert the thermometer into the center at the thickest part, away from bone, fat, and gristle. For whole poultry (such as turkey or chicken), insert the thermometer into the inner thigh area near the breast but not touching bone.
How do you use a leave-in meat thermometer?
This type of thermometer can remain in the meat while roasting in the oven or cooking on the grill. To use a leave-in meat thermometer: Insert the thermometer at least two inches into the center of the largest muscle or thickest portion of the uncooked meat. The meat thermometer should not touch any fat, bone, or the pan.