On Mon, 2 Jan 2017 10:02:37 -0500, Ed Pawlowski > wrote:

> On 1/2/2017 3:03 AM, sf wrote:
>
> > I used my Romertopf clay baker for the first time in ages and baked an
> > almost 3 lb pork tenderloin. Served it with black-eyed peas & rice.
> > Thought about making a tossed salad, but it was too much food as it
> > was and there are lots of leftovers.
>
> OMG, that is a huge tenderloin. Must have been a 1200 pound hog as the
> typical tenderloin is about a pound.

Don't ask me why they called it tenderloin and not loin. You can take
it up with Farmer John. I almost didn't buy it because I thought it
was mushy (I HATE cryovaced meats), but couldn't find that it had been
injected anywhere in the fine print, the price was right, and I didn't
care if it shrank. I ended up with a lot of leftovers, so I vacuum
sealed and froze it to deal with later. I prefer pork butt for
leftovers, because it's really versatile.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.