Dave Smith > wrote in
:

> Andy wrote:
>
>>
>>
>> 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.
>
> I like pork tenderloin because it is so versatile. You can:
>
> - slice it, pound it out, dip it in egg and breadcrumbs and fry it
> - butterfly it, pound it out fill it with a bread stuffing and bake it
> - cut it into medallions, fry them and then make up any of dozens of
> different sauces
> .... especially good with curry and chopped dried apricots.
> - butterfly it, marinate it in lemon juice and olive oil with a
> variety of herbs ( oregano and garlic) and grill it.
> - cut it into thin strips, marinate in soy sauce (with garlic and
> ginger) , skewer it and do it on a grill with something like a hot
> peanut dipping sauce
>
> - smear it with mustard, brown sugar and whatever glaze and bake it
> whole


Dave,

Wish I'd made one sooner (or two sooner!

Thanks for the ideas!

All the best,

Andy