Pork log for dinner

[weezycom]

I've loved anything done the way Jacques Pepin would do it with pork tenderloin. This is a really good one:

Pork Tenderloin With Apples And Onions Recipe - NYT Cooking

[Miss Hepburn]

Me?

Cut it, splay it open, pound it a bit, salt and pepper inside, stuff it with anything...
tie up and cook after salt peppering it outside...paprika...spices of choice....

The anything....breadcrumbs, Stove top, mixed with diced onion, apples, celery, mushrooms,
cheese, wine, garlic, pads of butter...

[Debsi]

Originally Posted by ScarletG

Why use cooking sherry? It's nothing but inferior sherry with tons of added salt to preserve it. A low end bottle of wind will be cheaper and better.

I'm not saying that is the preferred way to do it, but that those subs can be made and it's still a great recipe. I got it from my 1984 LA Times cookbook. Shallots are also better than onions, but you don't always have them on hand.

My mom, who happens to be a great cook, always had cooking sherry (the 14%+ stuff, not the weaker concoction you find in places with blue laws) in the house for stir-fry dishes and marinades, so I suppose you could say it is a bit of a nostalgic predilection of mine. Many delicious dishes have been prepared and enjoyed this way.