I found a pork tenderloin in the used meat bin. I cut it into about 2"
pieces and pounded the heck out of it making thin cutlets. I dusted
the cutlets in rice flour and sauteed in butter and olive oil. I
deglazed the pan with some white wine, reduced that by half and added
some capers. That was served with some Basmati rice and zucchini
patties.
The zucchini patties recipe I got from RFC fb. Here's the that was
posted

Grate 2-3 zucchini squash, place in a dish towel and squeeze the water
out. Finely chop 1/4 C or so each, bell pepper and onion and add fresh
herbs as desired - basil, parsley, etc.. Finely chop seeded jalapeno.
Mix the veggies and herbs, add 1 egg, 1 T. mayo or greek yogurt, and
about 1/3 C each parmesan cheese and breadcrumbs, salt and pepper. Use
a 1/4 C measure and make flat disks on a greased baking pan,
drizzle with olive oil. Bake at 375* about 10 minutes or until edges
begin to brown, turn and cook about 5 more minutes. Good hot or cold.

Mmmmm nice dinner
https://flic.kr/p/s7Rsj6


koko

--

Food is our common ground, a universal experience
James Beard

"koko" > wrote in message
...
>
> I found a pork tenderloin in the used meat bin. I cut it into about 2"
> pieces and pounded the heck out of it making thin cutlets. I dusted
> the cutlets in rice flour and sauteed in butter and olive oil. I
> deglazed the pan with some white wine, reduced that by half and added
> some capers. That was served with some Basmati rice and zucchini
> patties.
> The zucchini patties recipe I got from RFC fb. Here's the that was
> posted
>
> Grate 2-3 zucchini squash, place in a dish towel and squeeze the water
> out. Finely chop 1/4 C or so each, bell pepper and onion and add fresh
> herbs as desired - basil, parsley, etc.. Finely chop seeded jalapeno.
> Mix the veggies and herbs, add 1 egg, 1 T. mayo or greek yogurt, and
> about 1/3 C each parmesan cheese and breadcrumbs, salt and pepper. Use
> a 1/4 C measure and make flat disks on a greased baking pan,
> drizzle with olive oil. Bake at 375* about 10 minutes or until edges
> begin to brown, turn and cook about 5 more minutes. Good hot or cold.
>
> Mmmmm nice dinner
> https://flic.kr/p/s7Rsj6

Mmmmm lovely! I've never made pork tenderloin like that. Guess what I
shall do the next time I get some ... <g>

Thank you for posting it


--
http://www.helpforheroes.org.uk/shop/

koko wrote:
>
>I found a pork tenderloin in the used meat bin. I cut it into about 2"
>pieces and pounded the heck out of it making thin cutlets.

Next time don't pound, instead with a sharp knife slice thinly at an
acute angle to make cutlets... pounded meat is NOT a CUTlet. Pounding
drives the moisture out... you would have done better to grind your
pork tenderloin and make pattys... you could have pounded $2/lb
boneless porkchops with exactly the same results, dry pork... you
wasted a pork tenderloin.

On Tuesday, April 14, 2015 at 1:57:55 AM UTC-4, koko wrote:
> I found a pork tenderloin in the used meat bin. I cut it into about 2"
> pieces and pounded the heck out of it making thin cutlets. I dusted
> the cutlets in rice flour and sauteed in butter and olive oil. I
> deglazed the pan with some white wine, reduced that by half and added
> some capers. That was served with some Basmati rice and zucchini
> patties.
> The zucchini patties recipe I got from RFC fb. Here's the that was
> posted
>
> Grate 2-3 zucchini squash, place in a dish towel and squeeze the water
> out. Finely chop 1/4 C or so each, bell pepper and onion and add fresh
> herbs as desired - basil, parsley, etc.. Finely chop seeded jalapeno.
> Mix the veggies and herbs, add 1 egg, 1 T. mayo or greek yogurt, and
> about 1/3 C each parmesan cheese and breadcrumbs, salt and pepper. Use
> a 1/4 C measure and make flat disks on a greased baking pan,
> drizzle with olive oil. Bake at 375* about 10 minutes or until edges
> begin to brown, turn and cook about 5 more minutes. Good hot or cold.
>
> Mmmmm nice dinner
> https://flic.kr/p/s7Rsj6

Looks good, Koko.

The other night I also made pork tenderloin, this way:

First, I made a glaze of 2 cloves smushed garlic, 1 Tbsp. chopped
fresh rosemary, 2 Tbsp. balsamic vinegar, 1 Tbsp. honey, 1 Tbsp. oil
and 1/2 Tbsp. Dijon mustard. Then heated the oven to 350 degrees F.

