I'm torn. At the moment it's a toss between marinating a flank steak or
pork tenderloin (which I likely won't marinate). I'm thinking about
grilling unless it rains on my parade.

Jill

jmcquown wrote:
>
> I'm torn. At the moment it's a toss between marinating a flank steak or
> pork tenderloin (which I likely won't marinate). I'm thinking about
> grilling unless it rains on my parade.
>
> Jill

Buy a frozen Banquet dinner of your choice. It'll taste better.

On 8/20/2016 12:14 PM, l not -l wrote:
> On 20-Aug-2016, jmcquown > wrote:
>
>> I'm torn. At the moment it's a toss between marinating a flank steak or
>> pork tenderloin (which I likely won't marinate). I'm thinking about
>> grilling unless it rains on my parade.
>>
>> Jill
> For what it's (2 cents, but for you it's free) I was thinking pork
> tenderloin for dinner. Cut, pounded, breaded in cracker meal and pan fried
> to make a pork tenderloin sandwich. Served on a "toasted" bun with lettuce,
> tomato, sweet onion and mayo. Mixed vegetable side (peas, corn, carrots
> and cut green beans). Fresh local peach for dessert; cut with a bit of
> whipped cream.
>
That sounds great. Too bad I don't have the cracker meal and toasted
buns with all them "fixins".

Jill

l not -l wrote:
>
> Fresh local peach for dessert; cut with a bit of
> whipped cream.

I was at the grocery store this morning and couldn't resist one impulse
buy.

Martha White "Strawberry Cheesecake Muffin Mix."
Just add 1/2 cup milk. Only $1.25 so no loss if it's bad.

On 8/20/2016 12:06 PM, Gary wrote:
> jmcquown wrote:
>>
>> I'm torn. At the moment it's a toss between marinating a flank steak or
>> pork tenderloin (which I likely won't marinate). I'm thinking about
>> grilling unless it rains on my parade.
>>
>> Jill
>
> Buy a frozen Banquet dinner of your choice. It'll taste better.
>
Is that what you're planning to do?

Jill

On Sat, 20 Aug 2016 10:23:40 -0400, jmcquown >
wrote:

>I'm torn. At the moment it's a toss between marinating a flank steak or
>pork tenderloin (which I likely won't marinate). I'm thinking about
>grilling unless it rains on my parade.
>
>Jill

Have you ever had Pork Chops at Texas Roadhouse?


http://restaurant.betterrecipes.com/...k-chops-2.html



William

On 8/20/2016 12:14 PM, l not -l wrote:
> On 20-Aug-2016, jmcquown > wrote:
>
>> I'm torn. At the moment it's a toss between marinating a flank steak or
>> pork tenderloin (which I likely won't marinate). I'm thinking about
>> grilling unless it rains on my parade.
>>
>> Jill

> Fresh local peach for dessert; cut with a bit of
> whipped cream.
>
Sounds nice! It *is* peach season.

It did rain on my parade. There's a big line of thunderstorms rolling
through. There has been heavy rain off and on so no grilling today.

Jill

On 2016-08-20 6:11 PM, jmcquown wrote:
> On 8/20/2016 12:14 PM, l not -l wrote:
>> On 20-Aug-2016, jmcquown > wrote:
>>
>>> I'm torn. At the moment it's a toss between marinating a flank steak or
>>> pork tenderloin (which I likely won't marinate). I'm thinking about
>>> grilling unless it rains on my parade.
>>>
>>> Jill
>
>> Fresh local peach for dessert; cut with a bit of
>> whipped cream.
>>
> Sounds nice! It *is* peach season.
>
> It did rain on my parade. There's a big line of thunderstorms rolling
> through. There has been heavy rain off and on so no grilling today.
>

I think a lot of people around here would kill to get that rain. It has
been a very dry summer here...a true drought.

My two cents worth is that at this point, marinating pork tenderloin is
the better option. It does not need it for tenderizing, and it takes on
flavours quickly. Flank steak marinade takes time to do it's thing.

I have a couple marinades for pork tenderloin. One is soy sauce with
grated garlic and ginger. It only needs an hour at most. The other is
a Greek style marinade with one part lemon juice to two parts olive oil,
a lot of chopped garlic, salt, pepper and oregano. Butterfly the
tenderloin and pound it out to an even thickness and put it in the
marinade for an hour or two.. or longer. Slap in on a hot grill and it
should cook nicely with about two minutes per side.

On 8/20/2016 6:20 PM, Dave Smith wrote:
> On 2016-08-20 6:11 PM, jmcquown wrote:
>> On 8/20/2016 12:14 PM, l not -l wrote:
>>> On 20-Aug-2016, jmcquown > wrote:
>>>
>>>> I'm torn. At the moment it's a toss between marinating a flank
>>>> steak or
>>>> pork tenderloin (which I likely won't marinate). I'm thinking about
>>>> grilling unless it rains on my parade.
>>>>
>>>> Jill
>>
>>> Fresh local peach for dessert; cut with a bit of
>>> whipped cream.
>>>
>> Sounds nice! It *is* peach season.
>>
>> It did rain on my parade. There's a big line of thunderstorms rolling
>> through. There has been heavy rain off and on so no grilling today.
>>
>
> I think a lot of people around here would kill to get that rain. It has
> been a very dry summer here...a true drought.
>
I would gladly send some rain along if I could. It hasn't rained as
much this year as it has in the last few. You can pretty much count on
an afternoon shower here in coastal SC but this year not so much.

> My two cents worth is that at this point, marinating pork tenderloin is
> the better option. It does not need it for tenderizing, and it takes on
> flavours quickly. Flank steak marinade takes time to do it's thing.
>
Pork tenderloin does take on flavours quickly. This is why I don't buy
it already "seasoned". I prefer to season it myself.

> I have a couple marinades for pork tenderloin. One is soy sauce with
> grated garlic and ginger. It only needs an hour at most. The other is
> a Greek style marinade with one part lemon juice to two parts olive oil,
> a lot of chopped garlic, salt, pepper and oregano. Butterfly the
> tenderloin and pound it out to an even thickness and put it in the
> marinade for an hour or two.. or longer. Slap in on a hot grill and it
> should cook nicely with about two minutes per side.
>
Thanks for the tips. I have never butterflied a pork tenderloin.

Jill

On 2016-08-20 7:09 PM, jmcquown wrote:

>> My two cents worth is that at this point, marinating pork tenderloin is
>> the better option. It does not need it for tenderizing, and it takes on
>> flavours quickly. Flank steak marinade takes time to do it's thing.
>>
> Pork tenderloin does take on flavours quickly. This is why I don't buy
> it already "seasoned". I prefer to season it myself.

