Nicely trimmed. For lunch, I did trim a bit of the silver off, and am frying it.
I won't cook it past medium. It's still risky as there are a small number of trich cases every once in a while. In the US, about 16 cases per year.

On Friday, August 9, 2019 at 10:33:11 AM UTC-5, A Moose in Love wrote:
>
> Nicely trimmed. For lunch, I did trim a bit of the silver off, and am frying it.
> I won't cook it past medium. It's still risky as there are a small number of trich cases every once in a while. In the US, about 16 cases per year.
>
I've got two frozen pork tenderloins and I wish you lived nearby. I'd give them
to you as I simply have no luck with cooking them; even after seasoning I find
them to be quite flavorless. They seem to be quite popular around here as a
breakfast sandwich and to me it's a waste of a good biscuit.

On Friday, August 9, 2019 at 5:49:18 AM UTC-10, wrote:
> On Friday, August 9, 2019 at 10:33:11 AM UTC-5, A Moose in Love wrote:
> >
> > Nicely trimmed. For lunch, I did trim a bit of the silver off, and am frying it.
> > I won't cook it past medium. It's still risky as there are a small number of trich cases every once in a while. In the US, about 16 cases per year.
> >
> I've got two frozen pork tenderloins and I wish you lived nearby. I'd give them
> to you as I simply have no luck with cooking them; even after seasoning I find
> them to be quite flavorless. They seem to be quite popular around here as a
> breakfast sandwich and to me it's a waste of a good biscuit.

One has to use a heavy hand with salt for pork tenderloin and not overcook them. Tonkatsu sauce will make a lifeless piece of pork a pretty good experience. I pretty much always use a sauce with pork tenderloin.

https://www.amazon.com/photos/shared...WSK-kB4P4LDgz6

"dsi1" wrote in message
...

On Friday, August 9, 2019 at 5:49:18 AM UTC-10, wrote:
> On Friday, August 9, 2019 at 10:33:11 AM UTC-5, A Moose in Love wrote:
> >
> > Nicely trimmed. For lunch, I did trim a bit of the silver off, and am
> > frying it.
> > I won't cook it past medium. It's still risky as there are a small
> > number of trich cases every once in a while. In the US, about 16 cases
> > per year.
> >
> I've got two frozen pork tenderloins and I wish you lived nearby. I'd
> give them
> to you as I simply have no luck with cooking them; even after seasoning I
> find
> them to be quite flavorless. They seem to be quite popular around here as
> a
> breakfast sandwich and to me it's a waste of a good biscuit.

One has to use a heavy hand with salt for pork tenderloin and not overcook
them. Tonkatsu sauce will make a lifeless piece of pork a pretty good
experience. I pretty much always use a sauce with pork tenderloin.

https://www.amazon.com/photos/shared...WSK-kB4P4LDgz6

===

I will be trying that sauce soon. I just found a recipe for it)

On Friday, August 9, 2019 at 8:00:38 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Friday, August 9, 2019 at 5:49:18 AM UTC-10, wrote:
> > On Friday, August 9, 2019 at 10:33:11 AM UTC-5, A Moose in Love wrote:
> > >
> > > Nicely trimmed. For lunch, I did trim a bit of the silver off, and am
> > > frying it.
> > > I won't cook it past medium. It's still risky as there are a small
> > > number of trich cases every once in a while. In the US, about 16 cases
> > > per year.
> > >
> > I've got two frozen pork tenderloins and I wish you lived nearby. I'd
> > give them
> > to you as I simply have no luck with cooking them; even after seasoning I
> > find
> > them to be quite flavorless. They seem to be quite popular around here as
> > a
> > breakfast sandwich and to me it's a waste of a good biscuit.
>
> One has to use a heavy hand with salt for pork tenderloin and not overcook
> them. Tonkatsu sauce will make a lifeless piece of pork a pretty good
> experience. I pretty much always use a sauce with pork tenderloin.
>
> https://www.amazon.com/photos/shared...WSK-kB4P4LDgz6
>
> ===
>
> I will be trying that sauce soon. I just found a recipe for it)

Here's a recipe. I have not tried it but it's the way I'd make it. If you don't have mirin, just substitute corn syrup or simple syrup or golden syrup.. Dark soy sauce would work well in this sauce. Try using half a tablespoon to start and add more to get the color right.

https://www.seriouseats.com/recipes/...ue-recipe.html

"dsi1" wrote in message
...

