On 1/26/2020 1:46 PM, U.S. Janet B. wrote:
> On Sun, 26 Jan 2020 12:41:16 -0500, jmcquown >
> wrote:
>
>> On 1/25/2020 7:34 PM, U.S. Janet B. wrote:
>>> On Sat, 25 Jan 2020 19:28:57 -0500, jmcquown >
>>> wrote:
>>>
>>>> 1.5 lb. pork tenderloin. Brushed with Dijon (or any spicy brown
>>>> mustard). Then coated in a dried sage/dried bread crumb coating.
>>>> There's crushed garlic involved and S&P of course. Roasted for about 20
>>>> minutes at 400F on a baking sheet.
>>>>
>>>> I'll be serving it with buttered egg noodles. Not something I usually
>>>> cook unless I'm making soup. But egg noodles do work well with pork.
>>>>
>>>> And, for Janet US - I found a can of butter beans.
>>>>
>>>> Jill
>>>
>>> I'm sure the tenderloin will be wonderful with that on the outside. I
>>> figured that you would have a can of BB around
>>> Janet US
>>>
>> Hey, I wasn't sure! But yes, I have a can of Margaret Holmes butter
>> beans in the pantry.
>>
>> I've been cooking pork tenderloin brushed with spicy mistard and
>> sage/crumb coating for at least 25 years. IIRC I got the recipe from a
>> Cooking Light Magazine. It's always delicious.
>>
>> Jill
>
> I think I remember you saying that you don't care for soy or teriyaki
> sort of things?

Yeah, I got kind of tired of it.

> Pioneer Woman had a wonderful sounding marinade for
> pork tenderloin today. But, I digress, I'd already planned on:
>
> Moo Shu Pork Stir-Fry
>
> Ingredients
> " 1/2 cup hoisin sauce
> " 2 teaspoons plus 2 tablespoons reduced-sodium soy sauce,
> divided
> " 2 teaspoons plus 1 tablespoon sherry or chicken broth, divided
> " 4 teaspoons cornstarch, divided
> " 1 pork tenderloin (3/4 pound), cut into thin strips
> " 1/2 cup chicken broth
> " 1 teaspoon sesame oil
> " 1/2 teaspoon sugar
> " 2 teaspoons plus 1 tablespoon canola oil, divided
> " 2 eggs, lightly beaten
> " 1-3/4 cups sliced fresh mushrooms
> " 1 small carrot, shredded
> " 2 cups bean sprouts
> " 1 can (5 ounces) bamboo shoots
> " 2 green onions, cut into 1-1/2 inch pieces
> " 1 teaspoon minced fresh gingerroot
> " Hot cooked rice
> Directions
> " 1. In a large bowl, mix hoisin, 2 teaspoons soy sauce, 2
> teaspoons sherry and 1 teaspoon cornstarch until smooth. Add meat;
> toss to coat. Marinate at room temperature 20 minutes.
> " 2. In a small bowl, mix broth, sesame oil, sugar and remaining
> soy sauce, sherry and cornstarch until smooth.
> " 3. In a large nonstick skillet, heat 2 teaspoons oil over
> medium heat. Pour in eggs. Mixture should set immediately. Swirl pan
> to move uncooked portions toward the outside. When eggs are set and no
> liquid remains, roll up egg. Slide onto cutting surface; cut crosswise
> into 1/4-in. slices.
> " 4. In same skillet, heat remaining oil over medium-high heat.
> Stir-fry mushrooms 4 minutes. Add carrots, bean sprouts, bamboo shoots
> and onions; cook 2-3 minutes longer or until vegetables are
> crisp-tender. Add ginger; cook 1 minute longer. Remove from pan.
> " 5. Add pork to skillet; stir fry 3-4 minutes until cooked
> through. Stir cornstarch mixture and add to pan. Bring to a boil; cook
> and stir 1-2 minutes or until sauce is thickened. Return vegetables
> and eggs to pan; heat through. Serve with rice.
>
> Green onions cost double, almost triple what they did last week and
> they are a favorite ingredient of mine It is pounding down rain
> outside. Yuk!
> Janet US
>
I do hope you enjoy that meal! Sorry about the rain and the rising cost
of green onions.

Jill