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Dave Smith[_1_]

On 2019-08-09 11:49 a.m., 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.
>

Are you kidding. Pork tenderloin is a very versatile cut of meat. Like
most pork cuts, it does need a fair amount of salt. We buy them
frequently and cook them different ways. My wife butterflies them and
hammers them out, stuffs and bakes them. I sometimes cut them into
medallions, fry them and them make a creamy sauce. I sometimes French
them, dip them in egg and bread crumbs and fry them. I also like to
butterfly them and marinate them in a Greek style marinade and then do
them on the gas grill.