"Michael \"Dog3\" Lonergan" > wrote in
6.121:

> Andy <q> :
>
>>
>> Andy
>> Turning desk to the back of the classroom for not paying attention.
>
> Pork tenderloin is one of our fave meals around here. When the fridge
> blew up I had one in the freezer along with several other cuts of meat
> (all meats were still very cold but totally thawed). I cooked/grilled
> all the meat up and froze it. I did have the pork tenderloin for
> dinner that night. I didn't have much time to mess with seasonings
> but it was damned good. I rinsed off the tenderloin, patted dry with
> paper towel. Rubbed some olive oil on it then rolled it in a mixtured
> of cracked pepper, kosher salt and garlic powder. Roasted it at about
> 400-425 degrees for maybe 35- 40 minutes. It was delicious.
>
> Michael


Michael,

Thanks for your "recipe".

Found some fresh pork tenderloins at the ACME today for on average,
$15.00 (about 2 lbs). Is that a fair price?

Andy