What is Pork Backstrap? A Complete Guide to This Tasty Cut

Pork backstrap is a remarkably tender, tasty and versatile cut of meat that comes from the loin section of the pig. With its mild flavor and texture, pork backstrap offers a deliciously meaty option for all kinds of recipes and cooking methods.

In this comprehensive guide, we’ll cover everything you need to know about pork backstrap. We’ll look at where it comes from on the pig, what it’s best uses are, how to cook it properly and some tasty recipe ideas. Let’s get started!

Where Does Pork Backstrap Come From?

First it helps to understand exactly where this cut originates on the pig. Pork backstrap is located along the spine just under the ribs and above the main loin section.

It consists of two long, cylindrical shaped muscles that run nearly the entire length of the loin primal. These muscles don’t get much exercise, so they remain very tender.

Backstrap is sometimes referred to as pork tenderloin, although they are not identical cuts. The main differences are that true pork tenderloin is shorter in length, while backstrap runs almost all the way from ribs to hip.

Key Characteristics and Properties

Some of the things that make pork backstrap such a versatile and useful cut include:

• Very tender – Lack of exercise means naturally tender texture
• Mild tasting – Subtle pork flavor without overwhelming gaminess
• Lean – Typically has little marbling or external fat
• Moist when cooked – Stays juicy if not overcooked
• Easy to portion – Simple to cut into medallions or strips
• Takes to many cooking methods – Grills, roasts, sautés nicely

These properties make backstrap ideal for a wide array of preparations from simple weeknight dinners to impressive entrées. It’s a very forgiving cut to work with in the kitchen.

How Much Does Pork Backstrap Cost?

Cost-wise, you’ll typically find pork backstrap priced as a premium or semi-premium cut since it’s considered one of the choice cuts of the pig.

On average expect to pay $7 – $9 per pound for fresh pork backstrap, sometimes labeled as pork tenderloin. This compares favorably to other premium pork like chops and roasts.

For the quality and versatility it offers, pork backstrap delivers excellent value for money and helps stretch your food budget. A little can go a long way to creating delicious meals.

Common Uses for Pork Backstrap

Let’s look at some of the most popular ways pork backstrap is used:

• Main entrees – Roasts, chops, medallions, stuffed and rolled preparations

• Pan seared or sautéed – Quick cooking for weeknight dinners

• Skewered – Ideal for kabobs and grilling

• Stir fry – Thinly sliced or cubed add nice texture

• Sandwiches – Grilled or breaded cutlets on buns or subs

• Breakfast – Eggs, hash, breakfast tacos and more

• Appetizers – Cubed for kabobs or mini sandwiches

• Salads – Sliced or diced as a protein topping

As you can see, backstrap does it all! It provides a quick cooking, tender protein option perfect for nearly any mealtime situation.

How to Choose Pork Backstrap

When shopping for backstrap, here are some tips for picking the best quality:

• Color – Should be pink to light red, avoid grayish hues

• Marbling – Moderate thin white streaks indicate tenderness

• Size – Average is 8-12 inches long and 2-3 inches diameter

• Texture – Should be firm but have slight natural yield when squeezed

• Labeling – Look for “Pork Backstrap” or “Pork Tenderloin”

• Pack date – Choose freshest cuts with latest pack dates

Getting the best backstrap will ensure you have a delicious and tender result when you cook it.

Preparing Pork Backstrap Before Cooking

Once you have your fresh pork backstrap, proper prep before cooking is essential:

• Rinse under cold water – Give it a quick rinse before prepping

• Trim fat and silver skin – Use a sharp knife to remove any silverskin or external fat

• Pat dry – Dab meat with paper towels to remove excess moisture

• Cut into portions – If making medallions or kabobs, slice now

• Lightly score – If roasting whole, lightly score skin with knife

• Apply rub or marinade – Coat with seasoning of choice to boost flavor

Proper trimming and scoring helps promote even cooking and seasoning penetration. Now it’s ready for your cooking method of choice!

