On Tuesday, April 14, 2015 at 1:57:55 AM UTC-4, 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. I dusted
> the cutlets in rice flour and sauteed in butter and olive oil. I
> deglazed the pan with some white wine, reduced that by half and added
> some capers. That was served with some Basmati rice and zucchini
> patties.
> The zucchini patties recipe I got from RFC fb. Here's the that was
> posted
>
> Grate 2-3 zucchini squash, place in a dish towel and squeeze the water
> out. Finely chop 1/4 C or so each, bell pepper and onion and add fresh
> herbs as desired - basil, parsley, etc.. Finely chop seeded jalapeno.
> Mix the veggies and herbs, add 1 egg, 1 T. mayo or greek yogurt, and
> about 1/3 C each parmesan cheese and breadcrumbs, salt and pepper. Use
> a 1/4 C measure and make flat disks on a greased baking pan,
> drizzle with olive oil. Bake at 375* about 10 minutes or until edges
> begin to brown, turn and cook about 5 more minutes. Good hot or cold.
>
> Mmmmm nice dinner
> https://flic.kr/p/s7Rsj6

Looks good, Koko.

The other night I also made pork tenderloin, this way:

First, I made a glaze of 2 cloves smushed garlic, 1 Tbsp. chopped
fresh rosemary, 2 Tbsp. balsamic vinegar, 1 Tbsp. honey, 1 Tbsp. oil
and 1/2 Tbsp. Dijon mustard. Then heated the oven to 350 degrees F.

I sliced the tenderloin into 1-inch thick medallions and browned
them briefly in an oiled skillet about 1 minute per side. Then
transferred the medallions to a foil-lined baking sheet and
poured the glaze over them, turning once to coat.

Baked ~10 minutes in the oven.

Turned out nice and moist and I love that flavor combination.
Sorry, no pictures.

--
Silvar Beitel