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jmcquown[_2_]

On 8/9/2019 11:49 AM, wrote:
> On Friday, August 9, 2019 at 10:33:11 AM UTC-5, A Moose in Love wrote:
>>
>> Nicely trimmed. For lunch, I did trim a bit of the silver off, and am frying it.
>> I won't cook it past medium. It's still risky as there are a small number of trich cases every once in a while. In the US, about 16 cases per year.
>>
> I've got two frozen pork tenderloins and I wish you lived nearby. I'd give them
> to you as I simply have no luck with cooking them; even after seasoning I find
> them to be quite flavorless. They seem to be quite popular around here as a
> breakfast sandwich and to me it's a waste of a good biscuit.
>
Oh dear. Pork tenderloin is so simple. I have a very tried and true
menthod for baking (call it roasting) pork tenderloin.

Brush the pork tenderloin with Dijon or some other spicy brown mustard.
Roll in seasoned breadcrumbs with lots of minced garlic. Place it on a
baking sheet and into the oven at 350F for 25-30 30 minutes. Absolutely
delicious. Tender, not undercooked or overcooked. I don't worry about
trich. I've never gotten sick from eating pork.

Jill