On Sun, 21 Aug 2016 17:59:12 -0400, jmcquown >
wrote:

>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
>
Ditto. Sometimes I 'butterfly' it, depending how I want to use it.