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Post by llanwydd on Aug 5, 2019 19:43:10 GMT
Cooked a pork tenderloin this evening. One of my go-tos for lack of inspiration (see above). At least it never goes wrong. I wish I had that much confidence in cooking pork tenderloin. I love it, and it usually comes out right, but I'm always edgy about how long to cook it. Underdone or overdone pork is terrible. If it's OK with you, I'll get one someday soon, and ask your advice on time/temperature suggestions. No problem at all. In fact I remember posting my method somewhere on this board. I will take a look for it when I have got some time.
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Post by divtal on Aug 5, 2019 19:46:54 GMT
Ah, thank you!
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Post by wickedkittiesmom on Aug 5, 2019 20:28:43 GMT
WKD always talks about the pork tenderloin his Dad used to cook, I have no idea how to fix it so I also would like to know what to do.
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ambercat
Sophomore
@ambercat
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Post by ambercat on Aug 6, 2019 1:18:58 GMT
Cooked a pork tenderloin this evening. One of my go-tos for lack of inspiration (see above). At least it never goes wrong. I wish I had that much confidence in cooking pork tenderloin. I love it, and it usually comes out right, but I'm alwayst work.t edgy about how long to cook it. Underdone or overdone pork is terrible. If it's OK with you, I'll get one someday soon, and ask your advice on time/temperature suggestions. Pork tenderloin is something I can't cook to save my life. Low temp and short time in the oven doesn't work. Long time in the crockpot with apple juice or other liquid doesn't work. It's always dry and tough. I've taken to blaming it on the way pork is fed these days, making it too lean. I'd love some tips.
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Post by divtal on Aug 6, 2019 19:54:18 GMT
My nephew's first birthday is this upcoming Saturday, so we're having a family barbecue. Hamburgers, weenies, and steaks abound. First birthday ... ********************** I have some chicken breasts, bone-in/skin-on. I'm going to make a lemon yogurt marinade, and let them marinate overnight. I'm torn between using plain yogurt, and adding the zest and juice, with the garlic and s/p, or using lemon flavored yogurt, and using less lemon. I have both - decisions, decisions. Add edit: I chose to go with the plain yogurt, with lemon juice/zest, 2 crushed garlic cloves, 1 Tbs. evoo, and s/p. I marinated the breast for 6-7 hours, and baked at 350, for an hour (it was large). It was one of the best chicken breasts that I've ever had. It was moist and so flavorful. I didn't eat much of it on Sunday, as a few neighbors got together for a glass of wine, and "nibbles," earlier. It was a great leftover, yesterday, and I just used the last for a small sandwich, which was so good. From this test, I have to say that I'll use a yogurt marinade for chicken, on a regular basis. I'm trying to think of other ingredients to add to further versions. Any suggestions??
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Post by nutsberryfarm 🏜 on Jun 17, 2021 21:24:00 GMT
my butcher got me a tomahawk ribeye---going to cook that up this w'end.
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