Pork tenderloin is a decent substitute for veal, which is hard to find here and it’s expensive when I do find it. The tenderloin is inexpensive and so long as you don’t overcook it, it’s super tender and juicy. A squeeze of fresh lemon would have been perfect but I was lazy and just added the rustic sauce atop it.Looks tasty.
I now have an idea what to do with an extra tenderloin I have.
I have not. Sounds good. Sauced as in bbq? How would a Carolina Gold go with them? Any reference pics or posts to share? Thanks.Hey Brett, have you ever made “pork wings”?
Sliced tenderloin wrapped with half a slice of bacon, then grilled to golden perfection and lightly sauced!
I make them up and freeze them so, they are ready to go any time! Great appetizer!
Let me dig for pictures…I have not. Sounds good. Sauced as in bbq? How would a Carolina Gold go with them? Any reference pics or posts to share? Thanks.
we do love picatta style and with mushrooms in the sauce too. i chose to not dredge as we were having pasta with dinner. gotta cut unnecessary calories where we can so the dredge got nixed. i'd do this version again. the real key was a hot and quick sear. tenderloin gets to done temp quickly and i didn't want leather pucks. it all worked out on this cook.Looks good! We use the pork that way too, lightly dredged in flour then pan seared with a lemon caper butter sauce.
what's the texture like? please explain the reason for the pork on pork. i'm in learn mode here. trying to understand this. your sauseeege looks real good.