On Wednesday, April 14, 2021 at 6:07:12 PM UTC-4, 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!

Seriously, when I put "roast pig" in the search box, 23,300 results come up.. I wonder if there's anything worse? And that is english, alone.