ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Pork tenderloin, I am still under the

Misc.

weather but took a pork tenderloin (2 lb) out of freezer to defrost. All
suggestions would be most welcomed. My poor husband must be getting very tired
of frozen leftovers that I take out of freezer everynight. At least my freezer
is looking normal again. thanks for any suggestions.

MsgID: 0039467
Shared by: Pat/AR
Board: Cooking Club at Recipelink.com
  • Read Replies (11)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Icelandic Three-Grain Brown Bread
  • ICELANDIC THREE-GRAIN BROWN BREAD This soda bread recipe comes from an Icelandic farmhouse. It's dark, delicious, and full of wholesome grains. It's also excellent toasted. 1/2 cup packed brown sugar 1/2 cup butter, ...
  • Chiqui's New Orleans Thanksgiving Menu 2008
  • CHIQUI’S NEW ORLEANS THANKSGIVING 2008 After seeing Gina’s menu, I decided to post our family’s traditional menu. Herb Roasted Turkey with Giblet Gravy* Uncle Frank’s Oyster Dressing* Mardella’s Country Cornbread Dre...
  • Rich Peanut Butter Cookies (using brown sugar)
  • RICH PEANUT BUTTER COOKIES 1 cup packed brown sugar 1/2 cup peanut butter 1/2 cup butter or margarine, softened 1 egg 1 1/4 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon sal...
  • Baked Mashed Potato and Vegetable Omelet
  • BAKED MASHED POTATO AND VEGETABLE OMELET 1 red bell pepper, finely chopped 1 green bell pepper, finely chopped 1 cup finely chopped onion 1 1/2 cups sliced mushrooms 4 tablespoons olive oil, divided use 8 large eggs 3...
ADVERTISEMENT
  • Greek Rice with Feta Cheese
  • GREEK RICE WITH FETA CHEESE 1 tablespoon olive oil 1 cup chopped red onion 1 red bell pepper, chopped 1 clove garlic, minced 3 cups cooked rice 1/2 cup dried tomatoes, softened and cut into strips* 1 (4 1/2 ounce) can...
  • Salty-Sweet Caramel Nut Bars (using mixed nuts)
  • SALTY-SWEET CARAMEL NUT BARS "If you like salted butter caramels, you'll love these nutty bars. Drizzle them with melted semi-sweet chocolate if you want to add decadence." 1/2 cup (1 stick) plus 3 tablespoons unsalt...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Pork tenderloin, I am still under the
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!