On 4/14/2021 7:22 PM, US Janet wrote:
> 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
>
I think you'd like it. The Dijon mustard on the meat doesn't overwhelm
it. In fact, I'm not a huge fan of jarred mustard but it works well in
this application. It makes the breadcrumb coating adhere to the
tenderloin and the coating gets nice and crisp and the meat stays very
juicy and tender.

I ran across that recipe in an old Cooking Light magazine in the 1980's.
Been using it ever since.

Jill