I usully assume that the marinated pork tenderloin is past its prime and
they are using a marinate to ask the funkiness. I especially dislike
paying premium prices for old meat when I can make my own marinate for a
lot less.


>
>> I have a couple marinades for pork tenderloin. One is soy sauce with
>> grated garlic and ginger. It only needs an hour at most. The other is
>> a Greek style marinade with one part lemon juice to two parts olive oil,
>> a lot of chopped garlic, salt, pepper and oregano. Butterfly the
>> tenderloin and pound it out to an even thickness and put it in the
>> marinade for an hour or two.. or longer. Slap in on a hot grill and it
>> should cook nicely with about two minutes per side.
>>
> Thanks for the tips. I have never butterflied a pork tenderloin.


It's easy enough to do. Use a nice sharp knife to slip in under the
silvery connective tissue and slice it off. Then slice down about 1/2 to
3/4 of the way through the tenderloin, spread it open and then pound
the daylights out of it until it is about 1/4" thick. It is important to
be equal thickness because it cooks so quickly and you don't want to
overcook the thin bits and have under cooked thick parts.

"l not -l" wrote in message ...


On 20-Aug-2016, jmcquown > wrote:

> On 8/20/2016 12:14 PM, l not -l wrote:
> > On 20-Aug-2016, jmcquown > wrote:
> >
> >> I'm torn. At the moment it's a toss between marinating a flank steak
> >> or
> >> pork tenderloin (which I likely won't marinate). I'm thinking about
> >> grilling unless it rains on my parade.
> >>
> >> Jill
>
> > Fresh local peach for dessert; cut with a bit of
> > whipped cream.
> >
> Sounds nice! It *is* peach season.
>
> It did rain on my parade. There's a big line of thunderstorms rolling
> through. There has been heavy rain off and on so no grilling today.
>
> Jill
Sorry to hear of the weather woes. But, don't let that stop you; grill
upside-down. After all, the oven's broiler is just a gas grill on top. 8-)

------------

Which is what we actually call 'grilling'
--
http://www.helpforheroes.org.uk

"l not -l" wrote in message ...


On 21-Aug-2016, "Ophelia" > wrote:

> > On 8/20/2016 12:14 PM, l not -l wrote:
> > > On 20-Aug-2016, jmcquown > wrote:
> > >
> > >> I'm torn. At the moment it's a toss between marinating a flank steak
> > >> or
> > >> pork tenderloin (which I likely won't marinate). I'm thinking about
> > >> grilling unless it rains on my parade.
> > >>
> > >> Jill
> >
> > > Fresh local peach for dessert; cut with a bit of
> > > whipped cream.
> > >
> > Sounds nice! It *is* peach season.
> >
> > It did rain on my parade. There's a big line of thunderstorms rolling
> > through. There has been heavy rain off and on so no grilling today.
> >
> > Jill
> Sorry to hear of the weather woes. But, don't let that stop you; grill
> upside-down. After all, the oven's broiler is just a gas grill on top.
> 8-)
>
> ------------
>
> Which is what we actually call 'grilling'
> --
What do you call it when cooking on a grill/grate over wood/charcoal/gas
fire?

--------

BBQing)

--
http://www.helpforheroes.org.uk

"l not -l" wrote in message ...


On 21-Aug-2016, "Ophelia" > wrote:

> "l not -l" wrote in message ...
>
>
> On 21-Aug-2016, "Ophelia" > wrote:
>
> > > On 8/20/2016 12:14 PM, l not -l wrote:
> > > > On 20-Aug-2016, jmcquown > wrote:
> > > >
> > > >> I'm torn. At the moment it's a toss between marinating a flank
> > > >> steak
> > > >> or
> > > >> pork tenderloin (which I likely won't marinate). I'm thinking
> > > >> about
> > > >> grilling unless it rains on my parade.
> > > >>
> > > >> Jill
> > >
> > > > Fresh local peach for dessert; cut with a bit of
> > > > whipped cream.
> > > >
> > > Sounds nice! It *is* peach season.
> > >
> > > It did rain on my parade. There's a big line of thunderstorms rolling
> > > through. There has been heavy rain off and on so no grilling today.
> > >
> > >
> > > Jill
> > Sorry to hear of the weather woes. But, don't let that stop you; grill
> > upside-down. After all, the oven's broiler is just a gas grill on top.
> > 8-)
> >
> > ------------
> >
> > Which is what we actually call 'grilling'
> > --
> What do you call it when cooking on a grill/grate over wood/charcoal/gas
> fire?
>
> --------
>
> BBQing)

That's what many in the US also call it. But, the region of the US I grew
up in, bbq'ing means long, low cooking, using indirect heat, usually with a
little smoke.

Heck, even within the US we are divided by a common language. 8-)
---------

Phew that is comforting))



--
Change Cujo to Juno for email.

--
http://www.helpforheroes.org.uk

jmcquown wrote in rec.food.cooking:

> I'm torn. At the moment it's a toss between marinating a flank steak
> or pork tenderloin (which I likely won't marinate). I'm thinking
> about grilling unless it rains on my parade.
>
> Jill

Marinate the pork steak. They are awesome!

--

jmcquown wrote in rec.food.cooking:

> On 8/20/2016 12:14 PM, l not -l wrote:
> >On 20-Aug-2016, jmcquown > wrote:
> >
> > > I'm torn. At the moment it's a toss between marinating a flank
> > > steak or pork tenderloin (which I likely won't marinate). I'm
> > > thinking about grilling unless it rains on my parade.
> > >
> > > Jill
> > For what it's (2 cents, but for you it's free) I was thinking pork
> > tenderloin for dinner. Cut, pounded, breaded in cracker meal and
> > pan fried to make a pork tenderloin sandwich. Served on a
> > "toasted" bun with lettuce, tomato, sweet onion and mayo. Mixed
> > vegetable side (peas, corn, carrots and cut green beans). Fresh
> > local peach for dessert; cut with a bit of whipped cream.
> >
> That sounds great. Too bad I don't have the cracker meal and toasted
> buns with all them "fixins".
>
> Jill

Marinade of choice for pork steaks. Soy sauce, worstershire, bannana
sauce, and Mae Ploy. Adjust amounts to your liking but generally low on
the worstershire and high on the Mae Ploy.



--

On 2016-08-21, cshenk > wrote:

> Marinade of choice for pork steaks. Soy sauce, worstershire, bannana
> sauce, and Mae Ploy. Adjust amounts to your liking but generally low on
> the worstershire and high on the Mae Ploy.

