I have some slices I need to use up from the freezer. What ideas do you
have to do with them? I had taken one of the whole tenderloins and cut it
into slices for smaller meals.

On Aug 14, 5:18*pm, "Cheryl" > wrote:
> I have some slices I need to use up from the freezer. *What ideas do you
> have to do with them? *I had taken one of the whole tenderloins and cut it
> into slices for smaller meals.

This recipe from Sarah Moulton looks really yummy.

http://www.foodnetwork.com/recipes/s...ipe/index.html

"ImStillMags" > wrote in message
...
> On Aug 14, 5:18 pm, "Cheryl" > wrote:

>> I have some slices I need to use up from the freezer. What ideas do you
>> have to do with them? I had taken one of the whole tenderloins and cut
>> it
>> into slices for smaller meals.
>
> This recipe from Sarah Moulton looks really yummy.
>
> http://www.foodnetwork.com/recipes/s...ipe/index.html

It DOES sound good. I have everything on hand, too. I think I'll do it
with some rice and whatever frozen veggies I have on hand. I have peas,
green beans, broccoli, cauliflower, spinach, and I can't remember what else.

Thanks for the idea.

On Sat, 14 Aug 2010 20:18:26 -0400, Cheryl wrote:

> I have some slices I need to use up from the freezer. What ideas do you
> have to do with them? I had taken one of the whole tenderloins and cut it
> into slices for smaller meals.

I don't whay, but I've had a craving for Shake n Bake lately. I've
probably only used it 2-3 times in my lifetime.

-sw

In article >,
"Cheryl" > wrote:

> I have some slices I need to use up from the freezer. What ideas do you
> have to do with them? I had taken one of the whole tenderloins and cut it
> into slices for smaller meals.

I cut pork tenderloin into "logs" a bit over an inch long, set them on
end and pound them flat. Then I use them pretty much any place I'd use
veal.

Isaac

On Aug 14, 8:31*pm, isw > wrote:
> In article >,
>
> *"Cheryl" > wrote:
> > I have some slices I need to use up from the freezer. *What ideas do you
> > have to do with them? *I had taken one of the whole tenderloins and cut it
> > into slices for smaller meals.
>
> I cut pork tenderloin into "logs" a bit over an inch long, set them on
> end and pound them flat. Then I use them pretty much any place I'd use
> veal.
>
> Isaac

what a great idea.....thanks!

"Cheryl" wrote

>I have some slices I need to use up from the freezer. What ideas do you
>have to do with them? I had taken one of the whole tenderloins and cut it
>into slices for smaller meals.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's Curried Porky Loins
Categories: Xxcarol, Pork, Low-sodium
Yield: 3 Servings

3 ea Pork loin steaks, 1" thick
2 c Chicken broth - low-sodium
1/2 tb Jamacian curry mix
1/2 c Cubed fresh tomato
3 tb Sour cream

Well, ya gotta realize I got 15 bags of cut down perfect pork loin, 3
per bag as there are 3 of us. I suppose one is supposed to make
those things whole but we cant eat that much meat up, so we cut it to
1-1.5 inches thick and froze it. BJ's had a good sale and we got
enough for 15 freezer bags. Since then, I've been devising ways to
make it up. Here is another and it's a winner! You can easily expand
this recipe to 4-6 people just by putting in more pork loin pieces.

Using a large frying pan, add the stock (mine is home made and salt
free) and the curry mix. The flavor should be pretty hot. Add more
if you want or reduce if you aren't into 'hot'. Get this simmering
while you add the defrosted pork loin. Chop and add tomato (I didnt
bother to skin it). Flip your loins when one side is white, and
reduce heat to bare simmer.

Let cook til you reach what you feel is safe for pork (10 mins bare
simmer for us) then remove the loin bits and slice against the grain.
Add sour cream to the rest of the pan and cook down while you slice
the meat (about 2 mins). Serve the sauce over the meat.

Warning, this cooks faster than you think so start the rice before
the pork loin or it will not be ready!

Save the excess 'gravy' for other things such as a fast oil free
pan-fry of pre-cooked potato bits from the fridge.

Optional variations: It's actually great without the sour cream but
it's HOT that way and Charlotte won't eat things that hot ;-).
Tomatoes can be canned and I am sure green beans would work too.
Unless you add a salted stock or salty canned tomatoes, this dish is
very low-sodium with fresh tomatoes being the main sodium contained.

Serving suggestions: With rice and a green vegetable such as brussel
sprouts, brocolli, green beans, or bok choy.