I sliced the tenderloin into 1-inch thick medallions and browned
them briefly in an oiled skillet about 1 minute per side. Then
transferred the medallions to a foil-lined baking sheet and
poured the glaze over them, turning once to coat.

Baked ~10 minutes in the oven.

Turned out nice and moist and I love that flavor combination.
Sorry, no pictures.

--
Silvar Beitel

On Tuesday, April 14, 2015 at 12:57:55 AM UTC-5, koko wrote:
>
> I found a pork tenderloin in the used meat bin.
> https://flic.kr/p/s7Rsj6
>
> koko
>
>
The pork looks dee-lish, but tenderloin is something I don't cook as I tend to overcook it. I have two in the freezer that was gifted to me; I need to re-gift them.

You can keep the zucchini, just don't like that variety of squash.

On Tue, 14 Apr 2015 10:54:09 -0700 (PDT), "
> wrote:

>The pork looks dee-lish, but tenderloin is something I don't cook as I tend to overcook it. I have two in the freezer that was gifted to me; I need to re-gift them.

Why not slice the tenderloin into medallions, dip in egg and flour,
fry it and serve with eggs, hashbrowns and toast? Quite a different
feeling when you finish breakfast...like you are satisfied!


William

On Tue, 14 Apr 2015 11:52:23 +0100, "Ophelia"
> wrote:

>
>
>"koko" > wrote in message
.. .
>>
>> I found a pork tenderloin in the used meat bin. I cut it into about 2"
>> pieces and pounded the heck out of it making thin cutlets. I dusted
>> the cutlets in rice flour and sauteed in butter and olive oil. I
>> deglazed the pan with some white wine, reduced that by half and added
>> some capers. That was served with some Basmati rice and zucchini
>> patties.
>> The zucchini patties recipe I got from RFC fb. Here's the that was
>> posted
>>
>> Grate 2-3 zucchini squash, place in a dish towel and squeeze the water
>> out. Finely chop 1/4 C or so each, bell pepper and onion and add fresh
>> herbs as desired - basil, parsley, etc.. Finely chop seeded jalapeno.
>> Mix the veggies and herbs, add 1 egg, 1 T. mayo or greek yogurt, and
>> about 1/3 C each parmesan cheese and breadcrumbs, salt and pepper. Use
>> a 1/4 C measure and make flat disks on a greased baking pan,
>> drizzle with olive oil. Bake at 375* about 10 minutes or until edges
>> begin to brown, turn and cook about 5 more minutes. Good hot or cold.
>>
>> Mmmmm nice dinner
>> https://flic.kr/p/s7Rsj6
>
>Mmmmm lovely! I've never made pork tenderloin like that. Guess what I
>shall do the next time I get some ... <g>
>
>Thank you for posting it

You are welcome. The cutletts make great sandwiches also.

koko

--

Food is our common ground, a universal experience
James Beard

On Tue, 14 Apr 2015 08:10:59 -0700 (PDT),
wrote:

>On Tuesday, April 14, 2015 at 1:57:55 AM UTC-4, koko wrote:
>> I found a pork tenderloin in the used meat bin. I cut it into about 2"
>> pieces and pounded the heck out of it making thin cutlets. I dusted
>> the cutlets in rice flour and sauteed in butter and olive oil. I
>> deglazed the pan with some white wine, reduced that by half and added
>> some capers. That was served with some Basmati rice and zucchini
>> patties.
>> The zucchini patties recipe I got from RFC fb. Here's the that was
>> posted
>>
>> Grate 2-3 zucchini squash, place in a dish towel and squeeze the water
>> out. Finely chop 1/4 C or so each, bell pepper and onion and add fresh
>> herbs as desired - basil, parsley, etc.. Finely chop seeded jalapeno.
>> Mix the veggies and herbs, add 1 egg, 1 T. mayo or greek yogurt, and
>> about 1/3 C each parmesan cheese and breadcrumbs, salt and pepper. Use
>> a 1/4 C measure and make flat disks on a greased baking pan,
>> drizzle with olive oil. Bake at 375* about 10 minutes or until edges
>> begin to brown, turn and cook about 5 more minutes. Good hot or cold.
>>
>> Mmmmm nice dinner
>> https://flic.kr/p/s7Rsj6
>
>Looks good, Koko.
>
>The other night I also made pork tenderloin, this way:
>
>First, I made a glaze of 2 cloves smushed garlic, 1 Tbsp. chopped
>fresh rosemary, 2 Tbsp. balsamic vinegar, 1 Tbsp. honey, 1 Tbsp. oil
>and 1/2 Tbsp. Dijon mustard. Then heated the oven to 350 degrees F.
>
>I sliced the tenderloin into 1-inch thick medallions and browned
>them briefly in an oiled skillet about 1 minute per side. Then
>transferred the medallions to a foil-lined baking sheet and
>poured the glaze over them, turning once to coat.
>
>Baked ~10 minutes in the oven.
>
>Turned out nice and moist and I love that flavor combination.
>Sorry, no pictures.

