A pork tenderloin is a popular and tasty cut of meat from the pork loin. It is known for being very tender and lean, yet still flavorful. When shopping for a pork tenderloin, it is common to see them sold individually or as a pair. But how much does a whole pork tenderloin weigh?
Quick Answer
A whole, untrimmed pork tenderloin typically weighs between 1 to 2 pounds. However, the exact weight can vary depending on the size and source of the tenderloin. Most tenderloins found at the grocery store range from 1 to 1 1/2 pounds each.
Detailed Explanation
Pork tenderloins are oblong shaped muscles that run along either side of a pig’s backbone. There are two tenderloins per pig, one on each side of the spine. When removed from the carcass, the tenderloins are often sold individually or as a pair still connected by fat and silverskin.
The average weight for a single pork tenderloin is around 1 to 1 1/2 pounds. However, tenderloin sizes can range anywhere from 3/4 pound up to 2 pounds each. Here are some factors that affect the weight:
Breed and Size of Pig
– Heritage breeds (Berkshire, Tamworth) tend to have larger tenderloins than commercial breeds.
– Larger hogs that are allowed to reach older market weights will have heavier tenderloins than younger pigs.
Preparation and Trimming
– Untrimmed tenderloins with silverskin and fat intact will weigh more than trimmed packages.
– Excess fat, silverskin, and chain meat are often removed before selling, reducing the total weight.
– Butcher shops or markets may further trim tenderloins to customer specification.
Single vs. Pair
– Tenderloins sold individually typically range from 3/4 to 1 1/4 pounds each.
– Pairs sold together may weigh 1 1/2 to 2 pounds per tenderloin.
– Smaller tenderloins are sometimes sorted and sold individually.
Geographic Location
– Pork production varies around the world, impacting average tenderloin sizes.
– U.S. and Canadian tenderloins tend to be on the heavier end of the scale.
– European and Asian tenderloins may be smaller, averaging under a pound each.
So for a whole, untrimmed pair of pork tenderloins connected together, expect the total weight to be 1 1/2 to 2 1/2 pounds or more. If purchasing tenderloins individually, choose 1 to 1 1/2 pound pieces for the most common sizes.
How Much Meat Can You Expect from a Pork Tenderloin?
Once you have the weight of the raw tenderloin, how much cooked meat can you actually yield from it? Here is a rough estimate:
– A 1-pound pork tenderloin will yield approximately 3/4 pound of cooked meat.
– A 1 1/2-pound tenderloin will yield around 1 1/8 pounds cooked.
– For a 2-pound tenderloin, expect about 1 1/2 pounds after cooking.
Pork tenderloins are very lean with little connective tissue. Because of this, they lose less moisture than fattier cuts when cooked. Figure you will lose about 25-30% of the original weight during cooking.
The cooking method will also impact final yield. Dry heat methods like grilling, roasting, or pan frying will result in more moisture loss versus braising or poaching the tenderloin.
How Many People Will a Pork Tenderloin Feed?
When serving a whole pork tenderloin, plan on approximately 4-6 servings per pound of uncooked meat.
So for a typical 1 to 1 1/2 pound tenderloin, you should expect:
– 1 pound tenderloin feeds 4-6
– 1 1/2 pound tenderloin feeds 6-9
The exact number of servings can vary based on the size of the portions and who is being served.
Here are some general serving size guidelines for cooked pork tenderloin:
| Serving Size | Good For |
|---|---|
| 2-3 ounces cooked meat | Child or small appetite |
| 4-6 ounces cooked meat | Average adult appetite |
| 8-12 ounces cooked meat | Large or extra hungry adult appetite |
For example, carving a 1 1/2 pound cooked tenderloin into 6 servings of 4 ounces each would feed 6 average adults. Or slicing it into 12 servings of 2-3 ounces can serve 12 kids.
You can always slice the tenderloin ahead of time and allow guests to take as much as they want. Leftovers also keep well refrigerated for 3-4 days. Reheat slices in a skillet or serve cold in sandwiches or salads.
Prices Per Pound for Pork Tenderloin
On average, you can expect to pay $3 to $8 per pound for fresh pork tenderloin depending on the store, quality, and source. Here are some general price ranges:
– Regular grocery store: $3 – $6 per pound
– Warehouse clubs: $2.50 – $5 per pound
– Butcher shops or specialty markets: $4 – $8+ per pound
– Direct from farm or producer: $3 – $6 per pound
Organic and heritage breed pork will be on the higher end of the range. Prices also vary regionally and by season. Check for sales or price reductions on large packages to help save money.
Buying and cooking a whole pork tenderloin is an affordable way to feed a family or dinner guests. Allow 1/4 to 1/2 pound per person depending on appetites.