From the Virginia Beach kitchen of: xxcarol 4NOV2007

MMMMM

Cheryl wrote:
>
> I have some slices I need to use up from the freezer. What ideas do you
> have to do with them? I had taken one of the whole tenderloins and cut it
> into slices for smaller meals.

Cure some slices overnight with some Morton's Tender Quick, and then
make Eggs Benedict.

On Aug 14, 9:04*pm, Sqwertz > wrote:
> On Sat, 14 Aug 2010 20:18:26 -0400, Cheryl wrote:
> > I have some slices I need to use up from the freezer. *What ideas do you
> > have to do with them? *I had taken one of the whole tenderloins and cut it
> > into slices for smaller meals.
>
> I don't whay, but I've had a craving for Shake n Bake lately. *I've
> probably only used it 2-3 times in my lifetime.

http://www.youtube.com/watch?v=POI5a...eature=related

"...and we helped."
>
> -sw

--Bryan

"Food Snob®" > wrote in message
...
> On Aug 14, 9:04 pm, Sqwertz > wrote:
>> On Sat, 14 Aug 2010 20:18:26 -0400, Cheryl wrote:
>> > I have some slices I need to use up from the freezer. What ideas do
>> > you
>> > have to do with them? I had taken one of the whole tenderloins and cut
>> > it
>> > into slices for smaller meals.
>>
>> I don't whay, but I've had a craving for Shake n Bake lately. I've
>> probably only used it 2-3 times in my lifetime.
>
> http://www.youtube.com/watch?v=POI5a...eature=related
>
> "...and we helped."

It was "... aind way halped".

On Sun, 15 Aug 2010 17:07:36 -0700 (PDT), Food Snob® wrote:

> On Aug 14, 9:04*pm, Sqwertz > wrote:
>> On Sat, 14 Aug 2010 20:18:26 -0400, Cheryl wrote:
>>> I have some slices I need to use up from the freezer. *What ideas do you
>>> have to do with them? *I had taken one of the whole tenderloins and cut it
>>> into slices for smaller meals.
>>
>> I don't whay, but I've had a craving for Shake n Bake lately. *I've
>> probably only used it 2-3 times in my lifetime.
>
> http://www.youtube.com/watch?v=POI5a...eature=related

You really think I'm going to click on that? You must be a utube junkie to
post followups like that.

-sw

"Sqwertz" > wrote in message
...
> On Sat, 14 Aug 2010 20:18:26 -0400, Cheryl wrote:
>
>> I have some slices I need to use up from the freezer. What ideas do you
>> have to do with them? I had taken one of the whole tenderloins and cut
>> it
>> into slices for smaller meals.
>
> I don't whay, but I've had a craving for Shake n Bake lately. I've
> probably only used it 2-3 times in my lifetime.
>
> -sw

>
Easy enough to make "Shake n Bake" at home Throw together some flour,
cornmeal or <gasp>, herbs and spices. You know, those "secret ingredients".
A little dip in water (or an egg wash if you want to get fancy), then into
the mix to coat and into the oven. The trick with pork medallions like this
is not to cook it too long.

Jill

On Mon, 16 Aug 2010 06:18:15 -0400, jmcquown wrote:

> "Sqwertz" > wrote in message
> ...
>> On Sat, 14 Aug 2010 20:18:26 -0400, Cheryl wrote:
>>
>>> I have some slices I need to use up from the freezer. What ideas do you
>>> have to do with them? I had taken one of the whole tenderloins and cut
>>> it
>>> into slices for smaller meals.
>>
>> I don't whay, but I've had a craving for Shake n Bake lately. I've
>> probably only used it 2-3 times in my lifetime.
>>
>> -sw
>
>>
> Easy enough to make "Shake n Bake" at home Throw together some flour,
> cornmeal or <gasp>, herbs and spices. You know, those "secret ingredients".
> A little dip in water (or an egg wash if you want to get fancy), then into
> the mix to coat and into the oven. The trick with pork medallions like this
> is not to cook it too long.

IIRC, it's been 20 years, S&B was some sort of oil-soaked an salted
cornmeal. It wasn't just unmodified cornmeal.

-sw

Steve replied to Jill:

>> Easy enough to make "Shake n Bake" at home Throw together some flour,
>> cornmeal or <gasp>, herbs and spices. You know, those "secret
>> ingredients". A little dip in water (or an egg wash if you want to get
>> fancy), then into the mix to coat and into the oven. The trick with pork
>> medallions like this is not to cook it too long.
>
> IIRC, it's been 20 years, S&B was some sort of oil-soaked an salted
> cornmeal. It wasn't just unmodified cornmeal.

