[Overtaxed]

Tenderloins usually are that size...kinda roundish and about 2 inches thick.. I'm sure it's okay baked!

Pork loins are hunks of meat and not as tender as a tenderloin. Both cuts don't have much of any fat which is why they tend to dry out especially if you overcook them.

[2Jedismom]

Ok...I hauled that hunk of meat out of the oven and am now cooking it, sliced into medallions in butter in a skillet.

I'll make a gravy out of the butter, load the whole thing into the crock pot and warm it up in the afternoon tomorrow for Steve to serve while I'm at the Passion.

Excellent! I already feel better about it.

[2Jedismom]

Ok...

I sliced them up, fried them in some butter real quick, just enough to brown them. Then I took them out and since there wasn't too much drippings, I added two tbsp of bacon fat (that I filter through a coffee filter, you know?) to the skillet, two tbsp of flour. Made a nice dark roux out of that. Then added two cups of milk. Made a great cream gravy!

I added to meat back into the gravy and I'm letting it simmer for a while.