Kitchen

[geegerbee]

Does anyone remember how much these were as a One Time ONly last Sunday the 17th?

[Sooner]

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@IdahoGram wrote:

There are "regional" differences in what is called a pork tenderloin.  In the mid-west a pork tender loin sandwich is, a thin piece of tender loin pounded out to about a 6 inch slab, breaded and deep fried, put on a hamburger bun with all the fixins.....WONDERFUL!  In other areas of the country are the tender loins in the packages (usually 2).  They can be fixed various ways, and served simuliarly to a medallion slice of roast.  I personally prefer the sandwich, but then I'm originally from the mid-west  

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@IdahoGram In Oklahoma and at least parts of Texas I'm familiar with you're going to have big old a chicken-fried steak sandwich instead with that bun!  

[loriqvc]

@geegerbee - I believe it was $49.99 for the 10-pack and $79.99 for the 20-pack.

[geegerbee]

Thanks. Now they are on waitlist for $54.98

[novamc1]

@Bobbieg 

I saw that item presented and it looked very convenient, but have never had luck with pork tenderloin packaged and sold  with other coatings or seasoning.  

A  strip of plain tenderloin roast could always be cut up in smaller pieces, coated with your own breading and  seasonings, then frozen for  later use in an air fryer or oven.

I posted a pork tenderloin recipe under the RECIPE thread on December 10.  It generated some other good ideas from participants. 

Here's what I posted, but you might want to check all the  replies on the Dec. 10 thread titled Pork Tenderloin--fast and easy............

We get several meals out of a pair of tenderloins which are usually packaged together and cost under $10.00 depending on weight. 

What I do......

Put meat in glass or ceramic baking dish and sprinkle with Montreal Steak Seasoning  (or your own combo of dried garlic, salt and pepper), plus a sprinkle of dried rosemary,  and let it sit in fridge for hours or overnight  before roasting.

An hour or two before oven roasting, mix equal amounts of Dijon mustard and maple syrup and coat the tenderloin,  Sometimes I leave that marinade on the pork in the fridge for many hours or overnight, too.

Heat oven to 400-425 degrees.

Transfer pork and marinade to a foil-lined baking pan (so you don't face a nightmare cleanup job removing cooked-on sticky maple syrup from glass or ceramic  after dinner).  I throw in a few peeled carrots and mini potatoes, and make sure they get coated with some of the marinade.

Roast for about 30-40 minutes or until pork is done,

Leftover pork can be diced and added to an Asian-seasoned vegetable and rice stir-fry,

[4kitties]

This is what a pork tenderloin sandwich looks like in my area.

We also have the traditional pork tenderloin cut if meat at our grocery stores.