Pork Tenderloin

 
Single serving cans of pineapple juice, works like a miracle!

Sip sip sip, works wonders!

I hate to ask the obvious, but are you eating slow enough and chewing well enough.  I tolerate ribs better than many cooked meats because they are generally slow cooked and tender with sauce as an added benefit. 

I eat pork chops, (bone in), and pork loin both.  I agree that grilling sometimes dries out the meat but you can cook it in broth on the stove or in the oven and it should turn out just fine. 

The key to cooking pork is to not over-cook it.  Use a meat thermometer in the thickest part and don't let it go above 150 degrees.  Then, let it stand for 5-10 minutes as all cooked meats continue to cook a bit even when out of the oven or away from direct heat.  160 degrees is the max. temp for pork or it will be too dry. 

You can make a dijon mustard sauce or a store-bought marinade to moisten each bite which helps too.

I get really excited when I eat ribs and have to slow myself WAY down, but they work.

Lisa O.

Love the 411 on the temp for pork.  I keep reading 170, but by the time it gets to that and you let it rest it's so dry.

TOmorrow I try my slow cooker (never had one before) with boneless pork loin ribs.  I will make sure the internal is 150 when I remove it from the heat!  Then it should cook to 160.  I'm so excited to try this.  LOL can you tell I'm BORED of ground turkey creations?   and think I may go insane if I have one more turkey something or other!

Oh, and the rib thing.  I find with ribs and chicken legs that if I bite the meat off the bone I get stuck because I take too much at a time.  If I take the meat off and then cut it I'm fine.  Just a suggestion for those that LOVE LOVE LOVE ribs!!!

I love my crock pot!  I just started using one last fall and am going to try a new rib recipe soon.

Enjoy it!

Good tips on the biting of the bone.  You're right!  Especially if the food is hot then I always take too big a bite and swallow too fast!  Ouch and ouch!

Lisa O.

I can do pork tenderloin in a crock pot or other slow cooking device, but any other way is too dry.  I can't do ribs because of the dryness.

You might want to cook it slowly and see if you can eat it that way.

Any meat I have cooked in the crock pot has always turned out extremely tender. Since u have trouble with some of the meats just cut up in smaller pieces. Cut against the grain.

Pork roast will have a stringy texture tenderloin does not. I cook my in the oven in a glass cake pan. It is really moist and yummy. Just don't over cook.~~Amy

We bought a Nu-Wave pro table top oven.  It cooks with a broiler element, convection air, and infra-red heat.  Everything we cook, pork, chicken, fish, and whole chickens, beef etc. come out moist and cooked nicely.  I am January 26, 2010, post op, and my wife is July 12th post op.  I had Lap-band inserted and my wife had the RNY by-pass.  She tolerates most but must eat a controled portion and eat slowly.  I have lost a substantial amount of weight since December 2009 and haven't required an adjustment yet.  My doctor tells me some people go as long as a year without adjustments.  We have great aftercare, going to a meeting tonight with other patients that are post op and pre op.  I love to share suggestions and questions with them.

Hi Brock, I grill it on the BBQ just like beef tenderloin.  It is juicy and tender and doesn't give me a problem.  It doesn't have to be cooked dry done, just to 140 internal temp...pork is as safe as beef these days.  We serve it with a little Sweet Baby Ray's bbq sauce at the table....yummy.

LOVE pork tenderloin!  I rub some pork seasoning on it and slap it on my George Foreman grill and cook it about 7 or 8 minutes and it's always juicy & tender.  I have never had a problem getting it past my band.

Pork CHOPS on the other hand .... forget it!  Can't seem to grill a pork chop that hasn't been dry and chewy, so I just stick to the tenderloin.