This may be too many updates at once, but I'm getting ready to move and want to follow up on the remaining pork tenderloin tips. They'd been marinating since yesterday, and I absolutely, positively had to cook them today. This despite the heat and my getting-ready-to-go activities.
In the collage below: a layer of mushrooms (purchased yesterday on my final, really final local grocery shopping trip that I haven't shown yet) covered by the marinated meat. On further reflection I decided to add the marinade to the cooking mix instead of cooking it down for later use. I put it in my Descoware dish, brought it briefly to a boil on stovetop, then put it into the oven at the lowest possible temperature. Then I went off to do other chores.
The lower right image in the collage shows the cooked meat, but doesn't really show the sauce well. I had cooked rice on the stove. The sauce and meat went atop the rice, and some of my chopped chopped herbs went atop that.
It also needed more soy sauce, then lemon and butter. Not bad. Not one for the "must repeat" books, but it has promise.
The interesting thing is the texture of the meat. Nobody would accuse this of being tough. It was fork-tender.
Was it mealy? Some might say so. I dunno. I didn't object to the earlier high-heat fast-cook treatment of a few days ago. My darling and my best friend might prefer this texture. I'll have to try side-by-side treatments with a broader jury.