.....and completely toss the "banana sauce".

nb

On 8/21/2016 1:34 PM, cshenk wrote:
> jmcquown wrote in rec.food.cooking:
>
>> I'm torn. At the moment it's a toss between marinating a flank steak
>> or pork tenderloin (which I likely won't marinate). I'm thinking
>> about grilling unless it rains on my parade.
>>
>> Jill
>
> Marinate the pork steak. They are awesome!
>
Uh, it was a pork tenderloin vs. a flank steak. It poured down rain so
I did neither.

Jill

On Sun, 21 Aug 2016 12:36:23 -0500, "cshenk" > wrote:

>jmcquown wrote in rec.food.cooking:
>
>> On 8/20/2016 12:14 PM, l not -l wrote:
>> >On 20-Aug-2016, jmcquown > wrote:
>> >
>> > > I'm torn. At the moment it's a toss between marinating a flank
>> > > steak or pork tenderloin (which I likely won't marinate). I'm
>> > > thinking about grilling unless it rains on my parade.
>> > >
>> > > Jill
>> > For what it's (2 cents, but for you it's free) I was thinking pork
>> > tenderloin for dinner. Cut, pounded, breaded in cracker meal and
>> > pan fried to make a pork tenderloin sandwich. Served on a
>> > "toasted" bun with lettuce, tomato, sweet onion and mayo. Mixed
>> > vegetable side (peas, corn, carrots and cut green beans). Fresh
>> > local peach for dessert; cut with a bit of whipped cream.
>> >
>> That sounds great. Too bad I don't have the cracker meal and toasted
>> buns with all them "fixins".
>>
>> Jill
>
>Marinade of choice for pork steaks. Soy sauce, worstershire, bannana
>sauce, and Mae Ploy. Adjust amounts to your liking but generally low on
>the worstershire and high on the Mae Ploy.

Mae Ploy is wonderful with pork, one of my marinade ingredients also.

koko

--

Food is our common ground, a universal experience
James Beard

notbob wrote in rec.food.cooking:

> On 2016-08-21, cshenk > wrote:
>
> > Marinade of choice for pork steaks. Soy sauce, worstershire,
> > bannana sauce, and Mae Ploy. Adjust amounts to your liking but
> > generally low on the worstershire and high on the Mae Ploy.
>
> ....and completely toss the "banana sauce".
>
> nb

Naw, its wonderful! Doesnt taste like Bannana at all.

--

On 8/21/2016 1:36 PM, cshenk wrote:
> jmcquown wrote in rec.food.cooking:
>
>> On 8/20/2016 12:14 PM, l not -l wrote:
>>> On 20-Aug-2016, jmcquown > wrote:
>>>
>>>> I'm torn. At the moment it's a toss between marinating a flank
>>>> steak or pork tenderloin (which I likely won't marinate). I'm
>>>> thinking about grilling unless it rains on my parade.
>>>>
>>>> Jill
>>> For what it's (2 cents, but for you it's free) I was thinking pork
>>> tenderloin for dinner. Cut, pounded, breaded in cracker meal and
>>> pan fried to make a pork tenderloin sandwich. Served on a
>>> "toasted" bun with lettuce, tomato, sweet onion and mayo. Mixed
>>> vegetable side (peas, corn, carrots and cut green beans). Fresh
>>> local peach for dessert; cut with a bit of whipped cream.
>>>
>> That sounds great. Too bad I don't have the cracker meal and toasted
>> buns with all them "fixins".
>>
>> Jill
>
> Marinade of choice for pork steaks.

Again, it was not a pork *steak*. Pork tenderloin.

> Soy sauce, worstershire, bannana
> sauce, and Mae Ploy. Adjust amounts to your liking but generally low on
> the worstershire and high on the Mae Ploy.
>
I have no banana sauce or Mae Ploy. I much prefer teriyaki over soy
sauce. I love Worcestershire sauce but IMHO it needs to be used sparingly.

I am quite familiar with how to make a good "Asian" marinade, thanks.
Pineapple, mandarin oranges, lemon are tasty and also natural
tenderizers. I did not want to marinate the pork tenderloin.

Favourite: Brush the pork tenderloin with Dijon mustard. Toll the
tenderloin in seasoned bread crumbs. Place on an oiled baking sheet and
roast it in a 400°F oven for 20 minutes. Let stand then cut into 1" slices.

Oh, I do understand flank steak *requires* marinating because it is a
tough cut of meat. It does not require soy or teriyaki sauce. I much
prefer fairly simple oil & vinegar with garlic and herbs marinade.

Jill

jmcquown wrote in rec.food.cooking:

> On 8/21/2016 1:36 PM, cshenk wrote:
> > jmcquown wrote in rec.food.cooking:
> >
> > > On 8/20/2016 12:14 PM, l not -l wrote:
> >>>On 20-Aug-2016, jmcquown > wrote:
> > > >
> > > > > I'm torn. At the moment it's a toss between marinating a
> > > > > flank steak or pork tenderloin (which I likely won't
> > > > > marinate). I'm thinking about grilling unless it rains on my
> > > > > parade.
> > > > >
> > > > > Jill
> > > > For what it's (2 cents, but for you it's free) I was thinking
> > > > pork tenderloin for dinner. Cut, pounded, breaded in cracker
> > > > meal and pan fried to make a pork tenderloin sandwich. Served
> > > > on a "toasted" bun with lettuce, tomato, sweet onion and mayo.
> > > > Mixed vegetable side (peas, corn, carrots and cut green beans).
> > > > Fresh local peach for dessert; cut with a bit of whipped cream.
> > > >
> > > That sounds great. Too bad I don't have the cracker meal and
> > > toasted buns with all them "fixins".
> > >
> > > Jill
> >
> > Marinade of choice for pork steaks.
>
> Again, it was not a pork steak. Pork tenderloin.
>
> > Soy sauce, worstershire, bannana
> > sauce, and Mae Ploy. Adjust amounts to your liking but generally
> > low on the worstershire and high on the Mae Ploy.
> >
> I have no banana sauce or Mae Ploy. I much prefer teriyaki over soy
> sauce. I love Worcestershire sauce but IMHO it needs to be used
> sparingly.
>
> I am quite familiar with how to make a good "Asian" marinade, thanks.
> Pineapple, mandarin oranges, lemon are tasty and also natural
> tenderizers. I did not want to marinate the pork tenderloin.
>
> Favourite: Brush the pork tenderloin with Dijon mustard. Toll the
> tenderloin in seasoned bread crumbs. Place on an oiled baking sheet
> and roast it in a 400°F oven for 20 minutes. Let stand then cut into
> 1" slices.
>
> Oh, I do understand flank steak requires marinating because it is a
> tough cut of meat. It does not require soy or teriyaki sauce. I
> much prefer fairly simple oil & vinegar with garlic and herbs
> marinade.
>
> Jill

Sorry to upset you. To me, pork loin IS pork steak. Meantime, enjoy
your version and i will try to remember to not try to help if you ask
what I like doing with such.

