November 30, 2005
GET YOUR MOJO WORKIN':
Need a quick fix? Try pork tenderloin (TOMMY C. SIMMONS, 11/30/05, THE ASSOCIATED PRESS)
It's a widely available cut of pork, and though it's not inexpensive, the size of the pork tenderloin, 3/4 to 1 1/2 pounds, is appropriate for small families. It's obvious from the name of the cut that the meat is tender, and it's also extremely lean.It cooks quickly, too. A 1-pound tenderloin takes about 30 minutes to roast at 425 degrees and even less time to cook to desired doneness when broiled or braised. [...]
Cooks either can marinate or season a pork tenderloin with a dry rub. Both seasoning techniques work well, and in our testing of marinated versus dry-rub seasoned, there was no distinguishable quality difference in the tastes of the two styles of cooked pork tenderloins. The meat is mild-tasting and compatible with ethnic cuisine seasonings.
Try it on the grill, marinated in a mojo sauce. Posted by Orrin Judd at November 30, 2005 12:04 AM
Thanks for the mojo recipe. Pork tenderloin is indeed mild tasting, which to me is not a compliment, and suffers from a lack of what makes pork really worth eating - pork fat. It's also easily overcooked for that reason. Try with a pork loin instead, especially if you want sandwiches.
Posted by: Rick T. at November 30, 2005 9:28 AM I only need Greek Seasoning sprinkled on it to give it a good flavor. Insert garlic cloves at intervals throughout the meat, then slow cook at 225 for several hours. Use the drippings to make gravy, and serve it with mashed potatoes whipped up in the Kitchen Aid mixer. Use evaporated milk instead of regular milk, and the potatoes will be creamy. Yum.
This meal makes my husband very grateful for his marriage to me.