"Andy" <q> wrote in message ...
> Dave Smith > wrote in
> :
>
> > Andy wrote:
> >
> >>
> >>
> >> I've done fresh pork chops many times. Fresh pork next time, promise!
> >> I was watching a show on the Travel Channel called Epicurious.
> >> Michael Lomonico and Barbara Alvarez (chef and sidekick) and he did a
> >> pork tenderloin and it looked so easy. That's what drove me to pick
> >> one up.
> >
> > I like pork tenderloin because it is so versatile. You can:
> >
> > - slice it, pound it out, dip it in egg and breadcrumbs and fry it
> > - butterfly it, pound it out fill it with a bread stuffing and bake it
> > - cut it into medallions, fry them and then make up any of dozens of
> > different sauces
> > .... especially good with curry and chopped dried apricots.
> > - butterfly it, marinate it in lemon juice and olive oil with a
> > variety of herbs ( oregano and garlic) and grill it.
> > - cut it into thin strips, marinate in soy sauce (with garlic and
> > ginger) , skewer it and do it on a grill with something like a hot
> > peanut dipping sauce
> >
> > - smear it with mustard, brown sugar and whatever glaze and bake it
> > whole
>
>
> Dave,
>
> Wish I'd made one sooner (or two sooner!
>
> Thanks for the ideas!
>
> All the best,
>
> Andy
>

Andy, you can also butterfly it and stuff it with pancetta & herbs, spinach
& ricotta, whatever you want. Tie it up and either grill it or bake it.
It's awesome!

kili