Slow toasted pork tenderloin, instant potatoes, corn and pepper sauce. All store bought, cook and serve. The pork was roasted in foil for 90 minutes at 275f and then opened up and broiled until crispy.
It’s expensive but it’s also bland, minimal dishes, minimal thought.
But two good things came out of it.
- first time I have had whole tissue meat in a bit. Much needed after weeks of cheap.
- my wife has said that she is all in favor slow roasted pork thinly sliced on sandwichs. Which is awesome because pork tenderloin is about 30% the cost of decent lunch meat but without the Boarshead listeria risk.
Cost per person $4.15
Might I make a suggestion?
Pork tenderloin is very lean and doesn’t generally like long and slow. It tends to dry out and get a bit mealy. Next time just pull it out of the fridge, let it come up to room temp, pat dry, season, oil, then either pan sear and finish in the oven or just broil.
In theory it should be safe to cook to medium (145°f) but I don’t know that I trust food inspection under this regime enough to do that.
That’s why I wrapped it in foil and finished it under the boiler. And I made sure to let it rest before cutting.
I’m fine with 145 for pork. But I am always updating my priors and I completely understand your concerns and am keeping an eye out.
Removed by mod
At 145 you need to hold the temperature for about three minutes for the same instant pasteurization at 165.
Ground at 145 is fine if you don’t have a compromised immune system.
Removed by mod
Yes, most people think pork needs to be well done, but a pork loin cooked medium is fab. Of course an Italian or Japanese roast pork cut is amazing.
I would eat that.
I do tenderloin hot and fast and loin slow and low.
For a minute there, I thought you’d served mashed potatoes on a napkin.
Ridgid earthenware napkin with a high gloss glaze.
Removed by mod
I’m all about quality pork recipes but that wasn’t the assignment for this meal. This was about cheap lazy pork. One step shy of buying pre-cooked.
It’s too hot to grill outside, but if I have money when it starts to cool down I’m definitely intending to do exactly what you posted here. It’s been too long since I had any me kissed by fire.
Removed by mod
Pork loin comes prepackaged in one pound units. Shoulder requires buying a much a larger number of pounds. You go from a $5 purchase to a $30 one. Hard to justify for two people.
I don’t think you appreciate how hot it is outside. Today it was a wet bulb temperature of 106°f outside.
Removed by mod
Then you understand the problem of cooking outside. I set up an area under my car park with a butane stove, a smoker and a grill. It’s just way too intense to be out there right now.
Removed by mod
It’s 106° outside. No one wants to be out in that. I had a mild case of heat stroke a year ago. I definitely don’t want to be out in that. If I turn my oven on it’s not going to heat the house to 106°. Conservation of effs to deal with.
I had an Asian fusion variation of that today. A fried chicken filet, prepared just like yours, on a bed of lettuce and white rice.
People still use lettuce?
I do. My favorite is Romaine.
I thought because of explosive diarrhea season being upon us people had been avoiding it.
EU food safety regulations are a little better than America. A little.
You have regulations? Must be nice.
Removed by mod
expensive. I have found pork to be one of the cheaper meats. ugh instant mashed potatoes. I was raised on those. the first time I had mash potatoes with the skins on was such a revalation. so much better.
I normally make my mashed potatoes from scratch but sometimes you just want to do it in 10 minutes and it’s more about calories than nutrition so if I can instant on sale for a $1.25 I pick them up.
And I always leave the skins on when I make them from scratch.
Pork is generally cheaper than beef but it’s about how much pork you have to buy. A tenderloin you can buy in a 1 lb unit. A shoulder roast is 6 lb or more. When you’re cooking on a budget for just two people, you either have to plan to eat the same thing six times and have the money up front or you go with the least expensive right now option.
I get that. We use instant as a thickener in recipes if we see it as a too cheap to pass up sale. My wife hates eating leftovers to so I have to eat like twice as much of them as her although with meat we cut it up and freeze.
