What tenderizes pork the best?
So what tenderizes pork the best? Believe it or not milk is one of the best ways to tenderize pork. This is great when you are looking for low sodium options. Brining is usually the first thing that comes to mind when you want to tenderize pork or poultry.
Unfortunately brining is very high in sodium. I cup of whole milk only has 120 mg of sodium. In comparison the brining process which can add minimum 270 mg of sodium.
On my blog Christy Cooks For Life. I may sometimes use affiliate links, which means a small commission is earned if you make a purchase via the link. The price will be the same whether you use the affiliate link or go directly to the vendor’s website using a non-affiliate link. You can find my full Disclosure Policy HERE
Why did my pork tenderloin come out tough?
Removing the tough silver (white) skin, a thin membrane of connective tissue found on pork tenderloin will help make sure you pork does not have the tough and chewy texture. Adding a rub can also help seal in the juices that will keep your pork from drying out. I encrusted my pork loin with a walnut rub this will also be a form of tenderizing. Using a mini food processor to combined the ingredients will crush the walnuts so they adhere to the meat better.
How do you cook a pork tenderloin without drying out?
Pork tenderloin is a leaner cut, so it should be cooked for a short time at high heat. That is why grilling is a great choice. You should grill the pork tenderloin at 400-degree Fahrenheit for 20-25 minutes. The exact cooking time will depend on the size of the tenderloins. At this temperature, the meat will cook evenly and quickly enough to keep it from drying out. The optimal internal temperature is 145 degrees Fahrenheit.
How can you tell if pork tenderloin is done without a thermometer?
The optimal internal temperature is 145 degrees Fahrenheit. Using a thermometer is recommended and will give you the most accurate results. Another way to determine your porks’ doneness is if the juices that come out of it when you poke it with a knife or fork are clear or just slightly pink it is done cooking. If they’re mostly or entirely pink or red, it’s best to continue cooking.
What should you serve with your Walnut Crusted Pork Roast?
Now that you have a few ways to tenderize your pork, let’s talk sides. There are so many good choices, but one of my favorite is Grilled Asparagus. It is quick, easy and goes great with pork. I just toss it with Olive Oil and McCormicks Salt Free Garlic and Herb seasoning on a cookie sheet and then grill until tender.
Was this meal a hit?
Yes! I served this for Easter Dinner and the family loved it. It was so juicy on the inside and crunchy on the outside no one even knew it was a Low Sodium dish. We have some picky eaters in the family, but this was a hit with everyone. I definitely keep it on my go to list. Again, I made this one on the grill.
It’s All About Balance!
Thanks For Following Along
If you enjoyed this post don’t forget to follow me on Instagram, YouTube and Pinterest. You can also join my Low Sodium Heart Healthy Living Group to connect with Low Sodium friends.
Walnut Crusted Pork Roast
Equipment
- sheet pan
Ingredients
- 2 lb Pork Tenderloin
- 2 tbsp Dry Mustard Powder
- 1 tbsp paprika
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1.50 tsp pepper, black
- 0.50 cup Walnuts
Instructions
- REMOVE the pork from the refrigerator approximately 30 minutes before cooking.
- PREHEAT the oven to 375°F.
- If necessary, trim the pork tenderloin, removing the tough outer skin. (This is generally not necessary on boneless cuts of pork loin, but see the tip below for details.)
- Pat the tenderloin dry with a paper towel. Mix the mustard powder, paprika, onion powder, garlic powder, salt, and pepper in a small bowl. Rub the pork evenly with the spice mixture.
- In a food processor or by hand, pulse or chop the walnuts until finely chopped. Coat the pork evenly with three quarters of the chopped walnuts.
- Place the tenderloin in a baking pan and roast for 25 to 30 minutes, until the internal temperature reaches 145°F. Let the pork rest for 10 minutes. (important: use a meat thermometer
