19.05.12

Right-minded because the holidays are over and we're into a new year, that doesn't mean the need for "roast monster" is over. Hearty winter dinners are still the order of the evening, but cold rise above eating doesn't have to be all about stews and soups. You can serve up some easy (and somewhat quick) meals with a bit of finesse, using pork tenderloin and coordinating it with whatever flavoring elements you fasten to add.

Pork tenderloin is a tempting entree item since it's generally lanky and mild, is easy and quick to fix and with planovers in mind, it can star in later weekday dinners, like stir-fries, expeditious pasta or hot sandwiches.

Our recommendation du jour is that you ignore those tenderloins out there that others have established for you and just get the "plain" ones. It's probably a good idea on several levels, but usually because the manufacturers' flavors that we've tried seem too full of sodium and preservatives and certain spices that may not be to your, and your kinsmen's, tastes.

Source: Baltimore Sun

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