Tenderloin on Rice
There is an old phrase about “eating high on the hog.” If you look at a pork cut chart you’ll notice that the expensive cuts of pork come from, literally, high on the hog – the loin, tenderloin and sirloin cuts of meat. Next down are the shoulder (a personal favorite), ham and bacon.
Normally our family eats low on the hog. Despite the fact that we raise a lot of pastured pigs we don’t eat very many pork chops, tenderloins, sirloins, etc. Those expensive cuts go to customers, to stores, restaurants and other buyers. Rather our family’s fare tends to be more of the Farmer’s Basket with soups and stews made from the hocks, feet, heads, bones and such. Good hearthy, healthy warming food from lower down on the hog.
Occasionally a package of pork chops or tenderloin has a problem – the seal isn’t right or something like that. When it is unsalable it goes into our freezer and we get a taste of high on the hog dining. This gives me a chance to quality control check our meat – all in the interest of science. I must admit those tenderloin medallions were wonderful and tender so I can understand why people are willing to pay so much to eat high on the hog.
Outdoors: 25°F/11°F Cloudy, Light Snow 1/2″
Tiny Cottage: 65°F/61°F