Tenderloin

[atruckerswife]

Tonights dinner was mighty delish.



















Even my father who can be very picky enjoyed it.

 

[Nick Prochilo]

Great looking dinner!

 

[ScottyDaQ]

Mmmm Looks great to me !

 

[ronbeaux50]

I'd eat it!!!!

 

[Tannehill Kid]

Looks mighty good. I guess it was butts for everyone over the weekend and pork tenderloins this week.

 

[Diva Q]

Hmmm I think I need a care package from your house

 

[surfinsapo]

I love those... Good job!

 

[john pen]

Looks like good eats from here !

 

[007bond-jb]

Looks real fine too

 

[Puff1]

That looks great!

 

[Toby Keil]

Looks very good. After its cut a served I love dipping my pieces of pork tenderloin in that hot Chinese mustard with a little soy sauce. If we don’t have any at home I make a quick run up to the local restaurant and tell them I had a to go order and they forgot the mustard. Burns my nostrils but I love it.

 

[atruckerswife]

Toby, that mustard kills me everytime.

Last night we used the marinade reduced and I added homemade apple jelly to it.

 

[Unity]

that hot Chinese mustard

I bought some dry Chinese mustard -- a whole pound of it for about $4 -- maybe a couple years ago. It might outlast me. But here's the deal: In a small bowl, like a Pyrex custard bowl, mix the mustard with water until it's the consistency you get in Chinese restaurants. Let it rest for 20 minutes. When you eat it, breathe through your mouth. This is important. Hell, it's more than important, it's a survival tactic. You'll still get the hot, but you'll live through the experience.

If you add vinegar, the hot will be cut way back. That's why those little packets you get with Chinese carryout don't do anything to you, they've got vinegar added for preservative.

--John
(Tenderloin. Tenderloin is great. This is not a hijack.)

 

[Bill The Grill Guy]

That trucker is one lucky guy.

 

[BchrisL]

that hot Chinese mustard

I bought some dry Chinese mustard -- a whole pound of it for about $4 -- maybe a couple years ago. It might outlast me. But here's the deal: In a small bowl, like a Pyrex custard bowl, mix the mustard with water until it's the consistency you get in Chinese restaurants. Let it rest for 20 minutes. When you eat it, breathe through your mouth. This is important. Hell, it's more than important, it's a survival tactic. You'll still get the hot, but you'll live through the experience.

If you add vinegar, the hot will be cut way back. That's why those little packets you get with Chinese carryout don't do anything to you, they've got vinegar added for preservative.

--John
(Tenderloin. Tenderloin is great. This is not a hijack.)

I remember almost passing out one time from exhaling chinese mustard through my nose . It made the top of my head tingle....MMMM Good! gastranomic skydiving!

 

[atruckerswife]

That trucker is one lucky guy.

Only when he is home, which is approx twice a month.

He was not lucky enough this time, but my parents and son were.

 

[Rag1]

TWICE A MONTH? No wonder truckers are so crabby and try to run me off the road. :roll:

 

[Tannehill Kid]

that hot Chinese mustard

I bought some dry Chinese mustard -- a whole pound of it for about $4 -- maybe a couple years ago. It might outlast me. But here's the deal: In a small bowl, like a Pyrex custard bowl, mix the mustard with water until it's the consistency you get in Chinese restaurants. Let it rest for 20 minutes. When you eat it, breathe through your mouth. This is important. Hell, it's more than important, it's a survival tactic. You'll still get the hot, but you'll live through the experience.

If you add vinegar, the hot will be cut way back. That's why those little packets you get with Chinese carryout don't do anything to you, they've got vinegar added for preservative.

--John
(Tenderloin. Tenderloin is great. This is not a hijack.)

I remember the first time I ate Chinese mustard. WHOOOOOOO S&!t

 

[atruckerswife]

TWICE A MONTH? No wonder truckers are so crabby and try to run me off the road. :roll:

Sometimes he gets home 3 times.

But when he is home, there is no need for a smoker,

 

[john a]

Those tenderloins are really good, very nice job.