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Sammich Pr0n – Pork Tenderloin

I was browsing about over at the Serious Eats house the other day and read an article about these pork tenderloin sandwiches.  It seems that they are a regional sammich, local to the Mid West states,...

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Sammich Pr0n

This is made from leftover breaded pork tenderloin that has been sliced and covered with my Awesome sauce, a handful of Italian blend shredded cheeses and then toasted on half a baguette.My local...

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Brussels Sprout Salad

I found this recipe while looking for salad ideas and decided to give it a try.  It’s pretty good, not change your life good but it is a nice change of pace.  My mandoline doesn’t like the little...

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Sammich Pr0n – Pork Tenderloin

Pork tenderloins, pounded thin, make for fine sammiches.  I floured this one, dipped it in egg, and then into bread crumbs.  Fry in a half inch of 325 degree oil – too hot and the bread crumbs will...

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Greek Marinade – Pork Tenderloin

We saw this on one of our TV shows, the diner guy chopped a pork tenderloin into smallish pieces, put them into a small hotel pan, and started adding marinade ingredients.  I scribbled them down as...

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Greek Pork Tenderloin Gyros

Sliced some of that tenderloin thin and warmed it under the broiler for a another take on gyros.  Pretty good!  Much garlic!  I will take the occasion to complain about Kroger’s store brand Greek...

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Sous Vide Pork Tenderloin

I bought a pork tenderloin at  the store today, it seemed pretty big – I thought it was two packed into the same bag like they do.  Nope!  I decided to do the sous vide thing because tenderloins are so...

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More Porchetta

The other half of that pork belly I bought back from Behrmann’s.  I bought an additional small tenderloin to wrap up inside.  I butterflied it and pounded it flat and gave it a smear of  the same rub...

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Pork Tenderloin Braised In Milk

It doesn’t look like much but the pork turned out so tender you could cut it with a quick glance.  I had no idea cooking in milk was a thing until I saw the recipe in the NY Times food section.  I had...

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Sous Vide Pork Tenderloin

I cut a pork loin in half for sealing in two vacuum bags along with sprigs of oregano and rosemary, and cooked them both for 4 or 5 hours @ 135°.  I see a recommended range from 130° to 150° for pink...

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