giggler
Sous Chef
I seem to have suddenly lost my ability to cook tender pork!
perhaps my grocer has changed suppliers or something..
I usually buy "bone in pork loin chops" about 1-2 inch thick, and usually grill, or pan fry
they seem to have very little fat on the edges now..
and the meat seizes up and becomes "very" tough in the middle..
I purchased a "tenderloin" and am thinking of making "pork medallions" about an inch thick, and just browning and serving almost raw, until I can figure out what I'm doing wrong...
Is the "tenderloin" of pork like the Beef Tenderloin?
should be quite rare?
Thanks, Eric, Austin Tx.
perhaps my grocer has changed suppliers or something..
I usually buy "bone in pork loin chops" about 1-2 inch thick, and usually grill, or pan fry
they seem to have very little fat on the edges now..
and the meat seizes up and becomes "very" tough in the middle..
I purchased a "tenderloin" and am thinking of making "pork medallions" about an inch thick, and just browning and serving almost raw, until I can figure out what I'm doing wrong...
Is the "tenderloin" of pork like the Beef Tenderloin?
should be quite rare?
Thanks, Eric, Austin Tx.