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From: "Carol" <cshenk@virginia-beach.com>
Newsgroups: rec.food.cooking
Subject: Re: Redefining eternity
Date: Thu, 12 Dec 2024 16:02:10 -0000 (UTC)
Organization: A noiseless patient Spider
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Dave Smith wrote:

> On 2024-12-11 3:20 p.m., Carol wrote:
> > Jill McQuown wrote:
> 
> > > The only lamb I cook past medium-rare is lamb shanks.  Those are
> > > braised, low and slow until falling off the bone tender.  For me,
> > > beef steaks should be no more than medium-rare, leaning towards
> > > the rare side.  Pork tenderloin is very lean and quickly becomes
> > > tough and dry if there isn't still a little pink in the middle.
> > > 
> > > Jill
> > 
> > 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...
> 
> 
> Please remedy that soon. Pork tenderloin is great. It is also very
> versatile.  When I was a  kid my mother always treated it like a sort
> of schnitzel, though usually in thicker pieces.  It can be  roasted
> whole or butterflied and stuffed.  It can be sliced and marinated and
> then skewered.  It can be cut into medallions and fried and a cream
> sauce added.
> 
> One of my best attempts was to do it in medallions. I fried them in
> butter, added some finely minced onions, curry powder, some chopped
> dried apricots and then added heavy cream.
> 
> If you want to do a quick sort of satay, slice it into flat strips
> and marinate it in a mixture of soy sauce, finely minced garlic and
> ginger root. Half an hour is more than enough time to soak. It could
> probably stand to have a little sherry or something to offset the soy
> because the flavour really gets sucked into the meat. The grill very
> quickly.

I'll maybe give it a shot on sale but grilling isn't our thing anymore.
Never really was except rare occasions.