Source: Our Best Bites
Ingredients:
1/2+ teaspoon kosher salt
1/2+ teaspoon freshly ground black pepper
2 tablespoons of olive or cooking oil
3 lb. beef roast, trimmed of excess fat (OR, and I might even like this better: ~3 lbs boneless pork ribs)
4-5 cloves garlic, minced or pressed
1 16-oz. jar sliced pepperoncinis, undrained (these come in various heat levels - apparently the jar that looks exactly like this but is labeled "mild pepper rings" are the ones I need to look for next time for Callie's zero heat tolerance level)
Optional: 1 small packet dry Italian dressing
Crusty sandwich rolls (my fave are ciabatta rolls)
Sliced provolone cheese
Mayo
Directions:
Heat oil in a pot or high-sided skillet over high heat. While the oil is heating, combine the salt and pepper and rub it into the meat. Add more if necessary. When the oil is hot, sear the roast on all sides so the outsides of it is browned and a little crispy. (Or you can just skip the searing part like I do - especially when I have frozen pork ribs - I just toss them in the bottom of the crock pot and sprinkle the salt and pepper on top.)
Transfer the roast to a slow cooker and add the minced garlic and the entire jar of pepperoncinis and dressing mix if using. If possible, cook on high until the liquid comes to a boil and then turn it to low and cook until the roast shreds easily with a fork, for a total cooking time of about 6-8 hours. If not possible, cook on low for 8-10 hours or until the beef is fork tender.
For sandwiches, slice the rolls and spread lightly with mayonnaise and then top with the shredded beef. Add a slice of provolone cheese and then place open face under the broiler for 1-3 minutes or until the bread is toasted and the cheese is melted. Place the top of the bun on the melted cheesy/meat side. Serve immediately. Makes 12 large sandwiches. Leftovers freeze wonderfully and are especially good in Creamy Baked Taquitos, or on salads, nachos, burritos, etc.
Notes:
I made this first for my birthday dinner a few years ago and have made it occasionally since (when my mom has generously gifted me a frozen beef roast, usually - this is my favorite way to make roast beef). But recently I when I was craving it and all I had in my freezer was pork ribs, I decided to try it that way (the idea was sparked by a commenter in the original post, so thank you to that anonymous person!). I made the sandwiches the same way as described and was licking my lips the whole meal. And the few meals that followed. And then I mixed the leftovers into our favorite taquito recipe instead of shredded chicken and about died all over again. Seriously. Fave status, for sure.
Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts
Monday, January 21, 2019
Wednesday, May 25, 2016
Smothered Pork Chops with Bell Pepper Gravy
Source: P-Dub
Ingredients:
1-1/2 cup flour
1 teaspoon seasoned salt
1 teaspoon lemon pepper seasoning (I didn't have any, but I found this handy-dandy substitution)
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
pinch of salt
black pepper to taste
8 whole thin bone-in breakfast pork chops (I had boneless loin chops, which were great, but I think I cooked them a bit too long, which is easy to do with that kind of chop)
1/4 cup olive oil
7 Tablespoons butter
1 whole large onion, peeled and sliced
1 whole green bell pepper, seeded and sliced (I used a combo of colors of peppers, but only about 2 whole peppers worth and it was very bell peppery, so I don't think three is necessary, personally)
1 whole yellow bell pepper, seeded and sliced
1 whole red bell pepper, seeded and sliced
3 Tablespoons flour
2 cups chicken broth, more if needed for thinning
2 Tablespoons cream (I used milk because that's what I have)
Directions:
Whisk together the flour, seasoned salt, lemon pepper, cumin, cayenne pepper, salt, and black pepper in a pie plate. Dredge the pork chops in the flour mixture. Heat the olive oil and 4 tablespoons of the butter in a heavy skillet over medium heat. Fry the pork chops in batches until well browned, 2 to minutes per side. Remove the chops from the skillet and keep warm.
Add the onions and peppers to the same skillet and cook them, stirring occasionally, about 10 minutes. Remove them to a plate and set them aside.
