Why did my pork center cut loin turn out tender but tasteless?
Why did my pork center cut loin turn out tender but tasteless?
First I marinated the meat for two hours with a mixture of balsamic vinegar, olive oil and Italian seasoning. Then pan-seared it to brown its surface. Finally I braised it in the oven, covered with aluminum foil, using a vegetable sauce, until the internal temperature was 150 F.
The result was a tasteless meat, very tender but with a mushy texture.
Best Answer
Did either your "Italian Seasoning" or the sauce contain salt? If not, then your pork was almost certainly tasteless because it needed salt.
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How do you flavor the middle of a pork loin?
Nikaya Dahn Smith suggests pan searing the pork loin in spices, then slow roasting in root beer or Dr. Pepper with \u201cplenty of fresh garlic cloves.\u201d Lindsay Hughes McKinnon likes \u201cmarinating in simple things like salt, pepper, herbs de Provence, a squirt of lemon.\u201d It is \u201clight, savory, flavorful.\u201dHow 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 Pork so Dry? | Crockpot Apple Cider Pork Loin
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