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June...about pork tenderloin

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Another brisk morning, June, but I see it is to get hot and humid again. About the tenderloins, the ones I buy from Publix aren't in cryovac, but they may just rewrap them. Kash 'n Karry now carries the Smithfield New Generation and I avoid it, just to lean for my taste. Winn Dixie has natural pork, but it sometimes has the sort of sticky, slimy texture I have been told comes from peanut fed pigs.

The recipe really turned out well for me, but a meat thermometer could be used to judge doneness. I made sure not to lift the lid until it had set the 10 minutes to hold in all heat. I hope it turns out well for you.
I am posting a recipe for pot roasted boston butt in separately.
MsgID: 0813267
Shared by: Jeanne/FL
In reply to: Cryo-sealed Tenderloin?
Board: What's For Dinner? at Recipelink.com
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