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From: "Carol" <cshenk@virginia-beach.com>
Newsgroups: rec.food.cooking
Subject: Re: Redefining eternity
Date: Sat, 14 Dec 2024 22:04:16 -0000 (UTC)
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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).