Re: Redefining eternity

On 2024-12-04, Cindy Hamilton <chamilton5280@invalid.com> wrote:

It's funny.  I never get gravy out of any pork or beef I roast,
and not much out of poultry.  All those juices stay inside the meat.
What cut of pork was that?

It's a single pork tenderloin strap, cut in half and tied together to
make it thicker (and shorter). I brown it and toss it in the oven at
350F for about an hour and twenty minutes in a S/S skillet, uncovered.
The pork may be a little overdone, but there's plenty of drippings for
gravy.