Pork Tenderloin - gack
Melba's Jammin'
picked up a couple to see what the shouting's about. Yuck. The texture
of the meat reminded us a LOT of the rubber pressed-meat 'turkey roasts'
that come in aluminum foil baking pans. (Do they still sell those
things?) I bought a Peppercorn flavor and a Teriyaki flavor. Regular
price was $6/pound -- and there's this info on the label: "Containing up
to fifteen percent of a patented flavoring solution.** Caramel color
added. Coated with pepprcorn flavored sauce." **The solution
ingredients are: water, potassium lactate, sodium hosphates, sodium
diacetate. Sauce ingredients: water salt, vegetable oil, black pepper,
potassium lactate, flavoring, caramel color, vinegar." Yum. The
peppery taste was pretty hefty, too.
I'm glad I tried it; now I don't have to do it again, though I will use
the teriyaki one soon. I wonder what that'll be like.
OK, you math folks -- if 15% of the product is a watery solution, what's
the real cost of the meat? Closer to $7/lb? (My math consultant is
teaching a class right now and is unavailable.)
--
-Barb --
<www.jamlady.eboard.com> -
Sam's battlescars posted 2/26/03 Poor sweetie.
Jason Tinling
"Melba's Jammin'" <barbsc...@earthlink.net> wrote in message
news:barbschaller-E8A5...@News.CIS.DFN.DE...
<snip>
> OK, you math folks -- if 15% of the product is a watery solution, what's
> the real cost of the meat? Closer to $7/lb? (My math consultant is
> teaching a class right now and is unavailable.)
> --
> -Barb --
> <www.jamlady.eboard.com> -
> Sam's battlescars posted 2/26/03 Poor sweetie.
math geek mode on<g>
Assuming the 15% soultion is by weight, you're getting .85 pounds of
tenderloin for every pound of product that you buy.
$6/0.85 lb = $7.06/lb
If it's by volume, then you gotta get into density and such. The relative
densities of water and pork loin, it'd be to your (consumers) advantage for
it to be done by volume, which makes it all the more likely that it's done
by weight<g>
mgm off
Jason
NitroFishBlue
regular, straight off the pig tenderloins. I tried the flavored ones and
decided they weren't for me. However, I love a roasted tenderloin using my
own flavoring.
"Melba's Jammin'" <barbsc...@earthlink.net> wrote in message
news:barbschaller-E8A5...@News.CIS.DFN.DE...
NitroFishBlue
have leftovers.
2-3 lb. Porkloin
1/2 c. Worcestershire sauce
2 Tbsp brown sugar
1/4 cup of water
1/4 cup olive oil
1/4 cup of Raspberry vinegar
1/4 tsp. of salt 1 tsp. of chopped garlic
1) Sear Porkloin lightly on all sides before placing in foil bag 2) Combine
remaining above ingredients and mix well
3) Place seared Porkloin in the foil bag and pour mixture over top of meat
4) Seal bag and place on pre-heated ( high setting ) grill rack
5) After 15 minutes of grilling turn grill setting back to medium-high
6) After 30 minutes of grilling, insert meat thermometer into thickest
section of cut ( insert through bag into meat)
7) When internal temperature of thickest section reaches 160 degrees, place
foil bag with meat still inside, on a meat platter. Allow Porkloin to sit
for 5 minutes before serving.
Very moist, tender & delicious
Geeks Restaurant
'factory' food. If you buy a piece of meat that someone else marinated, it's
factory food. Check the labels. I buy straight up Pork Tenderloin at Sam's
Club. Costs me about $2.88/lb. Packaged 4 to a tray, cryovaced in pairs.
Average tray, $15. So, when I open a cryovac, i have about $7.50 worth of
meat 'at risk' (use it or lose it). But I opened it to make a dinner in the
$13.00 range, so may margins, at worst case, are smaller than I'd like, but
positive.
I usually rub a Tenderloin with Olive Oil, Garlic, Black Pepper, and one or
more herbs (Thyme, Rosemary, Basil, etc). I pan sear it (Butter and Olive
oil), lower the heat, add a broth (Vegetable or Chicken), and cook to 155
degrees. Let it sit for 5 minutes, While you're preparing any one of a
gazillion pan gravy possibilities. Slice thickly on the diagonal, sauce and
serve.
Chef Charlie
Dave Smith
> Cub had a BOGO special on the Hormel pork tenderloins last week and I
> picked up a couple to see what the shouting's about. Yuck. The texture
> of the meat reminded us a LOT of the rubber pressed-meat 'turkey roasts'
> that come in aluminum foil baking pans.
