The pork tenderloin question?
It seem that everyone is on the look-out for the biggest, bestes pork sandwich. I would never pay 6-8 bux when I can feed 2 of us for a couple bux.
When my appetite was still good I would buy an entire pork(boneless)roast. Aroud 14lbs and $1.60 per.
I would start at the thin end and and butterfly the first 6 slices for scallopini(I would use that in place of veal). The next 6 would be a 4 oz for boneless chops and pounded into cutlets(The trick is to pound them and gently roll them up before wrapping fot freezing)
For real convience bread them and set on a cookie sheet and then freeze. Then when IQF'ed I bag them into freexer bags and can pull how many needed and put them in the fryer or sauteeing. I just lightly brown and place in a preheated 325 deg oven for 15 minutes. They come out moist and juicy.
Next I cut 2 center cut roasts to size and finish the rest the reverse from the first cut.