--

"l not -l" > wrote in message
...
>
> On 21-Aug-2016, "cshenk" > wrote:
>
>> jmcquown wrote in rec.food.cooking:
>>
>> > On 8/21/2016 1:36 PM, cshenk wrote:
>> > > jmcquown wrote in rec.food.cooking:
>> > >
>> > > > On 8/20/2016 12:14 PM, l not -l wrote:
>> > >>>On 20-Aug-2016, jmcquown > wrote:
>> > > > >
>> > > > > > I'm torn. At the moment it's a toss between marinating a
>> > > > > > flank steak or pork tenderloin (which I likely won't
>> > > > > > marinate). I'm thinking about grilling unless it rains on my
>> > > > > > parade.
>> > > > > >
>> > > > > > Jill
>> > > > > For what it's (2 cents, but for you it's free) I was thinking
>> > > > > pork tenderloin for dinner. Cut, pounded, breaded in cracker
>> > > > > meal and pan fried to make a pork tenderloin sandwich. Served
>> > > > > on a "toasted" bun with lettuce, tomato, sweet onion and mayo.
>> > > > > Mixed vegetable side (peas, corn, carrots and cut green beans).
>> > > > > Fresh local peach for dessert; cut with a bit of whipped cream.
>> > > > >
>> > > > That sounds great. Too bad I don't have the cracker meal and
>> > > > toasted buns with all them "fixins".
>> > > >
>> > > > Jill
>> > >
>> > > Marinade of choice for pork steaks.
>> >
>> > Again, it was not a pork steak. Pork tenderloin.
>> >
>> > > Soy sauce, worstershire, bannana
>> > > sauce, and Mae Ploy. Adjust amounts to your liking but generally
>> > > low on the worstershire and high on the Mae Ploy.
>> > >
>> > I have no banana sauce or Mae Ploy. I much prefer teriyaki over soy
>> > sauce. I love Worcestershire sauce but IMHO it needs to be used
>> > sparingly.
>> >
>> > I am quite familiar with how to make a good "Asian" marinade, thanks.
>> > Pineapple, mandarin oranges, lemon are tasty and also natural
>> > tenderizers. I did not want to marinate the pork tenderloin.
>> >
>> > Favourite: Brush the pork tenderloin with Dijon mustard. Toll the
>> > tenderloin in seasoned bread crumbs. Place on an oiled baking sheet
>> > and roast it in a 400°F oven for 20 minutes. Let stand then cut into
>> > 1" slices.
>> >
>> > Oh, I do understand flank steak requires marinating because it is a
>> > tough cut of meat. It does not require soy or teriyaki sauce. I
>> > much prefer fairly simple oil & vinegar with garlic and herbs
>> > marinade.
>> >
>> > Jill
>>
>> Sorry to upset you. To me, pork loin IS pork steak. Meantime, enjoy
>> your version and i will try to remember to not try to help if you ask
>> what I like doing with such.
>>
>> --
> Interesting. For some of us, pork steak is pork shoulder sliced into
> steaks. Here in STL, pork steak is a popular choice for grilling. No
> marinade for me; I use a dry rub then hickory smoke.

Same here.

Cheri

On 8/21/2016 2:51 PM, cshenk wrote:
> jmcquown wrote in rec.food.cooking:
>
>
> Sorry to upset you. To me, pork loin IS pork steak. Meantime, enjoy
> your version and i will try to remember to not try to help if you ask
> what I like doing with such.
>
You didn't upset me. I'm simply not interested in everything tasting
"Asian". (Yes, we know you lived in Japan.) I specifically said I
wasn't interested in marinating the pork tenderloin.

Oh, and pork tenderloin and pork steaks are two totally different cuts
of meat where I shop.

Jill

l not -l wrote in rec.food.cooking:

>
> On 21-Aug-2016, "cshenk" > wrote:
>
> > jmcquown wrote in rec.food.cooking:
> >
> > > On 8/21/2016 1:36 PM, cshenk wrote:
> > > > jmcquown wrote in rec.food.cooking:
> > > >
> > > > > On 8/20/2016 12:14 PM, l not -l wrote:
> > > >>>On 20-Aug-2016, jmcquown > wrote:
> > > > > >
> > > > > > > I'm torn. At the moment it's a toss between marinating a
> > > > > > > flank steak or pork tenderloin (which I likely won't
> > > > > > > marinate). I'm thinking about grilling unless it rains
> > > > > > > on my parade.
> > > > > > >
> > > > > > > Jill
> > > > > > For what it's (2 cents, but for you it's free) I was
> > > > > > thinking pork tenderloin for dinner. Cut, pounded, breaded
> > > > > > in cracker meal and pan fried to make a pork tenderloin
> > > > > > sandwich. Served on a "toasted" bun with lettuce, tomato,
> > > > > > sweet onion and mayo. Mixed vegetable side (peas, corn,
> > > > > > carrots and cut green beans). Fresh local peach for
> > > > > > dessert; cut with a bit of whipped cream.
> > > > > >
> > > > > That sounds great. Too bad I don't have the cracker meal and
> > > > > toasted buns with all them "fixins".
> > > > >
> > > > > Jill
> > > >
> > > > Marinade of choice for pork steaks.
> > >
> > > Again, it was not a pork steak. Pork tenderloin.
> > >
> > > > Soy sauce, worstershire, bannana
> > > > sauce, and Mae Ploy. Adjust amounts to your liking but generally
> > > > low on the worstershire and high on the Mae Ploy.
> > > >
> > > I have no banana sauce or Mae Ploy. I much prefer teriyaki over
> > > soy sauce. I love Worcestershire sauce but IMHO it needs to be
> > > used sparingly.
> > >
> > > I am quite familiar with how to make a good "Asian" marinade,
> > > thanks. Pineapple, mandarin oranges, lemon are tasty and also
> > > natural tenderizers. I did not want to marinate the pork
> > > tenderloin.
> > >
> > > Favourite: Brush the pork tenderloin with Dijon mustard. Toll
> > > the tenderloin in seasoned bread crumbs. Place on an oiled
> > > baking sheet and roast it in a 4000F oven for 20 minutes. Let
> > > stand then cut into 1" slices.
> > >
> > > Oh, I do understand flank steak requires marinating because it is
> > > a tough cut of meat. It does not require soy or teriyaki sauce.
> > > I much prefer fairly simple oil & vinegar with garlic and herbs
> > > marinade.
> > >
> > > Jill
> >
> > Sorry to upset you. To me, pork loin IS pork steak. Meantime,
> > enjoy your version and i will try to remember to not try to help if
> > you ask what I like doing with such.
> >
> > --
> Interesting. For some of us, pork steak is pork shoulder sliced into
> steaks. Here in STL, pork steak is a popular choice for grilling. No
> marinade for me; I use a dry rub then hickory smoke.

