koko wrote:
>
>I found a pork tenderloin in the used meat bin. I cut it into about 2"
>pieces and pounded the heck out of it making thin cutlets.

Next time don't pound, instead with a sharp knife slice thinly at an
acute angle to make cutlets... pounded meat is NOT a CUTlet. Pounding
drives the moisture out... you would have done better to grind your
pork tenderloin and make pattys... you could have pounded $2/lb
boneless porkchops with exactly the same results, dry pork... you
wasted a pork tenderloin.