this post was submitted on 14 Aug 2026
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submitted 1 week ago* (last edited 1 week ago) by FauxPseudo@lemmy.world to c/cooking@lemmy.world
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Slow toasted pork tenderloin, instant potatoes, corn and pepper sauce. All store bought, cook and serve. The pork was roasted in foil for 90 minutes at 275f and then opened up and broiled until crispy.

It's expensive but it's also bland, minimal dishes, minimal thought.

But two good things came out of it.

  1. first time I have had whole tissue meat in a bit. Much needed after weeks of cheap.
  2. my wife has said that she is all in favor slow roasted pork thinly sliced on sandwichs. Which is awesome because pork tenderloin is about 30% the cost of decent lunch meat but without the Boarshead listeria risk.

Cost per person $4.15

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[–] mbp@slrpnk.net 1 points 6 days ago (1 children)

Love this meal! Think it looks great and that method for pork is legendary!

I feel a bit weird about all the comments removed by the moderator on this post though.

[–] FauxPseudo@lemmy.world 1 points 6 days ago

Someone in the comments decided they had a lot to say but nothing to contribute so they resorted to the old tradition of flinging poop in order to feel better about themselves. A regrettable situation. But they have the chance to get therapy during the 6 months that they won't be here.

[–] cowfodder@lemmy.zip 6 points 1 week ago (3 children)

Might I make a suggestion?

Pork tenderloin is very lean and doesn't generally like long and slow. It tends to dry out and get a bit mealy. Next time just pull it out of the fridge, let it come up to room temp, pat dry, season, oil, then either pan sear and finish in the oven or just broil.

In theory it should be safe to cook to medium (145°f) but I don't know that I trust food inspection under this regime enough to do that.

[–] FauxPseudo@lemmy.world 3 points 1 week ago

That's why I wrapped it in foil and finished it under the boiler. And I made sure to let it rest before cutting.

I'm fine with 145 for pork. But I am always updating my priors and I completely understand your concerns and am keeping an eye out.

[–] hitmyspot@aussie.zone 2 points 1 week ago

Yes, most people think pork needs to be well done, but a pork loin cooked medium is fab. Of course an Italian or Japanese roast pork cut is amazing.

[–] kibblebits@quokk.au 6 points 1 week ago

I would eat that.

[–] NoForwadSlashS@piefed.social 5 points 1 week ago (1 children)

For a minute there, I thought you'd served mashed potatoes on a napkin.

[–] FauxPseudo@lemmy.world 7 points 1 week ago

Ridgid earthenware napkin with a high gloss glaze.

[–] SatansMaggotyCumFart@piefed.world 5 points 1 week ago

I do tenderloin hot and fast and loin slow and low.

[–] aeronmelon@lemmy.world 3 points 1 week ago (1 children)

I had an Asian fusion variation of that today. A fried chicken filet, prepared just like yours, on a bed of lettuce and white rice.

[–] FauxPseudo@lemmy.world 0 points 1 week ago (1 children)

People still use lettuce?

[–] aeronmelon@lemmy.world 4 points 1 week ago (1 children)

I do. My favorite is Romaine.

[–] FauxPseudo@lemmy.world 2 points 1 week ago (1 children)

I thought because of explosive diarrhea season being upon us people had been avoiding it.

[–] aeronmelon@lemmy.world 11 points 1 week ago (2 children)

EU food safety regulations are a little better than America. A little.

[–] FauxPseudo@lemmy.world 6 points 1 week ago

You have regulations? Must be nice.

[–] HubertManne@piefed.social -1 points 1 week ago (1 children)

expensive. I have found pork to be one of the cheaper meats. ugh instant mashed potatoes. I was raised on those. the first time I had mash potatoes with the skins on was such a revalation. so much better.

[–] FauxPseudo@lemmy.world 1 points 1 week ago (1 children)

I normally make my mashed potatoes from scratch but sometimes you just want to do it in 10 minutes and it's more about calories than nutrition so if I can instant on sale for a $1.25 I pick them up.

And I always leave the skins on when I make them from scratch.

Pork is generally cheaper than beef but it's about how much pork you have to buy. A tenderloin you can buy in a 1 lb unit. A shoulder roast is 6 lb or more. When you're cooking on a budget for just two people, you either have to plan to eat the same thing six times and have the money up front or you go with the least expensive right now option.

[–] HubertManne@piefed.social 1 points 1 week ago

I get that. We use instant as a thickener in recipes if we see it as a too cheap to pass up sale. My wife hates eating leftovers to so I have to eat like twice as much of them as her although with meat we cut it up and freeze.