Nov 01 2016
A great day for Nov. 1st; a sunny 77 and windy. I
was hungry for pork tenderloins and had buns on hand.
My butcher’s cutlets make the best tenderloin sandwiches;
they are boneless chops run through a tenderizer.
I did a lot of them breaded and skillet fried but anymore we
like them just with salt and pepper and dredged in flour then grilled. My side
would be some baby Dutch potatoes. I trimmed the ends and quartered 6 of the
bigger ones and soaked in 1/3 cup malt vinegar and water to cover about 5
hours.
We also had some cauliflower raw with salad dressing, I had blue
cheese on mine and the wife had Italian.
At supper time I boiled the potatoes in the vinegar water
until fork tender about 15 minutes then drained and tossed with some
butter. I had my weber Spirit heating on
med. and added the potatoes in a wire basket while it was getting hot.
By the time I put the cutlets on the potatoes were browning
so they went to the warming rack. I did the cutlets 4 minutes per side on the
back of grill grates and toasted the buns. I sprinkled coarse salt over the
potatoes and served with more malt vinegar.
The wife and I both agree tenderloins or cutlets just need
mustard and dill pickle. We like Claussen’s dill pickles. That tasted good and
was nice to get in some grilling before the cold comes.
Cutlets w/salt pepper & corn flour
Ready to take in and serve
My salad
My supper
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