Chef Judi’s Dish – 2/3

Chef Judi’s Dish – 2/3
>>> so judi gallagher is going to show us how to cook up — do they still call it “the other white meat.” >> they do and actually pork is a lot leaner, so it is advantageous to eat something like this, and it’s much less expensive than veal. i bought this at fresh market last week. it was on sale for $3.99 a pound so i put two pork tenderloin ins the freezer. i’m going to show you how to get the best of all of the tenderloin. it’s basically going to come in two pieces to a pack. first you’re going to cut off the tip, because they’re really too small and to thick to cook with. put those in a zip lock bag and freeze those and you can marinate them for pork kebabs another time so you’re getting the gift of two different type of meals out of this pork. we’re going to take it and slice it into about a one-inch cut of a tenderloin. you can also use boneless pork chops if you want to buy them a



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