"jmcquown" > wrote in message
...
>
> "graham" > wrote in message
> ...
>>
>> "jmcquown" > wrote in message
>> ...
>>>
>>> "sf" > wrote in message
>>> ...
>>>> On Mon, 20 Jun 2011 07:41:03 -0500, "MaryL"
>>>> > wrote:
>>>>
>>>>> Sounds great (and easy--that's *my* kind of cooking). Thanks.
>>>>
>>>> In that case, you'll like this too...
>>>> http://www.porkrecipesvideos.com/Por...ork-chops.html
>>>>
>>>> --
>>>>
>>>
>>> Similar to the method I described in the original post, you may also
>>> brush the pork tenderloins with olive oil. Season with salt, pepper and
>>> garlic and lay strands of fresh rosemary alongside. Again wrap loosely
>>> in foil and bake, approx. 30 minutes. It's another method described in
>>> that magazine of my yesteryear
>>>
>>> Jill
>> Why bother with the foil? Try this one:
>> http://www.deliaonline.com/recipes/c...ed-apples.html
>>
> Why bother with foil? I don't know. But hey, the recipe (both the
> original with sage-crumb coating and the one with rosemary and garlic) has
> worked for me for 25 years so who am I to question it?
>
> Jill
Quite! If it works don't change it! I've never used foil with similar
recipes and, of course, that works for me. A few weeks ago I roasted a
fillet coated with a honey/grainy mustard mix and a few days later I just
rubbed olive oil over one and then rolled it in one of those Mediterranean
herb mixes one sees in fancy foody-type shops. Both were good.
My Mother used to wrap a fillet around a sage and onion stuffing and tie it
with string before roasting.
Graham