I thought it was crushed cornflakes with dried herbs and salt. That's a
complete guess, though, since I've only had it once in my entire life. If I
wanted to concoct a Shake & Bake for pork medallions, I'd crush cornflakes
and mix with salt, MSG, and black pepper, then add more seasonings depending
on what the rest of the menu was.

Bob

Sqwertz wrote:
> On Mon, 16 Aug 2010 06:18:15 -0400, jmcquown wrote:

>> Easy enough to make "Shake n Bake" at home Throw together some flour,
>> cornmeal or <gasp>, herbs and spices. You know, those "secret ingredients".
>> A little dip in water (or an egg wash if you want to get fancy), then into
>> the mix to coat and into the oven. The trick with pork medallions like this
>> is not to cook it too long.
>
> IIRC, it's been 20 years, S&B was some sort of oil-soaked an salted
> cornmeal. It wasn't just unmodified cornmeal.
>
> -sw

And from what I've read in the past it had a mess of sugar in it which
really helped make a "crust" to whatever it was used on.

"Goomba" > wrote in message
...
> Sqwertz wrote:
>> On Mon, 16 Aug 2010 06:18:15 -0400, jmcquown wrote:
>
>>> Easy enough to make "Shake n Bake" at home Throw together some
>>> flour, cornmeal or <gasp>, herbs and spices. You know, those "secret
>>> ingredients". A little dip in water (or an egg wash if you want to get
>>> fancy), then into the mix to coat and into the oven. The trick with
>>> pork medallions like this is not to cook it too long.
>>
>> IIRC, it's been 20 years, S&B was some sort of oil-soaked an salted
>> cornmeal. It wasn't just unmodified cornmeal.
>>
>> -sw
>
> And from what I've read in the past it had a mess of sugar in it which
> really helped make a "crust" to whatever it was used on.



DID I SAY *use* store bought Shake & Bake?! No. I did not. RIF.

Jill

On Mon, 16 Aug 2010 05:29:43 -0700, Bob Terwilliger wrote:

> Steve replied to Jill:
>
>>> Easy enough to make "Shake n Bake" at home Throw together some flour,
>>> cornmeal or <gasp>, herbs and spices. You know, those "secret
>>> ingredients". A little dip in water (or an egg wash if you want to get
>>> fancy), then into the mix to coat and into the oven. The trick with pork
>>> medallions like this is not to cook it too long.
>>
>> IIRC, it's been 20 years, S&B was some sort of oil-soaked an salted
>> cornmeal. It wasn't just unmodified cornmeal.
>
> I thought it was crushed cornflakes with dried herbs and salt. That's a
> complete guess, though, since I've only had it once in my entire life. If I
> wanted to concoct a Shake & Bake for pork medallions, I'd crush cornflakes
> and mix with salt, MSG, and black pepper, then add more seasonings depending
> on what the rest of the menu was.

http://en.wikipedia.org/wiki/Shake_%...ke#Ingredients

Flour, salt, oil... Isn't that how all great processed foods start out?

Check out the BBQ S&B ingredients. I don't think I ever saw that one:

"Sugar, Sugar, Salt, Starch, Fat, Sugar....". Gotta love it!

-sw

On Mon, 16 Aug 2010 12:50:59 -0400, jmcquown wrote:

> "Goomba" > wrote in message
> ...
>> Sqwertz wrote:
>>> On Mon, 16 Aug 2010 06:18:15 -0400, jmcquown wrote:
>>
>>>> Easy enough to make "Shake n Bake" at home Throw together some
>>>> flour, cornmeal or <gasp>, herbs and spices. You know, those "secret
>>>> ingredients". A little dip in water (or an egg wash if you want to get
>>>> fancy), then into the mix to coat and into the oven. The trick with
>>>> pork medallions like this is not to cook it too long.
>>>
>>> IIRC, it's been 20 years, S&B was some sort of oil-soaked an salted
>>> cornmeal. It wasn't just unmodified cornmeal.
>>>
>>> -sw
>>
>> And from what I've read in the past it had a mess of sugar in it which
>> really helped make a "crust" to whatever it was used on.
>
> DID I SAY *use* store bought Shake & Bake?! No. I did not. RIF.

Can you 'meow' when you do that?

I didn't think her post was in any way directed at your response. It was
just a general purpose speculation as to the ingredients, as we're all
doing.

