Pork backstrap, also known as pork tenderloin, is a lean and tender cut of meat that is perfect for a variety of dishes. Whether you’re looking to impress your dinner guests or simply want to enjoy a delicious meal at home, cooking pork backstrap is easier than you might think.
With a few simple tips and tricks, you can create a mouth-watering dish that will leave everyone asking for seconds. In this article, we’ll explore different methods for cooking pork backstrap and provide you with step-by-step instructions for each one.
So, grab your apron and let’s get started!
How To Cook Pork Backstrap?
There are several ways to cook pork backstrap, but the key is to ensure that it is cooked to perfection without drying it out. Here are three popular methods for cooking pork backstrap:
Choosing And Preparing Pork Backstrap
When selecting pork backstrap, look for a cut that is firm to the touch and has a pinkish-red color. It should also be free of any discoloration or strong odor. Before cooking, it is important to remove any excess fat and the silver skin, which is a thin layer of connective tissue that can be tough and chewy. To remove the silver skin, use a sharp knife and carefully slice just under its surface while pulling it up with your other hand. Be sure to cut away from yourself for safety.
Once the pork backstrap is prepared, you can choose to grill, roast, or pan-sear it. Grilling is a great option for summer nights and adds a smoky flavor to the meat. When grilling pork backstrap, preheat the grill to medium-high heat and lightly oil the grates. Place the backstrap on the grill and cook for about 4-5 minutes per side until it reaches an internal temperature of 145°F. Let it rest for a few minutes before slicing.
Roasting is another delicious option that allows you to infuse the meat with different flavors. To roast pork backstrap, preheat your oven to 375°F. Season the backstrap with your preferred spices and place it in a roasting pan. Add some liquid, such as beef broth or red wine, to keep the meat juicy and flavorful. Roast for about 25-30 minutes, or until it reaches an internal temperature of 145°F. Let it rest for a few minutes before slicing.
Pan-searing is a quick and easy method that results in a crispy exterior and juicy interior. Heat some oil in a skillet over medium-high heat and add the pork backstrap. Cook for about 4-5 minutes per side until it reaches an internal temperature of 145°F. Let it rest for a few minutes before slicing.
No matter which method you choose, be sure to let the pork backstrap rest for a few minutes before slicing to allow the juices to redistribute throughout the meat. With these tips, you can cook a delicious and tender pork backstrap every time!
Grilling Pork Backstrap
Grilling pork backstrap is a great way to infuse it with smoky flavor while keeping it juicy and tender. The first step is to preheat your grill to high heat, around 500 degrees Fahrenheit. Then, rub the pork backstrap with extra virgin olive oil and season it with your desired seasonings.
Next, place the pork backstrap on the high heat side of the grill and grill for 1-1/2 minutes on all four sides, for a total of 6 minutes, keeping the lid closed between flipping. This will help sear the outside of the pork and lock in its juices.
After searing, move the pork backstrap to the side of the grill with low heat and grill for an additional 4 minutes on each of the two larger sides, for a total of 8 more minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F. It’s important to keep the lid closed between flipping to maintain a consistent temperature.
Once the pork backstrap is cooked to perfection, remove it from the grill and let it rest for 10 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, making it even more succulent.
Roasting Pork Backstrap
Roasting pork backstrap is a great option for those who want to cook the meat in the oven. To start, preheat your oven to 400°F and place the rack in the middle. Then, trim any excess fat and silver skin from the backstrap and pat it dry with a paper towel.
Next, make a rub for the pork backstrap by combining paprika, garlic powder, onion powder, thyme, rosemary, salt, and pepper. Rub the spice mix over the pork backstrap, making sure to coat it evenly.
Heat a tablespoon of oil in a large oven-safe pan over medium-high heat. Once the oil is hot, add the pork backstrap and brown it on all sides for about 6 minutes total. Transfer the pan to the oven and bake uncovered for 13-15 minutes, flipping the backstrap over halfway through baking.
It’s important to check the internal temperature of the pork backstrap to ensure that it is cooked properly. We recommend using an instant-read thermometer and checking for an internal temperature of 145°F. Once it reaches this temperature, remove it from the oven and let it rest on a plate for at least 5 minutes before slicing and serving.