On Friday, August 9, 2019 at 8:00:38 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Friday, August 9, 2019 at 5:49:18 AM UTC-10,
> wrote:
> > On Friday, August 9, 2019 at 10:33:11 AM UTC-5, A Moose in Love wrote:
> > >
> > > Nicely trimmed. For lunch, I did trim a bit of the silver off, and am
> > > frying it.
> > > I won't cook it past medium. It's still risky as there are a small
> > > number of trich cases every once in a while. In the US, about 16
> > > cases
> > > per year.
> > >
> > I've got two frozen pork tenderloins and I wish you lived nearby. I'd
> > give them
> > to you as I simply have no luck with cooking them; even after seasoning
> > I
> > find
> > them to be quite flavorless. They seem to be quite popular around here
> > as
> > a
> > breakfast sandwich and to me it's a waste of a good biscuit.
>
> One has to use a heavy hand with salt for pork tenderloin and not overcook
> them. Tonkatsu sauce will make a lifeless piece of pork a pretty good
> experience. I pretty much always use a sauce with pork tenderloin.
>
> https://www.amazon.com/photos/shared...WSK-kB4P4LDgz6
>
> ===
>
> I will be trying that sauce soon. I just found a recipe for it)

Here's a recipe. I have not tried it but it's the way I'd make it. If you
don't have mirin, just substitute corn syrup or simple syrup or golden
syrup. Dark soy sauce would work well in this sauce. Try using half a
tablespoon to start and add more to get the color right.

https://www.seriouseats.com/recipes/...ue-recipe.html

---

Thanks I have saved that ... and yes.. I do have mirin)

dsi1 wrote:
> On Friday, August 9, 2019 at 5:49:18 AM UTC-10, wrote:
>> On Friday, August 9, 2019 at 10:33:11 AM UTC-5, A Moose in Love wrote:
>>>
>>> Nicely trimmed. For lunch, I did trim a bit of the silver off, and am frying it.
>>> I won't cook it past medium. It's still risky as there are a small number of trich cases every once in a while. In the US, about 16 cases per year.
>>>
>> I've got two frozen pork tenderloins and I wish you lived nearby. I'd give them
>> to you as I simply have no luck with cooking them; even after seasoning I find
>> them to be quite flavorless. They seem to be quite popular around here as a
>> breakfast sandwich and to me it's a waste of a good biscuit.
>
> One has to use a heavy hand with salt for pork tenderloin and not overcook them. Tonkatsu sauce will make a lifeless piece of pork a pretty good experience. I pretty much always use a sauce with pork tenderloin.
>
> https://www.amazon.com/photos/shared...WSK-kB4P4LDgz6
>

I bet it works good on dog too.

On 8/9/2019 11:49 AM, wrote:
> On Friday, August 9, 2019 at 10:33:11 AM UTC-5, A Moose in Love wrote:
>>
>> Nicely trimmed. For lunch, I did trim a bit of the silver off, and am frying it.
>> I won't cook it past medium. It's still risky as there are a small number of trich cases every once in a while. In the US, about 16 cases per year.
>>
> I've got two frozen pork tenderloins and I wish you lived nearby. I'd give them
> to you as I simply have no luck with cooking them; even after seasoning I find
> them to be quite flavorless. They seem to be quite popular around here as a
> breakfast sandwich and to me it's a waste of a good biscuit.
>
Oh dear. Pork tenderloin is so simple. I have a very tried and true
menthod for baking (call it roasting) pork tenderloin.

Brush the pork tenderloin with Dijon or some other spicy brown mustard.
Roll in seasoned breadcrumbs with lots of minced garlic. Place it on a
baking sheet and into the oven at 350F for 25-30 30 minutes. Absolutely
delicious. Tender, not undercooked or overcooked. I don't worry about
trich. I've never gotten sick from eating pork.

