On Tue, 03 Jan 2017 21:39:28 -0800, sf > wrote:

>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.

I find those kind of chops are done most successfully by quickly
browning one side on the stove top, turning the chop and finishing in
the oven. I'm sure you already do this.
Janet US