Pork Tenderloin debate

vega said:

Watching food network right now. Sandra Lee just make tenderlloin and
I guess settled any debate on how to use the meat.

And that is????
I find pork tenderloin to be a very versatile cut of meat. Sometimes I
cut it into strips, marinate it in soy sauce with grated ginger and
garlic, put it on skewers and grill it. Sometimes I French it, dip it in
egg and crumbs and fry it. Sometimes I butterfly it, marinate it in olive
oil. lemon juice, salt, pepper, garlic and oregano and grill it.
Sometimes I cut it into medallions, sauté them and then make a cream
sauce, with mushrooms, or curry powder and chopped dried apricots.
Sometimes I butterfly it, stuff it and bake it.

We had a pork tenderloin two nights ago. I made up a marinade with
pineapple juice, soy sauce and dijon mustard, let it sit for a few hours
and then cooked it offset on the BBQ. It was delicious.

vega said:

Watching food network right now. Sandra Lee just make tenderlloin and
I guess settled any debate on how to use the meat.

AcKKKKKK!!!!]

I don't watch FoodTV. Did she use it to satisfy her feminine needs?

Carol

Damsel in dis Dress wrote on 14 Sep 2005 in rec.food.cooking

Quoted message said:

vega said:

Watching food network right now. Sandra Lee just make tenderlloin and
I guess settled any debate on how to use the meat.

AcKKKKKK!!!!]

I don't watch FoodTV. Did she use it to satisfy her feminine needs?

Carol

Tenderloin does not a tampax make....

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Damsel in dis Dress said:

vega said:

Watching food network right now. Sandra Lee just make tenderlloin and
I guess settled any debate on how to use the meat.

AcKKKKKK!!!!]

I don't watch FoodTV. Did she use it to satisfy her feminine needs?

Carol

No such luck 🙁

Dave Smith said:

vega said:

Watching food network right now. Sandra Lee just make tenderlloin and
I guess settled any debate on how to use the meat.

And that is????
I find pork tenderloin to be a very versatile cut of meat. Sometimes I
cut it into strips, marinate it in soy sauce with grated ginger and
garlic, put it on skewers and grill it. Sometimes I French it, dip it in
egg and crumbs and fry it. Sometimes I butterfly it, marinate it in olive
oil. lemon juice, salt, pepper, garlic and oregano and grill it.
Sometimes I cut it into medallions, sauté them and then make a cream
sauce, with mushrooms, or curry powder and chopped dried apricots.
Sometimes I butterfly it, stuff it and bake it.

We had a pork tenderloin two nights ago. I made up a marinade with
pineapple juice, soy sauce and dijon mustard, let it sit for a few hours
and then cooked it offset on the BBQ. It was delicious.

Covered in chocolate?

Damsel in dis Dress said:

I don't watch FoodTV. Did she use it to satisfy her feminine needs?

I prepare a sensible meal to satifisy my spouse and family. "Those"
kind of thoughs hadn't crossed my mind.

You don't know much about this....since a pork tenderloin has all the
stability of a old piece of room temperature cod.

On Wed, 14 Sep 2005 22:23:44 GMT, Ward Abbott <[email hidden]>

Quoted message said:

Damsel in dis Dress said:

I don't watch FoodTV. Did she use it to satisfy her feminine needs?

I prepare a sensible meal to satifisy my spouse and family. "Those"
kind of thoughs hadn't crossed my mind.

You don't know much about this....since a pork tenderloin has all the
stability of a old piece of room temperature cod.

Smoked, grilled, roasted, hot, cold, in soup, what ever, I love it 🙂

Ward Abbott said:

Damsel in dis Dress said:

I don't watch FoodTV. Did she use it to satisfy her feminine needs?

I prepare a sensible meal to satifisy my spouse and family. "Those"
kind of thoughs hadn't crossed my mind.

They cross my filthy mind all the time. <EG>

Quoted message said:

You don't know much about this....since a pork tenderloin has all the
stability of a old piece of room temperature cod.

Obviously I don't know much about it. I wouldn't abuse perfectly good
food, either. But when those things are raw, they look for all the world
like ...

vega said:

Quoted message said:

We had a pork tenderloin two nights ago. I made up a marinade with
pineapple juice, soy sauce and dijon mustard, let it sit for a few hours
and then cooked it offset on the BBQ. It was delicious.

Covered in chocolate?

Hmmmmm....
Nope. The thought never occurred. Maybe if a dozen friends had tried it and
had extremely positive feedback I might consider it.

Ward Abbott said:

Damsel in dis Dress said:

I don't watch FoodTV. Did she use it to satisfy her feminine needs?

I prepare a sensible meal to satifisy my spouse and family. "Those"
kind of thoughs hadn't crossed my mind.

You don't know much about this....since a pork tenderloin has all the
stability of a old piece of room temperature cod.

Like playing pool with a piece of rope :-)

Quoted message said:

I don't watch FoodTV. Did she use it to satisfy her feminine needs?

oooooo...i dont think i will look at a piece of tenderloin the same way ever
again..🙂
MJ

Damsel in dis Dress <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

vega said:

Watching food network right now. Sandra Lee just make tenderlloin and
I guess settled any debate on how to use the meat.

AcKKKKKK!!!!]

I don't watch FoodTV. Did she use it to satisfy her feminine needs?

Carol

ROFL... That was sooooo... tacky and catty Carol. I loved it.

Michael

--
Send email to dog30 at charter dot net

Damsel in dis Dress <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Ward Abbott said:

Damsel in dis Dress said:

I don't watch FoodTV. Did she use it to satisfy her feminine needs?

I prepare a sensible meal to satifisy my spouse and family. "Those"
kind of thoughs hadn't crossed my mind.

They cross my filthy mind all the time. <EG>

Quoted message said:

You don't know much about this....since a pork tenderloin has all the
stability of a old piece of room temperature cod.

Obviously I don't know much about it. I wouldn't abuse perfectly good
food, either. But when those things are raw, they look for all the world
like ...

Crash in all his glory =:o)

Michael <- trying to escape the death grip Carol has around his neck

--
Send email to dog30 at charter dot net

"Damsel in dis Dress" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

vega said:

Watching food network right now. Sandra Lee just make tenderlloin and
I guess settled any debate on how to use the meat.

AcKKKKKK!!!!]

I don't watch FoodTV. Did she use it to satisfy her feminine needs?

Carol

You mean did she made it into shoes and handbags?

Shaun aRe

"Dave Smith" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ward Abbott said:

Damsel in dis Dress said:

I don't watch FoodTV. Did she use it to satisfy her feminine needs?

I prepare a sensible meal to satifisy my spouse and family. "Those"
kind of thoughs hadn't crossed my mind.

You don't know much about this....since a pork tenderloin has all the
stability of a old piece of room temperature cod.

Like playing pool with a piece of rope :-)

Well that's no problem for me since I'm highly adept at the Indian Rope
Trick.

Shaun aRe - Yup, even after 15 pints....