On Tue, 03 Jan 2017 09:17:28 -0700, U.S. Janet B. >
wrote:

> On Mon, 02 Jan 2017 23:43:36 -0800, sf > wrote:
>
> >On Mon, 02 Jan 2017 09:47:45 -0700, U.S. Janet B. >
> >wrote:
> >
> >> On Mon, 02 Jan 2017 00:03:58 -0800, sf > wrote:
> >>
> >> >On Sun, 1 Jan 2017 18:31:13 -0500, jmcquown >
> >> >wrote:
> >> >>
> >> >> Got anything planned for dinner tonight?
> >> >>
> >> >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.
> >>
> >> How was did the Romertopf do for the meat?
> >> Janet US
> >
> >It wasn't bad, but I prefer chicken. Chicken gets nice and brown, but
> >for some reason the pork didn't get as brown as I'd expected it to.
>
> too much liquid exuded from the pork vs. melted fat from chicken?
> But, otherwise, was the meat tender and moist?
> Janet US

Believe it or not, there isn't a lot of evaporation when I use my clay
baker - so there was a lot of liquid to use for gravy. I reduced it
and made a mushroom cream gravy. The meat wasn't a pork butt, so it
was less juicy because there was less internal fat - but it was
surprisingly delicious anyway. If I buy it again, I'll cut it into
thick boneless chops and cook it that way.


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