-sw

jmcquown wrote:
> "Goomba" > wrote in message
> ...
>> Sqwertz wrote:
>>> On Mon, 16 Aug 2010 06:18:15 -0400, jmcquown wrote:
>>
>>>> Easy enough to make "Shake n Bake" at home Throw together some
>>>> flour, cornmeal or <gasp>, herbs and spices. You know, those
>>>> "secret ingredients". A little dip in water (or an egg wash if you
>>>> want to get fancy), then into the mix to coat and into the oven.
>>>> The trick with pork medallions like this is not to cook it too long.
>>>
>>> IIRC, it's been 20 years, S&B was some sort of oil-soaked an salted
>>> cornmeal. It wasn't just unmodified cornmeal.
>>>
>>> -sw
>>
>> And from what I've read in the past it had a mess of sugar in it which
>> really helped make a "crust" to whatever it was used on.
>
>
>
> DID I SAY *use* store bought Shake & Bake?! No. I did not. RIF.
>
> Jill

down girl, down!
Did anyone *accuse* you of saying "use store bought Shake & Bake" ?

"Goomba" > wrote in message
...
> jmcquown wrote:
>> "Goomba" > wrote in message
>> ...
>>> Sqwertz wrote:
>>>> On Mon, 16 Aug 2010 06:18:15 -0400, jmcquown wrote:
>>>
>>>>> Easy enough to make "Shake n Bake" at home Throw together some
>>>>> flour, cornmeal or <gasp>, herbs and spices. You know, those "secret
>>>>> ingredients". A little dip in water (or an egg wash if you want to get
>>>>> fancy), then into the mix to coat and into the oven. The trick with
>>>>> pork medallions like this is not to cook it too long.
>>>>
>>>> IIRC, it's been 20 years, S&B was some sort of oil-soaked an salted
>>>> cornmeal. It wasn't just unmodified cornmeal.
>>>>
>>>> -sw
>>>
>>> And from what I've read in the past it had a mess of sugar in it which
>>> really helped make a "crust" to whatever it was used on.
>>
>>
>>
>> DID I SAY *use* store bought Shake & Bake?! No. I did not. RIF.
>>
>> Jill
>
> down girl, down!
> Did anyone *accuse* you of saying "use store bought Shake & Bake" ?

>
Mea culpa. No, you didn't say I said that. Sorry! To the OP, yes, you can
make your own!

Jill

On Mon, 16 Aug 2010 18:10:48 -0400, "jmcquown" >
wrote:

>"Goomba" > wrote in message
...
>> jmcquown wrote:
>>> "Goomba" > wrote in message
>>> ...
>>>> Sqwertz wrote:
>>>>> On Mon, 16 Aug 2010 06:18:15 -0400, jmcquown wrote:
>>>>
>>>>>> Easy enough to make "Shake n Bake" at home Throw together some
>>>>>> flour, cornmeal or <gasp>, herbs and spices. You know, those "secret
>>>>>> ingredients". A little dip in water (or an egg wash if you want to get
>>>>>> fancy), then into the mix to coat and into the oven. The trick with
>>>>>> pork medallions like this is not to cook it too long.
>>>>>
>>>>> IIRC, it's been 20 years, S&B was some sort of oil-soaked an salted
>>>>> cornmeal. It wasn't just unmodified cornmeal.
>>>>>
>>>>> -sw
>>>>
>>>> And from what I've read in the past it had a mess of sugar in it which
>>>> really helped make a "crust" to whatever it was used on.
>>>
>>>
>>>
>>> DID I SAY *use* store bought Shake & Bake?! No. I did not. RIF.
>>>
>>> Jill
>>
>> down girl, down!
>> Did anyone *accuse* you of saying "use store bought Shake & Bake" ?
>
>>
>Mea culpa. No, you didn't say I said that. Sorry! To the OP, yes, you can
>make your own!

Very true, folks were making their own long before someone got the
bright idea to market it commercially.

"Cheryl" wrote
> "cshenk" wrote

>>>I have some slices I need to use up from the freezer. What ideas do you
>>>have to do with them? I had taken one of the whole tenderloins and cut
>>>it into slices for smaller meals.

>> MMMMM----- Recipe via Meal-Master (tm) v8.05
>> Title: Xxcarol's Curried Porky Loins

> Unfortunately no pork for me tonight. They were badly freezer burned. I
> really hate throwing out food and tried cooking them anyway. Ick. I
> don't know why I didn't seal them with the foodsaver. Oh well. My
> mistake. Thanks everyone for the ideas.

Ah well. One of the things we do have to be careful about is food rotation
as we have a big chest freezer.

We never freeze meat direct in the package from the store. The plastic is
too flimsy. They go instead in either the vacumn sealer, or double bagged
in ziplocks. Permanent marker with what it was and date of freezing then
rotated in shelves. Properly double wrapped, you can freeze most meats for
6 months though we rarely do it more than 3.