"Lobster Man" > wrote in message
news:BIwEg.256$WK4.89@fed1read06...

> I wouldn't have thought to do tenderloins this way. But I guess it just
> poaching, which is very gentle method of cooking and promotes tenderness.
>
> I don't know if 10 minutes would be long enough for them to marinate in
> the broth. Maybe a little. You probably picked up some flavor from the
> broth, but I'm not a professional chef, nor do I play one on TV.
>
> Did you brown the tenderloin first?
>
> How did you cut the meat after cooking? How thick did you slice it?


I usually sear tenderloins, but I didn't want to do any cooking except for
the poaching. The timing was perfect for the style of cooking that I
love -- your mileage may vary.

I cut it bite by bite... thick enough to chew and swallow without looking
like Dizzy Gillespie. :-)



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