Morning Tibs & Atty.
Good morning Tibs, Mighty, Atty, Fran and Pepper. 
‘Thank you Tibs and Fran
‘Thank you Tibs and Fran
Happy Birthday, Sweet Dale!!Good morning Tibs, Mighty, Atty, Fran and Pepper.
‘Thank you Tibs and Fran
Not playing The Dinner Game, but...
Attempting yet another pork tenderloin. n-teenth time.
I've never ever been happy with results... and there
really are very few things more simple. No idea where
I have failed.
This time:
Prediction, as always:
SHRUG!!!
Hus comes home with these 10-pound obscene-looking
tenderloins, then I have to cut it up into 2-pound hunks
and figure out how to be creative. Chops. Marsala.
Shred for BBQ sauce. Avoid simply baking because of
ongoing failures. What else does one do with pork?
Attempting yet another pork tenderloin. n-teenth time.
I've never ever been happy with results... and there
really are very few things more simple. No idea where
I have failed.
This time:
- Roll in olive oil
- Roll in flour
- Roll in egg
- Roll in a mix of all kinds of seasonings 'n stuff
- Place on heavy-duty foil
- Put pats and pats and pats of salted butter on top
- Seal up foil
- Bake at 350 for 35-40 minutes (about 2-pound slab)
Prediction, as always:
- Dry as a popcorn fart
- Tasteless as John Waters' "Pink Flamingos"
SHRUG!!!
Hus comes home with these 10-pound obscene-looking
tenderloins, then I have to cut it up into 2-pound hunks
and figure out how to be creative. Chops. Marsala.
Shred for BBQ sauce. Avoid simply baking because of
ongoing failures. What else does one do with pork?
Hi Bear, thank you
Weird
Tenderloin or loin? Sounds like you’re talking about loins. I just put mine on a baking sheet seasoned however we like and bake . Eat what we want and slice and freeze the rest. I cook ours until the internal temperature is between 150 and 160. It does help to slice and re-season after cooking.
my mom's recipe, so far, has been fool-proof for me. season meat and brown on both sides in a pot with a bit of olive oil, remove. now brown a bunch of onions. put meat back, fill with water and simmer about an hour. thicken gravy with a bit of flour dissolved in water. if i have it on hand i might add a bouillon cube to make the gravy richer,
