nancree wrote:

> I find several confusing things about your instructions (or maybe it's
> just me),
> *** "cut crosswise into 1 1/2 inch pieces and tied." ((How do you tie
> it if it's cut into
> 1 1/2 inch pieces??)


basically you are taking a tube shape of meat and cutting it into 1 1/2
inch medallions, which per the article are the right thickness to stay
moist when browned and cooked thusly. Thinner medallions dry out, per
their research. Cooks Illustrated says to tie the medallions around the
middle with twine to give them added stability while browning, and also
the magazine showed a neat trick for how to cut/tie the very narrow end
pieces of a tenderloin so that they achieve a size similar to the other
middle cuts of the tenderloin.


> *** Add pork cut side down and cook
>> without moving pieces, until well browned, "
> (Aren't all the sides "cut side" down?)

No, only the actual knife cut ends of the tenderloin are the "cut
sides". You end up with pieces of meat that resemble a small "filet
mignon" of beef, but this is a 1 1/2 inch medallion of pork instead.

> Your sauce sounds delicious, and I like the selection of side dishes,

Yes, the sauce was nice. Easy too.. it just took a lot longer to reduce
than the recipe said.