To the same skillet, add the remaining 3 tablespoons butter and 3 tablespoons flour. Whisk it into a paste. Stir and cook until the roux turns dark golden about 2 minutes. Whisk in the stock a bit at a time, working out all the lumps, then add the cream. Add more stock if the gravy is too thick. Taste and add more salt and pepper as needed. Add the onions and peppers, coating them in the sauce.
Serve pork chops on a plate with the gravy spooned over the top and chow down!
Notes:
This were gooood. Maybe it's because I get sick of my usual chicken breasts or ground beef options when it comes to meat, but pork chops just speak to my soul. Ha. Okay, so maybe that's a bit dramatic. But I love 'em. And these were fantastic. A little "fancier" than my normal weeknight fare, but actually not a ton harder to put together. We ate them with mashed taters and had a heavenly feast for a Thursday.
Ingredients:
1-1/2 cup flour
1 teaspoon seasoned salt
1 teaspoon lemon pepper seasoning (I didn't have any, but I found this handy-dandy substitution)
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
pinch of salt
black pepper to taste
8 whole thin bone-in breakfast pork chops (I had boneless loin chops, which were great, but I think I cooked them a bit too long, which is easy to do with that kind of chop)
1/4 cup olive oil
7 Tablespoons butter
1 whole large onion, peeled and sliced
1 whole green bell pepper, seeded and sliced (I used a combo of colors of peppers, but only about 2 whole peppers worth and it was very bell peppery, so I don't think three is necessary, personally)
1 whole yellow bell pepper, seeded and sliced
1 whole red bell pepper, seeded and sliced
3 Tablespoons flour
2 cups chicken broth, more if needed for thinning
2 Tablespoons cream (I used milk because that's what I have)
Directions:
Whisk together the flour, seasoned salt, lemon pepper, cumin, cayenne pepper, salt, and black pepper in a pie plate. Dredge the pork chops in the flour mixture. Heat the olive oil and 4 tablespoons of the butter in a heavy skillet over medium heat. Fry the pork chops in batches until well browned, 2 to minutes per side. Remove the chops from the skillet and keep warm.
Add the onions and peppers to the same skillet and cook them, stirring occasionally, about 10 minutes. Remove them to a plate and set them aside.
To the same skillet, add the remaining 3 tablespoons butter and 3 tablespoons flour. Whisk it into a paste. Stir and cook until the roux turns dark golden about 2 minutes. Whisk in the stock a bit at a time, working out all the lumps, then add the cream. Add more stock if the gravy is too thick. Taste and add more salt and pepper as needed. Add the onions and peppers, coating them in the sauce.
Serve pork chops on a plate with the gravy spooned over the top and chow down!
Notes:
This were gooood. Maybe it's because I get sick of my usual chicken breasts or ground beef options when it comes to meat, but pork chops just speak to my soul. Ha. Okay, so maybe that's a bit dramatic. But I love 'em. And these were fantastic. A little "fancier" than my normal weeknight fare, but actually not a ton harder to put together. We ate them with mashed taters and had a heavenly feast for a Thursday.
Friday, May 20, 2016
Grilled Lemon Herb Pork Chops
Source: allrecipes.com (after a google search for pork chops + lemons)
Ingredients:
1/4 cup lemon juice
2 Tablespoons vegetable oil
4 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon pepper
6 (4 oz) boneless pork loin chops (I don't know how much mine weighed - I'm guessing they were a bit bigger than 4 oz each - but I only had three and left all the above ingredients as is and it worked out great)
Directions:
In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade. (Someone in the comments suggested massaging the chops in the bag every so often, so when I remembered, I'd give 'em a squeeze and flip 'em over. I think they were in the marinade for 6-8 hours?)
Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside. (I skipped the boiling the extra and just tossed it with the ziplock.)
Lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side, basting frequently with boiled marinade, until done. (No basting necessary - just cook 'em and eat 'em.)
Notes:
As I mentioned before, I had some pork chops in the freezer and some lemons on the counter and I needed something that could combine the two together. I opened the computer, visited my good friend google and two minutes later I was prepping these bad boys. I thought they were delicious! Callie said she didn't really like them (they were a bit on the tart side at first taste), but she ate what we gave her, so take that with a grain of salt. I served them with a side of yummy rice pilaf (which I had made in my rice cooker) and it was a fantastic, easy and surprisingly quick midweek meal.
