About once a month or so, I’ll buy a package of pork tenderloins – the little guys that come two in a pack. They weigh about a pound each. We like to marinate them and cook them in the oven at 400 for about 30 minutes, or until the inside reaches 145, then let it rest.
Well and good, but one of those two tenderloins is more than enough for just the two of us. So, you can either freeze the other one, or do as I did recently and have tenderloin for breakfast.
Years ago, when I visited my Brewer relatives in Clemmons, NC, on occasion Aunt Lena would fry tenderloin for breakfast. When they butchered hogs in the South, they cured a lot of the meat, but they always ate the tenderloin fresh. It was a delicacy.
Aunt Lena would slice it ultra-thin and cook it quickly in a skillet. It was good then. It still is.
I took our extra tenderloin, sliced it quite thinly, seasoned it with salt and pepper and cooked in a little oil until a bit brown on each side. I had about three small pieces with a plate of scrambled eggs and it was a great breakfast. Best of all, the tenderloin is much less fattening than bacon, sausage and even country ham. It gives you a little protein to start the day and it’s damned good.
Instead of the usual breakfast meats, try some tenderloin soon. I think you’ll like it for breakfast.
