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I just pulled a pork tenderloin out of the freezer for tonight's supper. I'm not sure what I'm going to have with it, I will probably grill it.
When I find the pork tenderloins on sale, the ones that come two in a package, I usually try to pick up 2 or 3 packages. Then I'll take a few minutes to trim and clean them before wrapping for the freezer. It is so nice to get it out of the freezer knowing all the silver skin is removed and it is the same thickness, without that thin flap at the end.
The thin ends from 2 or 3 packs is just enough pork to cut into thin strips to use for sweet and sour pork....and by using tenderloin for that dish means the meat is already tender and doesn't have to cook any longer than for a stir fry. Mom use to make s&s pork from a tougher cut of pork and she would simmer it for a good long while to allow it to get chewable. Or she would use the pressure cooker if she was pressed for time.
When I find the pork tenderloins on sale, the ones that come two in a package, I usually try to pick up 2 or 3 packages. Then I'll take a few minutes to trim and clean them before wrapping for the freezer. It is so nice to get it out of the freezer knowing all the silver skin is removed and it is the same thickness, without that thin flap at the end.
The thin ends from 2 or 3 packs is just enough pork to cut into thin strips to use for sweet and sour pork....and by using tenderloin for that dish means the meat is already tender and doesn't have to cook any longer than for a stir fry. Mom use to make s&s pork from a tougher cut of pork and she would simmer it for a good long while to allow it to get chewable. Or she would use the pressure cooker if she was pressed for time.
