On 8/21/2016 5:46 PM, cshenk wrote:
> l not -l wrote in rec.food.cooking:
>
>>
>> On 21-Aug-2016, "cshenk" > wrote:
>>
>>> jmcquown wrote in rec.food.cooking:
>>>
>>>> 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 4000F 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
>>>
>>> Sorry to upset you. To me, pork loin IS pork steak. Meantime,
>>> enjoy your version and i will try to remember to not try to help if
>>> you ask what I like doing with such.
>>>
>>> --
>> Interesting. For some of us, pork steak is pork shoulder sliced into
>> steaks. Here in STL, pork steak is a popular choice for grilling. No
>> marinade for me; I use a dry rub then hickory smoke.
>
> Depending on where you are, the terms can be interchangable when it
> comes to pork. Currently on sale here at Harris Teeters: Pork Loin
> Steak, Pork Shoulder Steak. Other markets may vary but here, it's most
> of a shape of a cut I think.
>
Where I live pork tenderloin is boneless and sort of round. It does not
resemble a steak.

http://tinyurl.com/jtdpvtp

Jill