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Hank Rogers[_3_]

jmcquown wrote:
> 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

I guess it would be pretty bland without the mustard and garlic.