Advice on tenderizing pork

[yummymummy]

Hi. I'm a new member, but I've been a CL reader since '92 and also have 3 CL cookbooks. The Five Star Recipes cookbook has been our bible since I got it at Christmas and we've liked 99% of what we've made. The one recipe we have had a problem with is the Three-Pepper Pork Cutlets. The flavor is amazing, but it comes out so tough. The cut is a tenderloin and it's pounded thin. We've made it twice with the same results. We're thinking of marinating the pork slices in corn starch for a few hours first, or even skipping the slicing and just roasting the tenderloin whole, coated with the peppers-thyme mix. Anyone have an idea about what to do here? It really would be a winner if it was more tender....like a tenderloin should be. Thanks!

[Vanessa]

Good morning. I have not made that recipe but I make one with tenderloin and onions. Instead of pounding the meat thin I just cut the tenderloin in slices (not too thin either) Tenderloin should be tender but once in a while I have encountered not as tender pork.
I just looked up your recipe in the 5 Star Cookbook I see it is pounded then broiled a total of 8 minutes. Maybe that is the reason why it turns out dry? Once you pounded and break down the pork fibers it is going in direct heat at broil and maybe that is why it is drying out?

[This message has been edited by Vanessa (edited 02-01-2001).]