Ingredients:
1/4 cup lemon juice
2 Tablespoons vegetable oil
4 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon pepper
6 (4 oz) boneless pork loin chops (I don't know how much mine weighed - I'm guessing they were a bit bigger than 4 oz each - but I only had three and left all the above ingredients as is and it worked out great)
Directions:
In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade. (Someone in the comments suggested massaging the chops in the bag every so often, so when I remembered, I'd give 'em a squeeze and flip 'em over. I think they were in the marinade for 6-8 hours?)
Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside. (I skipped the boiling the extra and just tossed it with the ziplock.)
Lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side, basting frequently with boiled marinade, until done. (No basting necessary - just cook 'em and eat 'em.)
Notes:
As I mentioned before, I had some pork chops in the freezer and some lemons on the counter and I needed something that could combine the two together. I opened the computer, visited my good friend google and two minutes later I was prepping these bad boys. I thought they were delicious! Callie said she didn't really like them (they were a bit on the tart side at first taste), but she ate what we gave her, so take that with a grain of salt. I served them with a side of yummy rice pilaf (which I had made in my rice cooker) and it was a fantastic, easy and surprisingly quick midweek meal.
Wednesday, July 29, 2015
Peach BBQ Pulled Pork Sandwiches
Source
Ingredients
1-4 pound pork shoulder
1 tbsp olive oil
1 onion
1 pound skinned and diced peaches (I used canned)
1/3 cup apple cider vinegar
2 tbsp dijon mustard
2 tbsp worcestershire sauce
1/2 cup brown sugar
1/2 tsp black pepper
1 tsp garlic powder
1 tsp ginger
3/4 cup ketchup
Directions
1. If desired, sear the pork shoulder and place in the bottom of a slow cooker.
2. In a saucepan, heat the olive oil. Add in the onion and cook until translucent. Add in the peaches, cider vinegar, dijon, worcestershire, brown sugar, pepper, garlic powder, ginger, and ketchup. Cook until the sauce has slightly thickened and the peaches have softened, about 10 minutes.
3. Transfer the sauce to a food processor or blender and process until smooth (working in batches, if needed)
4. Pour the BBQ sauce over the pork in the slow cooker. Cover and cook on low for 6-8 hours or until the pork is cooked through and pulls apart easily.
5. When the pork is done, remove it to a cutting board. Transfer the BBQ sauce from the slow cooker into a saucepan. Bring the sauce to a boil and cook until reduced down and thickened, 15-20 minutes. Meanwhile, shred the pork.
6. When the sauce has reduced and thickened, add back into the slow cooker along with the shredded pork. Stir to combine and serve on hamburger buns.
Notes
This is the pork that we made at the family reunion. It's one of my favorite crock pot dishes. The only changes that I make to the original recipe are to use canned peaches instead of fresh (just for the sake of convenience), and to double the sauce (the shredded pork soaks up all of the sauce, and I like to have extra for topping). I highly recommend serving this with coleslaw on top and/or grated apples!
Ingredients
1-4 pound pork shoulder
1 tbsp olive oil
1 onion
1 pound skinned and diced peaches (I used canned)
1/3 cup apple cider vinegar
2 tbsp dijon mustard
2 tbsp worcestershire sauce
1/2 cup brown sugar
1/2 tsp black pepper
1 tsp garlic powder
1 tsp ginger
3/4 cup ketchup
Directions
1. If desired, sear the pork shoulder and place in the bottom of a slow cooker.
2. In a saucepan, heat the olive oil. Add in the onion and cook until translucent. Add in the peaches, cider vinegar, dijon, worcestershire, brown sugar, pepper, garlic powder, ginger, and ketchup. Cook until the sauce has slightly thickened and the peaches have softened, about 10 minutes.
3. Transfer the sauce to a food processor or blender and process until smooth (working in batches, if needed)
4. Pour the BBQ sauce over the pork in the slow cooker. Cover and cook on low for 6-8 hours or until the pork is cooked through and pulls apart easily.
