Once upon a time it was for me, but after dealing with poopy diapers and baby puke and snot and their food messes, nothing seems to bother me any more. Sometimes you just gotta do it.
Last load is in the dryer. The kid ate lunch early - dare I hope he naps early???
Ursala Kitteh is no longer limping but we are keeping tomorrow’s vet appointment. The vet can do a once over and clip her nails.
This is her staring at her water bowl. I also have it on video but it’s the same….just staring
I don’t think it’s usually the same cut of meat? The tenderloin is pretty lean inside, but has a nice thick strip of fat on top. You can marinate it in whatever you wish (I think spicy would be fine, though you usually see people do them with a savory kind of seasoning mix.) When it’s time to cook I like to melt a little butter in a heavy pan or skillet, apply seasoned salt to the fatty strip, and cook it fat-side down for like five minutes - this helps crisp up that fat! Then I put it in a roasting pan fat-side-up in the oven at 350 for 50 minutes or so.
When it had about ten minutes left on the timer, I microwave-steamed my green beans and tiny potatoes. Then I put them in the pan with the buttery pork drippings from when I seared it, seasoned them, and stirred them around until they were all oily and the seasoning was distributed - then added them to the baking pan with the pork roast in the oven, and baked it all for another 10-15 minutes until the roast was at 145 F internal.
After that you let it rest a few minutes, then slice it and serve it! A tenderloin wouldn’t “shred” well like a pulled pork cut, I don’t think.
That sounds less time-consuming that 235º for six to eight hours.
Seared in a frying pan? (That’s what I’d do.) We have Lawry’s Seasoned Salt.
Yup, you got it! And like, the instructions I’ve seen say bake at 350 for 35 minutes per pound, and the tenderloins I usually see are around one anna half.
My MIL would slice tenderloin, then pound the slices thin, bread them, and fry them. Seemed a waste of a beautiful cut of meat, at least to me.
It was Kelly LeBrock, model/actress best known for the ‘80s teen comedy Weird Science. (Told ya I know a lot of useless crap.)
It will be used for overnight guests, and will be stowed most of the time.
The reason for getting Murph in the first place was to be able to use the guest bedroom for exercising/yoga/painting/whatever, without a seldom-used bed taking up most of the floor space.
Pork tenderloin is the same cut which, if it were on a cow, would become the filet mignon. So it’s tender, but it’s also lean. It roasts up really well, but since it’s smallish, it doesn’t stay in the oven quite long enough to get brown and crusty. Help it along with a little sugar in the marinade or basting sauce.
I like it seared, coated with teriyaki sauce and roasted, then sliced and served with rice and roasted veg.
I am finally seeing Bailey back at 100% – well, she’s still wearing the recovery sleeve to protect the incision site, but in terms of her energy and attitude, etc. She even started barking again last night…so, of course, for a little while this morning she wouldn’t shut up! LOL! Guess she needed a full week to feel like herself again. I am smiling a lot today. 
The final review of the proposal I’m supporting will be held tomorrow: the “pens down” deadline was first thing this morning, so the files can be edited and formatted and prepped for the review today. All of us authors will get the reviewers’ feedback during a debrief on Friday morning (and then we’ll have until the 17th to wrap everything up), but I get a bit of a breather today and tomorrow. It’ll be nice to focus on just the day job for a little while. And it looks like I might actually have a pretty clear/quiet afternoon, so I think I’ll run out to the grocery store after my noon meeting ends (which should be very soon) instead of waiting until after tomorrow’s therapy session.
Nice pic, Sensei!
Oh no! I’m sorry. 
My brother has had one motorcyle or another for a few decades, and likes to take them on long road trips. Whenever he heads out on one, I always wonder if that’s the trip where he’ll finally have an incident. Meh.
I wondered why it was so tender and juicy despite having so little fat! Thanks for the info!
There is no sense of relief quite the same as when an unwell pet suddenly starts feeling better. My li’l pal was doing really poorly after the move, and I just started sobbing when he finally did his “pay attention to me” flop-roll.
With a light coating of seasoned flour, that should make a tender Wiener Schnitzel vom Schwein.
Howdy Y’all! I accomplished mowage and OYKW procured provisions. I got showered and sammiches were ingested. Then nappage ensued. In a bit we shall head out to retrieve the rental and then to Sonny’s. All in all a pleasant day thus far.
Pork tenderloin is also great roasted slowly versus at the typical 350F. I use a 250F oven for slow roasting and my notes say
To brown / crisp the fat cap you can either quick broil it at the end of the roasting or do that first in a frying pan. The former is a better result but risks overcooking the bulk meat, the latter is more goof-proof.
One thing I do with tenderloins is when I get it home I cut it into about 1-1/2# chunks crossways. That’s like 3 or maaaybe 4 hunks from one loin. Cook one fresh and freeze the rest for another day. Those are perfect for a family of two non-ravenous adults with some, but not lots, of leftovers for subsequent meals / sandwiches. Best of all, they cook pretty quickly. So it’s not one of those [start in the morning & stay home all day] items. You can get home from work, start the oven (whether 250F or 350F), change clothes, pop the roast in, do the other items while it’s cooking and still eat an attractive wholesome but low-effort meal at a reasonable time of night.
My brunch was a patty melt on rye from a place down by the beach. I ate way too much bread and my creaking pancreas is crying right now. But damn was it good with each bite dipped in ketchup! At least I had salad instead of FFs. And no beer. Still, it was much too much carbs despite the longish walk each way.
