On 8/21/2016 1:36 PM, cshenk wrote:
> jmcquown wrote in rec.food.cooking:
>
>> On 8/20/2016 12:14 PM, l not -l wrote:
>>> On 20-Aug-2016, jmcquown > wrote:
>>>
>>>> I'm torn. At the moment it's a toss between marinating a flank
>>>> steak or pork tenderloin (which I likely won't marinate). I'm
>>>> thinking about grilling unless it rains on my parade.
>>>>
>>>> Jill
>>> For what it's (2 cents, but for you it's free) I was thinking pork
>>> tenderloin for dinner. Cut, pounded, breaded in cracker meal and
>>> pan fried to make a pork tenderloin sandwich. Served on a
>>> "toasted" bun with lettuce, tomato, sweet onion and mayo. Mixed
>>> vegetable side (peas, corn, carrots and cut green beans). Fresh
>>> local peach for dessert; cut with a bit of whipped cream.
>>>
>> That sounds great. Too bad I don't have the cracker meal and toasted
>> buns with all them "fixins".
>>
>> Jill
>
> Marinade of choice for pork steaks.

Again, it was not a pork *steak*. Pork tenderloin.

> Soy sauce, worstershire, bannana
> sauce, and Mae Ploy. Adjust amounts to your liking but generally low on
> the worstershire and high on the Mae Ploy.
>
I have no banana sauce or Mae Ploy. I much prefer teriyaki over soy
sauce. I love Worcestershire sauce but IMHO it needs to be used sparingly.

I am quite familiar with how to make a good "Asian" marinade, thanks.
Pineapple, mandarin oranges, lemon are tasty and also natural
tenderizers. I did not want to marinate the pork tenderloin.

Favourite: Brush the pork tenderloin with Dijon mustard. Toll the
tenderloin in seasoned bread crumbs. Place on an oiled baking sheet and
roast it in a 400°F oven for 20 minutes. Let stand then cut into 1" slices.

Oh, I do understand flank steak *requires* marinating because it is a
tough cut of meat. It does not require soy or teriyaki sauce. I much
prefer fairly simple oil & vinegar with garlic and herbs marinade.

Jill