Avoid crumbling pork?
When I broil pork tenderloins, they tend to crumble apart when cut.
By contrast, when I get marinated tenderloins from the supermarket, they stay together like beef.
What is the method to achieve this? One factor might be that the Supermarket is using a steam oven.
Best Answer
The crumbling is caused by the muscle fibers tightening up to the point where they've become brittle, which can happen when they've been exposed to too much heat and/or acid. I'm guessing that your tenderloin is either being overcooked, over-marinated, or both.
Tenderloin differs from tough cuts like pork shoulder, because they don't contain a much collagen which provides structure when less cooked (think: a tough cheap piece of steak,) or turn into rich gelatin when cooked for a long time (think pulled pork or pot roast.) Since tenderloins have little connective tissue, it will be nice and tender if the muscle fibers are treated gently, (think: medium-rare steak) but won't have all of that nice collagen and connective tissue in there to mitigate over-marination or overcooking (think: dry, crumbly meat.)
- Switch to a flavorful wet or dry brine, or cut down on the acid in your marinade and only marinate them for a couple of hours.
- For doneness, I prefer my tenderloins cooked to about 140F, but you should be able to get closer to well-done without them falling apart, especially if they're brined. Once you start getting into the 165F+ zone, you're going to be looking at a pretty dry piece of meat.
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Why does pork fall apart?
If you don't cook the connective tissue properly, it will be tough and rubbery. The connective tissue has to break down and literally melt away in the meat. This takes time. but when it's done, the meat should fall apart by itself.How do you make pork soft and tender?
To tenderize pork before cooking it, try breaking up the tough muscle by hitting it with a meat mallet evenly across the surface of the meat. Then, if you want your pork to be extra tender, you can marinate it in a tenderizing marinade made with acids, like citrus juices, vinegar, or wine.Why is my pulled pork mushy?
By overcooking on the pit or by holding too hot for too long in a cooler you'll get mushy AND dry bbq.How do you keep pork moist when cooking?
Salt will help your meat retain moisture. You can add salt directly, or use a salty liquid like soy sauce or Worcestershire sauce. And aromatics like garlic, shallots, herbs, and spices will impart flavor. When your marinade is ready, place your pork chops in a zipper bag and pour the marinade over top.The Biggest Mistakes Everyone Makes When Cooking Pork
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