Shaun in TO: your pork tenderloin sandwiches were a big hit!

[amanda_pennsylvania]

I made some caramelized onions to go with them. I agree that fresh herbs would have been better, so I'll do that next time. Have you ever sliced the tenderloin in half length-wise? My husband remarked that it was a little hard to eat because the tenderloin was so thick (but he said it tasted great). Thanks so much for posting.

 

[shaun-in-to]

I'm a sucker for following recipes, so yes, I always slice the meat in half. It would indeed be

thick otherwise.

The onions sound like a great addition!

 

[amanda_pennsylvania]

The cooking time would be less, then, right?

 

[shaun-in-to]

I haven't written any changes on my recipe. Depends how you like your pork. Were yours pink?

 

[amanda_pennsylvania]

They were perfect.

 

[dawn_mo]

I really wanted to make this, but now I am confused. Would you just use

one half of the horizontaly sliced pork, or would you still use both halves? I have a major problem when you start explaining things like Joe's explanation about folding triangles, etc. Show me and I am fine, but using languange, I space out. I was informed by my sister that not only am I ADD but also OCD, woo hoo! I can't even go there.

 

[shaun-in-to]

Two halves of the tenderloin are the same length as the baguette. Fold or trim if needed.