Sorry to hear about your bad experience with pork tenderloin. I love the
stuff and find it quite versatile. Sometimes I French it, dip it in beaten
eggs and seasoned bread crumbs and fry it in oil. Sometimes I make Saty with
it, marinating it in soya sauce, grilling it and serving it with a peanut
dipping sauce. I think my favourite is to butterfly it and pound it out and
then roll it up with stuffing. It can also be flattened out and marinated
in a Greek sort of marinade, olive oil, lemon juice, garlic and oregano and
cooked on the grill.
Kathy
Don't buy the marinated ones, buy the plain ones and do your own preparation.
Make a marinade with soy sauce and herbs or do a dry rub with garlic, thyme and
oregano. Roast at 350 degrees for about 40-45 minutes, let rest for 10
minutes and serve- delicious!
Kathy
Mij...@aol.com
Melba's Jammin'
mij...@aol.com (Kathy) wrote:
Right. I availed myself of the BOGO because one of my neighbors raves
about how swell they are. I shoulda known better.
bob...@nospamemt-p.org
wrote:
>There is a big difference between the flavored processed tenderloins and the
>regular, straight off the pig tenderloins. I tried the flavored ones and
>decided they weren't for me. However, I love a roasted tenderloin using my
>own flavoring.
I buy the plain tenderloins, paint on a little mustard (the
brown..."real" mustard, or dijon), and cover it in breadcrumbs with a
little garlic and sage.
Roast 'em in the oven until the center is about 150 (I forget the temp
I used last, I think it was warmer, like 375-400). Tent with foil for
about 15 minutes before serving (temp will come up to about 160 or so,
and it's plenty moist still...without 15% patented flavor solutions).
When I did this last, I served it on a bed of wild rice, mixed with
sauteed mushrooms, onions, and celery.
Bob
Alan Zelt
Oh, Barb, I think you chose not to follow the threads on needling. Salt
solution injections. Not the same as brining. Come to think of it, why
brine a pork tenderloin?
Either get thee to a Nunnery or to a butcher that will sell you some
real pork. Out in pork deprived Northwest, we still can buy a natural
pork tenderloin for about $4/lb.
--
Alan
Carolyn LeCrone
"Alan Zelt" <alz...@worldnet.att.netFINNFAN> wrote in message
news:3E6590F7...@worldnet.att.netFINNFAN...
Melba's Jammin'
<alz...@worldnet.att.netFINNFAN> wrote:
> Melba's Jammin' wrote:
> >
> > Cub had a BOGO special on the Hormel pork tenderloins last week and I
> > picked up a couple to see what the shouting's about. Yuck. The texture
(snippage)
>
> Oh, Barb, I think you chose not to follow the threads on needling. Salt
> solution injections. Not the same as brining. Come to think of it, why
> brine a pork tenderloin?
Well, I won't. I've got (maybe) a great recipe somewhere around here
that involved a rub and setting the tenders atop bay leaves when baking
them. From a place my Fishing Trip Ladies ("We troll with credit
cards") visited one year.
>
> Either get thee to a Nunnery or to a butcher that will sell you some
> real pork. Out in pork deprived Northwest, we still can buy a natural
> pork tenderloin for about $4/lb.
Sure. The whole thing was a $7.50 experiment for the two tenders -- I'm
still solvent and am really glad I did it -- because now I don't have to
do it again. Someone here mailed me with, 'nothing ventured, nothing
gained.' Ezzackly.
N. Zitney
Nanzinews:barbschaller-CD78...@News.CIS.DFN.DE...
Ktsheehy3624
<snip>
>Either get thee to a Nunnery or to a butcher that will sell you some
>real pork. Out in pork deprived Northwest, we still can buy a natural
>pork tenderloin for about $4/lb.
I had not thought of the Northwest as being particularly pork
deprived. The stores I go to for better meat carry a "brand" of
pork called Carlton Farms, which I have always assumed has some connection with
the small city (technically, it's a city) of Carlton in
Yamhill County west of Portland (technically, Portland is a city),
although I've never really verified that this is the connection. The
butcher case is always well stocked with a good variety of product, although
the price for tenderloin runs more like $6.50 per pound.
One oddity - when I buy a tenderloin directly from the butcher, the
raw product is dry. Just a few feet away in the display of packaged
meats are cryovac (sp?) wrapped Carlton Farms tenderloins with a
bunch of juice in them and the package has the words "minimally processed" on
it. The price is the same. I've been skeptical of the
phrase "minimally processed". Is it good or bad to be minimally
processed? I do not see the language about the product having
been injected.