If you love pork, then you need to know about pork backstrap – it’s one of the most delicious, versatile and underutilized cuts you can get! As a seasoned home cook and pork enthusiast, I’m excited to walk you through everything there is to know about backstrap. Trust me, after reading this you’ll be eager to try it yourself.
What Exactly is Pork Backstrap?
First things first – what is pork backstrap? Quite simply, it refers to the whole pork tenderloin. Backstrap is a long, slender cylindrical muscle that runs along the spine of the pig, starting near the rear legs and extending up towards the ribs.
Since this muscle doesn’t get much use, it stays incredibly tender and boneless. For this reason, pork backstrap is sometimes labeled as “pork tenderloin” at the store. However, true tenderloin is just a section of the larger backstrap muscle.
Where is Backstrap Located on the Pig?
To get a better idea where this cut comes from, let’s visualize it on the pig. If you picture the pig split down the middle from head to tail, the backstrap is found beneath the loin muscle, running along the backbone. It sits above the belly/side meat.
Backstrap is nestled right up close to the spine, which protects it and prevents it from being overworked This results in meat that is naturally tender with a fine grain and little fat marbling
Key Characteristics of Pork Backstrap
Now that you know where it comes from, what makes backstrap so special? Here are some standout traits:
- Extremely tender texture
- Delicately mild pork flavor
- Very lean and low in fat
- High moisture content when cooked properly
- Easy to portion into medallions, cutlets or cubes
- Takes well to almost any cooking method
These qualities make backstrap one of the most versatile cuts for everyday meals or impressive dinner parties alike The tender texture and mild flavor also appeal to picky eaters and kids.
How Much Does Backstrap Cost?
Compared to other prime pork cuts like chops and roasts, backstrap is very reasonably priced. You can expect to pay around $7-9 per pound on average. For the quality and versatility it delivers, backstrap gives you great value for your dollar. A little goes a long way!
The Best Uses for Pork Backstrap
Now let’s get to the best part – how do you put that tender, mild backstrap to work? Here are some of my favorite ways to enjoy it:
- Main entrees – Roast whole, chop into medallions, slice into cutlets or cube for skewers
- Quick weeknight dinners – Pan sear or sauté slices in a skillet
- Sandwiches – Grilled or breaded cutlets are perfect on sub rolls
- Breakfast – Add to egg scrambles, breakfast tacos or hashes
- Kabobs – Alternate with veggies on skewers for grilling
- Stir fries – Thinly slice and stir-fry for a healthy dinner
- Salads – Dice into chunks as a protein topping
- Appetizers – Roll into mini pinwheels or slice for bruschetta
As you can see, backstrap does it all! It’s the ultimate blank canvas for global flavors and easy recipes.
Choosing the Best Backstrap at the Store
When perusing the meat case, keep these tips in mind to pick ideal backstrap:
- Look for pork that is pink to light red in color – avoid grayish hues
- Seek out pieces with moderate thin white marbling – this indicates tenderness
- Average size is 8-12 inches long and 2-3 inches in diameter
- Opt for packages with the latest pack dates for freshness
- The label may read “pork backstrap” or “pork tenderloin”
Prepping Backstrap Before Cooking
To get the best results when cooking, proper prep is key:
- Rinse under cold water and pat dry with paper towels
- Carefully trim away any excess fat or sinewy silver skin using a sharp knife
- Score the surface lightly to allow seasonings to penetrate
- Cut into individual portions if making medallions or kabobs
- Coat with your favorite rub, herbs or marinade
How to Cook Pork Backstrap – Basic Methods
Now comes the best part – time to cook! Here are foolproof methods for succulent, flavorful backstrap:
Oven Roasted Backstrap
- Preheat oven to 400°F
- Season backstrap all over and place on a rack in a roasting pan
- Roast for approximately 25-30 minutes until internal temperature reaches 145°F
- Allow to rest 5 minutes before slicing into medallions
Pan Searing Backstrap
- Heat oil in a skillet over medium-high heat
- Add seasoned backstrap and brown 2-3 minutes on each side
- Reduce heat and cook to internal temp of 145°F
- Let rest 5 minutes then slice into medallions
Grilled Backstrap
- Prepare grill to medium-high heat, around 400°F
- Oil grates and place backstrap directly onto hot grill
- Grill for 15-20 minutes, flipping occasionally
- Check internal temp and remove at 145°F
- Allow to rest 5 minutes before slicing
No matter which cooking method you choose, use a meat thermometer to ensure the internal temperature reaches 145°F. Letting it rest afterwards allows the juices to redistribute so your backstrap stays nice and moist.
