Pork loin is cut from the hindquarter of the pig and is one of the most tender and expensive parts of the animal. It's where the tenderloin originates as well as the back ribs, which, when still attached to the meat, give pork chops a juicier texture than if the bones were removed. Whether cooking tenderloin or loin chops, use dry heat to leave the meat with a golden-brown exterior and a tender, moist interior. A griddle is an ideal option for cooking pork loin because it causes the excess fat to run away from the meat.
Place a small bowl or container at the bottom of the griddle to catch any excess fat when the loin is cooking. Preheat the griddle to medium.
Place the tenderloin on a clean cutting board and drizzle it all over with about 1 tablespoon of olive oil per pound of pork.
Sprinkle salt and pepper to taste over the entire surface of the tenderloin as well as dried herbs you enjoy with pork; thyme and oregano are popular options with loin.
Rub the oil and seasonings into the tenderloin with your fingers.
Place the tenderloin on the griddle and position it so that the fat that runs off will be caught by the bowl.
Grill the tenderloin for 5 to 10 minutes per side. A 1-pound tenderloin usually needs about 7 minutes per side on a griddle.
Use a meat thermometer to ensure the internal temperature is at least 145 degrees Fahrenheit by inserting it into the center of the thickest section of meat. Hold the tenderloin above the griddle with tongs and lightly shake it to remove any excess oil.
Place the tenderloin on a clean cutting board and allow it to rest for about 3 minutes.
Place a small bowl or container at the bottom of the griddle to catch any excess fat when the loin chops are cooking. Preheat the griddle to medium.
Place the loin chops on a clean cutting board and drizzle them all over with about 1 teaspoon of olive oil per 1-pound chop.
Sprinkle salt and pepper to taste over both sides of the chops as well as dried herbs you enjoy with pork; thyme and oregano are popular options with loin chops. Rub the oil and seasonings into the loin chops with your fingers.
Place the loin chops on the preheated griddle; position them so that they are not touching and that the bowl or container can catch the juices that will run off of them.
Grill them for about 5 minutes per side, using tongs to flip them over. The internal temperature should be at least 145 F before they are finished cooking.
Hold each loin chop with tongs just above the griddle and lightly shake them to remove any excess fat on the surface of the meat.
Place the loin chops on a clean cutting board and allow them to rest for about 3 minutes before serving.
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- Canadian Living: Butcher's Block -- Cuts of Pork
- Delicious Magazine: The Best Pork Cuts for Pan Frying, Grilling and Griddling
- Seven Fires: Grilling the Argentine Way; Francis Mallmann
- Food Safety: Safe Minimum Cooking Temperatures
- Season the pork loin just before you put it on the griddle; if you season it too far in advance, the salt will draw out the juices.
- Griddles are best for cooking smaller cuts of meat, so avoid chops and tenderloins that are more than 1 pound each.
- Do not cook pork loin at anything higher than medium heat; not only will you avoid overcooking the exterior and under-cooking the interior, but you'll prevent oil-splashing as well.
- Although pork loin can have a slightly pink interior, the internal temperature should be at least 145 F for safe consumption.
Based in Halifax, Nova Scotia, Jordan Whitehouse has been writing on food and drink, small business, and community development since 2004. His work has appeared in a wide range of online and print publications across Canada, including Atlantic Business Magazine, The Grid and Halifax Magazine. Whitehouse studied English literature and psychology at Queen's University, and book and magazine publishing at Centennial College.