Jill

On Friday, August 9, 2019 at 11:41:40 AM UTC-5, jmcquown wrote:
>
> On 8/9/2019 11:49 AM, wrote:
>
> > On Friday, August 9, 2019 at 10:33:11 AM UTC-5, A Moose in Love wrote:
> >>
> >> Nicely trimmed. For lunch, I did trim a bit of the silver off, and am frying it.
> >> I won't cook it past medium. It's still risky as there are a small number of trich cases every once in a while. In the US, about 16 cases per year.
> >>
> > I've got two frozen pork tenderloins and I wish you lived nearby. I'd give them
> > to you as I simply have no luck with cooking them; even after seasoning I find
> > them to be quite flavorless. They seem to be quite popular around here as a
> > breakfast sandwich and to me it's a waste of a good biscuit.
> >
> Oh dear. Pork tenderloin is so simple. I have a very tried and true
> menthod for baking (call it roasting) pork tenderloin.
>
> Brush the pork tenderloin with Dijon or some other spicy brown mustard.
> Roll in seasoned breadcrumbs with lots of minced garlic. Place it on a
> baking sheet and into the oven at 350F for 25-30 30 minutes. Absolutely
> delicious. Tender, not undercooked or overcooked. I don't worry about
> trich. I've never gotten sick from eating pork.
>
> Jill
>
Whoever shows up at my door first can have these.

On 2019-08-09 10:41 a.m., jmcquown wrote:

>
> Brush the pork tenderloin with Dijon or some other spicy brown mustard.
> Roll in seasoned breadcrumbs with lots of minced garlic.Â* Place it on a
> baking sheet and into the oven at 350F for 25-30 30 minutes.Â* Absolutely
> delicious.Â* Tender, not undercooked or overcooked.Â* I don't worry about
> trich.Â* I've never gotten sick from eating pork.
>
> Jill

I cook them that way and also "painted" with a cider and butter mixture
before roasting on slices of Granny Smiths for about 40 minutes at 400F.
Another way is to cut them cross-wise into medallions, coat them with
seasoned flour and fry them. De-glaze the pan with cider and add cream
for a sauce.

On 8/9/2019 12:56 PM, graham wrote:
> On 2019-08-09 10:41 a.m., jmcquown wrote:
>
>>
>> Brush the pork tenderloin with Dijon or some other spicy brown
>> mustard. Roll in seasoned breadcrumbs with lots of minced garlic.
>> Place it on a baking sheet and into the oven at 350F for 25-30 30
>> minutes.Â* Absolutely delicious.Â* Tender, not undercooked or
>> overcooked.Â* I don't worry about trich.Â* I've never gotten sick from
>> eating pork.
>>
>> Jill
>
> I cook them that way and also "painted" with a cider and butter mixture
> before roasting on slices of Granny Smiths for about 40 minutes at 400F.
> Another way is to cut them cross-wise into medallions, coat them with
> seasoned flour and fry them. De-glaze the pan with cider and add cream
> for a sauce.

I'm not a big fan of fruit with pork. That's just me. I'd rather add
some crushed rosemary and lots of garlic. In the oven.

Jill

On 2019-08-09 1:17 p.m., jmcquown wrote:
> On 8/9/2019 12:56 PM, graham wrote:

>> Another way is to cut them cross-wise into medallions, coat them with
>> seasoned flour and fry them. De-glaze the pan with cider and add cream
>> for a sauce.
>
> I'm not a big fan of fruit with pork.Â* That's just me.Â* I'd rather add
> some crushed rosemary and lots of garlic.Â* In the oven.
>

For me, pork is the one meat that screams the need for fruit. I usually
have apple sauce with it. I once did medallions of pork tenderloin and
made up a curry cream sauce with bits of dried apricot and it was wonderful.

graham wrote:
> On 2019-08-09 10:41 a.m., jmcquown wrote:
>
>>
>> Brush the pork tenderloin with Dijon or some other spicy brown
>> mustard. Roll in seasoned breadcrumbs with lots of minced
>> garlic.Â* Place it on a baking sheet and into the oven at 350F for
>> 25-30 30 minutes.Â* Absolutely delicious.Â* Tender, not
>> undercooked or overcooked.Â* I don't worry about trich.Â* I've
>> never gotten sick from eating pork.
>>
>> Jill
>
> I cook them that way and also "painted" with a cider and butter
> mixture before roasting on slices of Granny Smiths for about 40
> minutes at 400F.

I like the idea of the apple slices. Pork seems to pair well with apple.

