On Wed, 04 Jan 2017 10:17:17 -0700, U.S. Janet B. >
wrote:

> 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.

Not a big oven user. I just watch them like a hawk in the skillet.
Brown on one side, flip and brown the other - done.


--
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