bearfan454
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Sat Mar-04-06 10:10 PM
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I roasted a pork tenderloin tonight for supper |
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I think it was a mismark at 1.99 a lb. I caught it just right where it was still juicy.
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eleny
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Sat Mar-04-06 10:16 PM
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1. They make great sandwiches the next day |
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Sliced thin on rye bread. Oh, man!
Nice that you fixed it juicy. I almost always dry mine out. Some cuts of meat are my nemesis.
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Wordie
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Sun Mar-05-06 01:00 AM
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2. I've been having a lot more success with roasts now that I have |
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Edited on Sun Mar-05-06 01:00 AM by Wordie
one of those digital thermometers. Since the read-out sits on top of the stove, and the probe stays in for the entire cooking time, it's lots easier to hit just the right internal temperature, so the meat turns out just right.
...and you're right about the sandwiches. :)
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Lefty48197
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Sun Mar-05-06 03:01 PM
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3. One of my favorite foods: Pork tenderloin |
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Garlic, pepper, olive oil, and heat. Mmmmmmm...
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yellowdogintexas
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Sun Mar-05-06 05:29 PM
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4. got a free one yesterday at Central Market: Greek Marinade |
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having it tonight for dinner with some squash, green beans and maybe potatoes of sometype
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DU
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Sun May 05th 2024, 09:22 PM
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