that I got from my mother's freezer. It was dated (!) 2009 (!). Since my freezer is not frost-free, I figured I would defrost it and see how it looked. It defrosted in the fridge and yesterday and I washed it and examined it. No freezer burn. No oxidization of the fat (funky yellow coloring). Smelled good (virtually no smell at all). I dried it off, cut it into half-inch slices across the grain. Dipped it in egg wash and then seasoned cracker crumbs (seasoned with salt, pepper, garlic and onion powder). Placed three slices at a time in very hot oil in a big cast iron frying pan (meat was still slightly pink inside, very juicy). Cooked them all up. They were absolutely delicious. And since it had been frozen since 2009, no chance of any trichinae being left alive (a month at 0º or lower is supposed to take care of that--this stuff had been frozen for years.>
You can bet your ever-lovin' bippy that I will be trying this again, probably as pork parmesan next time. Very easy, relatively quick way to feed a whole bunch of people. And please, someone freeze the leftovers before I eat them all!
Now, I have read about using pork like this but had never done it because loin tends to be more expensive and somewhat dry. This stuff was not dry at all, probably because I watched it like a hawk and cooked it really fast. If you are a coward about pork because it comes out dry, cook it quicker (and quicker means hotter) and keep a close eye on it and pull it just before you think it is done.
Very, very excellent stuff.
That was my new thing to learn yesterday!
You can bet your ever-lovin' bippy that I will be trying this again, probably as pork parmesan next time. Very easy, relatively quick way to feed a whole bunch of people. And please, someone freeze the leftovers before I eat them all!
Now, I have read about using pork like this but had never done it because loin tends to be more expensive and somewhat dry. This stuff was not dry at all, probably because I watched it like a hawk and cooked it really fast. If you are a coward about pork because it comes out dry, cook it quicker (and quicker means hotter) and keep a close eye on it and pull it just before you think it is done.
Very, very excellent stuff.
That was my new thing to learn yesterday!