Brine it overnight, 10-15% salt to water ratio (by weight), with just a tablespoon or two of vinegar. Salt both sides and then pan-sear with plenty of clarified butter. They keep changing regulations, but most pork is safe above 145, do not overcook. Do not stuff them because by the time the stuffing cooks, your pork will be dry; it also creates an uneven surface to cook with.
Not sure what kind of sauce you might want, if any, but I'm tempted to make something similiar to what I do for lamb. Some sort of jumpier and caraway sauce. Apple, rosemary, and fine cheese sauce sounds delightful as well.
Joshua Foster
Tonkatsu
Lucas Torres
>Tonkatsu My mom just called that Shake n Bake growing up.
Wyatt Garcia
when it's very ripe it actually has a good flavour, weak but good flavour, but yeah, it's a bit disappointing
Luke Adams
With tonkatsu sauce?
Also, those are chops, not tenderloin.
Nathaniel Long
Man, I have a bunch of those growing out back. No idea they were edible! I'll use some in a stew tonight.
Levi Turner
Oh look. Another dish where Japan forgot to add the flavor.
Austin Foster
Well I posted chops, not tenderloin, so.
Blake Miller
>buying GMO starfruit >buying any GMO fruit from 1st world grocers >upset when they taste nothing like natural versions
For the record, the starfruit you get in the Caribbean is very sweet or very tart, depending on ripeness. The stuff they sell here in northeast USA though tastes like a lightly flavored water sponge.