5. When the pork is done, remove it to a cutting board. Transfer the BBQ sauce from the slow cooker into a saucepan. Bring the sauce to a boil and cook until reduced down and thickened, 15-20 minutes. Meanwhile, shred the pork.
6. When the sauce has reduced and thickened, add back into the slow cooker along with the shredded pork. Stir to combine and serve on hamburger buns.
Notes
This is the pork that we made at the family reunion. It's one of my favorite crock pot dishes. The only changes that I make to the original recipe are to use canned peaches instead of fresh (just for the sake of convenience), and to double the sauce (the shredded pork soaks up all of the sauce, and I like to have extra for topping). I highly recommend serving this with coleslaw on top and/or grated apples!
Sunday, January 11, 2015
Peach Salsa Pork Roast with Sweet Potatoes (Slow Cooker)
Source
Ingredients:
1 (2 - 2.5 pound) boneless pork roast
salt and pepper
1 tablespoons oil
5 small peeled sweet potatoes, cut into 1-inch chunks
2 cups peach salsa
Directions:
1. Scatter the cubed sweet potatoes in the bottom of a slow cooker/crock pot. Put the lid in place and set the slow cooker to high.
2. Sprinkle the pork roast generously with salt and pepper on all sides.
3. Sear the pork roast in a skillet over high heat. Set the pork roast on top of the cubed sweet potatoes. Pour the peach salsa over the top, put the lid in place, and cook on high for 4-5 hours or low for 7-9 hours. (The pork is done when it measures 145 F on a meat thermometer inserted into the thickest part of the roast.)
Notes: Oh my heavens. This was delicious. I served it with garlic-mushroom couscous and green beans and it was one of the best Sunday dinners that we've had in a while. A few notes/adaptations:
- I think the outcome of this recipe is quite subjective to the quality of the salsa you use. As much as I wish I had home-bottled peach salsa in my pantry, I don't (but making some is now on my to do list for next summer!), so I picked up some fresh mango salsa from my grocery store's deli, then added a can of peaches (drained) into the crockpot. When making this in the future, I'll definitely always use something as yellow as possible (as opposed to tomato-based salsa with a few chunks of peach tossed in).
- This didn't have as much flavor as it smelled like it would. I was expecting more of a saturated, stand-alone flavor, but it wasn't like that. We had to top each piece with some salsa for it to have enough flavor. It worked out nicely though because the kids liked how plain it was and gobbled it up. This may also have to do with the fact that I used a huge roast (almost 4 pounds) so that we would have lots of leftovers to freeze for lunches and future pizza nights.
- The sweet potatoes were very soggy, delicious (maybe even my favorite part), but more mashed than cubed by the end.
Ingredients:
1 (2 - 2.5 pound) boneless pork roast
salt and pepper
1 tablespoons oil
5 small peeled sweet potatoes, cut into 1-inch chunks
2 cups peach salsa
Directions:
1. Scatter the cubed sweet potatoes in the bottom of a slow cooker/crock pot. Put the lid in place and set the slow cooker to high.
2. Sprinkle the pork roast generously with salt and pepper on all sides.
3. Sear the pork roast in a skillet over high heat. Set the pork roast on top of the cubed sweet potatoes. Pour the peach salsa over the top, put the lid in place, and cook on high for 4-5 hours or low for 7-9 hours. (The pork is done when it measures 145 F on a meat thermometer inserted into the thickest part of the roast.)
Notes: Oh my heavens. This was delicious. I served it with garlic-mushroom couscous and green beans and it was one of the best Sunday dinners that we've had in a while. A few notes/adaptations:
- I think the outcome of this recipe is quite subjective to the quality of the salsa you use. As much as I wish I had home-bottled peach salsa in my pantry, I don't (but making some is now on my to do list for next summer!), so I picked up some fresh mango salsa from my grocery store's deli, then added a can of peaches (drained) into the crockpot. When making this in the future, I'll definitely always use something as yellow as possible (as opposed to tomato-based salsa with a few chunks of peach tossed in).
- This didn't have as much flavor as it smelled like it would. I was expecting more of a saturated, stand-alone flavor, but it wasn't like that. We had to top each piece with some salsa for it to have enough flavor. It worked out nicely though because the kids liked how plain it was and gobbled it up. This may also have to do with the fact that I used a huge roast (almost 4 pounds) so that we would have lots of leftovers to freeze for lunches and future pizza nights.