Depending on where you are, the terms can be interchangable when it
comes to pork. Currently on sale here at Harris Teeters: Pork Loin
Steak, Pork Shoulder Steak. Other markets may vary but here, it's most
of a shape of a cut I think.



--

jmcquown wrote in rec.food.cooking:

> On 8/21/2016 2:51 PM, cshenk wrote:
> > jmcquown wrote in rec.food.cooking:
> >
> >
> > Sorry to upset you. To me, pork loin IS pork steak. Meantime,
> > enjoy your version and i will try to remember to not try to help if
> > you ask what I like doing with such.
> >
> You didn't upset me. I'm simply not interested in everything tasting
> "Asian". (Yes, we know you lived in Japan.) I specifically said I
> wasn't interested in marinating the pork tenderloin.
>
> Oh, and pork tenderloin and pork steaks are two totally different
> cuts of meat where I shop.
>
> Jill

Yours must be labeling only the shoulder by that name then? Just a
difference in area marketing then.

--

On 2016-08-21 5:03 PM, jmcquown wrote:
> On 8/21/2016 2:51 PM, cshenk wrote:
>> jmcquown wrote in rec.food.cooking:
>>
>>
>> Sorry to upset you. To me, pork loin IS pork steak. Meantime, enjoy
>> your version and i will try to remember to not try to help if you ask
>> what I like doing with such.

I think perhaps cshenk read that as pork loin, which can be cut into
chops, rather than as the tenderloin you had mentioned.

> You didn't upset me. I'm simply not interested in everything tasting
> "Asian". (Yes, we know you lived in Japan.) I specifically said I
> wasn't interested in marinating the pork tenderloin.

Pity. Pork tenderloin can be very good with a good marinate. I
especially like that Greek style one, and it only needs to sit long
enough to acquire some flavour. It certainly doesn't need to be
marinated to tenderize.

>
> Oh, and pork tenderloin and pork steaks are two totally different cuts
> of meat where I shop.

Indeed they are.
I don't know about prices in your area but I find pork tenderloin prices
vary a lot, as does the quality. When I used to get them from the Dutch
butcher in town they ran $3-4, but at the grocery store they were more
than double the price. When he closed up I started buying meat from an
Italian butcher in a nearby city and their prices are much more
reasonable than the grocery stores. I rarely pay more than $5 for a
tenderloin.

On Sun, 21 Aug 2016 17:03:10 -0400, jmcquown >
wrote:

>On 8/21/2016 2:51 PM, cshenk wrote:
>> jmcquown wrote in rec.food.cooking:
>>
>>
>> Sorry to upset you. To me, pork loin IS pork steak. Meantime, enjoy
>> your version and i will try to remember to not try to help if you ask
>> what I like doing with such.
>>
>You didn't upset me. I'm simply not interested in everything tasting
>"Asian". (Yes, we know you lived in Japan.) I specifically said I
>wasn't interested in marinating the pork tenderloin.
>
>Oh, and pork tenderloin and pork steaks are two totally different cuts
>of meat where I shop.
>
>Jill

I lived in Japan (as a civilian amongst Japanese) for several years,
my son was even born there and has dual citizenship. Frankly a lot of
what she says is mis-information.

On 8/21/2016 5:46 PM, cshenk wrote:
> l not -l wrote in rec.food.cooking:
>
>>
>> On 21-Aug-2016, "cshenk" > wrote:
>>
>>> jmcquown wrote in rec.food.cooking:
>>>
>>>> On 8/21/2016 1:36 PM, cshenk wrote:
>>>>> jmcquown wrote in rec.food.cooking:
>>>>>
>>>>>> On 8/20/2016 12:14 PM, l not -l wrote:
>>>>>>> On 20-Aug-2016, jmcquown > wrote:
>>>>>>>
>>>>>>>> I'm torn. At the moment it's a toss between marinating a
>>>>>>>> flank steak or pork tenderloin (which I likely won't
>>>>>>>> marinate). I'm thinking about grilling unless it rains
>>>>>>>> on my parade.
>>>>>>>>
>>>>>>>> Jill
>>>>>>> For what it's (2 cents, but for you it's free) I was
>>>>>>> thinking pork tenderloin for dinner. Cut, pounded, breaded
>>>>>>> in cracker meal and pan fried to make a pork tenderloin
>>>>>>> sandwich. Served on a "toasted" bun with lettuce, tomato,
>>>>>>> sweet onion and mayo. Mixed vegetable side (peas, corn,
>>>>>>> carrots and cut green beans). Fresh local peach for
>>>>>>> dessert; cut with a bit of whipped cream.
>>>>>>>
>>>>>> That sounds great. Too bad I don't have the cracker meal and
>>>>>> toasted buns with all them "fixins".
>>>>>>
>>>>>> Jill
>>>>>
>>>>> Marinade of choice for pork steaks.
>>>>
>>>> Again, it was not a pork steak. Pork tenderloin.
>>>>
>>>>> Soy sauce, worstershire, bannana
>>>>> sauce, and Mae Ploy. Adjust amounts to your liking but generally
>>>>> low on the worstershire and high on the Mae Ploy.
>>>>>
>>>> I have no banana sauce or Mae Ploy. I much prefer teriyaki over
>>>> soy sauce. I love Worcestershire sauce but IMHO it needs to be
>>>> used sparingly.
>>>>
>>>> I am quite familiar with how to make a good "Asian" marinade,
>>>> thanks. Pineapple, mandarin oranges, lemon are tasty and also
>>>> natural tenderizers. I did not want to marinate the pork
>>>> tenderloin.
>>>>
>>>> Favourite: Brush the pork tenderloin with Dijon mustard. Toll
>>>> the tenderloin in seasoned bread crumbs. Place on an oiled
>>>> baking sheet and roast it in a 4000F oven for 20 minutes. Let
>>>> stand then cut into 1" slices.
>>>>
>>>> Oh, I do understand flank steak requires marinating because it is
>>>> a tough cut of meat. It does not require soy or teriyaki sauce.
>>>> I much prefer fairly simple oil & vinegar with garlic and herbs
>>>> marinade.
>>>>
>>>> Jill
>>>
>>> Sorry to upset you. To me, pork loin IS pork steak. Meantime,
>>> enjoy your version and i will try to remember to not try to help if
>>> you ask what I like doing with such.
>>>
>>> --
>> Interesting. For some of us, pork steak is pork shoulder sliced into
>> steaks. Here in STL, pork steak is a popular choice for grilling. No
>> marinade for me; I use a dry rub then hickory smoke.
>
> Depending on where you are, the terms can be interchangable when it
> comes to pork. Currently on sale here at Harris Teeters: Pork Loin
> Steak, Pork Shoulder Steak. Other markets may vary but here, it's most
> of a shape of a cut I think.
>
Where I live pork tenderloin is boneless and sort of round. It does not
resemble a steak.

