"dsi1" wrote in message
...

On Friday, August 9, 2019 at 5:49:18 AM UTC-10, 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.

One has to use a heavy hand with salt for pork tenderloin and not overcook
them. Tonkatsu sauce will make a lifeless piece of pork a pretty good
experience. I pretty much always use a sauce with pork tenderloin.

https://www.amazon.com/photos/shared...WSK-kB4P4LDgz6

===

I will be trying that sauce soon. I just found a recipe for it)