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Beating my meat...

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snags | 12:45 Wed 22nd Dec 2010 | Food & Drink
7 Answers
I have a massive pork tenderloin.

I need to bash it flat before stuffing, rolling and stringing it up for roasting on Xmas day.

I am in an aggressive mood today and have some free time so am thinking of flattening it now. If I do it now, and freeze it will this have a detrimental effect on the meat in terms of tenderness and taste?
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I'm not surprised you have a tender loin if you keep beating your meat.
<sigh>
The expression on your avatar is just right for that <sigh> chinadoll.
I'd freeze it as it is, and flatten it once you've defrosted it for cooking.

Just put it on a chopping board with a couple of layers of clingfilm over it and beat the crap out of it with a rolling pin or something similar.
Don't beat your meat before you freeze, you'll breakdown all the tissue and it'll be all floppy once you get it out (of the freezer)
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ludwig - my expression rarely changes alas...

He's making stuffed, roast pork tenderloin. He's making the stuffing with erm stuffing stuff, chestnuts, mushrooms and I think there's some lemon in there too... s'really tasty. :c)

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