Pork Tenderloin?

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Bruce B

Master Chef
Joined
Jan 4, 2005
Messages
6,759
Location
Utica, MI
Are you sure it's pork? :lmao: :lmao: :lmao: :lmao: :lmao: :lmao: :lmao: :lmao: :lmao: :lmao:
 
The tenderloin and the loin are different cuts. If it's a tenderloin searing it direct over hot coals on all sides to medium-rare or medium is the way to go. You can use a marinade or a dry seasoning, or both!
 
Bryan S said:
[quote="Nick Prochilo":1aqw9v2x]Like pappy said....2 different animals! Which is it?
Aren't they both pork? Larry would know for sure. Maybe if we are lucky the master will chime in. [-o< He can also tell us if we should brine and foil. 8-[[/quote:1aqw9v2x]
:taunt: :taunt: :taunt: :taunt: :taunt: :taunt: :taunt: :taunt: :taunt: :taunt:
 

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