On Tue, 14 Apr 2015 08:10:59 -0700 (PDT),
wrote:

>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.

Mmmm that sounds good too. Thank you.

koko

--

Food is our common ground, a universal experience
James Beard