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From: Leonard Blaisdell <leoblaisdell@sbcglobal.net>
Newsgroups: rec.food.cooking
Subject: Re: Redefining eternity
Date: 5 Dec 2024 22:50:50 GMT
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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.