On 2019-08-09 12:58 p.m., Hank Rogers wrote:
> graham wrote:
>> On 2019-08-09 10:41 a.m., jmcquown wrote:
>>
>>>
>>> Brush the pork tenderloin with Dijon or some other spicy brown
>>> mustard. Roll in seasoned breadcrumbs with lots of minced garlic.Â
>>> Place it on a baking sheet and into the oven at 350F for 25-30 30
>>> minutes.ÂÂ* Absolutely delicious.ÂÂ* Tender, not undercooked or
>>> overcooked.ÂÂ* I don't worry about trich.ÂÂ* I've never gotten sick
>>> from eating pork.
>>>
>>> Jill
>>
>> I cook them that way and also "painted" with a cider and butter
>> mixture before roasting on slices of Granny Smiths for about 40
>> minutes at 400F.
>
> I like the idea of the apple slices. Pork seems to pair well with apple.
>
>
>
For my other suggestion, replace the cream with a dollop of crabapple
jelly and reduce to thicken.

jmcquown wrote:
> On 8/9/2019 11:49 AM, wrote:
>> On Friday, August 9, 2019 at 10:33:11 AM UTC-5, A Moose in Love
>> wrote:
>>>
>>> Nicely trimmed.* For lunch, I did trim a bit of the silver off,
>>> and am frying it.
>>> I* won't cook it past medium.* It's still risky as there are a
>>> small number of trich cases every once in a while.* In the US,
>>> about 16 cases per year.
>>>
>> I've got two frozen pork tenderloins and I wish you lived nearby.
>> I'd give them
>> to you as I simply have no luck with cooking them; even after
>> seasoning I find
>> them to be quite flavorless.* They seem to be quite popular around
>> here as a
>> breakfast sandwich and to me it's a waste of a good biscuit.
>>
> Oh dear.* Pork tenderloin is so simple.* I have a very tried and
> true menthod for baking (call it roasting) pork tenderloin.
>
> Brush the pork tenderloin with Dijon or some other spicy brown
> mustard. Roll in seasoned breadcrumbs with lots of minced garlic.
> Place it on a baking sheet and into the oven at 350F for 25-30 30
> minutes.* Absolutely delicious.* Tender, not undercooked or
> overcooked.* I don't worry about trich.* I've never gotten sick from
> eating pork.
>
> Jill

I guess it would be pretty bland without the mustard and garlic.

On Friday, August 9, 2019 at 11:49:18 AM UTC-4, wrote:
> On Friday, August 9, 2019 at 10:33:11 AM UTC-5, A Moose in Love wrote:
> >
> > Nicely trimmed. For lunch, I did trim a bit of the silver off, and am frying it.
> > I won't cook it past medium. It's still risky as there are a small number of trich cases every once in a while. In the US, about 16 cases per year.
> >
> I've got two frozen pork tenderloins and I wish you lived nearby. I'd give them
> to you as I simply have no luck with cooking them; even after seasoning I find
> them to be quite flavorless. They seem to be quite popular around here as a
> breakfast sandwich and to me it's a waste of a good biscuit.

My three favorite things for pork tenderloin a

Pincho moruno
Sate babi
Butterfly it out and brush it with barbecue sauce while grilling

It is very easy to overcook and has a delicate flavor. I try never to
cook it past medium-rare.

Cindy Hamilton

wrote:
> On Friday, August 9, 2019 at 10:33:11 AM UTC-5, A Moose in Love wrote:
>>
>> Nicely trimmed. For lunch, I did trim a bit of the silver off, and am frying it.
>> I won't cook it past medium. It's still risky as there are a small number of trich cases every once in a while. In the US, about 16 cases per year.
>>
> I've got two frozen pork tenderloins and I wish you lived nearby. I'd give them
> to you as I simply have no luck with cooking them; even after seasoning I find
> them to be quite flavorless. They seem to be quite popular around here as a
> breakfast sandwich and to me it's a waste of a good biscuit.
>

Ham works better on biscuits anyway. Even pork sausage can be pretty
good if it's a good sausage. Best I ever got was at flea market. The
guy was selling them out of a chest freezer.

On Friday, August 9, 2019 at 11:49:18 AM UTC-4, wrote:
> On Friday, August 9, 2019 at 10:33:11 AM UTC-5, A Moose in Love wrote:
> >
> > Nicely trimmed. For lunch, I did trim a bit of the silver off, and am frying it.
> > I won't cook it past medium. It's still risky as there are a small number of trich cases every once in a while. In the US, about 16 cases per year.
> >
> I've got two frozen pork tenderloins and I wish you lived nearby. I'd give them
> to you as I simply have no luck with cooking them; even after seasoning I find
> them to be quite flavorless. They seem to be quite popular around here as a
> breakfast sandwich and to me it's a waste of a good biscuit.

