Discussion in 'Recipes' started by Erik, Dec 31, 2007.
:unsure: who, me?
I still don't know what an infraction is :shrug:
Ya...just skip the sugar...or use a sugar sub.
but it's only 2 tsp. :cardio:
I have a great idea. Since my husband is a chef. Erik, you could hire him as your personal chef and pay him $150,000 a year. We have relatives in Canada. Also, I would get free training as part of his salary. :
I could try that. Still can't have the olive oil though. At least not now.
Click on someone's profile. Look to the right.
Let me think about it. Ok done. No.
Would these work?
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1/4 cup olive oil
2 cloves garlic -- minced
2 tbsp. lemon juice
1/2 tsp. salt & black pepper
1 tsp. thyme
1 tsp. rosemary
2 tsp. Dijon mustard
3 tbsp. white wine vinegar
2 tsp. garlic -- minced
2 tsp. honey
2 tsp. thyme
1 pinch salt & pepper -- to taste
1 tbsp. olive oil
i dont see that?
Remember that talk we had about reading comprehension, Donna?
He can't have olive oil. Or honey, for that matter. :lol:
Says 'Give Infraction'.
LOL I was going to note way to much oil.
Can you do vinegars? Maybe vinegar, soy sauce, and then a bunch of fresh herbs and garlic. Marinades are easy . they can be anything.
How about fat free Italian salad dressing?
Or make a rub with fresh and dried herbs and rub it all over the tenderloin.
Or here is another idea. Have Laura make it. :lol:
Maybe only mods can do that, cuz I don't see it.
nope. i clicked on yours.. and a few others, saw nuthin'.
Are there certain spices that go well with pork tenderloin?
Hold on . I will call Ian.
Honestly, pretty much anything.
I like garlic and rosemary and sea salt...
Ian said pepper , garlic, sage, parsley mixed together and rubbed on it would be good. Also, if you can have it a bit of vinegar.
This is a great, tender cut of meat. IMO salt and pepper, and just grill whole would be awesome. Garlic is good too.
Don't over cook. Pull it off a little early, cover with foil and slice in 10-15 minutes.
Preference to bake or bbq?