- The sweet potatoes were very soggy, delicious (maybe even my favorite part), but more mashed than cubed by the end.
Tuesday, November 18, 2014
Sweet and Sour Pork
Source: My mom
Ingredients:
2 lbs pork roast or boneless pork ribs, cut into 1 inch cubes (I used one fairly large pork chop - but it wasn't close to 2 lbs, I'm guessing)
1 20 oz can pineapple chunks (do not drain)
2 green peppers, cubed (I used one green and one yellow - but I should have used red since the pineapple is yellow ;) - also, I've made it with one pepper and one onion and that's yummy, too.)
1 cup beef broth
1/2 - 3/4 cup sugar (I used a touch less than 1/2)
salt, black pepper, garlic powder and a dash or two of hot sauce
cornstarch mixed with water (to thicken) (I used 1/2 Tablespoon cornstarch in a drizzle of water - probably could have used a bit more since it didn't get super thick; my most recent time making it I used 2 TB in 1/3 cup water, but that probably was too much because it got thicker than I was expecting. 1 TB is probably just right.)
1/2 - 3/4 cup vinegar (I used ~1/2 cup)
soy sauce to taste (I used a few shakes - I don't really have any idea how much it was; up to 1/4 cup tastes good to me)
steamed rice (to serve)
Directions:
Season pork with salt, pepper and garlic powder. Brown in stock pot on medium heat (I used a little bit of oil). Cook until well browned. Add beef broth, sugar, juice from pineapple, hot sauce and vinegar. Simmer for about 20 minutes. Add green peppers, pineapple chunks and desired soy sauce. Cook until meat is very tender (this will take about 30-40 minutes). Add more beef broth or vinegar and sugar while cooking if needed (I didn't need to the first time, but my most recent time I added 1 cup water as it was cooking). Mix water and cornstarch together then slowly add to sweet and sour mixture. Cook until thick. Serve over rice. Serves 6-8.
Notes:
I've made sweet and sour chicken dishes many, many times - it's one of our favorites and pretty regular in the ol' meal rotation. But there was a pretty good sale on pork chops this week and instead of buying my usual chicken breasts, I bought pork instead. Yum! What a pleasant change! Good stuff here!
Ingredients:
2 lbs pork roast or boneless pork ribs, cut into 1 inch cubes (I used one fairly large pork chop - but it wasn't close to 2 lbs, I'm guessing)
1 20 oz can pineapple chunks (do not drain)
2 green peppers, cubed (I used one green and one yellow - but I should have used red since the pineapple is yellow ;) - also, I've made it with one pepper and one onion and that's yummy, too.)
1 cup beef broth
1/2 - 3/4 cup sugar (I used a touch less than 1/2)
salt, black pepper, garlic powder and a dash or two of hot sauce
cornstarch mixed with water (to thicken) (I used 1/2 Tablespoon cornstarch in a drizzle of water - probably could have used a bit more since it didn't get super thick; my most recent time making it I used 2 TB in 1/3 cup water, but that probably was too much because it got thicker than I was expecting. 1 TB is probably just right.)
1/2 - 3/4 cup vinegar (I used ~1/2 cup)
soy sauce to taste (I used a few shakes - I don't really have any idea how much it was; up to 1/4 cup tastes good to me)
steamed rice (to serve)
Directions:
Season pork with salt, pepper and garlic powder. Brown in stock pot on medium heat (I used a little bit of oil). Cook until well browned. Add beef broth, sugar, juice from pineapple, hot sauce and vinegar. Simmer for about 20 minutes. Add green peppers, pineapple chunks and desired soy sauce. Cook until meat is very tender (this will take about 30-40 minutes). Add more beef broth or vinegar and sugar while cooking if needed (I didn't need to the first time, but my most recent time I added 1 cup water as it was cooking). Mix water and cornstarch together then slowly add to sweet and sour mixture. Cook until thick. Serve over rice. Serves 6-8.