How to Cook a Whole Pork Tenderloin
Pork tenderloin is very lean and quick cooking. These methods are all great options for cooking a whole tenderloin:
Roasting
Roasting uses dry, ambient heat to evenly cook the exterior while keeping the interior juicy and tender. Roast at 350°F to an internal temp of 140-145°F.
Grilling
The high, direct heat of the grill sears the outside while cooking through. Use medium heat and rotate tenderloin for even cooking.
Pan Searing
Searing all sides in a hot skillet gives great caramelized flavor. Finish cooking in a 400°F oven until done.
Poaching
Simmering in liquid like broth, wine, or water keeps the meat very moist. Cook to an internal temperature of 140-145°F.
Sous Vide
Cooking low and slow in a water bath yields incredibly tender results. Use at 140°F for 1-4 hours.
Browning then Braising
Browning adds flavor then braising maintains moisture. Braise with broth and vegetables.
The internal temperature should reach 140-145°F for proper doneness without drying out. Let rest 5-10 minutes before slicing to allow juices to absorb back into the meat.
What Size Pan Do You Need to Cook a Pork Tenderloin?
Choosing the right size pan or dish is important to ensure even cooking when roasting or braising a pork tenderloin. Here are some guidelines depending on the weight:
– 3/4 to 1 pound tenderloin: 9×9 inch baking pan or skillet
– 1 to 1 1/2 pound tenderloin: 9×13 inch baking pan or 10-12 inch skillet
– 1 1/2 to 2 pounds tenderloin: Rimmed baking sheet or roasting pan
Aim for a pan that allows at least 1-2 inches clearance on all sides for good air circulation. Use shallow broth or water to braise tenderloins to evenly distribute moisture.
For grilling, allow 4-6 inches between tenderloins for proper heat exposure. Cut in half crosswise if needed.
Should You Tie a Pork Tenderloin for Even Cooking?
Pork tenderloins are long, thin, and tapered which can lead to uneven cooking. The thicker end will cook slower than the narrow tip.
Tying the tenderloin helps promote an even thickness so it cooks at the same rate. Here’s how to do it:
1. Cut 3-4 pieces of butcher’s twine about 18 inches long.
2. Space the strings evenly under the tenderloin and wrap around, cinching in the sides.
3. Turn tenderloin over and repeat on other side, tying strings securely.
4. Trim any excess string and tuck under knots.
The tenderloin should now have a round, cylindrical shape for steady cooking. Leave the string on when cooking and remove afterward before carving.
Should You Brine or Marinate Pork Tenderloin?
While brining and marinating are optional, both techniques can greatly boost the moisture and flavor of pork tenderloin:
Brining
Soaking the raw meat in a saltwater brine solution for 1-2 hours before cooking enhances juiciness and seasoning penetration. Make a basic brine with 1/2 cup salt per quart of water.
Marinating
Coating the tenderloin in an acidic liquid marinade for 2-24 hours gives big flavor. Use ingredients like vinegar, citrus, wine, soy sauce, herbs, and oils.
Be sure to pat the tenderloin very dry after brining or marinating to help achieve a nice browned exterior.
Should You Wrap Pork Tenderloin in Bacon?
Wrapping pork tenderloin in bacon before roasting or grilling adds delicious smoky flavor and extra fat to keep the lean meat juicy. To wrap:
1. Tie the tenderloin first to get an even shape.
2. Stretch bacon slices lengthwise and lay overlapping on a sheet of plastic wrap.
3. Roll tenderloin in the bacon tucking ends under seam.
4. Use plastic wrap to firmly roll bacon around meat. Chill 30 mins before cooking.
Choose thin sliced bacon that is at least as long as the tenderloin. Leave wrapped during cooking for moisture and remove plastic for last 5-10 minutes to crisp bacon.
What are Good Ways to Use Leftover Pork Tenderloin?
Cooked pork tenderloin makes great leftovers for meals later in the week. Here are some tasty ways to repurpose them:
– Dice and add to fried rice or pasta dishes
– Slice thin for sandwiches or wraps
– Chop and use in tacos, burritos, quesadillas
– Shred for BBQ pulled pork or carnitas
– Make a stir fry with vegetables and sauce
– Toss into a brothy ramen noodle or pho soup
– Mix with mayo, mustard for quick pork salad
Refrigerate leftovers within 2 hours and use within 3-4 days. Reheat to 165°F until hot and steaming.
Conclusion
A whole pork tenderloin can range from 3/4 pound up to 2 pounds, but on average will be 1-1 1/2 pounds. Plan on about 4-6 servings per pound of uncooked meat. At only $3 to $8 per pound, tenderloin is budget-friendly for feeding a crowd. With minimal prep needed, it’s easy to roast, grill, or braise for a quick weeknight dinner. Just be sure to use a pan large enough to hold the tenderloin and tie it beforehand to promote even cooking.