Does anyone know how to cook a pork fillet or any kind of pork so that it just melts in the mouth. Went to a fab place the other day and the pork they served was delcious and so so tender. Mine is always tough or dry? Help please....
by 
trishk
ANSWERS: 18
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I usually marinate mine with an injector and then grill //An injector basically looks like a syringe
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I always cook mine in a frying pan. I put a little water in the bottom, and after the water cooks away, then the pork gets brown and crispy on the outside, and I've never dried it out! It's fabulous. I usually just season it with a little salt and pepper or garlic powder and pepper.
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The biggest mistake people make with pork is over cooking it; that makes it tough and dry. Also choose pork with a bit of fat in it - this makes it more tasty and tender when you cook it. A great website for properly cooking pork is theotherwhitemeat.com. For a pork tenderloin, for example, it recommends cooking it at a high oven heat (425-450) for only 20-30 minutes. The high heat seals in the juices. Good luck!
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Smoke it over Apple Wood chunks. Keep it below 200F. They make Kitchen Smokers if U don't have a BBQ style. I'd personally bite the "Bullet" & buy a "Real Smoker" ($49 Wal-Mart)for Ur Holiday Turkey, Rib Roast, Game hens etc., U'll never eat so good!!! We also use our "Pressure Cooker" for like a "Pork/Beef Roasts", Ribs & so many other things, even our "Tamales" (in 30 min.!!!) we can't do without it in the Kitchen!!! John
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It is usually overcooked or undercooked. So the answer is to cook it either briefly until just done (and that is much less than what the cookbooks tell you. It is okay for it to be pink) Or else cook it for a very long time, like 13 hours for a hunk of pork being smoked. And try brining your meat. It will be so tender when you brine. Even a short brine is better than no brine. Edit: And in what way is this deserving of a minus 1 as being unhelpful???
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i fry breaded pork chops until done, then use a casserole dish and add about an inch of water to the bottom. take the cooked pork chops and place them in aluminum foil making like a bag around the chops, completely closing them up, but leaving room at the top. place in the water and put in oven at around 300 . the longer you leave them the more tender they are. just watch to see if you need to add a bit more water as it cooks off.
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If I make pork chops, I buy a good cut, brown them a little first in olive oil, salt/pepper in a pan and then bake them (covered) on a bed of sauerkraut. You could literally just pull them apart with a fork. I'm a vegetarian so I cook these for company and family but everyone always raves about them. Another way I cook pork chops is in a slow cooker - cover with a bottle of BBQ sauce and a can of coke (I know it sounds weird but it helps to carmelize the sauce) and cook on low for about 6 hours. Also works well with chicken....
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Here is a great tender pork recipe. 4 pork chops Salt & pepper to taste 4 onion slices 4 green pepper rings 1 can cream of mushroom s oup In skillet, brown chops on both sides; pour off fat. Sprinkle chops with seasonings; place slice of onion and pepper ring on each; pour soup over all. Cover; cook over low heat for 45 minutes or until tender. Stir now and then.
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Insofar as a loin of pork is concerned, overnight marinating and baking it, covered, in the marinate has always produced a tender and tasty dish for me. I take the loin, stab it in several places, place it in a large plastic zipper bag, pour in a bottle of Italian dressing to serve as the marinate, add more garlic --in my house you can never add too much garlic-- and refrigerate it at least over night, occasionally shifting it in the bag from time to time. [Hint: While lovingly squeezing it in the bag, tell it how good it's gonna be, and how happy it's gonna make everybody tomorrow...pork has feelings, too, ya know! :-)] The next day bake --NOT over bake it-- according to recommended time/temperature based on the loin's size. With pork, cooking it with plenty of moisture is key. Whip up mashed potatoes...and warm up good quality jarred pork gravy. Green beans make a good vegetable with it. [Another Hint: This is not a good meal if you're inviting over your orthodox Jewish friends....unless you wanna lie and tell 'em it's chicken! :-)]
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Because pork is much leaner now than it was previously, it can dry out pretty quickly. You might want to try brining the meat for a while before cooking it.
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I agree with most of the answers. Number one being most people overcook pork. The melt in your mouth way is definitly the slow cooker.
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Marinate your pork in a mixture of "1/2 c. of 'Dale's Seasoning'(available at most WalMarts) and 1/2c. Italian Dressing overnight in the refrigerator. Remove from marinade and place in Crock pot w/ 1/2 bottle of "Jack Daniels Brown Sugar and Molasses BBQ Sauce" Cook on low for 5-6 hrs.Remove and shred the meat and place back in the Crock pot.Cook for 3-4 hrs....
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if youre roasting them, cover and put a very small amount of water in the baking tray, they stay moist and are extremely tender
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2= ITEMS, WHEN YOU BUY PORK, BUY IT AT A NORMAL GROCERY STORE, SO THERE'S FAT ON IT, AND 2 COOK IT IN THE OVEN AT 325 DEGREES I HOUR PER POUND + ONE MORE HOUR, THIS MAKES IT WELL DONE AND TENDER, THE LONGER YOU COOK IT THE MORE TENDER IT IS. ENJOY==OOOJAY
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Heat the oil first. Use the handle of a wooden spoon and put it in the oil. When the oil bubbles around the handle it's ready. Don't turn the pork until you have a crispness on the bottom side.
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If you buy a pork tenderloin, marinate it for two days in lemon, garlic and soy sauce. For first 45 mins of baking put foil over it and then bake it slowly at about 325F for 1 1/2 hrs. You can add a sauce if you like. Buy a little pork gravy and add some white wine to it delicious!
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If you can get it, try to get something called "pork cheek", it is a very tender nugget of meat. Then you cook it for a long time over low heat with carrots, onions and other vegetables, like a stew, until all the sauce is reduced and it's nice and sticky.
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The secret is the oven. They put it in a pan for maybe two or three minutes on high fire to get the coat crusty and then they put in the oven were it will stay until the inside has just passed raw.
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