Saw an astounding price today at my local Woodman's-pork tenderloin at
$1.09/#. Unfortunately they were OOS but was told more would be
available over the weekend.

Anybody seen any big breaks in beef prices.

On 1 Jan 2004 23:01:48 -0800, (butch burton)
wrote:

>Saw an astounding price today at my local Woodman's-pork tenderloin at
>$1.09/#. Unfortunately they were OOS but was told more would be
>available over the weekend.

Which city was this Woodmans in? I'll be near the one on Rockford Il.
later today. Looks like I need to stop in.

>Anybody seen any big breaks in beef prices.

Not as good as the deal you posted about.

Gar

Gar <> wrote in message >. ..
> On 1 Jan 2004 23:01:48 -0800, (butch burton)
> wrote:
>
> >Saw an astounding price today at my local Woodman's-pork tenderloin at
> >$1.09/#. Unfortunately they were OOS but was told more would be
> >available over the weekend.
>
> Which city was this Woodmans in? I'll be near the one on Rockford Il.
> later today. Looks like I need to stop in.
>
> >Anybody seen any big breaks in beef prices.
>
> Not as good as the deal you posted about.
>
> Gar
This Woodman's is located at Hwy 50 and I94 near Kenosha WI. They
were OOS when I was in there a couple of days ago-today the case was
filled again. These are pieces of pork tenderloin in a heavy shrink
wrap. The pieces look to be of random length tenderloin-from 3 to 5"
long which will be just fine for my pork tenderloin chili.

Got a whole pork tenderloin today-1.95/#-sometimes it is 1.79. Am
going to stuff it tomorrow with proschuito, Parmaigno, Gorganzola
cheese, pine nuts and fresh spinch leaves and outside covered with
paprika, marjoram, pepper and basil. First attempt at stuffed PT.

Steve Wertz wrote

<snipped some here>

>
> You're sure that's a tenderloin? It's sounds like you're talking
> about pork loin (not 'tender'). Tenderloins are usually only 1.5-2"
> thick and are taper down to much less than an 1". I can't see
> stuffing one. A 3" loin would only be about 5oz of meat.
>
> Pork loins are 4" wide, and maybe 3" tall.
>
> -sw
>
>

I did a couple of tenderloins a few days ago. They came two to a pack
and like you said, they were only about 1.5" to 2" in diameter. I
butterflied them and then pounded them out flat so they ended up
about 10" long and 5" wide. Then I rolled them up with prosciutto and
provolone. I grilled them over a pretty hot fire and they were done
in just about twenty minutes. After resting in foil for quite awhile
I recovered considerable fat and au jus from the rap and made a butter wine
sauce with it. Rage85 did something similar but he did it with a whole
pork loin.

M&M Man

wrote in message >...
> Steve Wertz wrote
>
> <snipped some here>
>
> >
> > You're sure that's a tenderloin? It's sounds like you're talking
> > about pork loin (not 'tender'). Tenderloins are usually only 1.5-2"
> > thick and are taper down to much less than an 1". I can't see
> > stuffing one. A 3" loin would only be about 5oz of meat.
> >
> > Pork loins are 4" wide, and maybe 3" tall.
> >
> > -sw
> >
> >
>
> I did a couple of tenderloins a few days ago. They came two to a pack
> and like you said, they were only about 1.5" to 2" in diameter. I
> butterflied them and then pounded them out flat so they ended up
> about 10" long and 5" wide. Then I rolled them up with prosciutto and
> provolone. I grilled them over a pretty hot fire and they were done
> in just about twenty minutes. After resting in foil for quite awhile
> I recovered considerable fat and au jus from the rap and made a butter wine
> sauce with it. Rage85 did something similar but he did it with a whole
> pork loin.
>
> M&M Man
Sorry about calling loin, tenderloin-after all I worked my way thru
highschool and college as a butcher. Had my stuffed loin this
afternoon-stuffed it with proschuito, pine nuts, parmigan and
gorganzola cheese. This I tied together with cotton butchers cord.
Baked the stuffed loins-had to cut it in two pieces as it was too long
for the covered cooker-for about 2 hours at 300F and got to 150F
internal-a bit too much maybe but the stuffed loins were delicious.
Oh I coated them on the outside with a mixture of about 1/2 paprika
and the balance split between marjoram and basil with a little salt.
Next time I will put the "rub" inside the cavity before puttint in the
proschuito and cheese.

Had quite a lot of juice left in the bottom-will make some gravy out
of it for the next round.