Innovative Backstrap Recipes to Try
While classic roasting is great, don’t be afraid to get creative with this cut! Here are some fun recipes to add to your rotation:
- Bacon Wrapped Stuffed Backstrap – Filled with spinach, feta and sun-dried tomatoes
- Jamaican Jerk Spiced Backstrap Kabobs – Infused with spicy vibrant flavors
- Breaded Pork Backstrap Cutlets – Crispy panko crusted cutlets, perfect over rice
- Thai Backstrap Lettuce Wraps – With spicy peanut sauce for a healthy light meal
- Pork Medallions with Apple Cider Glaze – Sweet tart glaze complements the pork
- Carnitas Stuffed Backstrap – Roasted and sliced over zesty carnitas rice bowls
The possibilities are endless! Backstrap’s mild taste makes it perfect for both simple and global flavor profiles.
Perfect Side Dishes for Backstrap
Don’t forget to round out your backstrap meal with tasty sides like:
- Herb roasted potatoes or sweet potatoes
- Skillet cornbread or buttermilk biscuits
- Fresh green salad or kale slaw
- Sauteed veggies like peppers, onions or broccolini
- Rice pilaf or cheesy baked macaroni
Is Pork Backstrap Right for You?
If you love lean, tender and versatile pork, then backstrap deserves a regular spot in your dinner rotation. It cooks quickly, satisfies picky eaters and provides a neutral canvas for any flavor palette. Backstrap stacks up against premium cuts for a fraction of the price.
For fantastic texture and mild taste, look no further than the underappreciated backstrap. Now that you know all about this amazing cut, it’s time to grab some at the store and get cooking! From oven roasting to skewers to cutlets and more, backstrap does it all.
In Summary:
- Pork backstrap = whole pork tenderloin
- Long, slender cut located along the spine
- Extremely tender, lean and versatile
- Mild in flavor with fine grain
- Affordable alternative to premium pork cuts
- Shines roasted, pan seared, grilled or skewered
- Take well to all cuisines and flavor combos
- Easy to cook and satisfies all diners
What is Pork Backstrap?
This is a lean and tender cut of meat from the loin of a pig. It is also called pork tenderloin. It’s located right under the ribs and above the pork loin. With its mild taste and tender texture, pork backstrap is a favorite among meat lovers.
Before you start cooking, it’s essential to prepare your pork backstrap properly. Follow these simple steps:
- Place the pork backstrap on a clean cutting board.
- Use a sharp knife to cut off any extra fat or silver skin.
- For extra flavor, season the meat with salt, pepper, and any other spices you like. You can be creative with the spices you use, like garlic powder, paprika, or herbs like thyme and rosemary.
- You should let the pork backstrap sit out for about 15 minutes before cooking it. This will ensure even cooking throughout.
When it comes to cooking pork backstrap, you can pick from a few different options, whatever you like:
The Ultimate Guide to Cooking Delicious Pork Backstrap
If you want a tender and flavorful pork dish, pork backstrap is the way to go. This cut of meat can be used in many ways, is easy to cook, and is sure to impress your family and friends. This step-by-step guide will show you how to cook pork backstrap, no matter how much or how little you know about cooking.
Pork Tenderloin Basics
FAQ
What is backstrap pork?
What’s the difference between pork tenderloin and backstrap?
What is the most flavorful cut of pork?
What is backstrap in meat?
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?
The backstrap is actually a muscle found on all edible animals, from rabbits to buffalo. 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.
What is the difference between pork backstrap and pork loin?
Pork backstrap and pork loin are both sourced from the back area of the pig, but 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 cook a pork backstrap?
To cook pork backstrap in the oven, preheat it to 400°F (200°C). Season the backstrap with salt, pepper, and your preferred seasonings. Place it on a roasting rack or baking sheet and roast for approximately 20-25 minutes, or until it reaches an internal temperature of 145°F (63°C). Let it rest for a few minutes before slicing and serving.