Pork Loin vs. Tenderloin?
#6
  Re: (...)
I want to make the Drunken Pork Kebobs for dinner tonight, but the local store didn't have the tenderloin. I got a loin instead...I'll just make a roast and some chops with the excess. It was on sale, so why not. Do you think I'll be terribly disappointed? Should I brine them or something? I've got a couple hours before I need to put them on.
Daphne
Keep your mind wide open.
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#7
  Re: Pork Loin vs. Tenderloin? by Gourmet_Mom (I want to make the D...)
I'd brine them, Daphne. T-Loin is a different creature, so to speak. I'd cube them and then brine, it shouldn't take too long, maybe 30 min or so.

Hope it turns out good!

How's work going, I have 2 days left of my Va-Ka and I'm not looking forward to going back.

PJ
PJ
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#8
  Re: Re: Pork Loin vs. Tenderloin? by pjcooks (I'd brine them, Daph...)
Well, I had today off, but Monday it starts for real...the kids will be there...YIKES. I still can't believe admin. decided to have the first week a WHOLE week.

Thanks for the advice. I knew it would be less tender, just didn't know if I had time to brine...LOL! Didn't think of cutting before brining...DUH!
Daphne
Keep your mind wide open.
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#9
  Re: Re: Pork Loin vs. Tenderloin? by Gourmet_Mom (Well, I had today of...)
You'll enjoy this recipe! The sauce is yummy.
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#10
  Re: Re: Pork Loin vs. Tenderloin? by Gourmet_Mom (Well, I had today of...)
Yes it is less tender and a drier cut of meat. Brining will help with the moisture though.
Don't wait too long to tell someone you love them.

Billy
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