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grue@lemmy.world ⁨2⁩ ⁨days⁩ 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.

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