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The big honking boneless loins from Publix are some of the cheapest animal protein in the place. For something on a bun slice off finger width slices, pound them out with the back of you knife, dredge in seasoned flour and pan fry 'till gold. Hamburger bun, mayo, lettuce (or baby spinach).
Try one without any sauce first. Bon Appetit.

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Originally Posted by 284LUVR
Originally Posted by calikooknic
JFC! Have the pork Nazi's taken over?

Like I said three pages ago, they can be cooked interchangeably if you know what the F&^% you are doing!


I disagree!!!! One is a smallish almost delicate cut while the other is a big honking piece o meat !!!!!!





Alright, Denny. Give me one recipe that can't be scaled up or down and get the same results?



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Originally Posted by 284LUVR
Originally Posted by calikooknic
JFC! Have the pork Nazi's taken over?

Like I said three pages ago, they can be cooked interchangeably if you know what the F&^% you are doing!


I disagree!!!! One is a smallish almost delicate cut while the other is a big honking piece o meat !!!!!!



It's the pork version of the distinction between filet mignon and strip steak.

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Heck any recipe can be scaled up or down which is like comparing burgers against briskets.

Tenderloin against loins ?? Kinds thought there would be confusion between the two. Even www.food.com doesn't know the difference as indicated by the link posted earlier.

My intent was to make you laugh, Sean.

DAMN,DAMN,DAMN !!!!! Another failure on the humor highway !!! grin grin

Off to makesome chikken fried steak !!!!!!

Peace brother.


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I always called them either back strap or a roast.

Anyway you twist it, I cook'em all on the grill, low and slow and keep my digital wireless thermometer in it and take it out 5 or 10 degrees low and let it sit for a spell.


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Neighbor lady is a darn good cook. Low and slow in her oven is the way she does her loins but she pulls them about 30-35 degrees early then slices into 3/8" pieces and finishes in a wonderful gravy until done.

Damn !!!! She swears the early slicing is the key.



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Originally Posted by 284LUVR
Originally Posted by vbshootinrange
I cook pork tenderloins the same way I cook venison backstrap.
Slice it about 3/8" thick, dip in flour, and fry it in a hot pan with butter. Season with garlic powder, salt and black pepper.
Simple and GOOD!
Virgil B.


Throw in a few eggs over easy ,........ mmmmmmmmmmm Breakfast !!!!!


There ya go, stick em inside a home made biscuit and enjoy....

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Haha! No wadded panties here, Denny. With Keith gone, some one has to stir up the proverbial turd in the punch bowl! May as well be you and I. laugh



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Thought I'd bring this back up with another run from last week:

EVOO + some seasoning packet. (even plain ol' salt + pepper works great, though I'm a sucker for some Thyme, too):

[Linked Image]

Seared on all sides, then covered the "tails" with foil, and finished on med-low for about 8 more minutes:



[Linked Image]



Juicy & wonderful:


[Linked Image]


I slice 'em up like that, wrap them in 5 or 6 slice lots, and freeze them. I thaw them out & use 'em on salads, or with greens, or with eggs in the am. It's always nice to have some tasty grilled lean protein to add to stuff. But I have to wait 'til the kids leave. Otherwise, an awful lotta meat goes missing from the cutting board. wink

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What does 'wrapping the tails' accomplish?
Thanks


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They're much thinner than the body, and can dry out. I view it kinda like foiling the wings & drumstick-ends on a turkey.

FC


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That was the only thing I could 'guess', thanks.


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Originally Posted by calikooknic
JFC! Have the pork Nazi's taken over?

Like I said three pages ago, they can be cooked interchangeably if you know what the F&^% you are doing!




Ok, blood pressure back to normal…….



as you were. grin


Rocket science hey...


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FC-
Do you pull those at a temp? And what temp?

A bit pinker than I like pork, hence my question.


If you take the time it takes, it takes less time.
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Originally Posted by Folically_Challenged
Thought I'd bring this back up with another run from last week:

EVOO + some seasoning packet. (even plain ol' salt + pepper works great, though I'm a sucker for some Thyme, too):

[Linked Image]

Seared on all sides, then covered the "tails" with foil, and finished on med-low for about 8 more minutes:



[Linked Image]



Juicy & wonderful:


[Linked Image]


I slice 'em up like that, wrap them in 5 or 6 slice lots, and freeze them. I thaw them out & use 'em on salads, or with greens, or with eggs in the am. It's always nice to have some tasty grilled lean protein to add to stuff. But I have to wait 'til the kids leave. Otherwise, an awful lotta meat goes missing from the cutting board. wink

FC


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We do them much like that, using the olive oil, except we use Grub Rub, which is a sweet and spicy BBQ rub. Grill them good on two sides, then wrap in foil with another sprinkle of rub, return to grill on lower heat for another 10min or so until done. Let rest a few minutes and then open foil over a serving dish and you have your own "sauce" made from the juices and extra rub. Slice it up and coat all slices in the juices. My crew eats the heck out of it and it is super easy.


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