What are you eating?

I have a pork shoulder in the slow cooker all day.
Carnitas in a couple more hours.

 I am assuming you mean pork tenderloin.

You can roast or grill it whole. Me being Southern As ™, I know it best as sliced into medallions, breaded, fried, and then stuck in a biscuit. It's much more tender than its beef counterpart. But yes, it's good stuff. Just PLEASE stay away from those pre-packaged & marinated things. I am not saying to not marinate a pork tenderloin, but it needs a 6-hour soak at best as IMHO, it soaks up flavour faster than pretty much any other meat. The pre-packaged ones have been marinating for how long? Who knows? I bought one once and could only taste the marinade, and it was far too strong to boot.

Ew. Mango, pineapple, & some other fruits have papain in them, which is what commercial meat tenderizer is made out of. Turns meat to mush if too much is used, and with fruit, it's easy to overdo it. Tried making sweet & sour pork one time with pineapple, made S&S baby food.

It's like the whole piece vacuumed sealed, it's a lot of meat, I'd have to freeze some and cook some.

I haven't seen one pre marinated, but if you give me a good recipe for cutting it down and frying it, I'd give that a shot.

I have no idea, just seen these things week after week and getting curious about it.

I'll take a pic when I go shopping tomorrow. I'd say it's the loin and not tenderloin, seems as long as my thigh

Yeah, that's the loin. Good stuff, still, just not tenderloin.

I like my pork chops thick for the grill, but thin for frying. Buying the whole loin, you can cut them how you like, and that's what I do. Some are ~1" thick for grilling, and some are 1/2" thick (or even a little thinner) for frying.

Fried pork chops? Easy 'nuff. Take your thin pork chops and dredge them in seasoned flour. No egg, no buttermilk (I like buttermilk for frying chicken, though), just salt, pepper, and a little powdered cayenne in the flour. (Of course, season to your preference, just make sure it's in the flour & not sprinkled on the chop itself. Unseasoned flour tastes nasty.) I make a mix in a bag, toss the pork chops in there, then shake them around. THEN - let them sit in the flour, in the bag, for 5-10 minutes. That's when you get your pan & oil hot. Lightly shake off excess flour and pan-fry them just a few minutes per side over med-high to high heat (depending on your stove) and then put them on a rack (like a cake rake, or even your oven rack) - NOT paper towels as for some reason, my pork chops always have the crust stick to the paper towel - to cool if not serving immediately. Gravy can be made from the pan drippings if you like. Just pour out all but 1 Tbsp of the oil, use 1 Tbsp of the dredging flour, whisk that into the oil, and cook over medium heat for a minute. Add water or milk to your desired consistency, but it'll be around a cup of liquid.

Post away good buddy, it sounds fantastic


What do you serve with pan fried chops?