Tenderloin — Grilling · 106

Cook Tenderloin as Grilling to 70° at the centre. Plate as Bacon-wrapped tenderloin. Angle 3: 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.

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 Grilling to 70° at the centre. Thick grain needs more time. A cut’s grain comes from how much the muscle worked. Tenderloin needs heat through to 70° before “Grilling” makes sense. 70 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.