Seared off a couple pork tenderloins in the dutch oven. Threw in all sorts of veggies. curry powder, shit like that.
Gonna let it simmer for an hour or so, then throw in sweet potatoes and let it simmer some more.
I'd do 225-275 for like 5 hours to slowly render the fat. Said you already seared it. You were indeterminate with your timing. Just throwing it our there. You're obviously trying to eat it sooner than later however.
I do like me a good dutch oven
I'd do 225-275 for like 5 hours to slowly render the fat. Said you already seared it. You were indeterminate with your timing. Just throwing it our there. You're obviously trying to eat it sooner than later however.
I missed that. Good point. Why do you want tenderloin falling apart?it's a tenderloin, what fat are you rendering?
His teeth are all rotten from that shitty well water he's got that destroys copper pipes.I missed that. Good point. Why do you want tenderloin falling apart?
valve likes the ones that fall apart in 2 hrs.I do like me a good dutch oven
yes, but we already know he drives a GM product.valve likes the ones that fall apart in 2 hrs.
it's a tenderloin, what fat are you rendering?
It is.
A pork tenderloin.
It's a thing.
Pork chops are the only exception.
You might be confusing loin and tenderloin.
Tenderloin is the narrow muscle that runs right along the spine. A foot long or so but no bigger around than a small or at best average persons wrist, and very little fat. Only weighs about a pound and only 2 of the little things per pig. Excellent when done right but low-n-slow it'll be dry and lose its texture. Grill or oven we do em hot and fast, long enough to reach safe temp obvs but no longer.
Wrap it in tinfoil on the top and sides? Keep the moisture in?
Totally exposed. If in oven set grate on top of cake pan and tenderloin on top of that, so the hot air can get all around it. Still roll it over half way through for uniformity. Set oven to hot AF (425-450) and run it long enough to be food-safe. 40 minutes give or take. Fairly small window between not enough and too much.
The pan is just to catch the little bit of drips there might be instead of burning them on the bottom of the oven. There's is no real drippings or gravy.
That's how I cook em whole anyway, doesn't mean it's the only way. Get it right and they're juicy inside and great texture but again, not much leeway between really good and chalky.