Andy wrote:
> I'd picked up a seasoned Hatfield brand pork tenderloin at the ACME a few
> days ago and today decided to cook it up. Never did a pork tenderloin
> before. (shameful, agreed).
>
> I heat the oven to 425 F. and put the pork tenderloin in a roasting pan
> in the rack and insert the digital wireless meat probe thermometer and
> set the timer for 30 minutes but waiting till 80 F. (the halfway temp) to
> turn it over. The time comes and I remove the probe and turn over the
> tenderloin and it fell apart down the middle. I thought, "HUH?" Quite a
> brainquake!

This cracked me up. LOL. OTOH, if you buy fresh non-Cryo'd from a
different supplier, you'll likely get tenderloin with no additives
(like salt and water) and more pork flavor. You pays your money, you
takes your choice.

Me, I go to Safeway for pork, which is the only place around here
(besides the country lockers and meat markets) which sells non-Armour
pork.

N.