Oh. I like them. I put ball park mustard on them, into the oil, and slather them with A1 steak sauce. A mustard sauce might be in order. Pork tenderloin was always a treat when we butchered our own hogs. Fresh, the day of the kill, they were quite tasty.

On Friday, August 9, 2019 at 3:00:21 PM UTC-5, A Moose in Love wrote:
>
> On Friday, August 9, 2019 at 11:49:18 AM UTC-4, wrote:
>
> > On Friday, August 9, 2019 at 10:33:11 AM UTC-5, A Moose in Love wrote:
> > >
> > > Nicely trimmed. For lunch, I did trim a bit of the silver off, and am frying it.
> > > I won't cook it past medium. It's still risky as there are a small number of trich cases every once in a while. In the US, about 16 cases per year.
> > >
> > I've got two frozen pork tenderloins and I wish you lived nearby. I'd give them
> > to you as I simply have no luck with cooking them; even after seasoning I find
> > them to be quite flavorless. They seem to be quite popular around here as a
> > breakfast sandwich and to me it's a waste of a good biscuit.
>
> Oh. I like them. I put ball park mustard on them, into the oil, and slather them with A1 steak sauce. A mustard sauce might be in order. Pork tenderloin was always a treat when we butchered our own hogs. Fresh, the day of the kill, they were quite tasty.
>
Let me know when you'll be here and I'll have them nicely wrapped up and ready
to hand to you.

On 2019-08-09 11:49 a.m., wrote:
> On Friday, August 9, 2019 at 10:33:11 AM UTC-5, A Moose in Love
> wrote:
>>
>> Nicely trimmed. For lunch, I did trim a bit of the silver off, and
>> am frying it. I won't cook it past medium. It's still risky as
>> there are a small number of trich cases every once in a while. In
>> the US, about 16 cases per year.
>>
> I've got two frozen pork tenderloins and I wish you lived nearby.
> I'd give them to you as I simply have no luck with cooking them; even
> after seasoning I find them to be quite flavorless. They seem to be
> quite popular around here as a breakfast sandwich and to me it's a
> waste of a good biscuit.
>

Are you kidding. Pork tenderloin is a very versatile cut of meat. Like
most pork cuts, it does need a fair amount of salt. We buy them
frequently and cook them different ways. My wife butterflies them and
hammers them out, stuffs and bakes them. I sometimes cut them into
medallions, fry them and them make a creamy sauce. I sometimes French
them, dip them in egg and bread crumbs and fry them. I also like to
butterfly them and marinate them in a Greek style marinade and then do
them on the gas grill.

In article >,
"> wrote:

> I've got two frozen pork tenderloins and I wish you lived nearby. I'd give
> them
> to you as I simply have no luck with cooking them; even after seasoning I find
> them to be quite flavorless. They seem to be quite popular around here as a
> breakfast sandwich and to me it's a waste of a good biscuit.

Tie the pieces together, brown them in a tablespoon of oil and overcook
them at 350F in the same browning skillet. Say an hour and twenty
minutes. Overcooked pork tenderloin produces plenty of fond that leads
to outstanding pork brown gravy. Outstanding pork brown gravy makes
tastier pork tenderloin. Don't forget the Yorkshire Pudding.
Pork 'n York. Mmmmmm...
I think that I've posted this in the past two weeks, but I forget.
Overcooked pork tenderloin is just right for great pork gravy.
<https://www.dropbox.com/s/y2yth6byhzsmt7s/cooked_tenderloin.jpg?dl=0>

leo

On Friday, August 9, 2019 at 4:29:56 PM UTC-5, Leonard Blaisdell wrote:
>
> Tie the pieces together, brown them in a tablespoon of oil and overcook
> them at 350F in the same browning skillet. Say an hour and twenty
> minutes. Overcooked pork tenderloin produces plenty of fond that leads
> to outstanding pork brown gravy. Outstanding pork brown gravy makes
> tastier pork tenderloin. Don't forget the Yorkshire Pudding.
> Pork 'n York. Mmmmmm...
> I think that I've posted this in the past two weeks, but I forget.
> Overcooked pork tenderloin is just right for great pork gravy.
> <https://www.dropbox.com/s/y2yth6byhzsmt7s/cooked_tenderloin.jpg?dl=0>
>
> leo
>
You better race Moose here if you want these two space hogs in my freezer.