On Apr 19, 5:23 am, "jmcquown" > wrote:
> Beer Drinking Dog wrote:
> > veyoung52 wrote:
> >> I purchase pre-packaged pork tenderloin cuts at my local market. My
> >> favorite is the "Garlic Peppercorn," but I find it's way too
> >> "peppery." What would be the best method ot lowering the heat and
> >> spice level before or during cooking? Thanks.
>
> > Buy the pork tenderloin by itself and season it yourself to your own
> > preference.
>
> > Maybe that's too obvious.....
>
> That was my answer. But to newbie cooks those pre-seasoned things are
> apparently a draw. <shrugs>

Why buy pre-seasoned if you consider yourself a cook? If you are new
then do the pork tenderloins without any seasoning. If they are fresh
they are magnificent like this as long as you don't overcook. I
prefer mine done just a tad under medium. Then you can try just a
smidgeon of dijon mustard on it; then evolve into a subtle mustard
sauce. Or give it a bit of a rub with steak spice, or baste a little
with A1 sauce and then go from there. Make your own rubs marinade
etc. If you like garlic and pepper why not give it a good rub with
those two items; controlling the amount of garlic and pepper
etc.............many things you can do with pork tenderloin.....