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

On Tue, 13 Apr 2021 23:44:55 -0600, 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

This is begging for sesame oil, too.

-sw

On Wed, 14 Apr 2021 12:46:30 -0500, Sqwertz >
wrote:

>On Tue, 13 Apr 2021 23:44:55 -0600, 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
>
>This is begging for sesame oil, too.
>
>-sw

I could do that -- next time
The tenderloins turned out very moist and tender
Janet US

On Wednesday, April 14, 2021 at 1:45:05 AM UTC-4, 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

Letting that smoke for a day on the grill would be good. If its not rainy where you are, today.

On Wed, 14 Apr 2021 10:58:49 -0700 (PDT), bruce bowser
> wrote:

>On Wednesday, April 14, 2021 at 1:45:05 AM UTC-4, 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
>
>Letting that smoke for a day on the grill would be good. If its not rainy where you are, today.

the temps have been in the 50s (F) and very windy/gusty. Stuff is
flying through the air including pollen. Not for me now, later
Janet US

On Wed, 14 Apr 2021 14:52:23 -0600, US Janet wrote:

> On Wed, 14 Apr 2021 10:58:49 -0700 (PDT), bruce bowser
> > wrote:
>
>>On Wednesday, April 14, 2021 at 1:45:05 AM UTC-4, 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
>>
>>Letting that smoke for a day on the grill would be good. If its not rainy where you are, today.
>
> the temps have been in the 50s (F) and very windy/gusty. Stuff is
> flying through the air including pollen. Not for me now, later
> Janet US

Never smoke anything with a soy sauce marinade. And smoking
tenderloins just dries them out. And if somebody still insisted,
they could smoke for maybe an hour and be done (at ~225F), not a
day.

Don't do it!

-sw

On Thu, 15 Apr 2021 23:05:33 -0500, Sqwertz >
wrote:

>On Wed, 14 Apr 2021 14:52:23 -0600, US Janet wrote:
>
>> On Wed, 14 Apr 2021 10:58:49 -0700 (PDT), bruce bowser
>> > wrote:
>>
>>>On Wednesday, April 14, 2021 at 1:45:05 AM UTC-4, 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
>>>
>>>Letting that smoke for a day on the grill would be good. If its not rainy where you are, today.
>>
>> the temps have been in the 50s (F) and very windy/gusty. Stuff is
>> flying through the air including pollen. Not for me now, later
>> Janet US
>
>Never smoke anything with a soy sauce marinade. And smoking
>tenderloins just dries them out. And if somebody still insisted,
>they could smoke for maybe an hour and be done (at ~225F), not a
>day.
>
>Don't do it!
>
>-sw

I wouldn't
Janet US

US Janet wrote:

> On Thu, 15 Apr 2021 23:05:33 -0500, Sqwertz >
> wrote:
>
> > On Wed, 14 Apr 2021 14:52:23 -0600, US Janet wrote:
> >
> >> On Wed, 14 Apr 2021 10:58:49 -0700 (PDT), bruce bowser
> >> > wrote:
> >>
> > > > On Wednesday, April 14, 2021 at 1:45:05 AM UTC-4, 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
> > > >
> > > > Letting that smoke for a day on the grill would be good. If
> > > > its not rainy where you are, today.
> >>
> >> the temps have been in the 50s (F) and very windy/gusty. Stuff is
> >> flying through the air including pollen. Not for me now, later
> >> Janet US
> >
> > Never smoke anything with a soy sauce marinade. And smoking
> > tenderloins just dries them out. And if somebody still insisted,
> > they could smoke for maybe an hour and be done (at ~225F), not a
> > day.
> >
> > Don't do it!
> >
> > -sw
>
> I wouldn't
> Janet US

One Sqwertz bonus point for Janet US!

--
The real Dr. Bruce posts with uni-berlin.de - individual.net

On Friday, April 16, 2021 at 1:17:58 AM UTC-4, US Janet wrote:
> On Thu, 15 Apr 2021 23:05:33 -0500, Sqwertz >
> wrote:
> >On Wed, 14 Apr 2021 14:52:23 -0600, US Janet wrote:
> >> On Wed, 14 Apr 2021 10:58:49 -0700 (PDT), bruce bowser
> >> > wrote:
> >>>On Wednesday, April 14, 2021 at 1:45:05 AM UTC-4, 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
> >>>
> >>>Letting that smoke for a day on the grill would be good. If its not rainy where you are, today.
> >>
> >> the temps have been in the 50s (F) and very windy/gusty. Stuff is
> >> flying through the air including pollen. Not for me now, later
> >> Janet US
> >
> >Never smoke anything with a soy sauce marinade. And smoking
> >tenderloins just dries them out. And if somebody still insisted,
> >they could smoke for maybe an hour and be done (at ~225F), not a
> >day.
> >
> >Don't do it!
> >
> >-sw
>
> I wouldn't

Not smoking pork tenderloins, marinated originally for beef short ribs because of the soy sauce? OK. I'll take the advice.

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

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

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

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

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

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.

On Thu, 15 Apr 2021 12:31:34 -0700, bruce bowser wrote:

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

My understanding is the worse is taking Greenland shark meat that already
tastes like urine and fermenting it outside on the beach a few weeks.