On 4/14/2021 5:45 PM, US Janet wrote:
> On Wed, 14 Apr 2021 17:27:02 -0400, jmcquown >
> wrote:
>
>> On 4/14/2021 1:44 AM, US Janet wrote:
>>>
>>> Oven roasted Pork Tenderloins, marinated in
>>>> (originally for beef shortribs)
>>>> 1/2 cup soy sauce
>>>> 1/2 cup water
>>>> 1/4 cup sliced green onions with tops
>>>> 2 tablespoons sesame seed
>>>> 2 tablespoons sugar
>>>> 2 cloves garlic, minced or mashed
>>>> 1/2 teaspoon pepper
>>>> With bone side down, dice-cut the 2 1/2 inch shortrib cubes as
>>>> follows: Cut
>>>> meat halfway to the bone every 1/2 inch in one direction; at right
>>>> angles,
>>>> cut every 1/2 inch, but go only 1/2 inch deep. To make the marinade,
>>>> combine the soy sauce, water, onions, sesame seed, sugar, garlic and
>>>> pepper.
>>>> Put the scored pieces of meat into marinade and chill, covered, in
>>>> refrigerator for 4 to 5 hours.
>>>> Place meat, bone side down, on barbecue grill over high heat. When
>>>> brown,
>>>> turn and cook on meat side. Lift and turn meat throughout cooking
>>>> time
>>>> (about 15 minutes) to expose all surfaces to heat. Cook until crisply
>>>> browned and done to your preference. Makes 4 servings.
>>>>
>>>> Just before I put the tendersoins in the oven I soaked 8 or so stalks
>>>> of asparagus in the marinade then put the asparagus in the pan with
>>>> the tenderloins. I figure they will take about the same amount of
>>>> time at 425F-18 or so minutes.
>>>>
>>>> Also will have wide, curly noodles tossed with butter, garlic and
>>>> parsley.
>>>>
>>>> Smells good in here.
>>>> Janet US
>>
>> Sounds really good! I've saved this. I can find pork tenderloin
>> easily, beef short ribs not so much.
>>
>> Jill
>
> I put tht tenderloins in the marinade at 8 a.m. and, browned both
> sides in pan and cooked them at 5 p.m. 18 minutes was about right. If
> you like more pink (my husband doesn't) you could remove from oven
> earlier.
> Leftovers for sandwiches.
> Janet US
>
Thanks! I do like a bit pink but I also know my ancient electric oven
so 18 minutes sounds about right.

I really should pick up a few tenderloins and stash them in the freezer.
They're very versatile. You can cut them into slices before freezing
and portion them out for smaller kind of like pork-chop meals. Slice
part of it into fairly thin cutlets (pound flat) and make wiener
schnitzel. (That would be great with those egg noodles you mentioned!)

A favourite of mine: Brush the pork tenderloin with Dijon or other
spicy brown mustard, then roll it in seasoned breadcrumbs that include
crushed garlic and a little ground sage. Place it on a baking sheet,
pop it in the oven, 425°F for yes, 18-20 minutes. Yum!

Jill