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pork tenderloin questions


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pork tenderloin questions

amdoyne | Nov 4, 2007 07:42 PM

For Thanksgiving, my family goes and rents cabins in a national park, far away from any decent butchers.

My night to cook dinner is Saturday and I'm leaving Washington DC on early Thursday morning which means I'll have to pick up my meat on Wednesday.

Here are my questions.

1. Is it safe to buy pork tenderloins on Wednesday and cook them Saturday? They will be refrigerated.

2. I need to flay and brine them. Should I go ahead and do that before I go or can they be over-brined?

I plan on stuffing, rolling, and roasting the pork in an oven. Any advice at all on this would be greatly appreciated. Thanks so much.

Also if anyone has any ideas on what to serve as side dishes I'd love to hear those too. The tenderloins will be flayed and stuffed with sundried tomatoes, roasted garlic, pancetta, and shallots, then rolled and wrapped with proscuitto then roasted.



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