Dinner shall be Her Ladyship’s homemade pork spare ribs with a carbless dry rub, some quinoa, and simple green salad. It is always entertaining to watch her eat spare ribs with a knife and fork. Doubly so if they’re dripping in sauce. Not that I dare crack a smile at the sheer awkwardness of eating Bubba food so formally. Fried chicken is equally fun.
The crane disassembly has been both fascinating and painful to watch. Everything has been fighting them. It’s been about 7 hours since they started and they got the topmost tower segment out and down to the ground. Lots of time spent with everybody scratching their heads or two big guys taking turns on the sledgehammer while somebody else is barking into a radio and 6 other brawny dudes watch the non-progress being made. Seems like everything is stuck to everything else.
Now that first segment is finally out and the tower cap & crane is reconnected to the now-shorter tower. They’re now at that awkward stage where at that rate they can’t finish another segment in today’s workday & I don’t know if they can get it half apart and leave it that way overnight. So I bet their today will either be a short shift, or a very long one. Right now I can’t tell what the verdict is, but it should become apparent soon.
One down, about 11 to go. Although the horizontal parts should need to be removed before they get much lower. That’s the part I’m especially looking forward to having a ringside seat for.
I seem to be grazing today. For ‘breakfast’ I had a couple of tablespoons of psyllium husks mixed in a glass of water. A couple of hours later I had two slices of pepper-jack cheese. I’ve just finished lunch: An avocado, and a tin of sardines with chiles.
I think I’ll make meatloaf soon, so I got the one I made previously out of the freezer. Just needs to be thawed and cooked. I don’t know when I’ll cook it, but I’m going to let it thaw.
Back from food and rental stuff. The economy vehicle turned out to be a mid-sized Chevy truck that is bright red (N.O.R.). It’s way bigger than twuck and sets up a lot higher. I feel like I need to get a runnin’ start and hurl myself in.
That’s a waste of a lovely cut of meat to me as well, but they are the thing to eat in Indiana. Pork Tenderloin with a mushroom peppercorn sauce is fabulous.
I installed some brackets that I forgot to put on earlier, in the greenhouse. Unfortunately, the instructions were not very specific. ‘Insert three bolts F4 into the channel.’ OK. Only it doesn’t say what the bolts would be used for, so I used the wrong ones on the structure. I had to remove the cross braces bolts and the diagonal braces bolts, and move them up. Cross brace bolt to top bracket, diagonal brace bolt to cross brace, ‘extra’ bolt on the bottom to the diagonal brace. And the instructions specifically showed one bolt being put into a groove on one piece, and two bolts in a different groove on the same piece. But the picture of the opposite piece didn’t show the top bolt, and noted ‘Note: These are different.’ So I was missing a bolt to put a brace on the end. And the instructions didn’t say to do this on the other end, so no brace there either. But it seems strong enough.
I sealed most of the insides of the panels on Sunday. The inside of one panel is still to go, since I didn’t want to open another tube of silicone Sunday. The outsides of all of the panels need to be sealed. The roof is going to be slightly problematic, but I think I’ve got it sussed. We had rain the last couple of days, so there’s ‘dust’ on the roof from when the rain dried. When Mrs. L.A. gets home, I’ll ask her how to use the Swiffer-onna-stick thing to clean the roof. If I have time this afternoon (I’m still working), I’ll go to the hardware store to get some more silicone. I hope the silicone will hold the panels well enough that they don’t blow off and all over the neighbourhood in a storm.
And, for my extended lunch break, I mowed the back yard. 0.16 miles in half an hour. I guess that will have to count for my exercise for the day (as opposed to three miles of walking in one hour).
cookie, Nelson is a kissy dog, so I know the feeling of being tasted. 
I’m sorry about your friend JtC. Unfortunately, that’s one of the risks for those of us who ride.
I like the doors at the top too wheelie. Being that height, chances are that things that you don’t often need will go up there (I’m thinking maybe bed linens / pillows for use on it as a guest bed).
Hugs to your mom wordy and a happy birthday to overlyboy.
flyboy, as others have said, tenderloin isn’t made for low and slow. I grew up eating it mostly like Moooooom’s MIL fixes it (it’s a Hoosier thing) or sliced and grilled (great with Swiss cheese and mushrooms), but when roasting it, I usually glaze it with orange marmalade, then weave bacon strips around it.
UrsalaKitty is a pretty girl wet one.
Yay for Bailey’s improvement oopsie!
swampy, when the dump truck hit me, I wound up with a Nissan Frontier as a rental and was beginning to think that I’d need to pole vault into it.
Irked until 1000 this morning, then we were dismissed for lack of irk. While it’s a hit on the paycheck, it didn’t break my heart. I spent the afternoon cleaning up the scraps from the last project and setting up a small one until I begin the next big one (I have a wedding album commissioned to begin in late May).
Stay safe and healthy y’all!
It’s actually pretty well-known that cats really don’t like citrus. One reason I think the manufacturers of a citrus-scented cat litter had probably never even met an actual cat. (OK, there are some cats that don’t object to citrus, but most do.)
Buddy is now officially ours. Chipped, registered on our lease, pet deposit paid. DH actually felt a need to create a Facebook group for him, in hopes of getting acquainted with some of his other humans.
Life is approximately normal over here.
Well, she did grow up in Indianapolis. BTW, did you ever call green peppers “mangoes”? FIL’s mother did - another Indy native.
I thought the poke was good, but FCD wasn’t impressed. Roxy and Tobias ate like they hadn’t been fed in weeks. Dishwasher is sloshing along, and it’s nice and quiet in here at last.
