Gail: psycho pork tenderloin?

[mightyh]

Just a question for Gail (or any of you out there who have tried her wonderful psycho chicken recipe)... Do you think I could do the same with a pork (or beef) tenderloin and have as great results?

[lorilei]

I have always "hacked" my pork roasts and filled them with wonderful herbs and garlic. It does work wonders...

So, I guess your answer is "yes" -- from my point of view.

[Gail]

You could...

Personally, though, I think I'd swap the thyme for oregano and toss in some comino as well. Okay, I'll admit I'm going Cuban on you here, but the garlic, oregano and comino is great on pork. Better yet, try the marinade for the roast leg of pork I believe I posted last summer, somewhere in the archives under Internation Recipes. The smell of the meat in the marinade may actually smell better than Psycho Chicken!

[matt]

Gail,what is comino?

[Vanessa]

Comino =cumin
In the CAribbean cumin is added to marinades specially pork

[Gail]

Oops! http://www.cookinglight.com/bbs/redface.gif

Thanks, Vanessa.

[SusanL]

Sounds like another winner, on my list to do!Another fragrant recipe from Gail, thanks!!

[Mamasue]

I usually cut some slits and add slivers of garlic to my beef and pork roasts but I have been using my motar and pestle lately and what I do is grind up some garlic with salt, olive oil, thyme and pepper. Stab that roast with gashes and rub this mixture in. http://www.cookinglight.com/bbs/smile.gif

[mightyh]

Oh yum! Thanks for all your advice so far. I think I'm going to mix and match a little--experiment with my tenderloin.

For all of you who are interested, here's a link to the recipe to which Gail was referring. It sounds delicious--the pork version of psycho chicken http://www.cookinglight.com/bbs/smile.gif
http://www.cookinglight.com/bbs/Archives/Archive-000002/HTML/20000711-1-000017.html