On 22/07/2011 1:51 PM, Dora wrote:
> wrote:
>> On Thu, 21 Jul 2011 17:20:21 -0400, Dave Smith
>> > wrote:
>>
>>> Pork tenderloin always needs something, or else it is bland. It can
>>> be as simple as salt and pepper, but it is even better with some
>>> herbs and or spices. It can be a dry rub or a marinade. ...
>>
>> Agreed. I often us a salsa (e.g., a mango salsa) brushed on the loin
>> during the final 15 minutes of cooking, with extra on the table.
>> Jazzes it up nicely.
>>
>> -- Larry
>
> I often like to rub the tenderloin with Lawry's seasoned salt, then wrap
> in bacon and bake.
>
>
My wife likes to make a stuffing. Remove the connective tissues,
butterfly the tenderloin and pound it out, then stuff it and roll it up,
cover with a couple strips of bacon, or brush it with olive oil.
I have een known to cut the tenderloins into medallions and fried them
in butter. Then use the butter to make a sauce of some description, like
mushroom or dried apricot and curry.