Tenderloin at 78°: Pork fillet stir-fry
Cook Tenderloin as Stir-fry to 78° at the centre. Plate as Pork fillet stir-fry. Angle 2: check thickness before the clock. Cook Tenderloin as Pork fillet stir-fry to 78° at the centre. Thick grain needs more time. 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 degrees wide.
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.
Cook Tenderloin as Stir-fry to 78° at the centre. Plate as Pork fillet stir-fry. Angle 2: check thickness before the clock. 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 degrees wide.
Cook Tenderloin as Pork fillet stir-fry to 78° at the centre. Thick grain needs more time. A cut’s grain comes from how much the muscle worked. Tenderloin needs heat through to 78° before “Pork fillet stir-fry” makes sense. 78 is a stage of that heat, not a luxury score. The same cut becomes a stew, a grill, or a braise, so a steak minute does not cover a pot. Thick connective tissue wants time, not a hard sear alone. This is not medical advice.
The counter keeps Tenderloin, 78°, and 78. “Pork fillet stir-fry” is the trim. Cook Tenderloin as Pork fillet stir-fry to 78° at the centre. Thick grain needs more time. 7878°
Figures to keep
- Heat
- 78°
- Figure beside it
- 78
- Cut
- Tenderloin
- Cooking line
- Pork fillet stir-fry