Ep 17. Tender is the Loin II

In season 9, episode 17 of the popular cooking show Good Eats, host Alton Brown tackles a subject that is a favorite of carnivores everywhere: meat. Specifically, Brown focuses on the loin, a cut of meat that can be found on a variety of different animals, including beef, pork, lamb, and venison.

In "Tender is the Loin II," Brown continues the exploration of the loin that began in a previous episode. In this installment, he dives deeper into the science of meat and explores how different cooking techniques can affect the texture and flavor of the meat.

The episode begins with a history lesson on the loin. Brown explains that early humans prized the loin because it was a relatively easy cut of meat to obtain and required minimal processing. He then moves on to talk about the different types of loins, including the short loin, which is found on the back of the animal and includes cuts like the T-bone and the porterhouse.

After introducing the concept of the loin, Brown gets to work cooking up some delicious dishes. He starts by showing viewers how to make a classic beef tenderloin roast. Brown explains that one of the keys to a great roast is making sure that the meat is seasoned properly. He demonstrates how to make a compound butter with herbs and spices and rub it all over the meat to infuse it with flavor.

Next up, Brown turns his attention to pork tenderloin. He explains that while it may not get as much attention as beef tenderloin, pork tenderloin is a delicious and versatile cut of meat. Brown walks viewers through the process of preparing a pork tenderloin for cooking, including trimming it and pounding it out to ensure that it cooks evenly. He then demonstrates a simple but flavorful preparation method, cooking the pork in a pan with garlic, rosemary, and lemon juice.

After showcasing the versatility of the tenderloin, Brown moves on to demonstrate how to cook a venison loin. He notes that cooking wild game can be tricky because it has a tendency to be leaner and tougher than farm-raised meat. However, with the right techniques, venison loin can be a delicious and satisfying meal. Brown shows viewers how to marinate the meat in red wine and herbs to help break down the tough fibers before cooking it on the stovetop.

The episode ends with a discussion about how to use leftovers from the various loins that Brown has cooked up. He shows viewers how to make a delicious taco using leftover beef tenderloin, and a flavorful sandwich made from leftover pork tenderloin. Brown explains that by repurposing leftovers, you can stretch your food budget and reduce waste.

Overall, "Tender is the Loin II" is an informative and entertaining episode of Good Eats that is sure to appeal to meat lovers. Through a combination of history lessons, cooking demonstrations, and practical advice, Brown teaches viewers how to make the most of this versatile cut of meat. Whether you're a seasoned home cook or a novice in the kitchen, this episode is sure to provide you with plenty of inspiration and know-how.