Cryo-sealed Tenderloin?

Hi Jeanne - how about waking up to 55 degrees this morning! Wasn't it heavenly today? After the unusually high temps and humidity, what a great feeling.

Just a question about the pork tenderloins - are these the little ones that are cryowrapped in the heavy plastic - (not the seasoned ones, of course)

This sounds like a wonderful dinner, and the salad with the maple syrup dressing would go so well with it. Also the squash -

I have complained for a long time about pork not being like it was in the old days - they've bred it too lean, and it's tough and dry, and tasteless - the only way I like pork these days is the tenderloins because they're always moist.

Sometimes I really crave an old-fashioned pork roast, oven roasted on a bed of sauerkraut with potatoes along side - but they're just not the same without that nice crusty fat on the outside and marbling thru the meat.

Gladys - is the pork you get in Puerto Rico like this, too??

Thanks Jeanne - these are keeper recipes!

June