"jmcquown" > wrote in
:

> Pork tenderloins aren't very big so it's easy for me to imagine two in
> one package like that. As for what Nancy2 mentioned about the Hormel,
> yes, they sell seasoned packages (lemon & herb, bbq spices) but they
> also sell just plain pork tenderloins. Of course, they are injected
> with a saline solution probably to plump up the weight. I just check
> where they sell fresh pork in the grocery store, rather than look for
> the cryo-vac'd stuff. But I understand your wanting to try something
> pre-seasoned for a first time off
>
>
> Jill


Jill,

I've done fresh pork chops many times. Fresh pork next time, promise! I
was watching a show on the Travel Channel called Epicurious. Michael
Lomonico and Barbara Alvarez (chef and sidekick) and he did a pork
tenderloin and it looked so easy. That's what drove me to pick one up.

He's a super "fast-forward" TV chef, i.e., he usually just throws
ingredients in one pan, stirs briefly and then instantly swaps it out for
the cooked results pan.

I do remember thinking of him on 9/11/2001 since "Windows on the World"
was the restaurant on the top floor of one of the World Trade Center
towers that he was executive chef at.

Sorry to drift OT.

Andy