As an adventurous home cook and meat lover, I’m always on the lookout for new and interesting cuts to try. Lately, I’ve seen pork tri tip popping up more and more at my local butcher shops and grocers. Intrigued, I decided to do some digging to find out exactly what pork tri tip is all about.
In this article, I’ll share a complete guide to pork tri tip including what it is, where it comes from, how to cook it, and why you should add it to your regular rotation. Let’s dive in!
What Is Pork Tri Tip?
Pork tri tip is a small, triangular cut of meat from the bottom sirloin subprimal cut near the rear leg of the pig. It’s situated right next to the more familiar pork sirloin roast.
Also known as the tensor fasciae latae or “TFL” muscle, the pork tri tip is responsible for extending and abducting the hip joint. This is a working muscle that gets exercised frequently, so it has excellent flavor and tenderness potential.
Despite being relatively unknown, pork tri tip has started gaining popularity, especially in California where it originated. It delivers the same juiciness and richness you expect from pork, with a distinctly beefy flavor reminiscent of its bovine counterpart – beef tri tip.
Where Does Pork Tri Tip Come From?
As mentioned above, pork tri tip is cut from the bottom sirloin primal located on the back leg of the pig. More specifically, it comes from the sirloin tip adjacent to the hip bone
On a full pig carcass, the tri tip area is triangular in shape, generally 2-3 pounds in size. Once removed from the carcass, the pork tri tip is an oblong, tapered piece of meat. It has a distinct grain running lengthwise which must be accounted for when slicing to maximize tenderness.
Because this region sees a lot of movement, the muscles stay active and develop excellent marbling. This results in a tender and flavorful cut that takes well to fast, hot cooking methods.
Choosing High Quality Pork Tri Tip
Ideally, look for pork tri tip with a cap of fat on one side to keep it moist and flavorful. The meat should have a moderate marbling pattern throughout. Color-wise, it should be a bright pinkish-red with no dark spots or dry areas.
For premium quality, seek out pasture-raised heritage breed pork. Berkshire, Red Wattle, and Duroc breeds are known for their extensive marbling and bold, meaty flavor that really shines through in a cut like tri tip.
As you would with any fresh pork, give the tri tip a sniff test. It should have a mildly sweet, clean pork aroma without any sour, ammonia, or odd odors.
How to Cook Pork Tri Tip Perfectly
While incredibly versatile I prefer cooking pork tri tip using high-heat methods to develop a nice crust while keeping the interior moist and juicy. Here are a few of my favorite preparation tips
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Marinate it – A brief marinade adds lots of flavor. A mixture of olive oil, soy sauce, garlic, and spices works nicely.
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Pat it dry – Remove any excess moisture so the meat browns instead of steams.
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Season generously – I like a robust rub of salt, pepper, garlic powder, and paprika.
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Sear it hot – Use a hot pan, grill or broiler to quickly char the outside.
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Cook to medium – Pull it off the heat around 135-140°F internal temp.
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Rest it – Letting it rest allows juices to redistribute so they don’t leak out when sliced.
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Slice against the grain – Be sure to cut perpendicular to the muscle fibers for tenderness.
I love cooking pork tri tip on the grill during the warmer months, but pan-searing and broiling also work wonderfully. The key is high heat to develop that crust while keeping the inside nice and pink.
Serving and Pairing Ideas for Pork Tri Tip
The rich, slightly smoky flavor of pork tri tip pairs wonderfully with sweet, tangy, and savory flavors. Here are some of my favorite ways to serve it:
- Tacos with pineapple salsa
- Sandwiches with BBQ sauce
- Rice bowls with ginger-soy glaze
- Salad with stone fruit and blue cheese
- Kabobs with peppers and onion
- Baked potatoes loaded with pork tri tip, cheese, bacon and scallions
Slightly charred pork tri tip also stands up nicely to potent sauces like chimichurri, romesco, and harissa. Don’t be afraid to play around with globally inspired seasonings too.
On the side, try roasted vegetables, creamy polenta, or a fresh green salad to balance the heartiness of the meat. A nice IPA or fruity Beaujolais wine would also complement it well.
Why You Should Try Pork Tri Tip
If you’re looking to venture beyond the usual pork chops and roasts, tri tip is an excellent option. Here are a few reasons it deserves a permanent spot in your dinner rotation:
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Full-bodied flavor – The abundant marbling gives pork tri tip incredibly rich, meaty taste.
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Tender and juicy – When cooked properly, it turns out unbelievably moist and tender.
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Versatile – It can be grilled, pan-seared, broiled, roasted – you name it.
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Budget-friendly – Tri tip costs just a fraction of premium cuts like tenderloin.
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Nutritious – Pork delivers high quality protein, vitamins, minerals, and heart-healthy fats.
So next time you’re at the market or butcher shop, I highly recommend grabbing a pork tri tip. With minimal prep, you can have an amazing weeknight dinner on the table in 30 minutes flat. This underappreciated cut is ready to become your new favorite pork roast.
Frequently Asked Questions
What’s the difference between pork tri tip and pork sirloin?
Pork tri tip comes from the bottom sirloin subprimal, while the pork sirloin roast originates higher up, more toward the loin area. Tri tip is smaller, leaner, and more triangular in shape.
Is pork tri tip tough?
No, pork tri tip is very tender and juicy due to its abundant marbling. As long as it’s cooked properly to medium doneness, it should turn out beautifully moist and tender.
How long does it take to cook pork tri tip?
Whole pork tri tip roasts take about 30-45 minutes to cook through. Chops or cubes for kabobs will be faster, around 15 minutes. Use a meat thermometer to confirm doneness.
What is the best way to cook pork tri tip?
Grilling, pan searing, and broiling are ideal high-heat methods to develop a nice browned crust on the outside while keeping the interior pink and juicy. Slow roasting works too.
What temp should I cook pork tri tip to?
Cook pork tri tip to 135-140°F internal temperature for a perfect medium doneness. This retains juiciness while ensuring safety and tenderness.