Re: Redefining eternity

On 12/12/2024 11:26 AM, Carol wrote:

Dave Smith wrote:
 

On 2024-12-11 3:20 p.m., Carol wrote:
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I still haven't tried pork tenderloin.  I have regular loin down pat
and the jump to double the price (or even a titch more) holds me
off.  Maybe one day...

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One afternoon shift I went to dinner at a Greek restaurant with a
coworker. The special that night was grilled pork tenderloin. Andy
had never had tenderloin before. He was pretty frugal and was always
turned off by the price per pound. I acknowledged that it was costly
per pound, but that it went a long way so it was actually a
reasonably affordable cut. It's all meat. No bone and almost no fat.
He tried the special and loved it.
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I deconstructed that meal. They had removed the connective tissue,
butterflied the loin and pounded it out to even thickness. Then it
was marinated in one part lemon juice to two parts olive oil with
some salt, pepper, oregano and a hefty dose of garlic.  Grill it over
high heat for 2-3 minutes per side.

 That sounds up my alley!
 

In another reply in which Dave suggested marinated strips of pork tenderloin in soy sauce, etc, you said you don't grill stuff.  But you do get the idea you don't have to use an actual grill to cook pork tenderloin, right?

Given that you and Don eat so little meat, one tenderloin would yield
dinner for 3 or more nights.

 Likely 4 and a stray lunch (grin).  It's 3-4oz a day here, seafood
excepted (tends to 6oz each if seafood).
 

I don't don't know about anyone else but I don't actually weigh or measure the amount of meat or seafood I eat.  I cook just enough to make me feel happy and full.  Sometimes I cook larger amounts with leftovers & freezer meals in mind; depends on what I'm cooking.  Then again, most of my meals do not involve rice, which to me is mostly a useless filler.
Jill