Since the house is festively decorated and I'm in the mood, I invited family to lunch on Saturday (they all live 2 hours' drive away, so I want them out of here in time to get home before dark!)
I want to make a (depending on final numbers) a turkey and/ or pork tenderloin which could be used for sandwiches or eaten sliced. Never have done either of these so, because that stuffed pork loin turned out so well last week (thanks, Jean!), I'm asking for suggestions again.
I've not made either, so should these be brined before roasting?
And does anyone have a good marinade recipe? I looked at premarinated tenderloins the other day and they were so high in sodium that I want to to this myself. I have some rosemary left from the party (for the pork?) and lots of sage in the garden (for the turkey?).
Any suggestions will be welcome!
Alongside, I am serving rolls and sliced cheese and condiments(to make sandwiches),, plus a rice pilaf (for those who don't "do" gluten"), a vegetable, and a spinach salad.
I want to make a (depending on final numbers) a turkey and/ or pork tenderloin which could be used for sandwiches or eaten sliced. Never have done either of these so, because that stuffed pork loin turned out so well last week (thanks, Jean!), I'm asking for suggestions again.
I've not made either, so should these be brined before roasting?
And does anyone have a good marinade recipe? I looked at premarinated tenderloins the other day and they were so high in sodium that I want to to this myself. I have some rosemary left from the party (for the pork?) and lots of sage in the garden (for the turkey?).
Any suggestions will be welcome!
Alongside, I am serving rolls and sliced cheese and condiments(to make sandwiches),, plus a rice pilaf (for those who don't "do" gluten"), a vegetable, and a spinach salad.