How good is this pork tenderloin?

[pmmahan]

I was reading through the June issue and took note of several pork recipes. I have a 2 lb pork tenderloin in my freezer that's been in there since about the middle of February. Is it still good?

[Grace]

It is absolutely still good. Enjoy! It's probably my most favorite cut of meat!

[buddie]

i don't know for sure but i keep my meat frozen for up to 6 months. as long as there isn't freezer burn you should be fine. defrost it in the refrigerator

[Peggy]

pmmahan,

I just checked my freezing guideline book and it says that pork can safely be frozen up to six months. So go for it! Please post your reviews if you try the June pork tenderloin recipes. I will eventually get my June issue and will be interested in hearing which recipe(s) are good.

Welcome back from your wedding/honeymoon! Glad it all went well...

Peggy

P.S. Check my comments on your half.com post regarding The Wine Lover's Cookbook.

[This message has been edited by Peggy (edited 05-30-2001).]

[funnybone]

As long as it isn't gray or freezer burned, then I would use it. I don't think that it would have anything in it to make you sick, but it could just lose flavor by staying in the freezer for too long. If it was wrapped well, then go for it. What have you got to lose? Either you cook it, and throw it out if it isn't good. Or, you throw it out if it isn't good in the first place.

[Vanessa]

Pork last 6 months and if well wrapped even more. For cuts like tenderloin they come in this vacumn pack that is great for preventing freezer burns. Do a search on the bb there were many good pork recipes.

[HDgirl]

I just made a pork tenderloin that was in my freezer for a good four months. Defrosted in refrigerator and did this horseradish crust on it. Turned out really good.

[lovemybeetle]

I'm making a crock pot recipe for thai pork loin with peanut butter that I got off of the bb last week. It's in the pot as we speak and I'm just waiting for my DH to come home! It smells sooo yummy!! I hope it's good!

[SusanL]

HDgirl Would you share the horseradish crust thing with me?? Thanks, pork tenderloins are our favorites!!

[valchemist]

lovemybeetle,

Please give us your review on the Thai Pork Stew. I have been wanting to try that for a long time but I still haven't got around to it.

valerie

[HDgirl]

SusanL,
Sure...I'll post it this afternoon.

[SandyM]

Hi Susan,

Not sure if it's the same on that HDgirl uses, but I roast a head of garlic, add 1/3 cup horseradish to the garlic pulp, and stir in dried oregano and basil (probably 1 tsp each). Then bake. I've done this on beef tenderloin (actually a CL recipe), but I've never tried it on pork.

I'm interested in hearing HDgirl's recipe also, since I love love love horseradish!

[lovemybeetle]

valchemist-

The thai pork came out delicious! Very easy (I got everything ready the night before) and it had just the right amount of spice if you don't like things TOO hot. I might try to thicken the sauce while I chop/shred the meat next time. Served it over jasmine rice with broccoli. Definately a keeper if you like thai dishes with peanuty sauces.

I'm having such fun posting on this BB! Keep up the inspiration, Ladies!!!

[valchemist]

lmb,

oooh. yum, yum, yum. I can't wait to make it. Sounds right up my alley. Thanks for the review and the suggestions!

val

[HDgirl]

Couldn't get to the bb yesterday...and obviously do this at work...oops! Anyway, here it is.

Roast Pork Loin in Horseradish Crust

1 cup fresh bread crumbs (about 2 slices)
2 T olive oil
2 T drained bottled horseradish, or to taste
1 1 pound piece boneless pork loin
1 1/2 T dijon mustard
1 1/2 T mayonnaise

Preheat oven to 475 degrees

In a heavy skillet cook bread crumbs in 1 T oil w/ salt and pepper to taste over moderate heat, stirring, until golden brown. Transfer bread crumbs to a bowl and toss well w/ horseradish.

Pat pork dry and season w/ salt and pepper. In a skillet heat remaining T oil over moderately high heat until hot but not smoking and brown pork on all sides, about 5 minutes. Transfer pork to a shallow baking pan. In a small bowl, mix mustard and mayo. Coat top and sides evenly w/ mixture. Press bread crumb mixture evenly onto mustard and roast pork in middle of oven until a meat hermometer inserted in center registers 145 degrees for slightly pink meat (if bread crmbs begin to get too browned arrange a sheet of foil loosely over pork), 25 to 30 minutes. Transfer pork to a cutting board and let stand 5 minutes.

I use more of the mayo/mus than is called for (using low fat mayo) and more bread crumbs (using different breads), a good sized piece of pork tenderloin and of coarse way more horseradish! I serve it with roasted garlic mashed red potatos and what ever veggie. I really like this recipe...hope you do too.

[almiter]

I've been making the Thai Style Pork Stew since I got it off the BB when it was posted in Dec. I adapted it to chicken and everyone raved so thought I would share:

Marinate boneless/skinless chix breasts in teriyaki sauce for an hour or more and then barbeque. Meanwhile make the peanut sauce and some steamed rice. Slice the chix into strips and serve on top of the rice with the peanut sauce drizzled over. Exquisite! I serve with steamed broccoli tossed with sesame oil, soy sauce and sprinkled with sesame seeds.

Enjoy!