Notes:
I've made sweet and sour chicken dishes many, many times - it's one of our favorites and pretty regular in the ol' meal rotation. But there was a pretty good sale on pork chops this week and instead of buying my usual chicken breasts, I bought pork instead. Yum! What a pleasant change! Good stuff here!
Thursday, November 13, 2014
Sweet and Spicy Pork Tenderloin
Source: Mel's Kitchen Cafe
Ingredients:
2 Tablespoons chili powder
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon pepper
2 (12- to 16-ounce each) pork tenderloins, trimmed
1 Tablespoon vegetable or canola oil
1/4 cup ketchup
2 teaspoons cider vinegar
1 1/2 teaspoons sugar
Directions:
Adjust an oven rack to middle position and preheat the oven to 450 degrees F. Pat the pork tenderloin dry with a paper towel. In a small bowl, combine the chili powder, paprika, salt and pepper. Reserve 1 tablespoon of the spice mixture and use the rest to rub over the pork tenderloin on all sides.
In a large 12-inch nonstick skillet, heat the oil over medium heat until it is rippling and hot. Add the pork tenderloins in a single layer and cook the pork until browned on all sides, 5-7 minutes total (flipping as needed). Transfer the pork to an aluminum-foil lined baking pan and bake until the meat registers 140 degrees at the thickest part, about 15-18 minutes. Transfer the pork to a platter or plate and tent with foil, letting it rest for 5 minutes before slicing.
In a bowl, combine the reserved spice mixture, ketchup, vinegar and sugar and brush over the cooked pork. Slice the pork and serve.
Notes:
This was my first attempt at cooking a pork tenderloin. I've seen (and pinned) tons and tons and tons of recipes, but had yet to try one until our local City Market had a sale on a roast that I couldn't pass up. I think, because it was my first time working with this cut of meat, and because my tenderloin was closer to 3 1/2 pounds instead of the smaller ones suggested in the recipe, I overcooked mine. Sad. I cut it into four pieces, hoping to approximate the thickness of a smaller loin, but even still, I kept cooking it because my meat thermometer hadn't reached 140 degrees yet. Maybe I just need a newer/better thermometer? Anyway, it did turn out a little bit tougher than I was imagining, but it definitely wasn't inedible. On the contrary! And I've been loving it sliced thinly on sandwiches for leftovers for days now. :)
Ingredients:
2 Tablespoons chili powder
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon pepper
2 (12- to 16-ounce each) pork tenderloins, trimmed
1 Tablespoon vegetable or canola oil
1/4 cup ketchup
2 teaspoons cider vinegar
1 1/2 teaspoons sugar
Directions:
Adjust an oven rack to middle position and preheat the oven to 450 degrees F. Pat the pork tenderloin dry with a paper towel. In a small bowl, combine the chili powder, paprika, salt and pepper. Reserve 1 tablespoon of the spice mixture and use the rest to rub over the pork tenderloin on all sides.
In a large 12-inch nonstick skillet, heat the oil over medium heat until it is rippling and hot. Add the pork tenderloins in a single layer and cook the pork until browned on all sides, 5-7 minutes total (flipping as needed). Transfer the pork to an aluminum-foil lined baking pan and bake until the meat registers 140 degrees at the thickest part, about 15-18 minutes. Transfer the pork to a platter or plate and tent with foil, letting it rest for 5 minutes before slicing.
In a bowl, combine the reserved spice mixture, ketchup, vinegar and sugar and brush over the cooked pork. Slice the pork and serve.
Notes:
This was my first attempt at cooking a pork tenderloin. I've seen (and pinned) tons and tons and tons of recipes, but had yet to try one until our local City Market had a sale on a roast that I couldn't pass up. I think, because it was my first time working with this cut of meat, and because my tenderloin was closer to 3 1/2 pounds instead of the smaller ones suggested in the recipe, I overcooked mine. Sad. I cut it into four pieces, hoping to approximate the thickness of a smaller loin, but even still, I kept cooking it because my meat thermometer hadn't reached 140 degrees yet. Maybe I just need a newer/better thermometer? Anyway, it did turn out a little bit tougher than I was imagining, but it definitely wasn't inedible. On the contrary! And I've been loving it sliced thinly on sandwiches for leftovers for days now. :)
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