Tenderloin at 78 degrees: Pork fillet stir-fry

Ask for the silverskin removed, or take it off yourself: it shrinks in the pan and curls the whole muscle. Sear hard, finish gently, and pull it a couple of degrees below target — a piece this thin keeps climbing off the heat. The leanest pork primal — colour should stay light pink with almost no intramuscular fat required.

Colour, sinew, where the fat sits, and thickness are what you check before you pay. Ask for the thickness that matches “Pork fillet stir-fry.” Use 78 degrees and 78 when you cook. Salt after you know the job. Do not play with undercooked meat. Cook Tenderloin to 78 degrees and serve it as “Pork fillet stir-fry.” The other figure to watch is 78. Do not time a hard-working muscle like a thin steak. Colour before heat is not doneness. A slim muscle tucked under the spine that does almost nothing for a living. It is the most tender thing on the animal and also the least forgiving: with barely any fat, the window between juicy and sawdust is only a few

Cook Tenderloin to 78 degrees and serve it as “Pork fillet stir-fry.” The other figure to watch is 78. Do not time a hard-working muscle like a thin steak. Colour before heat is not doneness. A slim muscle tucked under the spine that does almost nothing for a living. It is the most tender thing on the animal and also the least forgiving: with barely any fat, the window between juicy and sawdust is only a few