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+-- Thread: Review - Pork Tenderloin from current issue (/showthread.php?tid=38370)
Review - Pork Tenderloin from current issue - Emmasmum - 09-03-2007
I made this meal on Friday and it was really nice. The pork was very yummy although I let marinade like 2 hours because I don't think the short marinade times given do that much to impart flavor. I thought the lemon honey sauce was yummy but my husband said that the flavor of the sauce and the pork actually clashed. I was not sure of the polenta since I have never had it before but it was really "rich tasting" with the cheese although the texture is not really my cup of tea. It reminded me of malt o meal cereal which was a little weird. I bet that the Parmesan Orzo from the grilling book would be fantastic with this meal. The grapes again were ok but something I wouldnt miss if not there. I did like that this seemed like a nice fall/winter grilling dish so will definitely make it again as the weather turns.
Re: Review - Pork Tenderloin from current issue - pjcooks - 09-03-2007
Thanks for the review, Emmasmum. Did the length of the marinade affect the texture of the pork? Did you use the enhanced tenderloin or regular? The amount of salt in those can really throw a recipe off.
I'll do this at some point, when it's pork weather!
PJ
Re: Review - Pork Tenderloin from current issue - Emmasmum - 09-03-2007
I actually just used a regular tenderloin so it could take the marinade. I don't think it changed it at all, I think the only thing it changed was it got that dark color like the cover ( after the time stated in recipe I just don't see how they truly got that color.
Linda
Re: Review - Pork Tenderloin from current issue - pjcooks - 09-03-2007
Quote:
I just don't see how they truly got that color.
Linda
Me, either!
PJ
Re: Review - Pork Tenderloin from current issue - cjs - 09-04-2007
10 minutes?? I'm with you, I'd have done it longer also. I think I have a little tenderloin in the freezer....and except for today, it's supposed to be beautiful around here!