Joe, I did your pork tenderloin over the weekend and used hard cider. Perfect! Also did

You did both? I'm honored. Glad you like the pork,and I'm glad to hear the cider worked.

I guess the cabbage in the potatoes isn't for everyone, (as Marjorie Maine said in Meet Me in Saint Louis, "Cabbage has a cabbage smell"), but I'm glad Ed liked it.

What a coincidence--people will think we're arranging privately to try each other's recipes at the same time.

 
We've made the tenderloin recipe many times. The family loves it.

I don't remember if I got it from Joe or straight from CI. Doesn't matter, really. We all know Joe has excellent taste.

Getting a good crust on the meat is what I think really "makes" the recipe.

Michael

 
I believe it can go in T&T then. I've also started tying the medallions for other recipes

it makes a huge difference in keeping their compact shape, which also helps keep the insides from getting overcooked

 
No, just a loop around the circumference, like you're measuring its waist.

The original CI article had very good photos. For the pointed end, cut it 3", cut it in the middle almost all the way through, and then fold and tie. You'll get another 1-1/2" medallion out of it.

 
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