http://tinyurl.com/jtdpvtp

Jill

On 2016-08-21 5:48 PM, cshenk wrote:
> jmcquown wrote in rec.food.cooking:

>> Oh, and pork tenderloin and pork steaks are two totally different
>> cuts of meat where I shop.
>>
>> Jill
>
> Yours must be labeling only the shoulder by that name then? Just a
> difference in area marketing then.
>


I think you must be very confused about the cut of pork she is referring
to. She was quite specific about it being tenderloin, not loin. It is
the pork equivalent to a beef tenderloin, a long, lean piece of tender
meat from the inside of the loin.

http://www.thekitchn.com/whats-the-d...-basics-213408

koko wrote in rec.food.cooking:

> On Sun, 21 Aug 2016 12:36:23 -0500, "cshenk" > wrote:
>
> > jmcquown wrote in rec.food.cooking:
> >
> >> On 8/20/2016 12:14 PM, l not -l wrote:
> >> >On 20-Aug-2016, jmcquown > wrote:
> >> >
> >> > > I'm torn. At the moment it's a toss between marinating a flank
> >> > > steak or pork tenderloin (which I likely won't marinate). I'm
> >> > > thinking about grilling unless it rains on my parade.
> >> > >
> >> > > Jill
> >> > For what it's (2 cents, but for you it's free) I was thinking
> pork >> > tenderloin for dinner. Cut, pounded, breaded in cracker
> meal and >> > pan fried to make a pork tenderloin sandwich. Served
> on a >> > "toasted" bun with lettuce, tomato, sweet onion and mayo.
> Mixed >> > vegetable side (peas, corn, carrots and cut green beans).
> Fresh >> > local peach for dessert; cut with a bit of whipped cream.
> >> >
> >> That sounds great. Too bad I don't have the cracker meal and
> toasted >> buns with all them "fixins".
> >>
> >> Jill
> >
> > Marinade of choice for pork steaks. Soy sauce, worstershire,
> > bannana sauce, and Mae Ploy. Adjust amounts to your liking but
> > generally low on the worstershire and high on the Mae Ploy.
>
> Mae Ploy is wonderful with pork, one of my marinade ingredients also.
>
> koko

It's one of many and I also like to use a Harris Teeter BBQ sauce mixed
with some honey, soy (for tenderizing) and brown cane vinegar (also
tenderizing).

There's a sort of hispanic derived version I also like which is Guava
jelly (a thick paste) mixed down with another liquid (normally some
vinegar cut with pork broth or other meat broth) then used as a
marinade.

The Mae Ploy and it's related cousins BTW are Thai and/or Chinese
cookery. I used to stock up on the good stuff when we pulled into
Thailand but I learned of them and how to use them when I lived in
Hawaii (1986-1989). I think they used it in Hawaii to cover up the
incredibly rotten smell of their rice fed chicken.

--

On 8/21/2016 5:48 PM, cshenk wrote:
> jmcquown wrote in rec.food.cooking:
>
>> On 8/21/2016 2:51 PM, cshenk wrote:
>>> jmcquown wrote in rec.food.cooking:
>>>
>>>
>>> Sorry to upset you. To me, pork loin IS pork steak. Meantime,
>>> enjoy your version and i will try to remember to not try to help if
>>> you ask what I like doing with such.
>>>
>> You didn't upset me. I'm simply not interested in everything tasting
>> "Asian". (Yes, we know you lived in Japan.) I specifically said I
>> wasn't interested in marinating the pork tenderloin.
>>
>> Oh, and pork tenderloin and pork steaks are two totally different
>> cuts of meat where I shop.
>>
>> Jill
>
> Yours must be labeling only the shoulder by that name then? Just a
> difference in area marketing then.
>
Here's what I'm talking about when I say pork tenderloin.

http://tinyurl.com/h4wsuk8 It's not pork steak.

Jill

On Sun, 21 Aug 2016 17:59:12 -0400, jmcquown >
wrote:

