Pork tenderloin with teriyaki sauce and sunomono
The most tender part of the pig is in the back. It is a tapered muscle with a thick head and thin end. The middle part is the priciest and is also used to make pork medallions. Although the fine taste of pork tenderloin needs no discussion, preparation on the barbecue carries the risk of overcooking and dehydration. For that reason, you most often encounter this piece of meat cut into pieces and strung on a skewer (shashlik) or stick (satay). If you are going to cook pork tenderloin whole, precautions are called for. For example, in the form of elaborate marinating or larding (wrapping with bacon). Pork tenderloin is the only part of the pig that does not need to be cooked through and through. Indeed, it is not meant to be. The flavor comes out best when the core is still slightly pink. By the way, do you know why the best parts of beef and pork are called "hare"? That is left over from the days of hunting. The hunter used to get the best part of the hare as a reward. So Haas stands for 'best part'
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Servings: 0