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Thread: The other white meat

  1. #1
    Join Date
    10-13-03
    Location
    Livermore Valley near the wine grapes
    Posts
    11,672

    The other white meat

    I cooked up a pork loin in a lightly oiled skillet on low heat until it got to the point where I could shred it. After shredding back into the skillet it went covered with kinders roasted garlic BBQ sauce on low heat for about 30 minutes. Served on lightly toasted sourdough. It hit the spot.
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    "The only thing that we learn from torture is the depths of our own moral depravity"

  2. #2
    Join Date
    10-30-01
    Location
    Salt Lake City
    Posts
    30,647
    Mmmm... found Kinders on Amazon. So, I'm one step closer to it.

    Hunter
    I don't care if it hurts. I want to have control. I want a perfect body. I want a perfect soul. - Creep by Radiohead

  3. #3
    Join Date
    10-14-01
    Location
    TEXAS!
    Posts
    14,571
    I like to bake pork tenderloin with a good coating of Cajun seasoning (Tony's) with some extra coarse ground pepper and some garlic powder in a dish @ 425° for about 20-30 minutes, or until a meat thermometer reaches 145°. Really simple, quick, and good.
    The only way of discovering the limits of the possible is to venture a little way past them into the impossible - Arthur C. Clarke

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