Showing Off...and a Wedding, Too!

mollyshark

First the news: AlexShark and I were married last Sunday in our backyard.[p]Then the fun: Family in town and I got some great opportunities to display egg expertise. Had the group over one night for steaks and lobster tails...prime rib eye with some light seasoning and Australian tails rubbed with a little peanut oil and lemon juice. Absolute groans of pleasure. Whee.[p]Then another night got to do Mr. Toad's pork loin (2 of them) with grilled portabellos. Wide-eyed silence as they inhaled it. All of it.[p]Did make one interesting discovery. Found there is a great difference between a pork loin and a pork tenderloin. I couldn't figure out WHERE you would find a 4 lb pork tenderloin. I've been using those one pound things and it is hellacious to stuff them, although I manage!!! Ran into my first observable pork line and thought aha...that's what he meant all along. But the tenderloins have been so good I hate to change. Will the regular loin be just as juicy and wonderful?[p]So that's the scoop. I'm stuffed still. Such happy guests. I'm feeling pretty smug myself!

Wardster

MollyShark,
I have tried Mr. Toad's Pork Loin a couple of times. The first may have been the best thing off the egg, IMHO. I tried to replicate the others and wound up with dry pork. I was careful on the temp and heat, they just did not turn out as well. However, the first was sooo good, I will keep trying. It's kind of like crack.... uh.. did I type that outloud??? Just Kidding.[p]I don't see how you can mess up the small tenderloins, they are always a great meal. Hey, if it ain't broke, don't fix it...

Sundown

MollyShark,
My best to you and AlexShark!
Does the poor guy know that in a very short time he will weigh a lot more than he does now? ;>)
Good Life to you all[p]Sundown/Carey[p]