To add some extra flavor, you can serve the roasted pork backstrap with a sauce like A1 or BBQ sauce. Alternatively, you can make your own sauce by combining garlic, honey, soy sauce, mustard, Sriracha, and oil in a bowl and brushing it over the backstrap before roasting.
Roasting pork backstrap is a simple and delicious way to cook this cut of meat. With a little bit of seasoning and proper cooking techniques, you can create a juicy and flavorful dish that will impress your family and friends.
Pan-Seared Pork Backstrap
Pan-searing pork backstrap is a great way to achieve a crispy exterior and a juicy, tender interior. Here’s how to do it:
1. Preheat your oven to 375°F for convection or 400°F for a regular oven.
2. Trim the pork backstrap well, removing any excess fat and the silver skin. Pat it dry with a paper towel, then season it generously with coarse salt and black pepper on all sides.
3. Heat 1-2 teaspoons of vegetable oil in an oven-safe pan, such as a cast-iron skillet, over medium-high heat until hot.
4. Sear the pork backstrap for approximately 2 to 3 minutes on each side, rotating it 1/3 each time until all sides are seared.
5. Move the pan to the preheated oven with a middle position oven rack.
6. Using a meat thermometer, cook the pork backstrap until it reaches an internal temperature of 145°F to 150°F, which usually takes around 15-18 minutes.
7. Remove the pan from the oven and transfer the pork backstrap to a plate. Tent it lightly with foil and let it rest for about 5 minutes before slicing and serving.
To add extra flavor to your pan-seared pork backstrap, you can also add herbs and garlic to the pan while searing it. Alternatively, you can make a simple sauce by deglazing the pan with some chicken broth and adding butter to thicken it slightly.
Slow-Cooked Pork Backstrap
Slow-cooking pork backstrap is a great way to ensure that it is tender and juicy. To begin, season the backstrap with salt, pepper, and any other desired seasonings. Then, place it in a slow cooker with some liquid, such as broth or wine, to keep it moist. You can also add vegetables or herbs for added flavor.
Cook the pork backstrap on low for 6-8 hours, or until it reaches an internal temperature of 145°F. It’s important not to overcook the backstrap, as this will cause it to become tough and dry. Once it’s cooked to perfection, remove it from the slow cooker and let it rest for a few minutes before slicing and serving.
One great recipe for slow-cooked pork backstrap is to make a garlic and herb gravy to simmer it in. Simply mix together garlic, herbs, broth, and some flour to make a thick gravy. Pour the gravy over the seasoned pork backstrap in the slow cooker and cook on low for several hours. This will infuse the pork with delicious flavors and create a tender texture that will melt in your mouth.
Another option is to use a spice rub and balsamic glaze to create a sweet and savory flavor profile. Rub the backstrap with spices such as paprika, cumin, and garlic powder before searing it in a pan. Then, transfer it to a slow cooker with a mixture of balsamic vinegar, molasses, and garlic. Cook on low for several hours until tender and juicy.
No matter how you choose to cook your pork backstrap, be sure to use a meat thermometer to ensure that it’s cooked thoroughly but not overdone. With these tips and tricks, you’ll be able to create a delicious slow-cooked pork backstrap that’s sure to impress your family and friends.
Serving And Pairing Pork Backstrap Dishes
Once you have cooked your pork backstrap to perfection, it’s time to think about what to serve it with. Pork backstrap is a versatile cut of meat that pairs well with a variety of side dishes and beverages.
One classic side dish to serve with pork backstrap is roasted vegetables. Roasting vegetables like carrots, potatoes, and Brussels sprouts in the oven with olive oil and seasonings brings out their natural sweetness and creates a delicious contrast to the savory flavor of the pork backstrap.
Another popular option is to serve pork backstrap with a side of creamy mashed potatoes. The smooth texture and buttery flavor of the mashed potatoes complement the tender and juicy pork backstrap perfectly.
If you’re looking for something lighter, consider serving your pork backstrap with a fresh green salad. A salad with mixed greens, cherry tomatoes, and a light vinaigrette dressing provides a refreshing contrast to the rich flavor of the pork backstrap.
When it comes to pairing beverages with pork backstrap, white wine is an excellent choice. A crisp Sauvignon Blanc or Chardonnay pairs well with the mild flavor of the pork backstrap. If you prefer red wine, try a Pinot Noir or Merlot.