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Javanese Pork Tenderloin
I thought this was really delicious. We made a large roast and didn't mind eating leftovers for a couple of days. I didn't make it very hot.
It was a bit on the salty side. I did know to wash off the brine, but I think you also have to be careful not to overbrine- I left mine in the brine more than 12 hours. But I don't think you could get this texture and moistness w/out brining.
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Reviewed On:
Mar. 24, 2007
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