Pork backstrap, also known as pork tenderloin, is a lean and flavorful cut of meat that comes from the back muscle of the pig It’s prized for its tenderness and versatility But what exactly is pork backstrap? Where does it come from and how do you cook it? This ultimate guide will give you all the details on this tasty pork cut.
Anatomy of Pork Backstrap
To understand what pork backstrap is, it helps to know a bit about the anatomy of a pig. Pork backstrap is cut from a long, thin muscle that runs along either side of the pig’s spine in the loin region.
This muscle, called the longissimus dorsi, is used by the pig for posture rather than locomotion As a result, it gets little exercise and stays very tender. When removed from the bone and processed for meat, this muscle becomes the pork tenderloin or backstrap
Pork backstrap is sometimes confused with pork loin since they come from the same region. But pork loin is cut higher up on the back, is much wider and flatter, and can be bone-in or boneless. Pork backstrap is always boneless and is an oval shape rather than wide and flat.
Characteristics of Pork Backstrap
Some key characteristics of pork backstrap include:
- Long, thin, and tube-shaped
- Bright pink to light red color
- Very lean with little marbling or fat
- Fine grain and very smooth texture
- Extremely tender
- Mild and slightly sweet pork flavor
Pork backstrap is great for quick cooking methods like grilling, roasting, sautéing, or pan frying because it is lean and tender. It can dry out easily if overcooked.
Nutritional Profile
One of the benefits of pork backstrap is that it is a lean cut of pork, with only 2 grams of fat per 3 ounce serving. It is also a good source of:
- Protein: 36 grams per serving for strong muscles
- Niacin: 35% of the daily value for healthy nerves and digestion
- Vitamin B6: 32% of the DV to support metabolism
- Phosphorus: 19% of the DV for bone health
- Zinc: 15% of the DV to boost immunity
The high protein content with minimal fat makes pork backstrap a nutritious choice as part of a healthy diet. It provides protein for energy, muscle growth and repair.
Buying and Storing Pork Backstrap
When shopping for pork backstrap, look for pieces that are:
- About 1 to 1 1⁄2 pounds
- Evenly shaped and cylindric
- Bright pink with white marbling
- Minimal odor
For storage, pork backstrap can be refrigerated for 2-3 days. For longer storage, wrap tightly and freeze for up to 4-6 months. Thaw frozen backstrap in the refrigerator overnight before cooking.
Proper storage keeps the pork tender and prevents it from drying out. For the best taste and texture, cook pork backstrap within a couple of days of buying it.
Preparing and Seasoning
Before cooking pork backstrap, trim off any excess silverskin or fat. Silverskin is the shiny, silver membrane covering the meat. Leaving it on can cause the backstrap to curl while cooking. Use a sharp knife to carefully remove it.
Lightly coat the meat in olive oil or vegetable oil before seasoning. This helps the seasonings stick. Ideal seasonings for pork backstrap include:
- Kosher salt
- Freshly ground black pepper
- Garlic powder
- Onion powder
- Paprika
- Fresh or dried herbs like rosemary, thyme and sage
You can also marinate the backstrap for added flavor. Try marinades with ingredients like garlic, mustard, soy sauce, vinegar, citrus, or Worcestershire sauce.
Best Cooking Methods
The leanness of pork backstrap means quick cooking over high heat. This keeps the interior moist while developing a nice crust on the exterior. Recommended cooking methods include:
Grilling – Cook over direct medium-high heat for 8-12 minutes, turning occasionally. Target internal temperature of 145°F.
Pan Searing – Cook in a hot pan with oil for 2-3 minutes per side until browned. Finish in a 400°F oven for 10-15 minutes until 145°F internal temperature.
Roasting – Roast in a 400°F oven for 15-20 minutes until it reaches 145°F internally.
Sous Vide – For the juiciest results, cook 1-2 hours at 135°F in a water bath before searing.
No matter which cooking method you choose, be sure to let the pork backstrap rest for 5-10 minutes before slicing. This allows the juices to reabsorb for moist, tender meat.
Serving Ideas for Pork Backstrap
The mild flavor and tenderness of pork backstrap make it extremely versatile. Here are some delicious ways to serve it:
- Sliced thin on sandwiches with BBQ sauce
- Diced in salads, pastas or stir fries
- Stuffed with cheese, spinach and sun-dried tomatoes
- Served with chimichurri or peppercorn sauce
- Paired with roasted vegetables like Brussels sprouts
- Added to kebabs or skewers
- Topped with chutney or fruit compotes like mango or pear
Pork backstrap combines well with sweet, savory, spicy and tangy flavors. Its ability to absorb marinades makes it perfect for just about any cuisine.
Favorite Pork Backstrap Recipes
Here are 3 must-try recipes that highlight pork backstrap:
1. Ginger Glazed Grilled Pork Backstrap
- Marinate backstrap in soy sauce, brown sugar, ginger and garlic
- Grill over medium heat, basting with the glaze
- Caramelized exterior with tender, juicy interior
2. Pan Seared Pork Backstrap with Mustard Cream Sauce
- Dredge seasoned backstrap in flour then pan sear
- Deglaze pan with white wine and broth
- Finish sauce with Dijon, cream and fresh herbs
3. Pork Backstrap Roulade Stuffed with Spinach and Feta
- Pound and butterfly pork backstrap
- Spread with spinach, feta and sun-dried tomatoes
- Roll up and tie with kitchen twine
- Roast in the oven until browned and cooked through
From quick weeknight meals to elegant dinner party fare, pork backstrap is endlessly adaptable. Experiment with different seasonings, cooking methods and serving ideas.
Is Pork Backstrap Right for You?
If you enjoy tender, lean and versatile pork cuts, then pork backstrap deserves a spot in your regular dinner rotation. It cooks quickly, absorbs flavors beautifully and pairs well with countless seasonings and sauces.
With its mild taste and texture, pork backstrap appeals to both meat lovers and those new to pork. Kids are often fans as well.
For an easy, nutritious and impressive pork dinner, look no further than pork backstrap. Follow this guide for choosing, seasoning, cooking and serving ideas. Soon it will become one of your favorite cuts for everyday meals and special dinners alike.
Pork Tenderloin Basics
FAQ
What is a pork back strap?
How to cook pig backstrap?
Is hog backstrap good?
Is backstrap the same as tenderloin?
What is pork backstrap?
Pork backstrap, also known as tenderloin, is a cut of meat that comes from the pig’s back. It is a long, thin muscle that runs along the spine, from the base of the neck to the hindquarters. This cut of meat is highly prized for its tenderness and mild flavor. It is also very lean, with less fat than other cuts of pork.
What is backstrap meat?
Because of portion sizing, how the meat is butchered, and how prized and expensive backstrap meat is, it’s a term that’s mostly used for the choicest cuts obtained from medium-sized animals such as deer and sheep. Backstrap meat comes from the muscles of the back on either side of the spine that do the least work in four-legged animals.
What is the difference between pork backstrap and pork loin?
While pork backstrap and pork loin both come from the back area of the pig, they are very different cuts of meat. Pork loin is sourced from higher up on the back and is a much larger, thicker cut than backstrap. It can be boneless or bone-in and is wider and flatter in shape.
How do you choose a pork backstrap?
When selecting pork backstrap, look for a cut that is a little over a pound in weight and about three to four inches in width. It should have very little visible fat and be a light pink color. Avoid any cuts that have a grayish tint or an off smell.