I was grocery shopping earlier today and local grocery store had pork tenderloins on sale for $3.49/lb w/$1.00/lb off digital coupon so it brought it down to $2.49/lb. Limit one per account. Not a bad deal. Now i don't usually buy this cut since i like fattier cuts for pork chops and pulled pork. But it got me thinking where this cut could be good. Obviously my first thought was med rare pork medalians, those are great. But for whatever reason, I remembered that i had just bought a bag of Amoroso rolls, and philly roast pork sandwiches came to mind. Now this is a lean cut, but its also tender. And normally i use a boneless picnic shoulder but its tricky to cook enough to break down the fat and connective tissue and still be sliceable. This got me thinking that tenderloin might be a better choice if done right.
Looking for opinions, and honestly curious if there is another cut i don't know about.
I live near philly and have had both dinics and tony luke's. There pork is sliced on the thinner side ( not super thin ), tender and "meaty" and not full of fat or connective tissue. So in my opinion, they are using a different cut then picnic shoulder, or they are really trimming all the fat and connective tissue out and trussing them back up. Which is what i always assumed, but what throws me off is even picnic shoulder has a bunch of white and dark meat, where both these places use all dark meat.
This is apparently a Pork Loin.
BTW, I have never got a pork loin with dark meat. If dark meat pork loins exist, it must be a special breed, or a special cut. Like how rib roast change once you get to a certain bone?
Looking for opinions, and honestly curious if there is another cut i don't know about.
I live near philly and have had both dinics and tony luke's. There pork is sliced on the thinner side ( not super thin ), tender and "meaty" and not full of fat or connective tissue. So in my opinion, they are using a different cut then picnic shoulder, or they are really trimming all the fat and connective tissue out and trussing them back up. Which is what i always assumed, but what throws me off is even picnic shoulder has a bunch of white and dark meat, where both these places use all dark meat.
This is apparently a Pork Loin.
BTW, I have never got a pork loin with dark meat. If dark meat pork loins exist, it must be a special breed, or a special cut. Like how rib roast change once you get to a certain bone?
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