Battles
A Tale of Two Tenderloins: Beef Vs. Pork
It was the best of times, it was the worst of times….
The best of times if you happen to be an AI billionaire.
The worst of times if you look at how much your grocery bills have increased since 2024.
Which brings us to holiday roasts, and in particular, one of the most prized roasts of all: tenderloin. This is the little-used muscle that runs near the spine of pigs and cattle. In both animals, it’s lean, tender, and versatile with the potential to be the meaty star of your holiday table.
But the current difference in price is stupefying: A price check at a local supermarket revealed pork tenderloin was $2.99 per pound while beef tenderloin was $26.99!
Once trimmed of fat and silverskin, beef tenderloin can be cut into individual steaks (filets mignon) or grilled whole, then sliced. Pork tenderloin can be treated the same way, though when sliced crosswise, the cuts are known as medallions. Grilling tenderloins whole is our preferred method of cooking to ensure the meat remains juicy and tender.
Feeling indulgent this holiday season? Here is one of our favorite recipes for beef tenderloin. It uses the reverse-sear method of cooking—a very effective way to treat this exceptionally lean cut of meat. Serve as a main course with Three Hots Horseradish Sauce, or slice thinly and serve on cocktail breads as an appetizer.
Alternatively, take a financially conservative approach with Coffee-Crusted Pork Tenderloins with Redeye Barbecue Sauce. A new holiday tradition is born!
Related Blogs
- The Only Recipe You Need for Whole Beef Tenderloin
- Versatile, Affordable Pork Tenderloin
- Battle of the Rotisserie Chicken—Which Method is Best?
You can also find Steven over on his YouTube channel, sharing recipes, techniques, and stories from the grill.
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