>On 8/21/2016 5:46 PM, cshenk wrote:
>> l not -l wrote in rec.food.cooking:
>>
>>>
>>> On 21-Aug-2016, "cshenk" > wrote:
>>>
>>>> jmcquown wrote in rec.food.cooking:
>>>>
>>>>> On 8/21/2016 1:36 PM, cshenk wrote:
>>>>>> jmcquown wrote in rec.food.cooking:
>>>>>>
>>>>>>> On 8/20/2016 12:14 PM, l not -l wrote:
>>>>>>>> On 20-Aug-2016, jmcquown > wrote:
>>>>>>>>
>>>>>>>>> I'm torn. At the moment it's a toss between marinating a
>>>>>>>>> flank steak or pork tenderloin (which I likely won't
>>>>>>>>> marinate). I'm thinking about grilling unless it rains
>>>>>>>>> on my parade.
>>>>>>>>>
>>>>>>>>> Jill
>>>>>>>> For what it's (2 cents, but for you it's free) I was
>>>>>>>> thinking pork tenderloin for dinner. Cut, pounded, breaded
>>>>>>>> in cracker meal and pan fried to make a pork tenderloin
>>>>>>>> sandwich. Served on a "toasted" bun with lettuce, tomato,
>>>>>>>> sweet onion and mayo. Mixed vegetable side (peas, corn,
>>>>>>>> carrots and cut green beans). Fresh local peach for
>>>>>>>> dessert; cut with a bit of whipped cream.
>>>>>>>>
>>>>>>> That sounds great. Too bad I don't have the cracker meal and
>>>>>>> toasted buns with all them "fixins".
>>>>>>>
>>>>>>> Jill
>>>>>>
>>>>>> Marinade of choice for pork steaks.
>>>>>
>>>>> Again, it was not a pork steak. Pork tenderloin.
>>>>>
>>>>>> Soy sauce, worstershire, bannana
>>>>>> sauce, and Mae Ploy. Adjust amounts to your liking but generally
>>>>>> low on the worstershire and high on the Mae Ploy.
>>>>>>
>>>>> I have no banana sauce or Mae Ploy. I much prefer teriyaki over
>>>>> soy sauce. I love Worcestershire sauce but IMHO it needs to be
>>>>> used sparingly.
>>>>>
>>>>> I am quite familiar with how to make a good "Asian" marinade,
>>>>> thanks. Pineapple, mandarin oranges, lemon are tasty and also
>>>>> natural tenderizers. I did not want to marinate the pork
>>>>> tenderloin.
>>>>>
>>>>> Favourite: Brush the pork tenderloin with Dijon mustard. Toll
>>>>> the tenderloin in seasoned bread crumbs. Place on an oiled
>>>>> baking sheet and roast it in a 4000F oven for 20 minutes. Let
>>>>> stand then cut into 1" slices.
>>>>>
>>>>> Oh, I do understand flank steak requires marinating because it is
>>>>> a tough cut of meat. It does not require soy or teriyaki sauce.
>>>>> I much prefer fairly simple oil & vinegar with garlic and herbs
>>>>> marinade.
>>>>>
>>>>> Jill
>>>>
>>>> Sorry to upset you. To me, pork loin IS pork steak. Meantime,
>>>> enjoy your version and i will try to remember to not try to help if
>>>> you ask what I like doing with such.
>>>>
>>>> --
>>> Interesting. For some of us, pork steak is pork shoulder sliced into
>>> steaks. Here in STL, pork steak is a popular choice for grilling. No
>>> marinade for me; I use a dry rub then hickory smoke.
>>
>> Depending on where you are, the terms can be interchangable when it
>> comes to pork. Currently on sale here at Harris Teeters: Pork Loin
>> Steak, Pork Shoulder Steak. Other markets may vary but here, it's most
>> of a shape of a cut I think.
>>
>Where I live pork tenderloin is boneless and sort of round. It does not
>resemble a steak.
>
>http://tinyurl.com/jtdpvtp
>
>Jill
>
Ditto. Sometimes I 'butterfly' it, depending how I want to use it.

On 8/21/2016 5:58 PM, wrote:
> On Sun, 21 Aug 2016 17:03:10 -0400, jmcquown >
> wrote:
>
>> On 8/21/2016 2:51 PM, cshenk wrote:
>>> jmcquown wrote in rec.food.cooking:
>>>
>>>
>>> Sorry to upset you. To me, pork loin IS pork steak. Meantime, enjoy
>>> your version and i will try to remember to not try to help if you ask
>>> what I like doing with such.
>>>
>> You didn't upset me. I'm simply not interested in everything tasting
>> "Asian". (Yes, we know you lived in Japan.) I specifically said I
>> wasn't interested in marinating the pork tenderloin.
>>
>> Oh, and pork tenderloin and pork steaks are two totally different cuts
>> of meat where I shop.
>>
>> Jill
>
> I lived in Japan (as a civilian amongst Japanese) for several years,
> my son was even born there and has dual citizenship. Frankly a lot of
> what she says is mis-information.
>
She's kind of like Sheldon in some regards. Yep, she was in the Navy.
Woo hoo! My father was in Okinawa when I was born. Big whup.

Jill

On 2016-08-21 6:09 PM, wrote:

>> Where I live pork tenderloin is boneless and sort of round. It does not
>> resemble a steak.
>>
>> http://tinyurl.com/jtdpvtp
>>
>> Jill
>>
> Ditto. Sometimes I 'butterfly' it, depending how I want to use it.
>


I like pork tenderloin because it is so versatile. My wife always used
to stuff it and bake it. My mother used to French it, dredge in in bread
crumbs and fry it. I like to butterfly it and pound it out and soak it
in a Greek style marinade and grill it. I have also marinated it in
various flavours, seated and baked it, or slice it into strips marinated
in soy sauce with garlic and/or ginger, grill it and serve with a hot
peanut sauce.

jmcquown wrote in rec.food.cooking:

> On 8/21/2016 5:46 PM, cshenk wrote:
> > l not -l wrote in rec.food.cooking:
> >
> > >
> >>On 21-Aug-2016, "cshenk" > wrote:
> > >
> > > > jmcquown wrote in rec.food.cooking:
> > > >
> > > > > On 8/21/2016 1:36 PM, cshenk wrote:
> > > > > > jmcquown wrote in rec.food.cooking:
> > > > > >
> > > > > > > On 8/20/2016 12:14 PM, l not -l wrote:
> >>>>>>>On 20-Aug-2016, jmcquown > wrote:
> > > > > > > >
> > > > > > > > > I'm torn. At the moment it's a toss between
> > > > > > > > > marinating a flank steak or pork tenderloin (which I
> > > > > > > > > likely won't marinate). I'm thinking about grilling
> > > > > > > > > unless it rains on my parade.
> > > > > > > > >
> > > > > > > > > Jill
> > > > > > > > For what it's (2 cents, but for you it's free) I was
> > > > > > > > thinking pork tenderloin for dinner. Cut, pounded,
> > > > > > > > breaded in cracker meal and pan fried to make a pork
> > > > > > > > tenderloin sandwich. Served on a "toasted" bun with
> > > > > > > > lettuce, tomato, sweet onion and mayo. Mixed vegetable
> > > > > > > > side (peas, corn, carrots and cut green beans). Fresh
> > > > > > > > local peach for dessert; cut with a bit of whipped
> > > > > > > > cream.
> > > > > > > >
> > > > > > > That sounds great. Too bad I don't have the cracker meal
> > > > > > > and toasted buns with all them "fixins".
> > > > > > >
> > > > > > > Jill
> > > > > >
> > > > > > Marinade of choice for pork steaks.
> > > > >
> > > > > Again, it was not a pork steak. Pork tenderloin.
> > > > >
> > > > > > Soy sauce, worstershire, bannana
> > > > > > sauce, and Mae Ploy. Adjust amounts to your liking but
> > > > > > generally low on the worstershire and high on the Mae Ploy.
> > > > > >
> > > > > I have no banana sauce or Mae Ploy. I much prefer teriyaki
> > > > > over soy sauce. I love Worcestershire sauce but IMHO it
> > > > > needs to be used sparingly.
> > > > >
> > > > > I am quite familiar with how to make a good "Asian" marinade,
> > > > > thanks. Pineapple, mandarin oranges, lemon are tasty and also
> > > > > natural tenderizers. I did not want to marinate the pork
> > > > > tenderloin.
> > > > >
> > > > > Favourite: Brush the pork tenderloin with Dijon mustard.
> > > > > Toll the tenderloin in seasoned bread crumbs. Place on an
> > > > > oiled baking sheet and roast it in a 4000F oven for 20
> > > > > minutes. Let stand then cut into 1" slices.
> > > > >
> > > > > Oh, I do understand flank steak requires marinating because
> > > > > it is a tough cut of meat. It does not require soy or
> > > > > teriyaki sauce. I much prefer fairly simple oil & vinegar
> > > > > with garlic and herbs marinade.
> > > > >
> > > > > Jill
> > > >
> > > > Sorry to upset you. To me, pork loin IS pork steak. Meantime,
> > > > enjoy your version and i will try to remember to not try to
> > > > help if you ask what I like doing with such.
> > > >
> > > > --
> > > Interesting. For some of us, pork steak is pork shoulder sliced
> > > into steaks. Here in STL, pork steak is a popular choice for
> > > grilling. No marinade for me; I use a dry rub then hickory smoke.
> >
> > Depending on where you are, the terms can be interchangable when it
> > comes to pork. Currently on sale here at Harris Teeters: Pork Loin
> > Steak, Pork Shoulder Steak. Other markets may vary but here, it's
> > most of a shape of a cut I think.
> >
> Where I live pork tenderloin is boneless and sort of round. It does
> not resemble a steak.
>
> http://tinyurl.com/jtdpvtp
>
> Jill

