Food Briefs: Pork tenderloin needs prep before marinading, cooking

By: JournalNow Staff | Journal Staff and Wire Report
Published: February 03, 2010

■ Pork tenderloin is ideal for stir-fries because it's lean and takes well to flavors in Asian marinades and sauces.

The tenderloin does require a bit of prep before it's ready for the wok.

Here's how to do it:

First, the tenderloin will be easier to work with if it's partially frozen, especially if you don't have a sharp knife. Usually 1 to 2 hours in the freezer will get it firm enough.

Second, remove the silver skin or thin slivery membrane on top. Slide a paring knife between the membrane and the meat and use a sawing motion to cut the membrane loose. It may come off in thin strips, which is OK. Just repeat until all the membrane is removed.

Third, cut the tenderloin crosswise into medallions ⅓-inch thick. Then slice each medallion into slices ⅓-inch wide. That way all the slices will be even in size and will cook evenly.

Sushi and cupcakes among top trends of last decade

■ FoodChannel.com, a Web site not related to the cable-television channel Food Network, recently compiled a list of the Top 10 trends of the last decade:

• Sushi.

• Bacon.

• Cupcakes.

• Sliders.

• Gourmet burgers made with Kobe or Angus beef.

• "Super fruits," such as pomegranate, blueberry and acai.

• Oils, such as olive oil and truffle oil.

• Whole grains.

• Artisan foods, particularly bread, cheese and chocolate.

• Coffees and teas.

Advocate of vegetarian diet rates top five cookbooks

■ The Physicians Committee for Responsible Medicine, a nonprofit organization that promotes preventive medicine and a vegetarian diet, recently rated cookbooks of the last decade for nutritious, low-fat recipes.

Here is the group's pick for the Top Five, and, yes, all are vegetarian cookbooks.

• The Kind Diet, by Alicia Silverstone.

• Skinny Bitch in the Kitch: Kick-Ass Recipes for Hungry Girls Who Want to Stop Cooking Crap (and Start Looking Hot!), by Rory Freedman and Kim Barnouin.

• The Conscious Cook, by Tal Ronnen.

• The Engine 2 Diet, by Rip Esselstyn.

• Cooking the Whole Foods Way, by Christina Pirello.

For more information, go to www.pcrm.org.