On Wed, 14 Apr 2021 18:07:03 -0400, jmcquown >
wrote:

>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
the mustard idea appels to me.
Janry US