"Pork, upper part of the tenderloin (carbonat, or pork chop)" CPFC per 100 g. Calories, proteins, fats, carbohydrates

Pork, upper part of the tenderloin (carbonat, or pork chop) — this is a part of the pig carcass located in the dorsal part along the spine, closer to the shoulder blade. In this part of the carcass the meat is usually more tender and juicy, because the muscles in this area do not work as actively as in other parts of the carcass.

The upper part of the tenderloin can be prepared in various ways: it can be roasted, fried, grilled or made into cutlets.

Here are some tips for cooking the upper part of the pork tenderloin:

1. For roasting or frying it is better to use a piece of meat with a small fat layer to keep the meat juicy.
2. For grilling or pan cooking you can use leaner meat, as the fat will render from it during cooking.
3. Before cooking the meat can be marinated to make it more tender and flavorful.
4. When roasting the meat you can use various spices and herbs to give it extra flavor and aroma.

Here are a few recipes that can be made from the upper part of the pork tenderloin:

• Pork in the oven with garlic and rosemary. Rub the meat with salt, pepper and minced garlic, dust with rosemary and leave for 30 minutes. Then roast in a preheated 180°C oven for 40-50 minutes.
• Pork chops on the pan. Season the chops with salt and pepper and fry on the pan on both sides until a golden crust forms. Then transfer to a baking dish and place in an oven preheated to 180°C for 15-20 minutes.
• Grilled pork. Season the meat with salt and pepper and brush with vegetable oil. Grill until done, turning occasionally.

When cooking the upper part of the pork tenderloin it is important not to overcook the meat. To do this, monitor its temperature with a meat thermometer. The ideal temperature for pork is 70-75°C.

The upper part of the pork tenderloin is an excellent choice for preparing various dishes. It has tender and juicy meat that is suitable for different cooking methods.