How to Cook Pork Backstrap – Basic Methods

One of the best qualities of backstrap is just how well it adapts to different cooking techniques. Here are some easy methods for cooking up tender and juicy pork backstrap:

Roasting

• Pre-heat oven to 350°F
• Season backstrap and place on a rack in roasting pan
• Roast for 25-30 minutes until internal temperature reaches 145°F
• Rest 5 minutes before slicing to serve

Pan Searing

• Heat oil in a skillet over medium high heat
• Add seasoned backstrap and brown 2-3 minutes per side
• Reduce heat and cook to internal temp of 145°F
• Let rest 5 minutes then slice into medallions

Grilling

• Prep grill to medium high heat, about 400°F
• Oil grates and place backstrap directly on grates
• Grill approximately 15-20 minutes, flipping occasionally
• Check internal temp and remove at 145°F
• Allow to rest 5 minutes before cutting

Sous Vide

• Season backstrap and seal in a sous vide bag
• Cook in water bath set at 140°F for 1-2 hours
• Remove bag and pat meat dry
• Quickly sear in hot skillet to brown exterior
• Slice and serve immediately

Safely Cooking Pork Backstrap

When cooking pork, food safety is always important. Follow these tips:

• Cook to a minimum internal temperature of 145°F as measured by a meat thermometer.

• Allow the cooked backstrap to rest at least 5 minutes before slicing – this helps retain juices.

• Refrigerate any leftovers within 2 hours and use within 3-5 days.

Properly handling and cooking your backstrap eliminates any risks. Enjoy it cooked through without drying out the tender meat.

Innovative Ways to Use Pork Backstrap

While roast and grilled preparations are common, consider these creative options for putting pork backstrap to work:

• Thinly slice and stir-fry with veggies and teriyaki

• Dredge in tempura batter and fry for katsu medallions

• Stuff with feta, spinach and sun-dried tomatoes

• Marinate in mojo criollo seasoning for Cuban-style kabobs

• Make Vietnamese grilled pork and noodle salad bowls

• Bread and pan-fry for tonkatsu-style cutlets

• Slice thin and cook in pho broth for quick protein

With its mild taste, pork backstrap is very welcoming to globally inspired flavors.

Flavorful Marinades and Rubs for Backstrap

Here are some excellent marinade and dry rub options that complement and intensify pork backstrap’s delicious flavor:

Marinades

• Garlic, thyme, olive oil and lemon juice

• Soy sauce, honey, chili paste and ginger

• Buttermilk, chopped herbs and spices

• Tomato, vinegar and Mexican chili peppers

Dry Rubs

• Chili powder, cumin, brown sugar and cayenne

• Smoked paprika, garlic powder, salt and pepper

• Fresh rosemary, sage and coarsely ground mustard

• Five spice powder, sesame seeds and ginger powder

Get creative mixing global flavors or traditional barbecue rub combos.

Recommended Side Dishes

What goes well with juicy pork backstrap? Consider these delectable sides:

• Herb roasted potatoes

• Garlic broccolini

• Coleslaw or kale salad

• Skillet cornbread or biscuits

• Rice pilaf or risotto

• Sautéed peppers and onions

• Roasted squash and zucchini

Homemade sides from fresh veggies or grains nicely round out a great backstrap meal.

Fabulous Pork Backstrap Recipe Ideas

Here are just a few recommended recipes to showcase tender and delicious pork backstrap:

• Apple Cider Glazed Pork Tenderloin – Sweet fruit flavors make this so moist

• Pork Medallions with Mushroom Sauce – Elegant and restaurant worthy

• Balsamic Grilled Pork Tenderloin – Infused with bold tangy flavor

• Bacon Wrapped Stuffed Pork Tenderloin – Hearty and indulgent

• Jerk Spiced Pork Kabobs – Perfectly spicy and awesome on the grill

• Slow Cooker Sesame Pork Tenderloin – Easy prep, let the slow cooker do the work

• Pork Backstrap Stir Fry – Quick dinner with crispy veggies

The options are endless for new and exciting ways to cook pork backstrap!

Is Pork Backstrap Right for You?

If you love tender, mild tasting pork cuts that offer flexibility in the kitchen, then pork backstrap can be an outstanding choice. It delivers on nutrition while providing a canvas for flavorful seasonings and sauces. For budget-friendly quality protein, consider making backstrap more often in rotation.

There you have it – everything you need to know about the delicious world of pork backstrap! We covered where it comes from, how to choose it, proper prep and cooking methods plus tons of serving ideas. Now it’s time to get cooking with this tasty and versatile cut.