On Tuesday, April 14, 2015 at 1:21:30 PM UTC-5, BigC300 wrote:
>
> On Tue, 14 Apr 2015 10:54:09 -0700 (PDT), "
> > wrote:
>
> >The pork looks dee-lish, but tenderloin is something I don't cook as I tend to overcook it. I have two in the freezer that was gifted to me; I need to re-gift them.
>
> Why not slice the tenderloin into medallions, dip in egg and flour,
> fry it and serve with eggs, hashbrowns and toast? Quite a different
> feeling when you finish breakfast...like you are satisfied!
>
>
> William
>
>
If you lived close to me I'd gladly let you have these two. Pork tenderloin on biscuits is quite popular around here, I always pass as I've never had one that had any flavor.