Re: Redefining eternity

Jill McQuown wrote:

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

Dave Smith wrote:
 

On 2024-12-11 3:20 p.m., Carol wrote:
 

 
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...

 
 
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.
 
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!

This above refers to the recipe.

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?

Sure but that was just saying I wouldn't use an actual grill.  Might
ise the griddle plate on the gas oven instead.

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.

I simply noticed over time when buying food, how much we normally eat
with meals.  With seafood, we usually buy 1lb at a shot.  Other meats
get cut down to stir fry portions.  Example, the boneless chicken
thighs I get tend to between 5-6oz.  1 works well in a stir fry.  The
chicken breasts tend to 8oz so again, 1 works for use.

Comes in useful when shopping to know the right amounts as I'm not
freezing lunches for work anymore.  I get larger family packs of meats
then cut them down to double bag for freezing (outer bag is reused).
Nothing nefarious.  Most people naturally start eating less by mid-60's
as activity levels drop down.

Most of my cooking is very fast so it's less beneficial now to have
lots of leftovers unless it's a big pot of soup.  (we just finished the
Turkey Thigh soup).