Mmmm that sounds good too. Thank you.

koko

--

Food is our common ground, a universal experience
James Beard

On Tue, 14 Apr 2015 12:41:27 -0700, koko > wrote:

>On Tue, 14 Apr 2015 11:52:23 +0100, "Ophelia"
> wrote:
>
>>
>>
>>"koko" > wrote in message
. ..
>>>
>>> I found a pork tenderloin in the used meat bin. I cut it into about 2"
>>> pieces and pounded the heck out of it making thin cutlets. I dusted
>>> the cutlets in rice flour and sauteed in butter and olive oil. I
>>> deglazed the pan with some white wine, reduced that by half and added
>>> some capers. That was served with some Basmati rice and zucchini
>>> patties.
>>> The zucchini patties recipe I got from RFC fb. Here's the that was
>>> posted
>>>
>>> Grate 2-3 zucchini squash, place in a dish towel and squeeze the water
>>> out. Finely chop 1/4 C or so each, bell pepper and onion and add fresh
>>> herbs as desired - basil, parsley, etc.. Finely chop seeded jalapeno.
>>> Mix the veggies and herbs, add 1 egg, 1 T. mayo or greek yogurt, and
>>> about 1/3 C each parmesan cheese and breadcrumbs, salt and pepper. Use
>>> a 1/4 C measure and make flat disks on a greased baking pan,
>>> drizzle with olive oil. Bake at 375* about 10 minutes or until edges
>>> begin to brown, turn and cook about 5 more minutes. Good hot or cold.
>>>
>>> Mmmmm nice dinner
>>> https://flic.kr/p/s7Rsj6
>>
>>Mmmmm lovely! I've never made pork tenderloin like that. Guess what I
>>shall do the next time I get some ... <g>
>>
>>Thank you for posting it
>
>You are welcome. The cutletts make great sandwiches also.
>
>koko

Pounded meat are not CUTlets (one t).

On Mon, 13 Apr 2015 22:57:48 -0700, koko > wrote:

>
>I found a pork tenderloin in the used meat bin. ...

Used meat bin? What the heck is that? Someone else already consumed
it, digested it, pooped it out and them someone made used meat out of
it? :-)

John Kuthe...



---
This email has been checked for viruses by Avast antivirus software.
http://www.avast.com

On Tuesday, April 14, 2015 at 1:21:30 PM UTC-5, BigC300 wrote:
>
> On Tue, 14 Apr 2015 10:54:09 -0700 (PDT), "
> > wrote:
>
> >The pork looks dee-lish, but tenderloin is something I don't cook as I tend to overcook it. I have two in the freezer that was gifted to me; I need to re-gift them.
>
> Why not slice the tenderloin into medallions, dip in egg and flour,
> fry it and serve with eggs, hashbrowns and toast? Quite a different
> feeling when you finish breakfast...like you are satisfied!
>
>
> William
>
>
If you lived close to me I'd gladly let you have these two. Pork tenderloin on biscuits is quite popular around here, I always pass as I've never had one that had any flavor.

On Tuesday, April 14, 2015 at 3:55:23 PM UTC-5, John Kuthe wrote:
>
> On Mon, 13 Apr 2015 22:57:48 -0700, koko > wrote:
>
> >
> >I found a pork tenderloin in the used meat bin. ...
>
> Used meat bin? What the heck is that?
>
>
Aka 'marked down meat bin.' LOTS of bargains to be found in them usually.

On Tue, 14 Apr 2015 21:33:10 -0700 (PDT), "
> wrote:

>If you lived close to me I'd gladly let you have these two. Pork tenderloin on biscuits is quite popular around here, I always pass as I've never had one that had any flavor.


You probably have been overcooking it. Make sure you remove it from
the frying pan to rest when it reaches 145 degrees. You poor thing!
You've been deprived all your life without ever tasting properly
cooked pork. Reminds me of eating extremely over cooked stringy dry
turkey because someone left it in the oven way too long.

William

On Wednesday, April 15, 2015 at 11:08:22 AM UTC-5, BigC300 wrote:
>
> You've been deprived all your life without ever tasting properly
> cooked pork. Reminds me of eating extremely over cooked stringy dry
> turkey because someone left it in the oven way too long.
>
> William
>
>
I love pork, just not wild about tenderloin.

