We eat a lot of pork tenderloin. It’s only a bit more expensive than chops and it’s always good. For summer cooking on the grill, mon mari is careful not to overcook it (pink is best) so it stays moist and tender. Here are more summer Pork Recipes. For winter cooking in the kitchen I like to slice it and quickly pan-fry it, or roast it with a bit of … Continue reading →
I’ve mentioned a few hundred times that I don’t buy pork chops. The French like them thin; we prefer thick. Instead I buy a whole pork loin and slice ‘boneless chops’ myself. Because this is France the loin is tied tightly when I buy it. The end I cut for chops usually just has a thin tail piece that has been tied in but the opposite end is another story. … Continue reading →
What? I made the effort to cut and stuff a pork tenderloin and all I filled it with was chives? Well, maybe one or two other things. Remember, simple can be good and being complicated for the sake of complication can simply be confusing. I was on a mission to make the perfect Pork Tenderloin Spiral a few summers ago, as outlined in my Grilled Pork stuffed with Pesto and … Continue reading →
