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I don’t even know how anything could make pork tenderloins tough.
Maybe she got a pork loin on accident - they run a lot dryer IMO.
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I don’t even know how anything could make pork tenderloins tough, except overcooking.
Aside from that, I always look for bone-in fatty pork.
Shoe leather might have been an exaggeration. We used to cook pork tenderloins all the time but the last couple of years, the price went up and the quality went down. These were on sale so I decided to try again. I definitely don't overcook -I use an instant read thermometer and cook it to 137 and it's still pink. I just need to find a better source. I'm willing to pay more to get the ones like we used to eat.
After yet another cold wet day we resorted to a Great Depression Era treat for supper tonight. Fried potato sandwiches on a really good oat grain bread. Doctored mine with slivered sweet onion and nacho jalapeno peppers. This was a common meal in the early 50's.
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We used to cook pork tenderloins all the time but the last couple of years, the price went up and the quality went down. These were on sale so I decided to try again. I definitely don't overcook -I use an instant read thermometer and cook it to 137 and it's still pink. I just need to find a better source. I'm willing to pay more to get the ones like we used to eat.