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Article: Pork tenderloin takes a turn on the barbecue.(Food)(Lean & lovin' it)
- Article from:
- Daily Herald (Arlington Heights, IL)
- Article date:
- May 3, 2006
CopyrightCOPYRIGHT 2006 Paddock Publications. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Don Mauer
Beef tenderloin is one sweet piece of meat. It's lean, with an almost buttery texture and justly famous as Beef Wellington (topped with foie gras, wrapped in light pastry dough, and baked to a barely medium rare interior and a golden crust exterior finish) and Chateaubriand (oven-roasted, double thick, center-cut tenderloin for two).
So, why hasn't pork tenderloin achieved the same level of appreciation and fame?
Both tenderloins may bear the same name and come from the same physical areas of the animal, but there's a big difference in their flavor and size.
Full pork tenderloins weigh in at 3/4 to 1 1/2 pounds, while ...