Yes, it's a round shape. Here it is cut across (normally 1/2 inch
thick but I have mine cut by the butcher to 1 inch thick) to 'steaks'.
Sorry if the name didnt match what you are used to but we live in
different sales areas. 'Pork Loin Steak' is a cut across the loin that
looks a bit like Filet Mignon (wider and normally thinner). When cut
thin, it's locally called 'Loin Chops' or 'Boneless Pork Chops'.

Best I can tell is when cut thick it's marketed as 'steak' and when cut
thin, as chop. I get a whole loin and have it chopped to 1inch thick
'steaks' (nominally 17-22 depending on loin) then vacuum seal them in
packs of 2 for the freezer.

--

Dave Smith wrote in rec.food.cooking:

> On 2016-08-21 5:48 PM, cshenk wrote:
> > jmcquown wrote in rec.food.cooking:
>
> > > Oh, and pork tenderloin and pork steaks are two totally different
> > > cuts of meat where I shop.
> > >
> > > Jill
> >
> > Yours must be labeling only the shoulder by that name then? Just a
> > difference in area marketing then.
> >
>
>
> I think you must be very confused about the cut of pork she is
> referring to. She was quite specific about it being tenderloin, not
> loin. It is the pork equivalent to a beef tenderloin, a long, lean
> piece of tender meat from the inside of the loin.
>
> http://www.thekitchn.com/whats-the-d...rk-loin-and-po
> rk-tenderloin-meat-basics-213408

I am not at all confused on the cut. The Name it is marketed as when
cut down here doesnt match her terms and that is all it is.

--

wrote in rec.food.cooking:

> On Sun, 21 Aug 2016 17:03:10 -0400, jmcquown >
> wrote:
>
> > On 8/21/2016 2:51 PM, cshenk wrote:
> >> jmcquown wrote in rec.food.cooking:
> > >
> > >
> >> Sorry to upset you. To me, pork loin IS pork steak. Meantime,
> enjoy >> your version and i will try to remember to not try to help
> if you ask >> what I like doing with such.
> > >
> > You didn't upset me. I'm simply not interested in everything
> > tasting "Asian". (Yes, we know you lived in Japan.) I
> > specifically said I wasn't interested in marinating the pork
> > tenderloin.
> >
> > Oh, and pork tenderloin and pork steaks are two totally different
> > cuts of meat where I shop.
> >
> > Jill
>
> I lived in Japan (as a civilian amongst Japanese) for several years,
> my son was even born there and has dual citizenship. Frankly a lot of
> what she says is mis-information.

Really? Give me one that isnt a mis-translation from someone else.

--

On Sunday, August 21, 2016 at 12:04:23 PM UTC-10, Dave Smith wrote:
> On 2016-08-21 5:48 PM, cshenk wrote:
> > jmcquown wrote in rec.food.cooking:
>
> >> Oh, and pork tenderloin and pork steaks are two totally different
> >> cuts of meat where I shop.
> >>
> >> Jill
> >
> > Yours must be labeling only the shoulder by that name then? Just a
> > difference in area marketing then.
> >
>
>
> I think you must be very confused about the cut of pork she is referring
> to. She was quite specific about it being tenderloin, not loin. It is
> the pork equivalent to a beef tenderloin, a long, lean piece of tender
> meat from the inside of the loin.
>
> http://www.thekitchn.com/whats-the-d...-basics-213408

I have a few pork loins in the freezer. I will stick it in some water in a rice pot set on warm. It should be ready to fry up in 4 hours or so. It's going to be great.

On 2016-08-21 6:59 PM, cshenk wrote:

> Yes, it's a round shape. Here it is cut across (normally 1/2 inch
> thick but I have mine cut by the butcher to 1 inch thick) to 'steaks'.
> Sorry if the name didnt match what you are used to but we live in
> different sales areas. 'Pork Loin Steak' is a cut across the loin that
> looks a bit like Filet Mignon (wider and normally thinner). When cut
> thin, it's locally called 'Loin Chops' or 'Boneless Pork Chops'.
>
> Best I can tell is when cut thick it's marketed as 'steak' and when cut
> thin, as chop. I get a whole loin and have it chopped to 1inch thick
> 'steaks' (nominally 17-22 depending on loin) then vacuum seal them in
> packs of 2 for the freezer.
>


Tenderloin. Tenderloin. Tenderloin. Not Loin... repeat 5 times.

Dave Smith wrote in rec.food.cooking:

> On 2016-08-21 6:59 PM, cshenk wrote:
>
> > Yes, it's a round shape. Here it is cut across (normally 1/2 inch
> > thick but I have mine cut by the butcher to 1 inch thick) to
> > 'steaks'. Sorry if the name didnt match what you are used to but
> > we live in different sales areas. 'Pork Loin Steak' is a cut
> > across the loin that looks a bit like Filet Mignon (wider and
> > normally thinner). When cut thin, it's locally called 'Loin Chops'
> > or 'Boneless Pork Chops'.
> >
> > Best I can tell is when cut thick it's marketed as 'steak' and when
> > cut thin, as chop. I get a whole loin and have it chopped to 1inch
> > thick 'steaks' (nominally 17-22 depending on loin) then vacuum seal
> > them in packs of 2 for the freezer.
> >
>
>
> Tenderloin. Tenderloin. Tenderloin. Not Loin... repeat 5 times.

SAME DAMN PICTURE. GOT IT YET??????

--