On 4/14/2015 1:57 AM, koko wrote:
>
> I found a pork tenderloin in the used meat bin. I cut it into about 2"
> pieces and pounded the heck out of it making thin cutlets. I dusted
> the cutlets in rice flour and sauteed in butter and olive oil. I
> deglazed the pan with some white wine, reduced that by half and added
> some capers. That was served with some Basmati rice and zucchini
> patties.
> The zucchini patties recipe I got from RFC fb. Here's the that was
> posted
>
> Grate 2-3 zucchini squash, place in a dish towel and squeeze the water
> out. Finely chop 1/4 C or so each, bell pepper and onion and add fresh
> herbs as desired - basil, parsley, etc.. Finely chop seeded jalapeno.
> Mix the veggies and herbs, add 1 egg, 1 T. mayo or greek yogurt, and
> about 1/3 C each parmesan cheese and breadcrumbs, salt and pepper. Use
> a 1/4 C measure and make flat disks on a greased baking pan,
> drizzle with olive oil. Bake at 375* about 10 minutes or until edges
> begin to brown, turn and cook about 5 more minutes. Good hot or cold.
>
> Mmmmm nice dinner
> https://flic.kr/p/s7Rsj6
>
>
> koko
>
Looks good, koko. But I think you stole the idea from my zucchini
fritters thread.

Jill

On Thu, 16 Apr 2015 07:39:48 -0400, jmcquown >
wrote:

>On 4/14/2015 1:57 AM, koko wrote:
>>
>> I found a pork tenderloin in the used meat bin. I cut it into about 2"
>> pieces and pounded the heck out of it making thin cutlets. I dusted
>> the cutlets in rice flour and sauteed in butter and olive oil. I
>> deglazed the pan with some white wine, reduced that by half and added
>> some capers. That was served with some Basmati rice and zucchini
>> patties.
>> The zucchini patties recipe I got from RFC fb. Here's the that was
>> posted
>>
>> Grate 2-3 zucchini squash, place in a dish towel and squeeze the water
>> out. Finely chop 1/4 C or so each, bell pepper and onion and add fresh
>> herbs as desired - basil, parsley, etc.. Finely chop seeded jalapeno.
>> Mix the veggies and herbs, add 1 egg, 1 T. mayo or greek yogurt, and
>> about 1/3 C each parmesan cheese and breadcrumbs, salt and pepper. Use
>> a 1/4 C measure and make flat disks on a greased baking pan,
>> drizzle with olive oil. Bake at 375* about 10 minutes or until edges
>> begin to brown, turn and cook about 5 more minutes. Good hot or cold.
>>
>> Mmmmm nice dinner
>> https://flic.kr/p/s7Rsj6
>>
>>
>> koko
>>
>Looks good, koko. But I think you stole the idea from my zucchini
>fritters thread.
>
>Jill

Sorry Jill, I didn't. I got the recipe and idea from the RFC fb group
like I said in my post.

koko

--

Food is our common ground, a universal experience
James Beard

On 4/16/2015 5:07 PM, koko wrote:
> On Thu, 16 Apr 2015 07:39:48 -0400, jmcquown >
> wrote:
>
>> On 4/14/2015 1:57 AM, koko wrote:
>>>
>>> I found a pork tenderloin in the used meat bin. I cut it into about 2"
>>> pieces and pounded the heck out of it making thin cutlets. I dusted
>>> the cutlets in rice flour and sauteed in butter and olive oil. I
>>> deglazed the pan with some white wine, reduced that by half and added
>>> some capers. That was served with some Basmati rice and zucchini
>>> patties.
>>> The zucchini patties recipe I got from RFC fb. Here's the that was
>>> posted
>>>
>>> Grate 2-3 zucchini squash, place in a dish towel and squeeze the water
>>> out. Finely chop 1/4 C or so each, bell pepper and onion and add fresh
>>> herbs as desired - basil, parsley, etc.. Finely chop seeded jalapeno.
>>> Mix the veggies and herbs, add 1 egg, 1 T. mayo or greek yogurt, and
>>> about 1/3 C each parmesan cheese and breadcrumbs, salt and pepper. Use
>>> a 1/4 C measure and make flat disks on a greased baking pan,
>>> drizzle with olive oil. Bake at 375* about 10 minutes or until edges
>>> begin to brown, turn and cook about 5 more minutes. Good hot or cold.
>>>
>>> Mmmmm nice dinner
>>> https://flic.kr/p/s7Rsj6
>>>
>>>
>>> koko
>>>
>> Looks good, koko. But I think you stole the idea from my zucchini
>> fritters thread.
>>
>> Jill
>
> Sorry Jill, I didn't. I got the recipe and idea from the RFC fb group
> like I said in my post.
>
> koko
>
>
I was just joshing you, but I did propose serving zucchini fritters with
pork tenderloin before you posted this. I don't do FB.

Jill