Historical June 1985 report or notice. Original dates, prices and contacts describe the source period; current availability has not been established.
(Editor’s Note: Our final Macho Menu columnist before the summer break is Brad Weir of the 6100 block of Westminster. Brad and his wife Marj have been part of the Skinker-DeBaliviere neighborhood for twenty years, and both have been active in community and city-wide organiza tions. Currently, Brad is the head coach and manager of the St. Roch’s softball team—The Beagles, commercial distributor for The Times, and chairman of the City’s Heritage & Urban Design Commission.
He is an electrical engineer for Century Electric.)
By Brad Weir
Pork tenderloin is the leanest and, as its name implies, tenderest cut of pork you can find at the local meat counter.
While it is a bit expensive, the problem with serving it for the main course of a dinner is finding enough tenderloin.
At many super market meat counters pork tenderloins are few in number and low in weight, between a half and three-quarters of a pound. Occasionally though, you can find them wrapped two to a package and running nearly a pound each. Such tenderloins are used in this simple but quite tasty dish. INGREDIENTS To serve 6: 3 or 4 pork tenderloins 6 to 8 strips of bacon 1/2 cup soy sauce 1 tablespoon grated onion 1 clove garlic, crushed 1 tablespoon vinegar 1/4 teaspoon cayenne pepper ¼ teaspoon seasoned salt 1/2 cup granulated sugar Spiral wrap the bacon strips around the tenderloins and pin in place with wooden picks. Combine the soy sauce, onion, garlic, vinegar, cayenne pepper, salt, and sugar. Place the tenderloins in a baking dish and pour the marinade over them. Let this dish stand in the refrigerator for 4 to 5 hours. Turn the meat at least once while marinating. Roast the tenderloins, uncovered, in a 300-degree oven for 11/2 to 2 hours. Turn the meat once during this time and spoon the marinade over it.
The tenderloins may be served on a bed of rice or noodles.
The marinade juice from the baking dish is served separately, spooned over the meat. Yes, the picture shows only two tenderloins, while the recipe talks about three or four.
Two are quite enough for our family of four.
We use the same quantity of marinade whether cooking two or four tenderloins.
The marinade is so tasty that we usually extend it with flour and water to make ample sauce for all. Enjoy.
Original photograph caption
Brad Weir with savory pork tenderloin. Photo by King Schoenfeld. The Times of Skinker-DeBaliviere, June 1985, page 4.
Originally published in The Times of Skinker-DeBaliviere, June 1985.
Read this article in the original newspaper issue.
Original source: SD_Times1985_06.pdf, printed page(s) 4; PDF page(s) 4.
