T1B

You were right (famous last words)---plain pork tenderloin is 1000x better than the pre-marinated shit. And it's cheaper.

Add some salt and pepper, 27 min at 375, it's the bomb. I like to have it with a tomato/cucumber salad or one of the bagged caesars from the g-store if I'm feeling lazy. The pork with Mt Olive dill pickles is $$$ as well.

Just wanted to come clean and give you your props.

Don't get me wrong, I've had the packed-in-marinade el cheapos plenty of times.

Screw_Michigan wrote:Add some salt and pepper, 27 min at 375, it's the bomb.

Still so much to learn. Cook it at 200 for about 2 hours (a meat thermometer is your friend). Or even down to 180 for a bit longer. When cooked for that long, 145 degrees internal is more than enough to kill the bads (keeps it in the "kill zone" plenty long). You're keeping the liquids below boiling point, which forces them out of the meat.

You'll thank me later.

88 wrote:Don’t do this to yourself so publicly, Screwy.

88 just went yard... on 88.

88 wrote:Lefty is heterosexual.

I.laughed