Pork tenderloin

[tex]

Matthew,

I'm sure you're right. I don't recall ever cooling anything in an oven. I almost always grill my pork, over charcoal, though I ocasionally use a crockpot, on rare ocasions.

Tex

[Matthew]

Wayne
I am with you on that one. My oven is rarely, if ever, used from March to November. Sure saves a lot of time cleaning the oven. I must say I can’t think of better eating.

Matthew

[kate_ce1995]

Here here (or is that hear hear) to the grill! We haven't cooked inside more than once or twice since April/May. Sometime around mid to late October is probably when we will pack away the grill in the back end of the garage and go back to indoor cooking. But you know, the forman grills don't do a bad job of cooking meat. And you do get the health benefit of fat draining out as in grilling.

Polly, I'm not sure about the sauercrout (sp?...I'm too lazy to go back and look) personally but you did remind me of the way Geoff's mom fixed some pork chops (boneless) for us last week. She layered a casserole dish with apple pie filling and then put the chops on top. She put stuffing on top of it all, which most of us can't do, but I think layering the top with more apples to hold the juices in, or covering the pan as in crock pot cooking would work nicely too. Pork and apple are a nice combo. Anyone care to take a bet on whether I can remember this come crock pot season?

Now speaking of resting meat, I caught a brief blurb on the food network (I think Alton Brown...he has that scientific flair with reasoning behind why chefs do what they do) that if you slice meat without letting it rest, all the juice runs out and you have dry meat. Resting meat really does make a difference for the better for meat. Old school used to be get it on the table hot. After 10-15 minutes its still warm enough to be good but also has the benefit of being juicy.

You know, I think one of the biggest impressions food network has made on me is that you can cook lots of savory meals with good fresh meat and produce. On Iron Chef they even seem to make lots of sauces from purees of various veggies. I wish I had time to learn more. But my practice time is limited by the fact Geoff does most of the cooking! But I can't complain about that!

Happy eating. There really are a lot of options for us out there (I'm good at preaching the diet aren't I? Now if I could follow it in my trigger moments...tiredness, stress, fresh bread placed in front of me at a restaurant).
Katy

[harvest_table]

Hi Joanna,
I was trying to give this until September before I try Paleo plus Entocort....but my husband wants me to call the GI if my system doesn't show some improvement by next Monday. I think he might be right.....if there is a possibility that it will help....I should just go for it. As you are all too aware...this puts a lot of stress on our families when we are sick.

Cristi, I've read bits and pieces of your backround and the many problems your having in a number of posts but don't really have a good handle of your history. If you feel so inclined, and can find time perhaps you could give a brief synopsis of yourself in the members profile, medical history? That can be helpful for other folks as they follow your progress or find themselves with similar problems.

You have been GF for quite awhile if I recall haven't you? IMHO, I'm sort of with your husband too, why wait another few weeks if your having such a hard time now. Again, I don't really know your history but the combination of Entocort (took it 6 months) and Diet did the trick for me. I started seeing relief very quickly- like within a week or so.

Yes, it's hard on our families! Isn't it great to have a place like this to come for the extra support we need? Keep the faith!

Love,
Joanna

[Jean]

Matthew,

I used to think that I didn't like pork because my Mom cooked it to way past dry. No amount of gravy could bring it back.

I order my steaks blue. I have trouble getting the middle warm without overcooking them. I usually try my steaks before I cook them. If they are good they go straight on the grill, if not, I use them for shish kabobs or something else.

I was excited when Dave realized that pork could be a little pink and still safe. It's so much better that way.

I like tuna on the grill just seared on the outside.

Have you ever tried ancho/plablano peppers on the grill? I just throw them on whole right from my garden. Excellent.

Love, Jean

[Matthew]

Jean

I have to agree. Nothing like grilled plablano peppers. Excellent only begins to descrive how good they are. I also like the Chipotle Peppers, smoked halapenos.

Just a few additions.

Quantity- I still prefer other meat and sea food over beef. I doubt that I eat beef more than once a month. If that. Never much bigger than a deck of playing cards. It tastes great and has been a revelation learning how to cook it in a way that works for me but I really prefer other sources of meat protein.

Quality- If I am going to spend a lot of money on a beef steak I go for the grass fed beef. It’s expensive, one of the reasons I don’t eat it more than once a month, but IMHO it tastes great and so much or the research shows it gives more bang for the buck. It is very lean, one of the best reasons not to over cook it.

Combining- The vegetables and fruits that I eat along with any source of animal protein that I eat make a meal all the more enjoyable, in fact I might go as far as to say that they are the meal with the meat as an elegant embellishment. For me that is the heart (soul) of my diet.

And darn tasty eating at the same time.

Matthew