Comment on I can't believe it's necessary to ask the question...
grue@lemmy.world 3 weeks ago“Tenderloin” or just regular “loin?”
Tenderloin is the pig equivalent of filet mignon; IMO it’s too tender to justify the sorts of cooking methods you use to compensate for cheaper, tougher meat.
Seems reasonable for regular loin, though. I’d still usually pick shoulder for low and slow cooking because it works just as well and tends to be cheaper, but sometimes it isn’t.
SchmidtGenetics@lemmy.world 3 weeks ago
The tenderloin it’s cheap enough and will even go on sale even more at times and we will get a couple.
grue@lemmy.world 3 weeks ago
I almost did a spit take when I saw that huge $9.99 number. Then I realized that it was in CAD and per kg, which works out to be cheaper than it is here in the Southeast US (about $4 USD / lb), LOL!
Still kinda think a pressure cooker is overkill for a tenderloin that would cook up just fine with a dry cooking method (roasting or pan-grilling, like a steak) though. You could save $2 CAD / kg (plus an extra $5 off) getting regular loin and it would turn out just as good in a pressure cooker.
SchmidtGenetics@lemmy.world 3 weeks ago
I cut about 1/3 off the undesirable end for the roasts, the majority is for chops. It’s more to break up the monotony of that if that make sense.